Temperature Controllers for Foodservice Ovens Home>Resources>Case Studies>Cook and Hold Ovens/Custom Cooking A Foodservice Equipment Original Equipment Manufacturer (OEM) had a strategic business initiative to design their next generation Cook and Hold Oven. The target market for the oven was catering and restaurant businesses that serve large quantities of tenderized meats. Typically, the meat is slow roasted at a moderate temperature for 10 or more hours before it is switched to a holding temperature until being served to their customers. Cooking temperature, time, and hold temperature are critical for food taste, consistency, and safety. The OEM's previous oven design used discrete temperature controllers and timers that had to be individually programmed for each recipe. The specificati

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