Part Two: Cooking 10 Tons of Food In a Day: The Danielson Formula
Read all parts in this series: Part One Ordering for food for a 100-seat restaurant is normal for most chefs, and doubling capacity to 200 isn’t much more difficult. But a catering
CVap® CHV5-14UV Cook & Hold Oven
| 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) |
Product Description
The CVap® CHV5-14UV Cook & Hold Oven 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.
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 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.
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.
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