Sporting a stacked, two-section design, the Winston CHV5-05UV cook-and-hold oven can support 10 to 20 pans measuring 18-inch by 26-inch, 13-inch by 18-inch, or 12-inch by 20-inch; each shelf sports a 65-pound load capacity. Its small footprint fits into most commercial kitchen layouts, while the two field-reversible doors grant access to the interior. Once line cooks pull the magnetized handle open, racks of food are slipped in and one of eight programs can be selected from the C-Touch control panel. Afterwards, employees shut the insulated space, select a specific water-fill function, and decide which cooking method is best suited for their food item. While this oven is programmable, users can manually adjust the temperature in 1-degree intervals as well. After this selection, excess moisture is collected in the trough and users must wait for their product to finish cooking.

The CHV5-05UV-ST stacked convection oven is made of strong stainless steel for a corrosion- and rust-resistant frame. It’s paired with a drain to simplify routine cleaning, while its body rests atop four 3-inch casters to facilitate smooth movement for relocation during busy shifts. Additionally, users have access to USB and audio ports to download HACCP temperature logs along the control display.