CVap® in your kitchen means decreased labor needs. Food held in CVap equipment maintains just-cooked freshness, temperature, and texture for extended time periods. This enables you to do more, with fewer hands. Prepare ahead of the rush, and keep serving through peak periods, delivering a one-two punch to labor and food costs. It’s fresh food, without sacrifice.
- Automatic hold means no babysitting the oven.
- Staging reduces ticket times. Turn more tables without increasing staff.
- Overnight cooking works, even when you don’t.
- Timer preheat means ovens are ready to work as soon as your staff clocks in.
- Sous vide cooking, with or without bags. No time wasted handling bags.