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Steaming

Steaming 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 streams of 212°F steam. Some steamers can even exceed that temp. 

However, steaming in CVap is not the same as in traditional commercial steamers. You can program our maximum vapor temperature and air temperature to 200°F/200°F to create 100% relative humidity in the cabinet. 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.

steaming rtv

From the Blog...

Delicious Asian Dumplings, CVap Style

Our goal was to demonstrate the gentle steaming abilities of our CVap CHV Cook and Hold Oven and RTV Retherm Ovens. Most commercial steamers cook at 212°F, or higher. Steam is incredibly efficient at thermal transfer. Blasting away at food with boiling-temp steam can easily overcook it.

On the other hand, CVap ovens can 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?

dumplings in bamboo steamer
dumplings going into the oven