There are humidified cabinets, and there is CVap. CVap incorporates the precision of sous vide cooking with the ability to control how crispy or soft you want your food to stay.
Cook and Hold
The CVap CAC is essentially a Cook and Hold cabinet on steroids. Cook with versatility and insane yields: bake, braise, poach, low-temp steam, roast - plus a sous vide mode for increased precision!
The CVap CAT is a fast-cooking CVap Oven that can cook with sous vide precision, bake, poach, braise, roast, or low-temp steam and do 100 things a combi can't. AND it's affordable!
CVap, or Controlled Vapor Technology, is a true game changer when it comes to the outstanding quality of the food prepared using it. It provides precision control over a food’s temperature, moisture, and texture, preserving juiciness or crispness and everything in between. It also increases yields when cooking and the length of time food will remain at just-cooked quality while holding. It does this by controlling not only air temperature like traditional warming appliances, but also utilizing controls to maintain the food moisturize (evaporator) temperature. And since food is mostly water, CVap is the best choice for cooking and holding foods at their optimal level of doneness and texture, for extended periods of time.
Controlled Vapor Technology comes wrapped in a variety of configurations, from single drawers to full-size cabinets and from models that will perform multiple cooking functions to single-purpose appliances. From fast food to fine dining, operators and chefs are discovering that CVap products provide a level of control and flexibility that nothing else in the kitchen can match.