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® CHV7-05UV Cook & Hold Oven
| Category: | Cook & Hold Oven |
| Size: | 39.2″ x 34.2″ 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) |
Product Description
The CVap® CHV7-05UV Cook & Hold Oven 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.
The CVap® CHV7-05UV Cook & 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 & 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.
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