| Category: | Cook & Hold Oven |
| Size: | 73.2″ x 34.2″ x 27.7″ |
| Capacity: | 14 Sheet Pans 28 Half Sheet Pans 28 Hotel Pans |
| Ship Weight: | 420 Lbs/190 Kg |
| NEMA | 6-50P (1 Phase/208V) 6-50P (1 phase/240V) 15-30P (3 phase/208V) |
The CVap® CHV5-14UV Cook & Hold Oven does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.
This full-size model comes equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and Auto Water Fill. With a capacity of 14 sheet pans, 28 half-sheet pans or 28 hotel pans, this model is perfect for high volume operators, and no vent hood is required!
Whether you’re making a precision decision to elevate your plate or you want to nail consistently great food again and again, you can’t do better than a CVap® Cook & Hold Oven.
CVap® (pronounced See-Vap) refers to Controlled Vapor Technology, the engine that drives CVap® equipment and makes it so different. Other holding cabinets and ovens are designed to heat air; CVap® equipment is designed to heat food. Food contains water, and behaves like water when heated. CVap® technology is based on that principle, so only CVap® equipment enables control of both food temperature and texture. When the water in the ovens’s evaporator is heated to a desired temperature, it “drives” the food’s temperature until it reaches that exact set point and keeps it there without drying out, overcooking, or significant loss of yield.
Get a quick, quirky look at the basics of CVap® technology here.
Product Resources |
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Spec Sheet |
Owner’s Manual |
Helpful Video |
AutoCad Files |
Revit Files |
Whether you’re a cafeteria, a dining room, a drive-thru, or in the back of the house, there’s a Winston products that’s perfect for your needs.
