CVap® Technology Explained
Food is water. All food contains water. Up to 90% of foods’ mass is water. Consequently, in order to control the elements of food quality – temperature and texture – you must control the foods’ integral water.
CVap Technology controls food’s water with water. To put it another way, CVap equipment has a water reservoir (or evaporator) in its base. Therefore, by precisely controlling the temperature of that reservoir, CVap also precisely controls the temperature of food. It’s one of the Laws of Thermodynamics. Heat seeks out cool, to equalize. In a CVap cabinet, heated water vapor is attracted to the cooler food. As a result, vapor heat continues to be drawn to the food until it reaches thermal equilibrium.
You might expect this to result in soggy food. But that’s not the case. CVap technology also utilizes a second heat source – dry air. Most importantly, by controlling this blend of moist and dry air, CVap equipment delivers temperature and texture control that’s simply unmatched.
CVap equipment utilize air heat to control the evaporation of food’s surface moisture. Consequently, food’s surface texture and yield are controlled. Accordingly, the higher the air temperature is set over the evaporator temperature, the greater the amount of food moisture evaporation. For that reason, having this kind of large “differential” of air heat over water heat keeps food crisp. On the other hand, if the air temperature only slightly elevated over the evaporator temperature, very little evaporation occurs, resulting in a wetter environment – ideal for moister foods.