Popular for caterers and banquet halls, as well as operations that want a “low-and-slow” option, cook and hold ovens allow operators to prepare large batches of food, then hold them at warm, safe temperatures until serving time.

A few common-sense steps can help operators keep their cook and hold ovens working as needed:

  • Clean all racks, drip trays and other removable parts daily, as well as the interior cooking chamber. Use only cleaning solutions recommended by the manufacturer. Do not use abrasive chemicals or scouring pads/steel wool, which can damage the unit.
  • Check the door gasket and door window gasket at least once per month. A gasket leak can compromise performance, lower food quality and drive up energy usage.
  • Make sure the air intake and exhaust vents are clear of debris.
  • Clean probes at least once a day to ensure they’re getting the most accurate reading. Cook and hold ovens rely on their probes to maintain safe, proper holding temperatures.