What You Can Cook
The Quality of Slow Food, at Fast Food Speed
Boost Your Profitability
The Benefits of CALDOLUX Slow Cooking and Holding Ovens:
Cooking Quality
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The COOK function (max 120°C) ensures slow and gradual cooking that enhances the tenderness of your meats and eliminates weight loss; with the core probe, you achieve juicy and even cooking.
Service Speed
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The HOLD function keeps dishes at the ideal consumption temperature; always ready for quick service, even during busy shifts.
Ease of Installation and Transport
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With Plug & Play functionality, it's always ready to use—just plug it into an electrical outlet. The integrated handles make it easy to move, and its compact size and weight are perfect for transport and creating flexible cooking and holding stations.
Lightweight and Ultra-Resistant Materials
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Caldolux embodies 30 years of experience that blend tradition and innovation, craftsmanship and industrial skill, simplicity and functionality—hallmarks of our Italian design. Full control of the production process, including metalworking, electronic boards, and plastic components, makes Caldolux highly reliable and durable, using lightweight yet ultra-resistant materials ideal for dynamic foodservice environments.
Automatic Temperature Maintenance
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The core probe monitors cooking completion and automatically transitions to the holding phase at the set temperature.
Management of Excess Humidity
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The always-open bottom chamber vent and adjustable front vent allow for excess humidity management.
Ease of Use
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The Caldolux display is intuitive and user-friendly, always ready for use. For each cooking cycle, simply select the chamber temperature and decide when cooking will end. At the end of cooking, the oven automatically switches from cooking to holding mode (max. 100°C), keeping your food warm and ready at all times.
Technology
Technology
Key Advantages of CALDOLUX Slow Cooking Ovens
Cooking Uniformity
Low-temperature cooking, with precise temperature and time control, achieves the optimal cooking point, avoiding overcooking that leads to flavor, texture, and nutritional losses. Meat will never be overcooked or undercooked; it will always be just right.
Tender and Appealing Food
Low-temperature cooking preserves the enzymes in the meat, and the holding cycle promotes natural chemical reactions that enhance tenderness. The lower the cooking temperature, the more moisture is retained, resulting in more water, enzymes, carbohydrates, and minerals left intact, leading to a more tender and visually appealing product.
Higher Profits
Low-temperature cooking ensures less mass reduction of cooked food, achieving better product quality and more servings (10-20%). In high-volume kitchens, contract feeders, hospitals, etc., the increased number of servings from the same starting quantity ensures quick profit returns.
Lower Consumption
Caldolux operates at lower temperatures, requiring less energy than traditional ovens. Moreover, cooking overnight allows you to take advantage of lower energy rates. Since the unit cooks at a max of 120°C, a ventilation hood is not required. Finally, the ability to set the Cook&Hold cycle for up to 20 hours saves on labor costs, as staff do not need to be present throughout the entire cycle.
Products Developed by Professionals for Foodservice Professionals
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