In a perfect world, every meal is cooked fresh to order. The reality of foodservice is that food usually must be held before it’s served. But to hold food doesn’t mean it can’t be kept fresh. Food held in CVap equipment maintains just-cooked freshness, temperature, and texture for extended time periods. You can prepare well ahead of the rush, and keep serving through peak periods, delivering a one-two punch to labor and food cost. It’s fresh food, without sacrifice. You can cook, and hold, in the same footprint!