Carter-Hoffmann CH1600 Full-Size Cook and Hold Oven, 220-240v/1ph

The Carter-Hoffmann CH1600 full-size cook and hold oven has two cavities, each able to hold eight 18-inch-by-26-inch trays. It uses a convection heating system to evenly circulate heat throughout the cabinet. Blower heat is designed to consistently caramelize, roast, and seal in juices to minimize product shrinkage and maximize flavor. Since it cooks at a lower temperature than standard convection ovens, it does not require a ventilation hood in most local codes.

During the cook cycle, the unit operates from 100 to 325 degrees Fahrenheit and the hold cycle can be set on 100 to 200 degrees Fahrenheit. This Carter-Hoffmann CH1600 full-size cook and hold oven can use its 18-hour timer or the temperature to determine cook and hold settings, and a meat probe is included for accurate temperature readings. When the cook cycle is finished, the hold cycle automatically begins to keep the food at ideal serving temperatures.

Product Details

• Accommodates (16) 18-in. x 26-in. trays or 12-in. x 20-in. x 2¹/₂-in. pans (sold separately)
• Removable, stainless steel tray rack assemblies are spaced on 2³/₄-in. centers
• Convection heating system uses a fully contained heater, forced air cooking, and side air ducts to ensure air circulates evenly throughout the cabinet
• Blower heat consistently caramelizes, roasts, and seals in juice to minimize product shrinkage while enhancing taste
• Does not require a ventilation hood in most local codes since the heater cooks at a lower temperature than standard convection ovens
• 2-in. wrap-around fiberglass insulation keeps heat in the cabinet and adds structure
• Welded, stainless steel construction is heavy duty, easy to clean, and corrosion resistant
• Welded seams are turned in to eliminate raw edges that can be sharp and hard to clean
• 5-in. casters provide mobility and can brake to keep the unit in place

User-Friendly Digital Controls

• Temperature range of 100-325 degrees F during the cook cycle
• Temperature range of 100-200 degrees F during the hold cycle
• Can cook and hold by an 18-hr. timer or using temperature with the included meat probe
• Cabinet automatically switches to the hold cycle when the cook cycle is finished
• Cooking and holding are controlled by separate dials
• Digital display is visible for the user to check temperatures

Heavy-Duty, Stainless Steel Doors

• Stainless steel construction provides corrosion and minor damage resistance
• Heavy-duty latches have magnetic catches to ensure the doors are sealed shut
• Mounted, silicone gaskets withstand hot temperatures
• Can be reversed in the field to fit into different layouts

Dimensions & Utilities

• 26¹/₈ in. W x 32³/₄ in. D x 76³/₈ in. H
• 6200 W, 25.8 A
• 240 V/60 Hz/1 ph, NEMA 6-30P plug

Cook & Hold Cabinet, electronic controls, cook to time or temperature; meat probe included, capacity (16) 18″ x 26″ sheet pans (on optional wire shelves end-loaded), (16) 12″ x 20″ x 2-1/2″ & GN1/1 pans (side-loaded 2 per shelf), (16) GN2/1, (2 per shelf), 240 lb. approximate meat capacity, NSF, UL, CE, 220-240v/60/1ph, 25.8 amps, 6.2 kw, NEMA 6-30P, standard