FWE – Controlled Moisture Cook & Hold Oven – LCH-18-MT

FWE LCH-MT Series Controlled Moisture Cook & Hold Ovens

The FWE LCH-MT Series Controlled Moisture Cook & Hold Ovens are designed to maximize product yield, improve food quality, and reduce labor through advanced moisture-controlled cooking technology. Engineered for restaurants, healthcare, institutional kitchens, and commissaries, this solution combines precision humidity management with automated cook-and-hold functionality to deliver consistent results while minimizing shrinkage.

Product Overview

Built for demanding foodservice environments, the LCH-MT Series provides precise control over temperature and moisture levels throughout the cooking process. Unlike traditional cook-and-hold ovens, these units feature a three-level moisture control system, programmable venting, and automatic water-fill capabilities that help achieve faster cooking, increased yields, and superior food texture.

Key Features & Benefits

• Controlled Moisture Technology- Three-level moisture control system helps retain product moisture, increase yields, and improve food quality.
• Automatic Water Fill System- Eliminates manual filling of water pans and maintains consistent humidity levels during operation.
• Programmable Venting Baffle- Automatically releases excess moisture during selected cook stages to promote natural browning and crisp textures.
• Touchscreen Controls- Intuitive touch-screen interface simplifies operation and stores up to 8 programmable recipe presets.
• Automatic Cook-to-Hold Operation- Automatically transitions from cook mode to hold mode when the cycle is complete.
• Internal Product Probe- Supports cooking by temperature or by time without continuous operator monitoring.
• USB HACCP Data Logging- Download up to 30 days of HACCP operating data for monitoring, recordkeeping, and compliance.
• Hoodless Design- Designed to meet standards that may eliminate the need for a ventilation hood depending on local code requirements.
• Adjustable Tray Slide System- Accommodates 12" x 20" pans, 18" x 26" sheet pans, GN containers, and multiple tray formats

Construction & Durability

Constructed with heliarc welded stainless steel, reinforced tubular base framing, and high-density ceramic and fiberglass insulation, the LCH-MT Series is built for long-term performance. Fully removable stainless tray slides, insulated doors, reinforced hinges, and heavy-duty casters provide durability, sanitation, and easy maintenance in high-volume environments.

Performance Specifications

• Cook temperature range: 90°F to 350°F (32°C to 177°C)
• Hold temperature range: 90°F to 250°F (32°C to 121°C)
• Three-level adjustable moisture control (low, medium, high)
• Automatic water-fill system
• Programmable touchscreen controls with 8 recipe presets
• Internal temperature probe included
• USB HACCP download capability (30-day log)
• Automatic cook-to-hold transition
• Fully adjustable stainless tray slide system
• Multiple cabinet capacities and configurations available
• Two-year limited warranty

Ideal Applications

• Healthcare and hospital foodservice
• Restaurants and catering operations
• Correctional and institutional kitchens
• Commissaries and centralized production facilities
• High-yield roast, protein, and batch cooking applications

Why FWE?

For decades, FWE has been trusted by foodservice operators for equipment that delivers exceptional durability, performance, and reliability. The LCH-MT Series continues that tradition by providing advanced moisture-controlled cooking technology that improves yields, enhances food quality, reduces labor requirements, and helps operators achieve consistent results in demanding foodservice environments. [1]

LCH-18-MT - Moisture-Controlled Low Temp Cook & Hold Oven (18 Tray Capacity)
The LCH-18-MT is built for high-volume cook-and-hold applications, offering precise moisture-controlled cooking for up to 18 trays. Its programmable venting and automatic water-fill system optimize food texture and browning, while the hood-free design makes it ideal for any kitchen without dedicated ventilation. Engineered for catering and institutional foodservice, it ensures quality results with minimal supervision.