The Chef System Cook and Hold Oven cooks meat and poultry with far less shrinkage than conventional methods. Meats cooked in the Chef System shrink as little as 7-10 percent compared to 25 percent in conventional ovens. The savings mean greater profitability. Exclusive Roast-Air cooking process combines 90 percent radiant heat with 10 percent low velocity convection to brown food naturally. Easy-to-use controls combine digital precision with simple dial adjustments. The settings can be changed at any time during the cooking process – preheating, cooking or holding. External vents control humidity without losing heat from opening the oven door. Power interruption warning – if power is ever lost for more than 10 minutes, the display will indicate the total power interruption time. For catering, restaurant, and food service establishments.

Learn more about the Cook and Hold Oven from Piper Products