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.