COOK AND HOLD PROCESSES
CVap Retherm Ovens (a.k.a. RTVs) excel at retherming (or rethermalizing) frozen or chilled prepared food.
Our CVap CHV Cook and Hold Ovens are also quite effective at retherming food.
What makes CVap ovens different? CVap’s dual-heat system. Controlled vapor heat is incredibly efficient at heat transfer. Consequently, it quickly brings food to serving temperature without burning outer edges. CVap’s air heat controls surface texture, so foods are as moist or crispy as you desire.
CVap ovens aren’t limited to simple retherming. They can bake, poach, braise, roast, low-temp steam, stage, and more! They offer the versatility of a combi oven, without the maintenance headaches and expense.
From the Blog
Cooking in the Kitchen with CVap Retherm Ovens
CVap Retherm Ovens are versatile. Watch as Chef Sam cooks a variety of menu items. This video features some of the more popular school menu items, such as pizza, breakfast corndogs, and tater gems. Chef Sam also offers tips to get the best results.
You’ll also see how to utilize a probe, for highly accurate cooking. For example, both thin and thick-cut pork chops and other proteins can be prepared in the same oven, with consistent results throughout.