Why this cook & hold oven earns its place
Single-compartment ovens work when you don't need to juggle recipes: cook your main meat, hold your sides, and they all come out ready to plate. The 1000-TH/DX gives you 54 kg of capacity in that one cavity—enough for a full service in most mid-sized restaurants or a single high-volume course in a larger kitchen. Halo Heat technology (fanless and waterless) cooks and holds without the humidity and energy overhead of steam, delivering greater yields and better-quality food while cutting labour on the pass.
The deluxe touchscreen interface stores unlimited multi-step recipes, each with time or temperature-probe triggers. Set a probe in your roast and the oven automatically shifts from cook mode to hold mode when the centre hits your target—no guessing, no heat loss from constant door opens. Cook by time for stockpot dishes, by probe for meat. ChefLinc remote management (if installed) means the head chef monitors status from anywhere without stepping into the kitchen.
Running on 230V at 3800 W, it fits into standard kitchen electrics. At 573 mm wide and 978 mm tall, it's compact enough for a service line without hogging counter space. The stainless steel build is lab-clean and ready for high-turnover service. If you need two compartments, step up to the 1750-TH/DX. If space is tighter, the 750-TH/DX stacks or fits under the counter.
