CVap is an acronym for Controlled Vapor Technology. It’s a dual-heat system that utilizes moist vapor heat and dry air heat to control food temperature and texture. A few key thinks to bear in mind:
- Most foods are principally water.
- Moisture content varies from product to product.
- Meat up to 84% moisture content
- Vegetables up to 93% moisture content
- Fruits up to 91% moisture content
- Heating foods causes evaporation.
- Evaporation of moisture from food causes the product to become dry, hard and unmarketable.
- Evaporation causes product loss (shrinkage), cooling, and shorter shelf life.
CVap technology controls evaporation by precisely matching the unit’s vapor pressure to the vapor pressure of the food, while keeping foods at safe serving temperatures. CVap ovens and holding cabinets are the only equipment that can control food vapor pressure, and thereby precisely control food temperature and texture.
A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses moisture to the environment. The resulting evaporation cools the product.
A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses valuable moisture to the environment. The resulting evaporation cools the product.
If the food’s vapor pressure is lower, it absorbs moisture and its temperature rises. When vapor pressures are the same, equilibrium is established. The food neither absorbs nor releases moisture, and the temperature remains constant.
Relative humidity does not control food temperature. Food temperature is directly controlled by the temperature of the vapor within the food chamber. Unlike systems that only control relative humidity, CVap heats water vapor to a precise temperature, and pairs this heated vapor with dry air heat. Food temperature automatically equalizes to the set vapor temperature, while the air heat maintains food texture at the moist or crisp level desired.