The Caterer

Upgrade for Hold-o-Mat oven

24 November 2005
Upgrade for Hold-o-Mat oven

The new model Hold-o-Mat oven regulates holding temperatures and humidity and now includes inbuilt core temperature control with a three-phase automatic running cook-and-hold programme.

The upgraded version is a compact electrically heated model designed to fit on a table or wall, to keep meat, fish and side dishes hot, and for cooking meat at low temperature. It also features a dehumidifying system to keep food succulent, even for food coated with breadcrumbs.

Other features include a ring heating system for gentle and silent heating without ventilation, precise temperature control and a fast heat setting to an optimum temperature of 68­°C.

Continental Chef Supplies 0808 100 1777

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