You choose – higher speed or higher yield. CVap® Cook and Hold Ovens give you the choice. Crank it up to cook faster, or slow it down to finesse phenomenal yields from proteins (and soften tougher cuts in the process).
CVap ovens give you uniform doneness, end to end and top to bottom. No overdone edges or undercooked centers. You’ll get unrivaled yields, with the maximum possible servings from every primal cut.
Uniform Doneness, End to End, Top to Bottom
Take a look at the images on the right. The left cut was prepared in a conventional oven, then finished on a grill. Note the bullseye effect. The center is very rare, while the outer edges are almost overcooked.
Now look at the right cut. This one was cooked in a CVap oven, then finished on a grill. Notice that the interior is uniformly done, throughout. No bullseye, nothing overdone. It’s simply perfect. CVap ovens will deliver this perfection reliably, time after time.
Why does yield matter? Because frankly, meat is money. Proteins are among the highest food costs. Improve your bottom line with more servings from a primal cut. CVap ovens can achieve up to ten percent higher yields than conventional or convection ovens. As you can see in the equation on the right, a ten percent increase in servings equates to some serious denaro in the long run. Can you afford not to invest in CVap equipment?
CVap vs. Convection
- CVap = 10% more yield (compared to convection)
- 100 lbs Top Round – 10% = 10 lbs more product
- Top Round $5.91 per lb*
- 10 lbs saved product = $59.10 savings per 100 lbs
of product (on average)
* (recent Restaurant Depot price)