Hold-O-Mat

According to Heston Blumenthal, owner and chef of Fat Duck (with three Michelin stars), if a slice of meat is left to rest for ten minutes longer than necessary, then it’s wasted. However, Hold-O-Mat allows the quality of meat to be retained for long periods at 50 C° without circulating air. This is why it’s regarded by many as the most important piece of equipment in the kitchen. – Hold O Mat can not only keep food warm, but can also roast meat slowly at low temperatures – says Lajos Takács, chef of Olimpia restaurant. It is ideal for meat with a finer texture and for fish. There is a filament running around in the inside of the apparatus which heats whatever food is inside without having to rotate it. Temperature can be adjusted up to 120 degrees Celsius. Most experts agree that the optimal operating temperature is 72 degrees Celsius, which can be maintained very precisely with the help of temperature sensors. When meat is roasted for 8 hours at 72 C, weight loss is less than 5 percent. Humidity which is another important factor can also be adjusted. Hold O Mat supplied with 3-4 trays can also be used for preparing several dishes at the same time. As the machine is very reliable in maintaining the pre-set temperature, dishes can be prepared without supervision. This allows it to be used at night. Its small size and weight make it highly mobile and its energy consumption is only 1 kW.