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Stewing is the cooking of typically tougher cuts of proteins, combined with vegetables, in a liquid, usually water or broth. Stews are usually cooked at a lower simmer, rather than a boil, to gently break down connective tissues in the meats and vegetables, making everything softer. The simmer allows the flavors of the ingredients to intermingle, making everything delicious.

As you can guess, the use of moisture in stewing makes CVap ovens perfect for the job. Their ability to cook precisely at low temperature mean you can load up the ovens with hotel pans and produce gallons of delicious stew in a very small space. Perfect for colder months when your customers crave comfort foods.