CVap ovens offer the advantages and precision of sous vide, along with the ability to add or manage food color and texture…abilities that aren’t possible in an immersion circulator. You can match the production of a dozen circulators with a single CVap oven. Like traditional sous vide, CVap ovens utilize water as the primary heat transfer medium, but instead of water immersion CVap uses heated water vapor. You can avoid the expense and mess of bags. But if you desire the flavor concentration that bags provide, CVap ovens handle them with no problem.