What Makes CVap® Technology So Freakin’ Great?

CVap® (Controlled Vapor Technology) ovens and holding cabinets rewrite the rules of food preparation. What makes it different? Controlled water vapor! Most commercial kitchen appliances only use hot air to affect food. Some use humidity to indirectly attempt to improve the environment (that they created) and the amount of food quality control that they claim. Humidified cooking is the old way to impact food quality and eventually turns food to a soggy mess. Although CVap equipment utilizes heated water vapor, it isn’t limited to moist foods. CVap is excellent for virtually any foods, from soups and sauces to crispy fried chicken.

Only CVap technology uses heated water vapor to directly control food temperature. Pair that with air heat to directly control food texture, and you have an unbeatable combo (no, we didn’t say combi – we’re not nearly that expensive or complicated). Bake, proof, stage, braise, roast, sous vide, hold, poach, stew and more using CVap equipment. CVap technology is available in cook and hold ovensretherm ovensholding cabinets, and hold and serve drawers. There’s a size and configuration to fit every need, from 28-pan stretch models to countertop single pan drawers. Click on an icon below to discover the benefits CVap can bring to your kitchen.

Higher Yield

CVap ovens give you uniform yield, end to end and top to bottom. No overdone edges or undercooked centers.

HACCP Records

Downloading data is as easy as inserting a thumb drive. It’s HACCP without hassle!

Wireless Programming

Load signature dishes for repeatedly consistent results, quick and easy.

Decreased Labor

You can prepare well ahead of the rush, and keep serving through peak periods, delivering a one-two punch to labor and food costs.

Serving Time

Lunchtime is crunch time. Your workday revolves around this brief period. You need an oven that cooks big quantities, fast.

Consistency

Whether you want to cook ahead of or keep foods hot through the rush, crisp foods stay crisp and moist foods stay moist.

Repeatable Results

Whether you’re serving burgers, barbeque, broccoli, or brioche, CVap equipment helps you serve it fresher, faster, and repeatedly fantastic.

Ventless

Ghost kitchens and cloud kitchens listen up! You now have the flexibility to place CVap equipment anywhere, saving space beneath the vent for the stuff that requires it.

Mobility

CVap equipment has a nomad’s heart. They don’t have to be parked under vent hoods. They don’t have to be plumbed to drains.

Delayed Start

Your crew can start the day with units that are preheated and ready to rock.

CVap commercial kitchen equipment