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CVap® technology’s precision makes it ideal for proofing. Low, moist heat helps accelerate the rising process. CVap keeps the temperature low and stable, allowing the yeast to really get down to the business of rising, without temp fluctuations. All CVap units are excellent for proofing. Definitely making them more vital in the kitchen. Proof dough for breads, pretzels, pastries, and more.

From the Blog...

proofing dough punch and dock
proofing focaccia

It’s All in the Proof! CVap Focaccia 

Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads baked today. Not only can the bread be baked either thick or thin, the endless array of toppings to choose from compounds flavors in a complex yet delightful way. Most people think of Focaccia as the free basket of bread provided before the meal at your local Italian eatery, but the bread can be used many different ways including as a pizza base, sandwich bread or even as a cake.


Baking Cinnamon Rolls in CVap Oven

Many folks know that CVap® ovens are great for proteins, starches, and veggies. But did you know they’re also great for baking? We tested a few Rich’s products to see how they’d do after being proofed in a CVap Holding Cabinet, then baked in a CVap oven. We wanted to test in both an RTV Retherm Oven and a CHV Cook and Hold Oven.