CVap technology (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 ovens, retherm ovens, holding 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.
CVap Technology Advantages
Higher Yield
CVap Technology gives you uniform yield, end to end and top to bottom. No overdone edges or undercooked centers.
Wireless Programming
Load signature dishes for repeatedly consistent results, quick and easy.
Staffing Shortage Solutions
Fill in the gaps in your kitchen staff with CVap. It helps you do more with fewer hands.
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.
Higher Yields
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)
HACCP Data Records
CVap® equipment automatically documents Hazard Analysis Critical Control Point data. CVap can store up to two years of equipment settings data. Downloading data is easy. Just insert a thumb drive.
Above all, maintaining food at safe temperatures is one of the most critical things to assure the safety of the food you serve. Improper temperature is a leading cause of foodborne illness. CVap ovens and holding cabinets have undoubtedly been reliable at maintaining food at safe temperatures. Now our Series 7 and Series 5 models make compliance easier because they automatically log temperature records.
CVap equipment makes documenting your plan HACCP compliance simple. This video shows how to download up to two years of relevant data to a thumb drive.
CVap HACCP Data Download
Sample Data Download
Wireless Programming
We don’t believe in clunky, hard-to-learn technology. Frankly, user-friendly technology is not common in our industry. Consequently, that’s why we offer CVap® Programming. Imagine having a menu of up to eight settings that can be easily loaded onto your CVap cabinet by simply bumping your Android device near the unit’s NFC reader. Or build your menu settings on your desktop and save it to a USB. In fact, you can load signature dishes for repeatedly consistent results, quickly and easily. Save your LTO menu in one place so all of your cooks execute it the same way, shift after shift.
CVap Programmer Desktop Application
CVap equipment is really easy to program. Series 7 and Series 5 RTV Retherm Ovens, CHV Cook and Hold Ovens, and HOV Holding Cabinets can be programmed on up to eight channels, via a desktop computer and thumb drive. You can even lock the menu, so curious hands can’t accidentally change the programming once it’s been set.
CVap Factory Preset Upload
Need to reset your CVap equipment back to its default factory presets? Watch this video for a simple, step by step instructions.
Staffing Shortage Solutions
The labor shortage has hit the foodservice industry particularly hard. Operators are coping with staffing shortages, under-skilled workers, and staff retention. When labor is an issue, your equipment needs to bridge the gap. Equipment must be simple to use, provide consistent results, and require little attention. CVap fits the bill.
CVap equipment reduces staffing strain. You can program it specifically for your menu, so even the most novice employee can operate it. Because CVap excels at maintaining food quality for extended periods, there’s no need to babysit the ovens. Food can be removed when needed, rather than pulled as soon as it’s done. This frees up staff to do other things, helping you to do more with fewer hands. Cooking and holding in the same oven means no need to move foods to a separate holding cabinet.
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.
CVap equipment can take the place of personnel in your kitchen. By staging ahead, stress on the cook line is reduced. Ticket times on many foods can be reduced to just a few minutes. Pull food from the CVap, finish on the grill, and out it goes to the table. You’ll need fewer folks on the line with CVap in your kitchen.
CVap even works when your staff isn’t working. Timed preheat gets it up to temperature and ready to use as soon as staff arrives. Overnight cooking allows you to prepare a full load of food and have it cooked and ready to serve first thing in the morning.
Contact us today to learn more about how CVap can help resolve your staffing challenges.
Serving Time
Lunchtime is crunch time. Your work day revolves around this brief period. You need an oven that cooks big quantities, fast. You need CVap® ovens. CVap technology directly controls food’s moisture evaporation. This locks in food quality, whether you’re serving crispy or moist food.
Prepare food ahead of the rush – your CVap oven will keep it at the precise temperature you choose, without drying out, overcooking, or getting soggy.
CVap Holding Advantage
In a perfect world, every meal is cooked fresh to order. The reality of foodservice is that food often must be held before it’s served. But holding food doesn’t mean it can’t be fresh.
Food held in CVap Holding Cabinets maintains just-cooked freshness, temperature, and texture for extended time periods. You can prepare well 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.
Consistant Quality
You cook great food. CVap Holding Cabinets help keep it great. CVap cabinets maintain food quality and freshness better than any other cabinet. Sauces, veggies, rice, fried food, roasts, burgers, bread…you name it, CVap cabinets keep it hot, fresh, and at peak quality for an extended amount of time. Whether you want to prepare ahead of the rush, or just keep food safely hot through peak periods, CVap keeps crisp foods crisp, and moist foods moist.
"The solution it provided for us was a consistent cooking platform (really, is how we use it) for our proteins that are high yield, and that we can use throughout the day. And ease of use; for our team members, it's very easy to use. And the product is very consistent coming out of it."
Reliable, Repeatable Results
If you want reliable, repeatable results, you want CVap Technology. We could get all nerdy about the science behind it, but suffice it to say it works, dependably. Every. Single. Time. Whether you’re serving burgers, barbeque, broccoli, or brioche, CVap equipment helps you serve it fresher, faster, and repeatedly fantastic.
Want to serve a made-to-order gourmet burger to your customer in no time? With CVap staging, food is brought to the exact internal temperature desired and then held there – without overcooking or drying out – until it is time to finish and serve the dish. This means the final, flavor-enhancing, and texturing touches can be made just moments before the food is served.
It takes just minutes to finish cooking to the customer’s order – imagine how much faster you’ll be able to push plates out of the kitchen!
Ventless Oven
Vent hoods are often required in commercial kitchens. But they’re expensive to purchase, install, operate, and maintain. Since some equipment mandates a vent hood, floor space beneath them is prized.
What if you don’t have to have a vent hood? Independent studies confirmed that CVap® Ovens meet federal standards for ventless ovens operation.* They’re your ventless solution.
You save money not installing vent hoods, not consuming electricity, and not paying for costly maintenance. Already have a vent hood? You have the flexibility to place CVap ovens anywhere, saving space beneath the vent for the stuff that requires it. CVap ventless ovens are perfect for confined spaces. Their footprint is relatively small compared to combi ovens. This makes CVap ideal for cloud kitchens, ghost kitchens, and any operation with limited floor space.
*Local codes may vary.
Mobility
CVap equipment has a nomad’s heart. CVap holding cabinets and ovens come stock with 3” casters. Adding an optional transport package enhances their mobility. The transport package includes 5” heavy-duty casters, evaporator cover, push/pull handle, and cord wrap. CVap helps you roll on.
Challenging times call for creative solutions. COVID-19 has prompted foodservice operators to rethink how best to serve their customers. Grab & go, curbside delivery, and social distancing can make the difference in weathering the pandemic storm. Satellite kitchens, cloud kitchens, ghost kitchens, and commissary kitchens are becoming more prominent. Flexibility, mobility, and simplicity are key.
Winston’s CVap equipment can be your solution. CVaps don’t require vent hoods or plumbed drains, so they can be placed anywhere power is available. This makes it easy to move from kitchen to staging area. CVap ovens are versatile enough to handle virtually any cooking method.
Delayed Start
Make the most of your work day with CVap equipment’s delayed start feature. It’s available in CVap holding cabinets, cook and hold ovens, and retherm ovens. This feature gives you the ability to power up at a specific time, up to 99 hours ahead of time. Your crew can start the day with units that are preheated and ready to rock.
