Cooking Performance Group 351CHCT1A Handleiding
Cooking Performance Group
Oven
351CHCT1A
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1
User Manual
Electric
Cook & Hold Ovens
REVISED 9/2023
351CHSP1, 351CHSP2, 351CHCT1A, 351CHUC1A, 351CHUC1B
. www.cookingperformancegroup.com
2
User Manual
Congratulations on your purchase of Cooking Performance Group commercial cooking equipment! At
Cooking Performance Group, we take pride in the design, innovation, and quality of our products. To
ensure optimal performance, we have outlined the following instructions and guidelines in this manual
carefully for your review. Cooking Performance Group declines any responsibility in the event users do
not follow the instructions or guidelines stated here.
CPG SlowPro Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The
principles of Low Temperature Cooking and Holding can be summarized into several objectives:
When the CPG SlowPro Cook & Hold Oven nishes the cooking cycle, it automatically switches to
the hold cycle. Throughout this manual we recommend holding temperatures such as 140 degrees
Fahrenheit (60 degrees Celsius). This temperature refers to the oven’s hold temperature setting and not
to the internal temperature of the food being roasted. The internal product temperature will run below
the hold temperature. (For example: roast beef held at 140 degrees Fahrenheit will be about 130 degrees
Fahrenheit internally or medium rare.) All meat products contain enzymes. These enzymes perform the
important function of tenderizing the meat when they reach temperatures of 100 degrees Fahrenheit
(38 degrees Celsius) to 140 degrees Fahrenheit (60 degrees Celsius). 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 140 degrees Fahrenheit, the process will continue. Once the temperature
reaches 140 degrees Fahrenheit the process will stop, because the enzymes will be deactivated. This
tenderization process makes the meat more avorful. It is similar to aging meat before it is sold.
The longer the hold, the higher degree of tenderization.
NOTE: Each hour of holding is equal to one day of aging.
• Increased product yields
• Increased prots from increased yields
• Increased moisture retention
• Increased tenderization
• Consistency of doneness
Contents
Product Overview
Product Overview.........................................2
Safety Precautions ........................................3
Specications ............................................3
Stacking Instructions ......................................4
Startup ................................................5-9
Operating Instructions................................10-13
Cleaning & Maintenance ................................. 14
Troubleshooting ........................................ 15
Product specificaties
| Merk: | Cooking Performance Group |
| Categorie: | Oven |
| Model: | 351CHCT1A |
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