- Cooks, reheats, and holds products in the same cabinet, producing a juicier product and increasing yield
- Automatically switches from cooking to hold, for ease of mind
- Holds (32) 12" x 20" steam table pans or (8) 18" x 26" sheet pans
- Most affordable cook & hold on the market; doesn't require ventilation in most locations
- Monumental savings on product, labor, and equipment costs
Cook, reheat, and hold product with the Cooking Performance Group SlowPro CHSP2 stacked cook and hold oven!
An essential for any restaurant that takes pride in their meat, this Cooking Performance Group CHSP2 SlowPro cook and hold stacked oven is an invaluable asset and will completely change the way you cook your meats. Whether cooking a large quantity of brisket, ribs, or even roasting a turkey, you won’t believe the high-quality results you can achieve for such an affordable price with the Cooking Performance Group SlowPro cook and hold oven. This unit requires connections for (2) NEMA 6-30P plugs.
This item has been tested and meets safety standards imposed by the Underwriters Laboratories (UL).
This unit comes with a NEMA 6-30P plug.
Low & Slow Cooking
The SlowPro oven invites you to join the world of convenience and cost-savings that comes with low and slow cooking. Low temperature cooking will save you both time and money and results in a more tender and juicier product. In a convection oven, meats can shrink as much as 30%, but the low temperature roasting in a CPG SlowPro can cut this down to as little as 5%. This not only saves you money on utility costs, it also saves labor cost because you can cook on your schedule. Set it and forget it! Put a brisket in the oven before you leave for the night, have it ready to go when you open in the morning, and hold it throughout the day.
The simple and intuitive controls make this unit extremely easy to operate. Featuring a simple on / off switch, a 12-hour cook timer, as well as independent cook temperature and hold temperature knobs, this unit allows for easy temperature control. Indicator lights make it clear which mode you are utilizing. A convenient and easy-to-read thermometer allows you to monitor your temperature to ensure you get the best results
Meat is over 70% water and cooking at high temperatures can result in evaporation that not only dries out your product, out but also results in losing yield. Low and slow cooking eliminates the high temperatures that increase evaporation, producing a juicier product and higher yield. This also preserves the natural enzymes that tenderize the product, as well as the vitamins, nutrients, and fats that make a more flavorful product than one cooked with conventional high heat methods.
Overnight Roasting Made Easy
A convenient 12-hour timer is perfect for cooking a range of items and it automatically switches over to infinite holding when the cooking cycle ends. You can cook as low as 150 degrees Fahrenheit and hold at any temperature between 60-205 degrees Fahrenheit.
This double stacked oven accommodates (8) 18" x 26" sheet pans on wire racks, or (32) 12" x 20" food pans on slides. Each wire rack has a 45 lb. capacity and 16 sets of slides allow you to configure your oven to best accommodate your needs.
The commercial kitchen is a bustling place, so this unit is built to withstand regular use in the harsh environment. Durable commercial construction and a fully insulated stainless steel interior keep your oven at a consistent temperature for the best cooking results.