The CVap^® CHV7-05UV 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, stage, poach, low-temp steam, hold, confit, sous vide – the possibilities are almost endless. You can count on reliable, repeatable results.

The CVap commercial oven’s precision makes it ideal for proofing. Low, moist heat helps accelerate the rising process. CVap ovens keep the temperature low and stable, so the yeast can really get down to the business of rising, without temp fluctuations.

The CVap CHV7-05UV Cook and Hold Oven 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 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! Like all CVap ovens, the CHV7-05UV is easy to use, and automatically switches to hold mode once a cook cycle has completed.

Winston offers many different configurations. Check out our full line of cook and 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.

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