Description
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.
