Probe cooking is a powerful feature available in CVap® Series 7 RTV Retherm Ovens and CHV Cook and Hold Ovens. Inserting a food temperature probe into the product allows you to monitor its exact internal temperature in real time. While CVap ovens are already highly precise, a probe enhances that accuracy. It provides easy, reliable documentation for food safety and quality control.
Probe cooking is a method that cooks food until it reaches a set internal temperature instead of a set time. The CVap oven manages the process by programming your desired doneness temperature and automatically holds the food when it’s ready. It’s a reliable way to ensure safe cooking and consistent results in commercial kitchens. This removes the guesswork from the kitchen. Simply program your target internal temperature, and your CVap oven manages the entire process. This method is essential for ensuring food safely passes through the temperature danger zone (40°F – 140°F) within the required time. The oven continuously monitors and records the food’s temperature, which is ideal for meeting HACCP documentation requirements and verifying safe cooking practices.
Using a temperature probe with a CVap oven is quick and straightforward:
The current probe temperature can be checked at any time. Once the food reaches the programmed target temperature, the CVap oven automatically shifts into hold mode, keeping food hot and ready without overcooking.
CVap food temperature probes are available in:
These optional accessories for Series 7 CHV and RTV ovens can be purchased with your oven or ordered separately from the Winston Foodservice website.
Yes — if you’re using a cooking temperature probe (like the kind in an oven, smoker, or sous-vide setup), you generally leave it in the food the entire time it’s cooking.
The probe continuously measures the internal temperature, so the device can alert you or automatically stop cooking when your target temp is reached.
The only exceptions would be:
Instant-read thermometers — those are designed for quick checks, not to stay in during cooking.
Certain high-heat methods (like deep frying or broiling), unless the probe is specifically rated for that temperature.
No — using a probe doesn’t dry out meat in any meaningful way.
Here’s why:
The probe is thin (a fraction of an inch wide), so it only creates a tiny puncture.
The small amount of juice that escapes is negligible compared to the total moisture in the meat.
In a CVap oven, moisture loss is even less of a concern because the controlled vapor environment keeps the surface from drying out.
The real drying culprit is overcooking — and that’s exactly what the probe helps prevent. By tracking the internal temp precisely, you can pull the meat at its optimal doneness, keeping it juicier.
If anything, using the probe actually protects against dryness.
Get the most out of your CVap oven with a professional-grade food temperature probe. Whether you need better food safety documentation, higher yields, or perfectly cooked proteins every time, probe cooking makes it easy.
