Frequently Asked Questions

  • +-   Cadco ORDERING & SHIPPING INFO to know
    • The following models have a carton overwrap charge of $10 per unit for all UPS/FedEx shipments, including third-party billed shipments:
      OV-003, OV-013, OV-013SS convection ovens
    • There is a handling charge of $5 per drop ship order
    • All carts Freight Class 250 and FOB 06098
    • Dimensions listed on all product pages are for the assembled piece of equipment without shipping carton
    • Shipping weights listed on all product pages are for equipment packed in shipping carton, and include skid(s) where applicable
    • Due to continual product improvement- product specifications, designs and pricing are subject to change without notice
    • Products with the FastShip designation will ship within 2-3 business days of receipt of order within our system





  • +-   Cadco Oven Approvals & Ventilation notes
  • +-   Convection Oven Recipe Conversion Guidelines

    Cooking is not an exact science, due to many variables such as size and
    quantity of food, temperature of food when first put in the oven, etc.
    Convection cooking takes place due to the forced flow of hot air, thus saving energy by cooking approximately 25-30% more quickly than conventional ovens.
    Foods lose less moisture and retain nutrients.
    The internal temperature in the convection oven is easily regulated since the
    fan keeps the hot air constantly circulating so the food cooks uniformly.

    The following are general guidelines for converting conventional recipes
    for use in a convection oven.*

    Option one: Bake at the same temperature that the
    conventional recipe recommends, but for less time.

    Option two:
    Bake for the amount of time that the conventional recipe calls for,
    but reduce the temperature of the oven by about 25 degrees F.

    Option three: (Best) Bake for a little less time than the conventional recipe
    calls for, and also reduce the temperature of the oven.


    TIPS:

    1. ALWAYS PREHEAT OVEN BEFORE PUTTING FOOD IN OVEN!!!
    (unless your recipe directs otherwise)

    2. If your original conventional recipe baking time is less than 15 minutes,
    keep the original baking time but reduce the temperature by 25-30 degrees F.

    3. As with any recipe, check the food about 5-10 minutes before the expected
    finish time, due to variables such as the temperature of the food when first placed
    in the oven, quantity of food in the oven, your preferred level of “doneness”, etc.

    4. The more food in the oven at one time, the longer the cooking time.

    5. Some folks recommend preheating any oven at 50 degrees F above the desired temperature, then turning the temperature control down to the desired temperature
    once you put the food in and close the door. This is because an oven can lose one degree per second that the door is open. The average loss is about 50 seconds.

    6. The choice of when to use a convection oven and when to use a conventional
    oven with radiant heat often depends on the cooking container rather than the food.
    The whole point of convection cooking is to have
    the fan circulating the heat around the food.
    Casserole lids and high-sided cooking pans block the heat from circulating
    around the food and prevent the oven from cooking efficiently.


    A few rules of thumb for best results:
    Cookie sheets – use convection oven
    Shallow pans (inch sides or so) – use convection oven
    Anything covered (including roasting bags) – use conventional oven
    Deep roasting pans – use conventional oven

    * For the mathematically inclined:
    Use either of 2 versions of the “25-30” Rule
    Either option is OK, and neither is better than the other
    (exception: recipes with conventional baking times of less than 15 minutes, see first Tip above.)
    For example, if a recipe calls for you to bake a cake at 350 degrees F for 30 minutes in a conventional oven:

    Option one: Bake at the same temperature that the conventional recipe recommends, but for about 25-30% less time. So the cake will bake at 350 degrees for about 21-23 minutes.
    (100% - 30% = 70%; 30 minutes x .70 = 21 minutes;
    100% - 25% = 75%; 30 minutes x .75 = 22.5 minutes)
    Option two: Bake for the amount of time that the conventional recipe calls for, but reduce the temperature of the oven by 25-30 degrees F. So in the cake example, bake at 320-325 degrees
    (350 – 30 = 320 degrees;
    350 – 25 = 325 degrees) for 30 minutes.
  • +-   Oven Baking / Cooking Applications for each oven model

    * Oven applications sheet, by model

    * Which oven do I need?

    • What is the quantity? Batch after batch after batch?
      • The above determines length of use and that helps you to know whether Medium Duty (OV) or Heavy Duty (XAF)
    • What temperature(s)? Keep in mind the continuous use at high 475-500 F really means you should use the Heavy Duty (XAF).
    • If there is electrical capability for 220v in your facility:
      • Faster time to temp
      • Better recovery time
    • 120v or 220v Cadco ovens all have very even baking.
    • For all applications, a Cadco oven with an automatically reversible fan will offer the most even baking (XAFT models, XAF-183, XAF-193).



  • +-   How are the Cadco ovens components better than others?
  • +-   Are there cleaning & service guidelines to follow for my Cadco oven?

    * XAF / XAFT series ovens cleaning guide

    * Service Tips

    • Convection ovens typically use a snorkel for air intake & exhaust. Check the snorkel regularly to ensure it's not blocked by dirt or any bits of food. 4 - 6" is a good clearance of space above the oven, and 2" on the sides.
    • On a similar note, the squirrel cage fan should not have any obstructions. This can reduce the speed of convection and even lead to a costly repair job.
    • Clean out the cooking chamber of convection ovens daily (see cleaning guide above)
    • Like all ovens, convection units need a sealed cooking chamber to work effectively. Check the door seals and hinges regularly.
  • +-   How do you program and operate the XAFT Cadco digital ovens?
  • +-   What are the measurements of the wire shelves in the Cadco ovens?

    OV-003 (quarter size oven): 13 11/16" W x 9 1/4" D
    OV-013, OV-023, XAF-113, XAF-133, XAFT-111, XAFT-130, XAFT-115, XAFT-135 (half size oven): 18 5/16" W x 9 1/4" D
    XAF-183, XAF-193, XAFT-188, XAFT-195 (full size oven): 26" W x 11 3/4" D

  • +-   What are the gasket sizes for Cadco ovens?

    OV-003 (quarter size oven): 13 1/2" W x 9 1/4" H from pin to pin
    OV-013 (half size, 3 shelf oven): 18" W x 9 1/4" H from pin to pin
    OV-023 (half size, 4 shelf oven): 18" W x 11 3/4" H from pin to pin
    XAF / XAFT series ovens: all of our heavy duty models have a length of material cut to size


  • +-   Are the feet installed on oven, or do you install on arrival?

    Quick view of how it works
    The feet are not pre-installed onto each oven. You have to remove them from the plastic bag (shipped inside oven cavity) and snap them into place under the oven (tip oven on its side (with laser film still on outside of oven) for easiest installation technique).
    Full size ovens require the legs to be screwed into each hole on the bottom side of the oven, along with the leg braces that also come with the oven in the box (leg braces are a must for the full size ovens, in addition to the legs). There is a leg brace for the front legs and for the back legs. Legs go through that into hole on bottom of oven via 8mm allen screw. Then non-slip "plug" goes into the hole where the screw is in oven foot for feet surface stability

  • +-   What are some differences between Cadco OV and XAF Ovens?

    Here are some differences between Cadco OV (Medium Duty) series ovens and XAF (Heavy Duty) series ovens:

    * Medium Duty (OV Series)

    • Medium Duty: not for continuous operating temperature of 475-500F. We recommend Cadco XAF/XAFT series heavy duty ovens for this range of operation.
    • America’s #1 Catering Oven
    • Countertop
    • Performancevery even baking
    • Durability
    • Removable door & racks
    • Cool-touch double wall glass door
    • Portable
    • Quarter & Half size ovens
    • Compact Footprint & Lighter
    • Optional Stainless Steel Door (OV-013SS)

    * Heavy Duty (XAF/XAFT Series)

    • Heavy Duty: designed for continuous use at higher operating temperatures
    • America’s Best Baking Oven
    • Countertop
    • Performance - very even baking
    • Durability
    • Removable door & racks
    • Cool-touch double wall glass door
    • Half & Full size ovens
    • Automatic On/Off Door Switch option (XAFT models & XAF 183 / 193)
    • Heavy Duty Door Gasket (channel gasket)
    • Rounded Oven Chamber
    • Metal Door Frame
    • Automatically Reversible Fan for even heat (XAFT models & XAF 183 / 193)
    • Removable Inner Door Glass
    • Interior LED Light
    • Stackable (with Stacking Kits)
    • Digital Controls with Programmability options, or Manual
    • Humidity option (on some models)
    • Run Proofer option (on some models)


  • +-   Electric Ovens are far superior to Gas ovens
    • Electric Ovens are far superior to Gas ovens, because:
      • Keeps very reliable temperature
      • Very good at broiling
      • Easier to clean
      • Heats more evenly and produce less moisture- This is very important in baking
      • Better at browning because it does not introduce vapor as a byproduct of combustion
      • Convection cooking is really the best option for a majority of baking needs
      • More inexpensive on both the unit cost and installation (as cost can rise with gas ovens due to installing of gas piping, etc.)

      Cadco countertop convection ovens have been chosen over many competitors in some really tough testing. Cadco ovens have been a big hit with national chains using this to keep a smaller footprint in some cases, as well as higher quality, fresher foods.

  • +-   What are the cord lengths of Cadco products?

    OVENS: 56 inches

    HOT PLATES:
    KR-1, KR-S2, DKR-S2: 43 Inches
    CSR-1T, CSR-3T, CDR-1T, CDR-1TFB, CDR-2TFB, CSR-1CH, LKR-220, CDR-2C, CDR-2CFB: 45 inches

    TOASTERS:
    208-240 V: 50 inches
    120 V: 39 inches

    CARTS: 72" coiled cord

    GRIDDLES:
    PCG-10C: 48 inches
    CG-10, CG-20, CG-5FB: 45 inches

    WARMING TRAYS / BUFFET SERVERS: 48 inches

  • +-   How do the Cadco Griddles compare?
  • +-   How do the Cadco Hot Plates compare?
  • +-   Heat & Temperature in Cadco Hot Plates AND Warming Trays

    With Cadco Hot Plates and Warming Trays, these “open range burners” have elements that are variable heat / variable temperature. They do not have a temperature thermostatic control per se, but the elements can be variably adjusted for heat between HIGH and OFF. For every setting the temperature will just keep getting hotter and hotter (unless something is removing the heat, like a pan) - the higher settings will just get hotter faster. The heating element is pumping heat IN, the pan is radiating heat OUT, and at some point the IN and OUT will match and temperatures will stabilize. (Hot Plates: You can see this effect in the glow of the elements, when the IN heat is more than the OUT heat the element will glow; Warming Trays: Very similar to the hot plates theory, but the elements are inside the unit) - This is very pan dependent though.

    Also, since the units are “open range” other variables can have an effect on the IN and OUT equilibrium other than just the pan used, but also things such as the temperature of the room at any given moment

    For these reasons mentioned there is no defined temperature setting. Heat and temperature are two different things.

  • +-   What cooking applications best fit each Cadco Hot Plate?

    Cadco Hot Plates/Ranges

    Tubular Model Hot Plates:

    • Heat dispersed throughout bottom of pan
    • Indirect heat
    • Ideal applications for tubular hot plates include
      • Chocolate work
      • Achieving a simmer
      • “Holding” applications w/ items such as soups, sauces & bisques
      • Sous vide cooking

    Tubular models: CSR-1T, CSR-3T, CDR-1T, CDR-1TFB, CDR-2TFB

    Cast Iron/Solid Model Hot Plates:

    • Concentrated heat
    • Direct heat source
    • Ideal applications for cast iron/solid hot plates include
      • Searing
      • Sautéing
      • Omelet stations
      • Rolling boil

    Cast Iron/Solid models: KR-1, KR-S2, CSR-1CH, LKR-220, CDR-2C, DKR-S2, CDR-2CFB

    Induction Hot Plate:

    • Instant heat up & extremely quick cool down
    • Energy efficient
    • Stays cool to the touch in all areas of the unit
    • Pot/pan made of cast iron, enameled steel or stainless steel will function w/ range
    • Easy to clean glass surface
    • Ideal applications for induction range include
      • Quick service turnaround
      • Searing
      • Sautéing
      • Omelet/buffet & action stations
      • Rolling boil
      • Sous vide cooking

    Induction Hot Plate/Range model: BIR-1C

    Glass Ceramic Hot Plate:

    • Radiant heat technology – quick heat up & quick cool down
    • Concentrated heat
    • Direct heat source
    • Easy to clean glass surface
    • Ideal applications for glass ceramic range include
      • Buffet stations – range offers sleek low profile styling
      • Searing
      • Sautéing

    Glass Ceramic Hot Plate/Range model: PHR-1C

    Important Notes: Consider the various wattage and voltage when shopping for a Cadco hot plate/range – higher wattage and higher voltage hot plates/ranges will provide faster heat-up times and maintain desired heat settings more consistently – i.e.: 650 watts, 1100 watts, 1500 watts, 2000 watts and 120 volts vs. 220 volts

  • +-   Can I use my All American Steam Aluminum 15 1/2 Quart canner on a Cadco Hot Plate?

    You will need a higher voltage unit with a more stable footprint. Our recommendation is the LKR-220 model.

  • +-   On a Cadco Hot Plate, can I use pots and pans that are Calphalon (heavy-gauge, hard-anodized aluminum for even heating)?

    Yes you can, BUT you cannot on the Induction hot plate that we offer (model BIR-1C). All of our other hot plates should be good (tubular, cast iron, or glass ceramic models).

  • +-   Error code on BIR-1C induction hot plate?

    Optimum voltage for BIR-1C is 110-120v. Anything lower will result in error code on display. If this problem occurs, resolve by removing other appliances from same circuit so optimum voltage can be used by BIR-1C.

  • +-   Which Cadco Hot Plates have an internal cooling fan and why?

    All Cadco in-house manufactured cast iron hot plates have an internal cooling fan. These models include: CSR-1CH, CDR-2C, CDR-2CFB, LKR-220, and the CDR-3K.

    Tubular hot plates do not need a fan since they breathe through the open areas near the top of the hot plate where the tubular element sits.

    The fan in the cast iron hot plates allows for internal cooling while the hot plates are running so your unit runs at the most efficient level while keeping the integrity of the internal parts.

    Cadco Hot Plates have rapid heat up from their high wattage, and have had fantastic reviews across the nation and internationally. We keep quality control top of mind and are always updating and testing new ways to continue the long lasting use of our line.

  • +-   Toast Slices per hour
  • +-   How does food type relate to pan size for Cadco warmers?

    The Cadco warming shelves, buffet servers, warming cabinets, and hot bays on Cadco foodservice carts do a fantastic job.You will want to keep in mind a few key points with the type of food in relation to the size of the pan that you use:

    • Note the density of the food product and how it can relate to the heat getting through the food, which helps to determine how high to fill the food in deeper pans, such the 4" pans
      (ie. Meats should only be filled half way)
    • Additionally, using a false bottom in the pans can be a good idea for items that may quickly lose surface moisture and dry
      (ie. Holding and transporting proteins such as pork, poultry, and fish items can benefit from the use of a false bottom placed in the pan. A
      small amount of liquid, such as water or juice, will help maintain freshness)
  • +-   What type of thermostats do Cadco products have, and how do they work?
    • Snap Action Thermostats - This type may also be known as a Bi-Metal thermostat. This is classified as a mechanical thermostat. Mechanical thermostats regulate the temperature by making an electrical connection that allows current to flow to the element. The construction of these thermostats are unique in that they use two different metals which are fused together to create the contactor. Each metal will react to heating and cooling in opposite ways. When the unit is turned on the contactor allows the electrical connection to be made and current to flow to the element. As the element heats up and the cavity of the unit warms the secondary metal starts to react. When the unit has reached the calibrated temperature, the secondary metal pulls the connecter off the contactor and the electrical circuit is broken. Temperature is ultimately controlled by a dial type control and adjusts the distance between the connector and contactor. This stops the heating of the element. Now as the element and the cavity cool the primary metal will then react and pull the connection back to the connector. This will repeat itself during the use of the unit. This is type of thermostat has the highest degree variable, but is often the most cost effective. The Cadco units that use Snap Action Thermostats are: Cast Iron Hot Plate models KR-S2, KR-1, DKR-S2; WT Series Warming Trays and Buffet Servers; Warming Cabinets.
    • Infinite Control Thermostats - Infinite control thermostats are unique in the way they heat. They control the flow of electricity to the element through a preset calibration. The electrical current flows through the thermostat and to the element. The lowest setting on the thermostat has the lowest electrical flow to the element, and the opposite goes for the highest setting. The temperature tolerances are tighter than a Snap Action type thermostat, and more controllable in the long run. The Cadco units that use Infinite Control Thermostats are: Tubular Hot Plates, Cast Iron models CSR-1CH, LKR-220, CDR-2C, CDR-2CFB, Any CBC Series Warming Cart.
    • Capillary Thermostat - A capillary thermostat consists of a gas filled tube which is connected to a control portion. Within the control portion the gas expansion regulates the electrical current to the element. Depending on the nature of the gas, capillary thermostats offer the highest sensitivity to temperature swings and changes. As the gas expands and contracts the control portion is calibrated to regulate the current to the element.These thermostats are the most accurate at controlling temperatures and can be placed in certain areas to increase consistency. This is also a higher cost thermostat.The Cadco units that use Capillary Thermostats are: CG-10, CG-20, and CG-5FB Griddles.
    • Hybrid and Digital Control Thermostats - Hybrid and Digital thermostats are the most accurate that we use. The Hybrid and Digital control thermostats are controlled by a small computer processor. This processor allows for multiple controls of temperature and time, or a combination of both. This control is extremely finite in its control of the electric current that goes to the element. An example of the control parameters would be a specific pan temperature, like 140*F; or setting a pan temp with a timing option.
      The Cadco unit that uses a Digital Thermostat is: BIR-1C Induction Hot Plate.
      The Cadco unit that uses a Hybrid Thermostat is: PHR-1C Glass Ceramic Hot Plate.
  • +-   Where can I find Cadco product images etc?

    Cadco Media Kit: product images, spec sheets, & manuals

  • +-   What is recommended maximum size for pots on Cadco 220v Hot Plates?

    16 quart pots are the maximum size we suggest for Cadco 220 volt Hot Plates. They can handle that due to their extra power from the higher voltage, but no larger than 16 qt. pots.

  • +-   What are BTU's and how are they calculated for Cadco Hot Plates?

    BTU (British thermal unit): the amount of heat needed to raise one pound of water at maximum density through one degree Fahrenheit (equivalent to 1.055 × 103 joules).

    Conversion: BTUs per hour (BTU/hr) is equal to 3.41 times the watts of the Cadco unit.
    Example- BTU/hr = 3.41 * 1500W (Cadco CSR-3T watt rating) = 5,115 BTU/hr