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CVap® Staging Is Sous Vide Re-Engineered

Want to get a made-to-order steak to the customer in no time? With CVap® Staging, food is brought to the exact internal temperature desired and then held there – without overcooking or drying out – until it is time to finish and serve the dish. This means the final, flavor-enhancing and texturing touches can be made just moments before the food is served. CVap ovens offer all the advantages and precision of sous vide, without requiring bags or circulators.

It takes just minutes to finish cooking to the customer’s order – imagine how much faster you’ll be able to push plates out of the kitchen!