Cook and Hold Test Procedure Standard Development

Cook and Hold ovens are commercial kitchen equipment used to cook food product at low temperatures, followed by a holding period at a specified temperature. Currently, no ASTM standard test procedure exists for cook and hold ovens. A standard has been drafted but needs to be vetted in a laboratory setting prior to being ratified by ASTM. This project will work with the Foodservice Technology Center to test a cook and hold oven and modify the test procedure, as needed.