CVap® Staging – Sous Vide Re-Engineered
Sous vide cooking is great, but it has its drawbacks. Find out how CVap® Staging can give you the same results as sous vide, without the hassle!
CVap 101: How the Science Works
CVap (pronounced See-Vap) refers to Controlled Vapor Technology, the engine that drives CVap equipment and makes it so different. Other cabinets are designed to heat air; CVap is designed to heat food.
Food contains water and behaves like water when heated. CVap technology is based on that principle, so only CVap enables control of both Food Temperature and Food Texture.
When the water in the cabinet’s evaporator is heated to a desired temperature, it “drives” the food’s temperature until it reaches that exact set point and keeps it there without drying out, overcooking, or significant loss of yield. No other equipment can do that.
This is just a taste of the science behind CVap – come back soon to learn about CVap Gastronomy, why RH = BS, and Wet Bulb, Dry Bulb, Vapor Pressure and other sedatives. We’re going to do a deep dive into the GEEK ZONE… Stay tuned!