Many of CKC Good Food's client schools have improved the quality and flow of their food service programs by adding a Cook & Hold oven. These locations are not preparing or cooking food onsite -- simply heating delicious food for service.
If your school has a two-door or three-door refrigerator in which to store one day's meals, a small amount of space to accommodate a cook-and-hold oven and sufficient electrical capacity, your program could get in on the many benefits.
Why add a Cook & Hold oven?
If you'd like to explore this option, your Field Operations Manager (Dave or Jim) can provide more information and help you select an oven appropriate for your kitchen and service needs. If you’re interested in talking with other schools using Cook & Hold, or visiting their sites, please talk with Dave or Jim.