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cook and hold oven
cook and hold oven

CHV7-05UV Cook and Hold Oven

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.

Category: Cook & Hold Oven
Size: 39.41″ x 34.23″ x 27.7″
Capacity: 5 Sheet Pans
10 Half Sheet Pans
10 Hotel Pans
Ship Weight: 250 Lbs/113 Kg
NEMA 6-30P (1 Phase/208V)
15-20P (3 Phase/208V)
6-30P (1 Phase/240V)

Compare to other CVap® Models


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)
  • Auto Water Fill
  • Food probe-ready

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 been completed.


*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?


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.

Watch this video for a quick, quirky look at the science behind CVap technology.

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