All week long One Fat Frog Restaurant Equipment has been talking about cook and hold ovens. So far, One Fat Frog Restaurant Equipment has gone over the functions of cook and hold ovens, the standard features on cook and hold ovens, and the different types of cook and hold ovens. Now One Fat Frog Restaurant Equipment would like to discuss the maintenance of cook and hold ovens as well as a little bit about food safety when using cook and hold ovens. So sit back, kick your feet up, and get ready for a knowledge bomb about cook and hold ovens.
The sturdy construction and generally low-tech nature of these units allows them to last upwards of 20 or 30 years. May manufacturers offer lifetime warranty on the heating element. Many foodservice operators will run these ovens 24 hours a day, seven days a week, only turning them off to clean them. To maintain these units, periodically clean them out following the manufacturers’ suggested procedures and use of chemicals. When the heater cable stops working the unit will need to be replaced. The lowest temperature at which these unites can safely hold food is 142 degrees F. Timers and electric probes can help determine when products are done. In addition, smooth interiors and coved corners prevent grease and food build-up.
One Fat Frog Restaurant Equipment welcomes quick cash deals and package deals on the entire stock of used commercial restaurant equipment, including cook and hold ovens. If needed, One Fat Frog Restaurant Equipment can get you financed for a cook and hold oven. Come on down to One Fat Frog Restaurant Equipment and check out our ridiculous selection of used cook and hold ovens.
One Fat Frog • 11473 S. Orange Blossom Trail • Orlando, FL • 407-480-3409