Advantages of Wrap Around Heat vs Single Point, Fan Blown Heat

When we look at hot holding cabinets and cook & hold cabinets and heat transfer there are several advantages to wrap around heat vs single point, fan blown ventilation.

As heat rises into the cavity, it starts to cool, and the condensate also starts to cool. This is called stratification. This causes the condensate to bank back downward onto the plates or back on top of the food. This leaves pooling on plates or puddles of condensation on top of food in containers such as hotel pans, ruining the foods "just cooked" look, texture, and even taste. This often means that banquet facilities have to offer refunds on events.

To avoid this many companies installed fans however this does not take care of the problem necessarily. These fans installed into the cabinets still cause the food to change from its "just cooked" state as the fane pull moisture from the products causing a loss in weight and change in taste.

With wrap around heating, the cabinet is heated from all sides, top, bottom, and back. This eliminates the stratification process and provides gentle heat which is even throughout the cavity. Fully loaded, fan ventilate cabinets still have up to a 15•F temperature variance in cavity temperature. Wrap around heating provides better temperature regulation and allows only for a 3 to 5•F temperature variance fully loaded. It also eliminates the drying out of the food

This means better food is being served. Imagine holding even fried foods up to 6 hours and having it served and taste like it was just cooked and served from the chef. That is wrap around heat technology and that is our Moduline holt holding & cook hold ovens.

• Improve food quality

• Reduce energy consumption & labor

• Reduce refunds / rebates due to bad food being served to guests

• Reduce fuel costs due to having to purchase fuel for holding while unplugged, go battery power

• Quicker, more accurate heating & holding