Cook and Hold Ovens

Cook and hold ovens are designed to prepare food at low temperatures and then keep it warm until it's ready to be served. These ovens are a staple in commercial kitchens that prioritize food quality and timing, such as banquet halls, catering operations, and institutional foodservice settings. By slowly cooking meats and other dishes at a controlled temperature, they help maintain moisture, reduce shrinkage, and preserve flavor.

Unlike conventional ovens, cook and hold models allow you to set both cooking and holding cycles, which eliminates the need to transfer food between appliances. After the cooking cycle ends, the oven automatically shifts to a holding mode, maintaining a steady, food-safe temperature until service. This process is especially useful for roasts, ribs, casseroles, and baked goods that benefit from resting before serving.

Many cook and hold ovens feature programmable controls, humidity settings, and probe thermometers for precision. These units improve kitchen efficiency by freeing up staff and allowing for overnight cooking. For help choosing the right model for your operation, call us at 1‑855‑380‑6342 or reach out via our Contact Us page.