Cooking and Holding in CVap® Cook and Hold Ovens can save you a chunk of change. Inflation is hurting all of us. CVap commercial ovens can help you hold on to some of that hard-earned cash. Read on and reap the benefits.
No Vent Hood, No Problem
CVap Cook and Hold Ovens don’t require vent hoods. That’s not a brag. We did independent testing, and it’s confirmed. CVap ovens’ maximum temperature is 350°F, under the threshold that mandates a hood. But don’t let that low max temperature fool you. CVap uses a dual heat system of dry air heat and moist vapor heat. Together, the two independently controlled heat systems cook food with spot-on precision. Vent hoods cost a ton, both to install and to operate. If you don’t have to have one, that’s a bunch of money that stays in your pocket.
Where Can a Cost-effective Commercial Oven Go?
CVap ovens give you the flexibility to stick’em just about anywhere. They don’t need vent hoods and don’t have to be plumbed to a drain (compare that with a combi oven). You’re ready to roll if you’ve got a place to plug’em in. Speaking of ready-to-roll, CVap Cook and Hold Ovens are built on heavy-duty casters. You can move them across the room or across the building. You can even stack them to save space.
Sous Vide Reimagined
CVap stands for “controlled vapor.” That’s hot water vapor. If you’ve ever put your hand near a venting kettle, you know how much punch hot water vapor has. Hot vapor carries tons more heat energy than hot air alone. We say “controlled” because our ovens control the exact vapor temperature.
It’s similar to sous vide, but CVap doesn’t require bags or vacuum sealing. Thermodynamics being the bitch it is, hot vapor forces food to equalize in temperature with water vapor. That means you don’t have to set the oven hundreds of degrees hotter than your desired final food temperature.
Efficiency Out the Wahzoo
Now, you might think all that water vapor is gonna result in soggy food. Nope. Crispy and crunchy? No problem. Moist and tender? Also, no problem. CVap also has hot air circulated by convection fans. Long story short, hot air evaporates water from the food surface before it can make things a soggy mess. Like the hot vapor, CVap lets you control the hot air temperature. Combined, the hot vapor and hot air let you pick the food temperature and surface texture you want.
CVap’s lower operating temperature and good old-fashioned thermodynamics mean you’re putting more energy into your food and venting less into your kitchen.
Overnight Cooking and Holding is da Bomb
We know good help is hard to find. Use the oven that needs no help. CVap Cook and Hold Ovens are excellent for overnight cooking. Load it up in the evening, hit start, and go home. It will cook unattended through the night and automatically switch to hold mode after the cook cycle. When staff arrives the next day, they’ll find an oven full of food cooked just right, ready to serve. CVap is your third-shift worker that loves to work alone.
Higher Yields = Higher Profits
Since CVap ovens don’t cook at high temperatures, they let food retain its moisture. Cooking low and slow dissolves meat’s connective tissue. That means the collagen shrink that occurs at higher temperatures doesn’t happen. Less shrink equals higher yield. And higher yield means more servings per cut. Add up those extra servings over time, and you’re looking at a significant improvement in your bottom line. Cooking and holding meats in CVap ovens are noticeably better consistency. CVap cooks uniformly, end to end and top to bottom, with no burned edges or bullseye. It’s juicy and cut-with-a-fork tender: better food, yield, and bottom line.
Staging for Success
Imagine serving a burger that ordinarily takes eight minutes to cook in just two minutes. It’s possible if you stage ahead of time. This involves using CVap to cook food under the desired doneness temperature and holding it there. When an order arrives, the food is pulled from the oven and finished on the grill or skillet. The customer gets a fresh, hot, cooked-to-order meal in a fraction of the time it takes to cook from raw. This process will blow your socks off. Turn tables faster and sell more products!
Delayed Start
Preheating a CVap Cook and Hold Oven takes about 45 minutes. But you don’t have to wait around for it. Use the Delay Start and have that sucker ready when you walk through the door. You can program the oven to start up to 99 hours ahead of time.
Good Help is Hard to Find
Labor is a pain point for everybody. Hiring is a bitch. And finding skilled people is an even bigger bitch. CVap Cook and Hold Ovens can ease your labor pains. An automatic hold feature kicks in after the oven’s cook cycle. This means food holds at the desired temperature without drying out or overcooking. You’re free to do other stuff – no need to babysit the oven or move cooked food to a holding cabinet.
Wireless programming makes setting your oven as simple as tapping an Android phone near the oven’s NFC sensor (Series 7). Settings can be loaded so that all your staff needs to do is press start. And settings can be locked, so nobody accidentally (or maybe not accidentally) changes the settings.
Consistent Quality
CVap Cook and Hold Ovens produce reliable, repeatable results. If your customer has a favorite meal, she wants it to be just as good every time she orders it. CVap makes that happen. No matter who is running the kitchen, CVap delivers the same precise results. Happy customers are repeat customers.
It Can Do What?
Kitchen equipment that only does one thing can be a waste of space. But a tool that can handle many things has earned its keep. CVap Cook and Hold Ovens are jacks of all kitchen trades. Sure, it’s a cooking and holding oven. But it’s also a proofer, a steamer, a roaster, a holding cabinet, and even a sous vide circulator (well, that last one’s a bit of a stretch – it’s excellent for sous vide, but there’s no circulating involved). All that in a small footprint.
It’s your own personal Inspector Gadget in the kitchen.
Want to learn more? Contact us today!
