CVap® Equipment

CVap equipment for commercial kitchens rewrites the rules of food quality. What makes it different? Water vapor! All kitchen equipment uses hot air to affect food. Some even use “humidity” to indirectly attempt to improve the environment (that they created) and the amount of control of food quality that they claim. Humidified cooking is the old attempt to impact food moisture.

Only CVap technology uses heated water vapor to directly control food temperature. Pair that with air heat to directly control texture, and you have an unbeatable combo (no, we didn’t say combi – we’re not nearly that expensive or complicated). CVap technology is available in cook and hold ovens, retherm ovens, holding cabinets, and hold and serve drawers. There’s a size and configuration to fit every need.