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CVap® Cooking and Holding Processes

What can you do in a CVap®? Learn about ALL of the cooking and holding processes CVap® covers the spectrum for in today’s commercial kitchens. CVap equipment utilizes heated water vapor, it isn’t limited to moist foods. CVap is 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.

Staging

CVap® Staging Is Sous Vide Re-Engineered.

Overnight Cooking

CVap® really is your extra hand in the kitchen.

Retherming

Ideal where speed and food quality are priorities.

Braising

CVap® ovens are clearly da’ bomb at braising.

Steaming

CVap ovens are giant steamers with more control.

Proofing

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.

Baking

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

Poaching

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

Stewing

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

Roasting

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

Blanching

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

Smoking

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

Holding

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