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CVAP
cook and hold oven, cook and hold cabinet, cooking and holding

CHV3-05UV Cook and Hold Oven

The CVap CHV3-05UV Cook and Hold Oven is an incredibly precise and versatile slow cooker oven. 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.

Category: Cook & Hold Oven
Size: 39.41″ x 34.23″ x 27.7″
Capacity: 5 Sheet Pans
10 Half Sheet Pans
10 Hotel Pans
Ship Weight: 250 Lbs/113 Kg
NEMA 6-30P (1 Phase/208V)
15-20P (3 Phase/208V)
6-30P (1 Phase/240V)

Compare to other CVap® Models

Features

The CHV3-05UV comes equipped with

  • C-Touch Controls
  • USB HACCP Data Download
  • Convection Fan
  • Auto Water Fill

With a capacity of five sheet pans, ten half-sheet pans, or ten hotel pans, this oven is great for almost any operation, and no vent hood is required! CVap ovens feature a dual heat system that cooks food to a precise, uniform temperature and then holds it for hours. When the cook cycle is complete, the oven automatically switches to hold mode, keeping your food products at a just-cooked quality and precise serving temperature. 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.

 

*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?

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.

Watch this video for a quick, quirky look at the science behind CVap technology.

 

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