CVap® CHV3-04HP Cook and Hold Oven

Category: Cook & Hold Oven
Size: 36.54″ x 26.45″ x 20″
Capacity: 4 Half Sheet Pans
4 Hotel Pans
Ship Weight: 160 Lbs/73 Kg
NEMA 5-20P (1 Phase/120V)

Compare to other CVap® Models

Product Description

Need to add some oomph to your operation, but want the performance of a CVap® Cook and Hold Oven? You want the CHV3-04HP. This powerful oven is small enough to fit under (or on top of) your countertop, but can still handle four hotel pans. Ideal for medium to small operations, it’s engineered to utilize a 120-volt circuit. The CHV3-04HP is versatile. It can bake, braise, stage, poach, low-temp steam, hold, confit, sous vide – the possibilities are almost endless. You can count on reliable, repeatable results. Like all CVap ovens, it’s easy to use and automatically switches to hold mode once a cook cycle has been completed.

CVap technology’s precision makes it ideal for proofing. Low, moist heat helps accelerate the rising process. CVap keeps the temperature low and stable, so the yeast can really get down to the business of rising, without temp fluctuations.

The CHV3-04HP is equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and Auto Water Fill. No vent hood is required!

Winston offers many different configurations. Check out our full line of cook and hold ovens to find the model that best suits your needs.

*Cabinet height is calculated with standard caster size. If 3” caster is standard, subtract 2.48″ (63mm) for 1.5″ wheels, add 2.31″(59mm) for 5″ casters, subtract .25”(6mm) for 4″ legs, and add 1.63″(41mm) for 6″ legs. If 5” caster is standard, subtract 2.31”(59mm) for 3” casters, and subtract .69”(18mm) for 6” legs.

What is CVap?

Simply put, CVap (or Controlled Vapor Technology) is a patented dual heat system that uses a combination of moist vapor heat and dry air heat to control food temperature and texture.

For a quick, quirky look at the science behind CVap technology, watch this video.

Scroll to Top