Slow Cookers

Optimise yield and consistency with the HENDI Cook and Hold Oven—built for low-temperature cooking, gentle reheating and reliable holding in professional kitchens. Core-probe control delivers precise internal results for tender, juicy meats and perfectly finished dishes, while the compact countertop format supports GN 1/1 containers and 600x400 mm trays for flexible service and prep workflows. Designed for low-temperature cooking, gentle reheating and holding Cooking is controlled by an adjustable core temperature probe; the cycle ends automatically when the target temperature is reached Automatically switches to holding mode after cooking Chamber temperature adjustable from 30°C to 120°C in 1°C increments Core temperature adjustable from 25°C to 100°C Holding function adjustable up to 100°C Timer adjustable up to 60 hours for long, controlled cooking processes Manual ventilation control for juicy results (closed) or crisp textures (open) Digital setting and readout of time, set values and current chamber/core temperatures Even heat distribution with energy-efficient operation thanks to high-quality thermal insulation Universal side runners for GN 1/1 containers and 600x400 mm trays; capacity: 3 GN 1/1 containers or 600x400 mm trays Recessed side handles plus extra external handles for safer positioning Reversible door with left or right hinge configuration Power: 1200 W Material: metal with stainless steel components Dimensions: 1198 x 500 x (H) 413 mm Net weight: 24.96 kg Ideal for overnight roasts, sous-vide-style low-temp cooking, banquet prep and pass holding, this oven helps maintain tenderness, juiciness and flavour while reducing shrinkage. The probe-driven process and long timer make it easy to run repeatable programs with minimal supervision. Use the manual ventilation to fine-tune surface texture—keep vents closed to retain moisture, or open them to promote a drier, crisper finish. The reversible door and practical handles support straightforward placement and day-to-day operation in busy horeca environments.

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