The Carter-Hoffmann CH1600U cook and hold oven streamlines high-volume production for banquets, catering, and institutional kitchens. Electronic controls let teams cook by time or by internal temperature using the included meat probe for consistent doneness.

Flexible capacity accommodates up to 240 lb of meats or pan configurations: (16) 12″ x 20″ x 2-1/2″ or GN1/1 pans side-loaded two per shelf; (16) GN2/1 pans two per shelf; and (16) 18″ x 26″ sheet pans when using optional wire shelves end-loaded. This versatility helps stage courses, finish roasts, or hold plated components without crowding the line.

Use it to slow roast overnight and hold for service, batch-cook proteins for carving stations, or maintain precise temperatures during off-peak hours. By consolidating cooking and holding in one footprint, operators can improve workflow, reduce handling, and protect product quality from prep to plate.