The CVap^® RTV7-05UV Retherm Oven (shown with optional glass door) is one of the most powerful ovens we build. Its versatility rivals combi ovens, but its price tag sure doesn’t. CVap Retherm Ovens don’t require the budget-busting repairs or costly maintenance that combis demand.

CVap Retherm Ovens are great for retherming a lot of food, fast. But they’re also great for scratch or batch, slacked products, veggies, starches – just about anything.

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 half-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, for even more precise cooking. With a capacity of five sheet pans, ten half sheet pans, or ten hotel pans, this model is great for big and small operations – it packs a lot of productivity into a small footprint. It’s easy to use and automatically switches to hold mode once the retherm cycle has been completed. And no vent hood is required!

Winston offers many different configurations. Check out our full line of retherm 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  Retherm Ovens are incredibly precise and deliver reliable, repeatable results.

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