The CVap^® CHV5-05UV Cook and Hold Oven (shown with optional glass door) is one of the most precise and versatile ovens on the market. It can bake, braise, CVap® Stage, poach, low-temp steam, hold, confit, sous vide – the possibilities are almost endless. You can count on reliable, repeatable results.

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 CHV5-05UV comes equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and Auto Water Fill. It’s food probe-ready, for even greater precision. 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. A food thermostat protects from overcooking. 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.

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.

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