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Decreased Labor

Food held in CVap® equipment maintains just-cooked freshness, temperature, and texture for extended time periods. This means you can 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 and Bagless Sous Vide. No time wasted handling bags