FWE Low temp cook and hold oven - with smoker

Made in USA

Cook and hold with smoke capability

The primary advantage to an FWE cook-and-hold oven is the low and controlled temperatures. This technology helps dramatically reduce loss in many roasted meats. This reduction improves yields allowing for more servings and thus increased revenue. As much as an additional serving or two of prime rib can be saved with one of these cook-and-hold ovens. This is money back into the pocket, just with a quick equipment upgrade.

To achieve this increase in yield, the food product must come up to temperature at a slower pace. A drawback that chefs face with most low-temperature cooking is the loss to the dark, crisp, caramelized outside of meat products. FWE’s engineering team has worked hard to find that perfect balance of gentle air flow, and even heat distribution, that allows for the Maillard effect to be achieved in a low-temperature environment, giving that desired flavor and texture that many chefs want.