OVEN COOK AND HOLD MODULINE CHT081E

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 radiuses corners
• All-around rubber bumpers
• Total thermic insulation with rock or glass wood
• Long lasting front seal, made up of food-grade and high-heat resistant silicone
• Removable side racks to facilitate cleaning
• 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
• Mounted on four 125 mm diameter castors, two of which with brake
• Ergonomic handle for pushing and guiding
• Easy access to facilitate maintenance and repair
FUNCTIONAL FEATURES
• Electronic control of the temperature
• Operating temperature 30°-120°C
• Adjustable humidity vents on the door
• Chamber with safety thermostat
• Manual keyboard lock
STANDARD SUPPLY
• Removable GN1/1 tray racks
• Internal core probe