CVap® equipment is a powerful addition to any commercial foodservice kitchen design. Many users say CVap has become one of their favorite pieces of equipment, while others swear they would not open a kitchen without CVap.
CVap can be found throughout the kitchen design layout. Let’s focus on CVap Hold and Serve Drawers and their ideal placement. Kitchen designs are getting more compact – every square foot must be utilized to create an efficient work space. Consider CVap drawers in your cook line. See drawings at right for modular sized equipment stands in single, double, and triple-drawer configurations. Each drawer requires 120 volt 13.1 full load amp operation.
CVap in Small Spaces
We worked with an owner/end-user with an extremely small kitchen. He was frustrated with long ticket times of 40 – 45 minutes during peak service. He had utilized CVap with his prior partnership but was not part of the equipment selection with this new concept. He called us for suggestions. We noticed his cook line was using countertop equipment with a refrigerated drawer base. We reviewed that everything he was staging cold would be perfect for staging warm instead. This greatly reduced heat-up time on a griddle or broiler surface. He loved the idea and implemented a two-drawer equipment stand and an additional CVap holding cabinet for additional hot holding back-up when his patio opened in the summer and doubled his seating capacity. His ticket times dropped dramatically.