Title: What is a Cook and Hold Oven? Definition, Uses, & More
Headings: Types of Cook and Hold Ovens
Types of Cook and Hold Ovens
What is a Cook and Hold Oven?
Cook and Hold Oven Styles
Cook and Hold Ovens
Rethermalization Ovens
Smoker Ovens
Cook and Hold Oven Cabinet Styles
Full Height
Food Holding Safety Considerations
What are Recommended Holding Temperatures?
Meat
Why is Humidity Good for Meat?
What is Low and Slow?
Pan and Tray Holders
Shelves
Slides
What Size Cook and Hold Oven Do I Need?

Content: Not only does this give you a better and juicier end product, you also greatly increase your yield, saving on overall food costs. Pan and Tray Holders
Each cook and hold oven will include either shelves, slides, or both in order to hold your pans and trays of food. Shelves
Wire style provides better heat circulation to food
Can slide all the way out for easier loading and unloading
Able to hold smaller pans that will not work with slides
Grid design is more difficult to clean
Slides
Capable of holding full size pans of food
Open style allows all drips to fall into drip tray
Reduced hot air circulation
Not ideal for smaller pans
What Size Cook and Hold Oven Do I Need? 40 lb. Capacity
100 lb. Capacity
240 lb. Capacity
To determine which size cabinet is best for your operation, consider the below table on how common meats translate to actual poundage. Food
Capacity
Beef Brisket
3 Roasts
Prime Rib
2 Roasts
Beef Tenderloin
6 Tenderloins
Pork Chops
4 Half-Sized Sheet Pans
Ham (Cured and Smoked)
4 Hams
Pork Loin
4 Roasts
Chicken (Whole)
4 Chickens
Turkey (Whole)
2 Large Turkeys
Salmon Steaks
28-32 Steaks
To determine which size cabinet is best for your operation, consider the below table on how common meats translate to actual poundage. Food
Capacity
Beef Brisket
6-8 Roasts
Prime Rib
6 Roasts
Beef Tenderloin
15 Tenderloins
Pork Chops
4 Full-Size Sheet Pans
Ham (Cured and Smoked)
8 Hams
Pork Loin
9 Roasts
Chicken (Whole)
18 Chickens
Turkey (Whole)
5 Large Turkeys
Salmon Steaks
60 Steaks
To determine which size cabinet is best for your operation, consider the below table on how common meats translate to actual poundage. Food
Capacity
Beef Brisket
12-16 Roasts
Prime Rib
12 Roasts
Beef Tenderloin
30 Tenderloins
Pork Chops
10 Full-Size Sheet Pans
Ham (Cured and Smoked)
18 Hams
Pork Loin
18 Roasts
Chicken (Whole)
54 Chickens
Turkey (Whole)
12 Large Turkeys
Salmon Steaks
150 Steaks