Cook and Hold Ovens

CVap® (Controlled Vapor Technology), rewrites the rules of food quality. What makes it different? Water vapor! All kitchen equipment uses hot air to affect food. Some even use “humidity” to indirectly attempt to improve the environment (that they created) and amount of control of food quality that they claim. Humidifed cooking is the old attempt to impact food moisture. 

Only CVap Cook and Hold Ovens (cook n hold, cook & hold, cook-n-hold) or whatever you call them, use heated water vapor to directly control food temperature. Pair that with air heat to directly control texture, and you have an unbeatable combo (no, we didn’t say combi – we’re not nearly that expensive or complicated). CVap technology is also available in retherm ovensholding cabinets, and hold & serve drawers. For our full line of cook & hold ovens see below. 

Whether you’re a cafeteria, a dining room, a drive-thru, ghost kitchen, cloud kitchen or in the back of the house, there’s a CVap cook and hold that’s perfect for your needs.