Local Foods Mart

Local Foods Mart is a grocery store and café that features products sourced mainly from within 100 miles of our doorstep: fresh produce, meats, milk, eggs, cheese, bread and baked goods, gluten-free baked goods and entrées, prepared foods, and scrumptious homemade ice cream. Our goal is to provide the best foods from our region in one central place that’s walking distance for most of the residents of downtown Barrie – and an inexpensive delivery service for nearby homes and the boat docks.

More up-to-the-minute news can be found on our Facebook page and Twitter feed, or you can sign up for our (almost weekly) newsletter.

Please note that our north entrance (on Dunlop St) has a set of stairs you must descend to get to the Harvest Market Bistro. Our south entrance (on Lakeshore Mews) is wheelchair-accessible and also has plenty of parking.

Wittco Cook & Hold Oven

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Wittco Cook & Hold Oven

995.00

We used this oven as a proofer, but it's the perfect catering oven, and will cook product and hold it at perfection for hours!

Wittco Cook & Hold Ovens are designed and perfected for cooking at a lower temperature. The principles of Low Temperature Cooking and Holding can be summarized into several objectives: increased product yields, increased profits from increased yields, moisture retention, tenderization, and consistency of doneness.

When the Cook & Hold Oven finishes the cooking cycle, it automatically switches to the hold cycle. Throughout this manual we recommend holding temperatures such as 140F (60C). This temperature refers to the oven’s hold temperature setting and not to the internal temperature of the food being roasted. The internal product temperature will run below the hold temperature. (For example: roast beef held at 140F will be about 130F internally or medium rare.)

All meat products contain enzymes. These enzymes perform the important function of tenderizing the meat when they reach temperatures of 100F (38C) to 140F (60C). As these enzymes are heated, they break down the connective tissue that is inherent in all red meat products.

The hold cycle allows this natural tenderization process to proceed in an orderly manner. As long as the internal temperature of the meat does not exceed 140F, the process will continue. Once the temperature reaches 140F the process will stop, because the enzymes will be deactivated.

This tenderization process makes the meat more flavorful. It is similar to aging meat before it is sold. The longer the hold, the higher degree of tenderization. Each hour of holding is equal to one day of aging.

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