Moisture-Temp Cook & Hold ovens with 3 level controlled
moisture system allow foodservice operators to heat foods
faster than traditional Cook & Hold Ovens, while maintaining
better food quality and product texture
Provided USB port on control panel allows the operator to
download a running 30 day HACCP data log for monitoring of
equipment use, product types, and cook cycles
User-programmable controlled venting allows excess moisture
to release during selected portions of the cook cycle for natural
browning of crispy products without physical user intervention
Save space and money - No costly hood space required
or the expensive cost of operating an exhaust or fire
extinguisher system. FWE surpasses EPA 202 & ANSI
NFPA96 standards. (local codes prevail)
Features:
Unique design holds 12″ x 20″ pans, 18″ x 26″ sheet trays
or containers on fully adjustable stainless steel tray slides.
Slides are removable for thorough interior cleaning
Intuitive, easy to use and kitchen friendly touch screen
controls with 8 programmable recipe presets that allow for
consistent results. Provided with an internal product probe,
allowing the operator to cook and hold by probe or by time
without constant monitoring
Automatic water-fill provided to eliminate constant manual
filling of the water pan
Constructed of stainless steel, with welded base frame for
added strength and durability – fully insulated cabinet and
door provide energy efficient heating and longer holding times