General; Introduction; Principles Of Cook & Hold Ovens - Wittco IS Series Installation & Operation Manual

IS & RT SERIES OVENS

INTRODUCTION

Wittco Ovens are produced with quality
workmanship and material.
installation, usage, and maintenance of
your oven will result in many years of
satisfactory performance.
The Wittco Cook & Hold Oven is more
than just an oven – it's a "System";
precisely controlled heat, regulated to
retain ascorbic acid and maximize the
nutritional value, taste and eye-appeal
of food. In this environment, virtually
any food product can be prepared to
delicious perfection in just ONE oven!
"System" food preparation eliminates
the need for multiple
duplicate features.
This manual is provided to assist
persons responsible for the operation
and maintenance of the oven with a
simple, but comprehensive
standing of its proper use.
recommend that you thoroughly read
this entire manual and carefully follow all
of the instructions provided prior to
placing the oven into operation.
As with any piece of food service
equipment, this oven system requires a
minimum of care and maintenance.
Recommended
contained in this manual and should
become a regular part of the operation
of the unit.
Wittco Cook & Hold Oven is the right
choice for low temperature food
preparation.

GENERAL

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PRINCIPLES OF
COOK & HOLD OVENS
Wittco Cook & Hold Ovens are designed
and perfected for cooking at a lower
temperature.
Temperature Cooking and Holding can
be summarized into several objectives:
increased product yields, increased
profits from
increased
increased
consistency of doneness.
When the Wittco Cook & Hold Oven
finishes the
automatically switches to the hold cycle.
Throughout this manual we recommend
holding temperatures such as 140⁰F
(60⁰C). This temperature refers to the
oven's hold temperature setting and not
to the internal temperature of the food
being roasted.
temperature will run below the hold
temperature. (For example: roast beef
held at 140⁰F will be about 130⁰F
internally or medium rare.)
All meat products contain enzymes.
These enzymes
important function of tenderizing the
meat when they reach temperatures
of 100⁰F (38⁰C) to 140⁰F (60⁰C). As
these enzymes are heated, they break
down the connective tissue that is
inherent in all red meat products.
The hold cycle allows this natural
tenderization process to proceed in an
orderly manner. As long as the internal
temperature of the meat does not
exceed 140⁰F, the process will continue.
3
F-41163 (07-12)
The principles of Low
increased yields,
moisture retention,
tenderization,
cooking cycle,
The internal product
perform
and
it
the