Low Temperature:Cook and Hold Ovens

Technological advances, coupled with rising labor and food costs and the desire for better roasted meat products, led to the development of low-temperature, cook-and-hold ovens.

Since the beginning of recorded history, man has been cooking food. Initially, this was cooking done on a spit over an open fire. In the Middle Ages, enclosed stone and brick-lined ovens were used. Later, various ways of regulating heat were introduced and other fuel sources

Register to view the full article

Please register to access this content.

Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.