CVap® CHV7-14UV Cook and Hold Oven

The CVap^® CHV7-14UV Cook & Hold Oven (shown as an optional pass-through unit with glass doors) is one of the most precise full-size ovens you can buy. Sure, it’s awesome at cooking big proteins, but it’s just as awesome at baking, braising, poaching, steaming, sous vide, and CVap^® Staging.  It’s easy to use and automatically switches to hold mode once the cook cycle has 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.

This full-size model comes equipped with C-Touch Controls, CVap® Wireless Programming, USB HACCP Data Download, Switchable Convection (on/off fan), and Auto Water Fill. It’s food probe-ready, giving you the option to cook by endpoint temperature. With a capacity of 14 sheet pans, 28 half-sheet pans, or 28 hotel pans, this oven model is perfect for high volume operators, and no vent hood is required!

Winston offers many different configurations. Check out our full line of cook & 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. CVap  Cook & Hold Ovens are incredibly precise and deliver reliable, repeatable results.

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