SKU: VBCO2
D: 620 × 431 × 665 mm
Material: Stainless steel
Capacity: 1 × GN 1/1 pan (100 mm)
The smallest of our Cook & Hold ovens and perfect for kitchens with limited space, the 300-TH Cook & Hold oven is a compact oven designed for big results. Fanless, waterless Halo Heat® technology provides the greatest yields and highest quality food—all while lowering foodservice operating costs. This deluxe control low temperature cook-and-hold oven features an intuitive, touchscreen control. Cook and hold by time or multiple temperature probes and store unlimited, multi-step programmable recipes for premium results. Further streamline processes and ensure consistency with ChefLinc™ remote oven management system.
Specifications
• External dimensions: 620 × 431 × 665 mm
• Capacity: 1 full size hotel pan (4")
• Capacity: 3 full size hotel pans (2.5")
• Capacity: 1 × GN 1/1 pan (100 mm)
• Capacity: 3 × GN 1/1 pans (65 mm)
Construction
• Halo Heat technology with gentle radiant heat surrounding the oven cavity
• Ventless and waterless design with no plumbing or drainage required
• No fans, harsh heating elements or added humidity
• Glass door option with adjustable LED lighting
• No moving parts for simplified cleaning and maintenance
• Removable oven shelves for easy cleaning
Functional features
• Cook and hold by time or temperature probe
• Automatic switch from cook mode to hold mode
• Deluxe touchscreen control with programmable multi step recipes
• Recipe filtering and categorization for simplified operation
• SureTemp™ heat recovery system for immediate temperature compensation
• Audible alert if the door remains open for more than 3 minutes
• HACCP data logger with USB download support
• ChefLinc™ remote oven management system
• Overnight cooking and holding capability
• Multi function use including roasting, proofing, braising, reheating, fermenting, sous vide and holding
• Reduced protein shrinkage by 15–20% compared to conventional cooking
• Low energy consumption with operating costs under $2 per day
Benefits
• Greater moisture retention and even cooking results
• Natural meat tenderization for improved texture and flavor
• Reduced labor costs with unattended overnight cooking
• Improved productivity and workflow distribution
• Lower installation and operating costs without ventilation hood requirements
• Increased yield and reduced food waste
