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CVap® Cooking and Holding Processes

What can you do in a CVap®? Learn about ALL of the CVap cooking and holding processes. CVap covers the spectrum in today’s commercial kitchens. CVap equipment utilizes heated water vapor, but it isn’t limited to moist foods. Excellent for virtually any food, from soups and sauces to crispy fried chicken. Click on each icon below to read more.

Probe Cooking

Probe cooking eliminates guesswork because it simplifies the cooking process.


CVap® Staging Is Sous Vide Re-Engineered.

Overnight Cooking

CVap® really is your extra hand in the kitchen.


Ideal where speed and food quality are priorities.


CVap® ovens are clearly da’ bomb at braising.


These ovens are giant steamers with more control.


CVap® technology’s precision is ideal for proofing.

Automatic Hold

Say goodbye to babysitting ovens to prevent overcooking.

Sous Vide

CVap ovens offer all the advantages and precision of sous vide.


CVap ovens are ideal for baking many different breads and pastries.


Heated, precisely controlled water vapor takes the place of the poaching bath.


By adding moisture in stewing makes, CVap ovens perfect for the job.


CVap ovens excel at roasting, therefore any food is roasted better in a CVap oven.


Hot water processes such as blanching, work great in a CVap.


CVap oven can double as a smoker?
Undoubtedly making BBQ amazing.


Finally, you can cook and hold, in the same footprint!