Why CVap® Technology

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 improve the amount of control they can claim. But only CVap technology uses heated water vapor to directly control food temperature. Pair that with air heat to control texture, and you have an unbeatable combo (no, we didn’t say combi – we’re not nearly that expensive). CVap technology is available in cook & hold ovens, retherm ovens, holding cabinets, and hold & serve drawers. There’s a size and configuration to fit every need.

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

You have the flexibility to place CVap Equipment anywhere, saving space beneath the vent for the stuff that requires it.

Mobile

Our 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.