CVap® Staging

With CVap staging, food is brought to the exact internal temperature desired and then held there – without overcooking or drying out. The food can then be held until it is time to finish and serve the dish. This means that the final, flavor-enhancing, and texturing touches can be made just moments before the food is served.

For example, bring pans of fresh or frozen burger patties to a uniform internal temperature of 135°F. CVap will maintain them until the kitchen receives an order. Then it takes just minutes to finish cooking to the customer’s order. Imagine how much faster you can push plates out of the kitchen!

The same can be done for everything from steaks to very lean meats like pork loin, where conventional equipment and cooking methods will cause everything to overcook and dry out.

Stay out of the weeds during every service with CVap Staging, and wow your customers by speedily serving deliciously cooked foods in record time!