Cooking Performance Group SlowPro CHUC1B Undercounter Cook and Hold Oven - 208/240V, 1700/1900W
- Item Number: 351CHUC1B
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Product description
Revolutionize your kitchen with low temperature cooking to preserve great flavor and increase product yield with the Cooking Performance Group SlowPro CHUC1B undercounter cook and hold oven! These cook and hold ovens utilize low temperature cooking to allow for maximum moisture retention and save hours of labor with overnight cooking. Because the product can be cooked and held overnight, cooks and other staff don't have to start their shift as early which saves you money on labor costs. Cooking at lower temperatures also reduces energy costs and doesn't require a hood in most areas (check your local codes).
Traditional cooking methods that rely on high heat dry out your product and shrink your profits by increasing your cost per pound. Meats cooked at high temperatures will lose between 25-30 percent of their volume, while using a cook and hold oven that utilizes low heat will decrease the shrinkage to between 5 and 10 percent. Over time this will grant you considerable savings on your food cost, while also producing a better-tasting, juicer product.
Featuring a stainless steel interior and exterior, this unit is fully insulated and accommodates (4) 18" x 26" sheet pans on wire shelves, or (8) 12" x 20" food pans on slides. Simple and reliable controls allow you to cook at temperatures between 150-300 degrees Fahrenheit and hold between 110-190 degrees Fahrenheit, while a convenient timer can be set for up to 12 hours. For greater mobility throughout your kitchen, or to on-site catered events, 4" casters are included with this unit. A 208/240V electrical connection is required for operation.
Overall Dimensions:
Width: 30 1/8"
Depth: 33 7/8"
Height: 31 3/4" - Resources
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Certifications
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UL Listed, US
This product has been certified by the Underwriters Laboratories (UL) to meet applicable safety standards required for use in the United States.
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View compatible parts
Maximum Flavor
Traditional cooking methods rely on high heat, drying out your product and shrinking your profits by increasing your cost per pound. Meats cooked at high temperatures will lose between 25-30 percent of their volume, while using a cook and hold oven that utilizes low heat will decrease the shrinkage to between 5 and 10 percent. This will immediately give you savings on food costs and labor, all while producing tastier, juicier products.
Generous Capacity
With a stainless steel interior and exterior, this insulated unit accommodates (4) 18" x 26" sheet pans on wire shelves or (8) 12" x 20" food pans on slides.
Reliable Control
The controls allow you to cook at temperatures from 150-300 degrees Fahrenheit and hold from 110-190 degrees Fahrenheit, while the timer can be set for up to 12 hours.
Easy to Move
For greater mobility throughout your kitchen, or on-site at catered events, 4" casters are included with this unit. A 208/240V electrical connection is required for operation.
