Steam cooking works by continuously boiling water, causing it to vaporize into steam. The steam carries heat to the nearby food, cooking it. Food is kept separate from the boiling water but has direct contact with the steam. This results in food with a moist texture.
Conventional commercial steamers utilize continuous clouds of 212°F steam. Some steamers can even exceed that temperature. However, CVap ovens aren’t the same as traditional steamers. You can program our maximum vapor temperature and air temperature to 200°F/200°F to create 100% relative humidity in the oven. This gives CVap the ability to gently steam or “vapor blanche” products. Because CVap can steam below 212°F, it gives the operator greater control and flexibility over the food.
Typical products to steam would be vegetables, seafood, dumplings/bao/buns, and other delicate foods.