Spidocook Caldolux Cook and Hold Oven product image

Spidocook

Spidocook Caldolux Cook and Hold Oven

SKU: SCH030
Barcode: 8029212021223

£1,445.00(£1,734.00 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Spidocook Caldolux is a static cook and hold oven designed for low-temperature cooking followed by an extended holding phase. It operates as a single continuous cycle — cooking at controlled temperatures up to 120°C, then transitioning automatically into a gentle hold at up to 100°C. The unit accommodates three 1/1 GN trays, making it practical for batch preparation of proteins, roasts, and temperature-sensitive dishes where consistency and yield matter.

In a working kitchen, the Caldolux earns its place most clearly with overnight or extended cook cycles. Joints of meat loaded in the evening can be cooked low and slow through the night and held at safe serving temperatures ready for the lunch or dinner service — with minimal staff intervention. Because the oven cooks at lower temperatures than a conventional convection oven, shrinkage is reduced and moisture retention improves, which has a direct effect on food yield and portion consistency across a busy service period.

The practical advantages this brings to a kitchen operation include:

  • Reduced active cooking time during peak service — product is ready and held
  • Improved yield from expensive protein cuts through low-temperature method
  • Consistent, repeatable results between services and between staff
  • Frees up conventional oven capacity during service
  • Digital controls allow simple temperature and time programming

Installation is straightforward — the unit runs from a standard 13A supply and requires no specialist gas or ventilation connection. Its compact footprint means it will sit comfortably on a counter or on a suitable stand. At 21kg it can be repositioned without difficulty, though it should be placed on a stable, heat-resistant surface with reasonable clearance at the rear and sides.

The Caldolux is best suited to smaller restaurants, pub kitchens, hotel operations, and catering businesses where extended low-temperature cooking is part of the regular workflow. It is particularly well matched to operations that cook ahead and want to hold product safely through a service period rather than cooking to order. For sites with significantly higher batch volumes or a need to run multiple simultaneous cycles, a higher-capacity model would be worth considering.

If you are unsure whether this unit fits your kitchen's throughput or workflow, our team is happy to talk through the options with you before you commit.

Frequently asked questions

Is the Caldolux suitable for overnight unattended cooking cycles?

Yes — the 10+10 hour cook and hold cycle is specifically designed for extended unattended operation. The oven completes the cook phase and transitions automatically into hold, meaning product loaded in the evening can be ready and safely held by the following morning. That said, operators should always follow food safety guidelines on holding temperatures and times, and the unit should be installed and programmed correctly before relying on it for unattended overnight use.

What kind of dishes work best in a cook and hold oven like this?

The Caldolux is particularly well suited to large joints of meat, whole birds, and other proteins that benefit from slow, even heat penetration with minimal moisture loss. It is also used for dishes that need to be prepared well ahead of service and held at temperature without deteriorating — braised items, whole hams, and slow-cooked shoulders being common examples. It is not designed to replace a convection oven for general roasting or baking at higher temperatures.

What are the installation requirements for this unit?

The Caldolux runs from a standard 13A single-phase socket, so there are no special electrical requirements, and no gas or water connection is needed. It should be positioned on a stable, heat-resistant surface with adequate clearance around the unit for ventilation. Its compact dimensions and manageable weight mean it is typically used as a countertop unit, though it can also be placed on a purpose-built stand.
Spidocook Caldolux Cook and Hold Oven

£1,445.00(£1,734.00 inc VAT)

£1,445.00(£1,734.00 inc VAT)

The Spidocook Caldolux is a static cook and hold oven designed for low-temperature cooking followed by an extended holding phase. It operates as a single continuous cycle — cooking at controlled temperatures up to 120°C, then transitioning automatically into a gentle hold at up to 100°C. The unit accommodates three 1/1 GN trays, making it practical for batch preparation of proteins, roasts, and temperature-sensitive dishes where consistency and yield matter.

In a working kitchen, the Caldolux earns its place most clearly with overnight or extended cook cycles. Joints of meat loaded in the evening can be cooked low and slow through the night and held at safe serving temperatures ready for the lunch or dinner service — with minimal staff intervention. Because the oven cooks at lower temperatures than a conventional convection oven, shrinkage is reduced and moisture retention improves, which has a direct effect on food yield and portion consistency across a busy service period.

The practical advantages this brings to a kitchen operation include:

  • Reduced active cooking time during peak service — product is ready and held
  • Improved yield from expensive protein cuts through low-temperature method
  • Consistent, repeatable results between services and between staff
  • Frees up conventional oven capacity during service
  • Digital controls allow simple temperature and time programming

Installation is straightforward — the unit runs from a standard 13A supply and requires no specialist gas or ventilation connection. Its compact footprint means it will sit comfortably on a counter or on a suitable stand. At 21kg it can be repositioned without difficulty, though it should be placed on a stable, heat-resistant surface with reasonable clearance at the rear and sides.

The Caldolux is best suited to smaller restaurants, pub kitchens, hotel operations, and catering businesses where extended low-temperature cooking is part of the regular workflow. It is particularly well matched to operations that cook ahead and want to hold product safely through a service period rather than cooking to order. For sites with significantly higher batch volumes or a need to run multiple simultaneous cycles, a higher-capacity model would be worth considering.

If you are unsure whether this unit fits your kitchen's throughput or workflow, our team is happy to talk through the options with you before you commit.