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Cook & Hold Ovens
Holds the Flavor Until Ready to Serve
Homemade results with professional ease
Piper’s unique construction creates a gentle airflow throughout the oven cavity which evenly distributes heat over and around the product. .190” Thick aluminum decks conduct heat from below the product, while .190” Thick aluminum deck liners radiate heat from above the product. This blanket of heat is drawn forward through the cabinet by open vents in the top. This chimney-like feature is the secret to the gentle flow. Even the full-view glass door contributes to the hearth bake. Its Low-E coating reflects heat back into the cavity to help brown from the front – creating a perfectly even bake.
Energy Efficiency + Simplicity = Superior Baking
Energy Efficient
• The patented “Heat Sink” principle retains the temperature once the oven has pre-heated to the desired setting.
• Once the oven reaches temperature, each thermostat/element is OFF, using signifi cantly less energy than traditional convection ovens.
• All ovens have EPA 202 Approval
Simple Operation
• There are No moving parts to break down eliminates maintenence and service calls.
• Thermostats and timers can be easily self-serviced and changed in minutes by the operator.
• Heat refl ective glass door provides energy effi ciency and sight baking along with merchandising.
• Individual deck thermostats allow for total control over baking environment.
Superior Baking
• Genuine “Hearth Bake” means that once the aluminum decks in the oven are heated to the proper temperature, the product is baked by radiant heat and conduction which results in an uncommonly even bake.
• Piper Ovens do not have fans blowing inside the oven to dry out your product which results in a moist bake.
Details
| Product Details | • The Chef System Cook & Hold Oven roasts meat, poultry and fish, to juicy tenderness… and holds the flavor until ready to serve. Featuring an exclusive Roast-Air™ process, Chef System uses radiant and convection heat that browns naturally, tenderizes and holds natural juices, creating distinctive and tasteful entrees |
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| Standard Features | • Product probe for precise, consistent results. Meat probe comes standard. • Far less shrinkage – meats cooked in the Chef System shrink as little as 7-10% compared to 25% in conventional ovens. The savings mean greater profitability. • Exclusive Roast-Air cooking process combines 90% radiant heat with 10% low velocity convection to brown food naturally. • Easy-to-use controls combine digital precision with simple touchpad adjustments. The settings can be changed at any time during the cooking process – preheating, cooking or holding. • External vents control humidity without losing heat from opening the oven door. • Power interruption warning – if power is ever lost for more than 10 minutes, the display will indicate the total power interruption time. • Cleaning made easy – Chef System’s stainless steel interior walls, drip pan and wire racks are easily removed for cleaning in a pot and pan sink. • The drip tray ensures a cleaner work environment. • Versatility – slow roast and hold, smoke and hold or bake with Chef System ovens. |
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