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Steaming with CVap® Ovens

What is Steaming in Cooking?

Steam cooking involves using steam, which is hot, vaporized water, to cook food. This method utilizes the principle that water vapor can transfer heat efficiently to the food being cooked. Unlike other cooking methods that require the use of oil or butter, steam cooking relies solely on water, making it a low-fat and low-calorie option.

How Does the Steaming Process Work with CVap Ovens?

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. Basically, the perfect environment for sensitive foods. 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. This prevents the product from being overcooked.

Key Benefits of Steaming Food

Steam cooking is not just a convenient way to prepare food; it also offers a myriad of health benefits.

Preserves Nutrients

A significant advantage of steam cooking is that it helps preserve the nutritional value of the food. When you steam cook food the vitamins and minerals remain intact. In contrast, boiling can cause nutrients to leach into the water.

Reduces Fat Content

Steam cooking doesn't require the addition of fats or oils. It's a naturally low-fat cooking method, making it ideal for those customers looking to cut down on their calorie intake.

Retains Natural Flavors

Steam cooking allows the natural flavors of ingredients to shine through. Unlike frying or sautéing, which can mask the taste with added fats and seasonings, steaming enhances the food's inherent flavors.

Food Safety

Since steam cooking involves higher temperatures, it's effective at killing harmful bacteria and parasites that might be present in raw foods. This makes it a safer option for cooking poultry, seafood, and eggs.

Preserves Texture

Steaming helps retain the texture of food, especially vegetables, making them tender yet crisp. Overcooking is less likely to occur with steam cooking, so your dishes will be perfectly cooked.

Reduces the Risk of Carcinogens

Cooking at high temperatures, such as grilling or frying, can lead to the formation of harmful compounds, like acrylamide. Steam cooking, being a gentler method, significantly reduces the risk of these carcinogenic compounds forming in food.

Convenience and Versatility

Beyond its health benefits, steam cooking is incredibly convenient. It's a time-saving method that requires minimal supervision. Steam cooking is versatile as well. It can be used for a wide range of foods, including vegetables, seafood, poultry, grains, and even desserts like puddings and custards. It's also a great way to reheat leftovers without compromising their texture or taste.

Steam Cooking is a Win-Win

Incorporating steam cooking into your menu is a smart choice. Its health benefits, including nutrient preservation and reduced fat content, make it an excellent option for those looking to offer healthier food choices. Additionally, the convenience and versatility of steam cooking make it a valuable technique.


Low temp steaming in CVap ovens offers all the benefits of traditional steam, with the added bonus of improved control. Because CVap ovens can steam below the 212°F boiling point of water, they offer the user a gentler cook, preserving delicate foods from overcooking.

Discover our Steaming Options with CVap

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