CVap® Staging Is Sous Vide Re-Engineered

What is Staging?

Staging, or stage cooking, involves cooking food to the exact internal temperature desired, then holding it at that temperature until serving time. CVap ovens are unique in their ability to maintain food at the desired temperature, without overcooking or drying out, until it is time to finish.

This means the final, flavor-enhancing, and texturing touches can be made just moments before the food is served. CVap ovens offer all the advantages and precision of sous vide, without requiring bags or circulators. Watch this video to see how CVap compares to sous vide.

Want to get a made-to-order burger to the customer in no time? You could bring pans of fresh or frozen burger patties to a uniform internal temperature of 135°F and maintain them until the kitchen receives an order. Then it takes just minutes to finish cooking. Imagine how fast you’ll be able to push plates out of the kitchen!

The same can be done for everything from steaks to lean meats (like pork loin), where conventional equipment and cooking methods will cause everything to overcook and dry out.

Stay out of the weeds during every service by staging and wow your customers by speedily serving perfectly cooked foods in record time!

How Does the Staging Process Work in CVap?

Stage cooking is possible in CVap ovens because of CVap’s unique technology. Unlike most other cooking technologies, CVap ovens utilize heated water vapor as their primary heat source. The thermodynamics are simple – control the temperature of the water vapor and the food temperature will reach equilibrium with the vapor temperature.

Think sous vide but with vapor instead of a circulator (and on a much larger scale). CVap’s secondary air heat controls moisture evaporation from the food’s surface. This gives the end user the ability to dial in the desired texture of the food, from crispy to moist.

Because food temperature can’t rise above the vapor temperature, CVap can keep food at a precise temperature for extended periods, without overcooking. When it’s time to serve, the order can be finished with a quick trip to the grill or griddle, and it’s out the door to the customer.

How Can Staging Benefit Your Operation?

Faster Serving Time

Staging enables you to slash ticket times or cook ahead of the rush and maintain just-cooked quality. It enables a speedier, less stressful service. You’ll be able to explore menu flexibility in ways you may not have considered before.

Sous Vide Accuracy on a Much Larger Scale

Sous vide isn’t a new cooking technique. And it’s well known for being precise. But traditional sous vide cooking, with vacuum-sealed bags and immersion circulators, isn’t very scalable. You need a lot of circulators and counter space to cook large quantities. Compare that with a CVap oven. CVap ovens can cook up to 28 hotel pans of product in about six square feet of floor space. By staging in a CVap oven, you’re getting sous vide precision without having to use bags or taking up space in your kitchen. Staging in CVap gives you sous vide, without the hassle.

Consistent Food Quality

You’ll boost customer satisfaction with reliable consistency, outstanding food quality, and shorter wait times. Your staff won’t be waiting on the kitchen for anything. And your patrons will be coming back for more! Do you offer carryout or have a drive-through window? Staging maintains food beautifully until pickup, keeping it from getting cold, drying out, or overcooking – all things that can ruin a perfectly good dish.

Learn More About Staging in CVap

Want to learn more about staging? Check out these links on our website for examples and recipes:

Hyatt Chef Melissa Rose: Staging for Speed

Staged New Zealand Lamb Chops Recipe

Staged Wings in CVap Oven

Stage Hamburgers in CVap

Staging Lobster Tails for Catering

Sous Vide Pork Chops – Thick or Thin, a Flavor Win