OVEN COOK AND HOLD MODULINE CSC031E

The real cooking process at low temperature

With gentle heat that is always under control, Cook&Hold cooks food almost as if wrapping it up like a blanket, allowing time to work on the aromas and nutrients. This is the ancient method of low-temperature cooking applied by Moduline to its innovative static ovens, whose cooking does not attack the fibers of the food.
Thanks to static or natural convection heating, Cook&Hold ovens transform food fibers naturally, enhancing the quality of the product, keeping it soft and succulent, and reducing weight loss as well.
In fact, the DELIWARM heating system adopted by Moduline uses a heating element wrapped around the outside of the cooking chamber, which is designed to achieve uniform, stable, and electronically controllable temperatures.
For the most demanding customers, Moduline also offers (in the CHC models) the Delta-T system, which allows setting the correct difference (delta) between the temperature of the chamber and the core temperature of the food, keeping it constant until the holding cycle, for further maturing. The smaller this difference, the better the final result.

CONSTRUCTION FEATURES
• Tightness chamber with radiused corners
• Total thermic insulation with rock or glass wool
• Long lasting door seal, made up of food-grade and high-heat resistant silicone
• Static heating provided by low consumption wire heating element that coils up all the chamber
• Ergonomic and fully built-in door handle with magnetic closure
• Opposite side opening
FUNCTIONAL FEATURES
• Electronic control of the time, temperature and core probe
• Operating temperature 30°C ÷ 120°C
• Humidity vents
• End-of-cycle buzzer
• Designed for stacking
• Suction feet
• Chamber with safety thermostat
• Manual keyboard lock
STANDARD SUPPLY
• Internal core probe
• Removable GN1/1 tray racks