When the water in the cabinet’s evaporator is heated to a desired temperature, it “drives” the food’s temperature until it reaches that exact set point and keeps it there without drying out, overcooking, or significant loss of yield. No other equipment can do that.
This is just a taste of the science behind CVap – come back soon to learn about CVap Gastronomy, why RH = BS, and Wet Bulb, Dry Bulb, Vapor Pressure and other sedatives. We’re going to do a deep dive into the GEEK ZONE… Stay tuned!