COOK AND HOLD PROCESSES
Steam cooking works by continuously boiling water, causing it to vaporize into steam. It 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. Some can even exceed that temperature. However, CVap ovens aren’t the same as traditional equipment. 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 will prevent the product from being overcooked.
Typical products to steam would be vegetables, seafood, dumplings/bao/buns, and other delicate foods.
From the Blog
Delicious Asian Dumplings, CVap Style
Our goal was to demonstrate the gentle steam cooking abilities of our CVap CHV Cook and Hold Oven and RTV Retherm Ovens. Steam is incredibly efficient at thermal transfer. Blasting away food with boiling-temp steam can easily overcook it.
On the other hand, CVap ovens generate a 100% humidity environment at 200°F vapor, 200°F air. As “gentle steam” implies, this environment is ideal for more delicate foods. Above all, the operator has more control over food quality. And what is more delicate than a bao dumpling?