Sous Vide Tools has launched a new cook and hold oven to keep food hot for extended periods without compromising on quality, flavour or texture.
The 1/1 GN oven is designed to hold meat and fish, as well as quick-fried and breaded dishes, at a serving temperature of 65°C – 75°C for 3 hours, or more if necessary.
This could enable flexible service times and less food wastage, and allow a chef to cook slowly overnight, making use of cheaper night time tariffs.
Sous Vide Tools says that meat held in the oven will be the same quality, if not better, than meat served directly from the grill because the controlled temperature and humidity in the oven retains the moisture in the food, allowing the juices to settle within without burning or drying out.
A temperature probe with +/- 2°C sensitivity should ensure that these optimum conditions are maintained.
The cook and hold oven is suitable for à la carte service where meat and fish can be prepared well in advance of the arrival of guests.
Once roasted, the food can be transferred to the holding oven and maintained in prime condition until service.
Alternatively, the push button oven can be manually set up for slow cooking, roasting at a very low and set temperature for many hours.
This is said to allow good meat processing and minimal weight loss, while achieving savings through improved meat yield and reduced electricity consumption.
The portable unit, with side handles, is 690mmD X 495mmW X 415mmH and sits on a counter top, holding 3 X 1/1 GN containers.
Stainless steel throughout, with rounded internal corners, it is designed to be durable and easy to clean, and comes with a 2 year parts and labour warranty.