Low Temp Cook and Hold Ovens provide the most value for the spend. They are used to cook food low and slow to maximize yields primarily while cooking large roasts or joints of proteins. This low and slow cooking style is controlled by either an internal probe or a cooking time selected by the operator, allowing users to cook their product to the perfect internal temperature. The heat system operates by incorporating a gentle fan that enables the natural caramelization process, without the use of any browning agents, to preserve the taste of your meat’s natural flavors.
Heat System
We always say the heating system is the engine behind every heating unit that we produce, and this unit’s “Cook n Hold” heating system is no different. This heating system relies on utilizing an R85/F15 low-volume air circulation. In short, this means that it relies on using a mix of 85% radiant heat and 15% forced air convection to cook foods.
If you would like to learn more about our radiant heat system in detail, visit our “A Guide to Heating Systems” article where we go more in depth about how this heating system works.
The final 15%, which uses forced air convection, is equally as important as the other 85%. This system employs a series of fans to slowly move heated air across the surface of the cooking meat. This process puts the finishing touches on the meat to take advantage of a natural reaction to brown the meat absent of any flavor-altering browning agents.
Taste, Quality, and Texture
One of the most important aspects of cooking meats is retaining the juices. The hold feature in the LCH/LCH-G2 holds the proteins until ready for service but also allows for a gentle decline from the cooking temperature to allow natural enzymes in the meat to create natural tenderization and optimum texture.
According to this study completed by the American Meat Science Association, “if tenderness is rated to be unacceptable, then there would be a 69% chance that a consumer will deem overall palatability unacceptable”. Within this same study, they also infer that “customers will pay a premium for beef with known tenderness”.
In short, the results of this study back up our claim that incorporating an LCH unit into your kitchen to cook large proteins can make customers happier, willing to pay more, and more likely to return to your restaurant in the future. Happier customers, more money in your pocket, and more repeat customers is what every restaurant aspires towards.
Maximize Yields
This style of cooking not only produces some of the most flavorful, succulent pieces of meat possible but also produces more of it by preventing shrinkage. Depending on the cut of meat, shrinkage can steal up to 25% of the product! This is made possible by both elements within our R85/F15 system. The slow-moving forced air convection locks in the moisture held within the meats while browning the exterior. In addition to this, our Radiant Heat system gently cooks food at lower temperatures preventing excess moisture loss caused by higher temperatures.
We’ve provided an example of what savings could look like using our Cook and Hold Yield Calculator for an operation that goes through 100 lbs of Prime Rib per day at $25.00/lb and the savings are staggering.
According to the USDA, since January 2020 the price of Chicken has increased by 22%, Pork by 26%, and Beef by 23%. With the drastically increasing prices of meat, making sure you get the most out of every piece of protein purchased is an absolute must. You can try our Cook and Hold Yield Calculator for yourself by following the link provided, or by inputting information into the calculator below.
Dual Use
They aren’t called “Cook and Hold ovens” for nothing. These cabinets can be utilized as an emergency backup to hold prepared foods. The heating system reduces drying, shrinkage, and flavor loss while holding prepared foods, just as it does while cooking foods. Greater moisture control and faster heating times can be achieved with our moisture-temp models, such as the LCH-18-MT, increasing humidity within the cabinet to further reduce moisture loss within your foods.
Additionally, these units can be modified with smoker capabilities. Smokers can take up a lot of valuable space and can put a limit on your operations. However, a properly utilized Cook and Hold Smoker, such as the LCH-6-SK-G2, can save you time, space, and money by combining cooking, holding, and smoking all into one piece of equipment.
