LOW TEMPERATURE COOKING INTRODUCTION
LABOR AND EQUIPMENT COST REDUCTION
Halo Heat oven s are eas y to ope rate and mai ntai n. After the raw prod uct is pla ced in the ove n and the controls are set , there is no need to check, stir, or adjust the time or the tem perat ure. Mini mal time is spent attending the produ ct during cook ing. Thi s advant age, com bine d with the automa tic con versio n to the hol d cycle, frees key person nel to concen trate on other task s inclu ding fina l produc t and prese ntat ion.
When coo king in a Halo Hea t oven at a
tem pera ture of 250°F (121°C), out side ven ting and
expensi ve exhau st hood s are not necess ary in mos t areas. Kitche ns rema in cooler , lowe ring
energy costs by reducing the exchange of heate d
air. Beca use the oven s do not need outsi de
vent ing, they can be put almost anywhere — in
the cor ner of the kitchen, on a buffe t line, or in a
banque t room. The ovens can also be built into a
counter or, to save space, can be stacked in
combination with another Halo Heat oven or
holding cabinet of the same or similar dimensions.
Cooking at low temperatu res als o reduces
cle anin g time. Most foo d does not norma lly
carboni ze or burn on the inte rior of the oven.
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