Combi Ovens; Blessing or Boondoggle?

Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the thought of adding a combi to their kitchen. But are they all they’re cracked up to be?

Combi ovens allow the user to steam bake, roast, and do a combination of these processes (hence the name combi). Some ovens allow very intricate setting capabilities, perhaps even being controlled by touching a picture of food. They cook fast, and honestly do a good job overall. That being said, those who are familiar with combi units also know that most of these units are very complicated to develop setting for and are almost always underutilized by the customer.

In comparison, CVap ovens also allow you to steam, bake, roast, and do a combination of these processes. They do not have the same kilowatts as the combi, so they are not going to cook quite as fast. But they are a fraction of the cost, a heck of a lot more reliable, and don’t require a vent hood (depending on local codes). While the combi is often oversold, the CVap oven is a great value piece that has endless cooking opportunities.

Want to learn more about CVap equipment? Click here.

No Vent Hood, No Foolin’! CVap Doesn’t Need a Vent Hood!

No Vent Hood Needed


Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood. Most food codes require certain equipment to be placed under the hood. Winston Foodservice recently had our CVap® RTV Retherm Oven tested by Intertek, an independent testing and certification company. Our goal was to definitively determine whether CVap commercial ovens require a vent hood. The results? The CVap oven passed FDA Method 202 testing with flying colors. Both the Winston CVap RTV Retherm Oven and CHV Cook & Hold product lines gained approval.

The benefits?

  • Save Space – Chances are, if there’s already a hood in the kitchen, there’s already equipment that requires it. Adding CVap ovens to the lineup won’t require a game of musical chairs with existing appliances. Save that valuable hood space for the stuff that needs it.
  • Save Money – Let’s face it; hood systems cost out the wazoo. They require thousands of dollars in hardware and infrastructure, to the tune of $1,000 a running foot. Eliminating the hood saves money, both on the hood system and on the power it requires.
  • Expand Your Menu – CVap ovens offer versatility that few other ovens can match. Bake, roast, steam, CVap® Stage, braise, retherm, “bagless” sous vide (with or without a bag) – all in one footprint – a footprint that DOESN’T REQUIRE A HOOD!

Of course, local codes may vary. Check with local officials before investing in CVap ovens, or any other commercial restaurant equipment. Need proof that CVap ovens don’t require a hood? Here’s the full report. Need to take a nap? Here’s what the EPA has to say about Method 202.

CVap HOV7-14UV Holding Cabinet

The CVap® HOV7-14UV Holding Cabinet isn’t your standard humidified holding cabinet. With CVap cabinets, you get unparalleled control over food temperature and texture.

This full-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. With a capacity of 14 sheet pans, 28 half-sheet pans or 28 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV7-04HP Cook & Hold Oven

The CVap® CHV7-04HP Cook & Hold does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size under-counter model comes equipped with C-Touch Controls,
CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap CHV7-04UV Cook & Hold Oven

The CVap® CHV7-04UV Cook & Hold does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size model comes equipped with C-Touch Control, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is perfect for operators who need lots of capacity in a small footprint, and no vent hood is required!

CVap CHV7-05UV Cook & Hold Oven

The CVap® CHV7-05UV Cook & Hold does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of five sheet pans, ten half-sheet pans, or ten hotel pans, this model is great for any operation, and no vent hood is required!

CVap CHV7-05UV-ST Cook & Hold Oven Stacked Pair

The CVap® CHV7-05UV-ST Stacked Cook & Hold Ovens do more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This stacked pair comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of 10 sheet pans, 20 half-sheet pans or 20 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap RTV7-14UV Retherm Oven

The CVap® RTV7-14UV Retherm Oven is a great alternative to traditional combi ovens, without the high cost of repairs and maintenance. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this great commercial oven.

This full-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of 14 sheet pans, 28 half sheet pans or 28 hotel pans, this model is perfect for high volume operators. And no vent hood is required!

CVap RTV7-04UV Retherm Oven

The CVap® RTV7-4UV Retherm Oven is a great alternative to traditional combi ovens, without the high cost of repairs and maintenance. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this great commercial oven.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four sheet pans, eight half-sheet pans, or eight hotel pans, this model is perfect for operations where space is limited. And no vent hood is required!

CVap RTV7-05UV Retherm Oven

The CVap® RTV7-05UV Retherm Oven is a great alternative to traditional combi ovens, without the high cost of maintenance and repairs. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerhouse of a commercial oven.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of five sheet pans, ten half-sheet pans, or ten hotel pans, this model is perfect for any operation, and no vent hood is required!

CVap RTV7-05UV-ST Retherm Oven

The CVap RTV7-05UV-ST Stacked Pair Retherm Ovens are a great alternative to traditional combi ovens, without the high cost of repairs and maintenance. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerful commercial oven.

This stacked pair comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Temp Download, Cooking Probe, and Switchable Convection. It has a capacity of 10 sheet pans, 20 half-sheet pans, or 20 hotel pans. And no vent hood is required!

CVap RTV5-05UV Retherm Oven

The CVap® RTV5-05UV Retherm Oven is an alternative to a traditional combi oven, without the high cost of repairs and maintenance. CVap® Stage™, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerful commercial oven.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 5 sheet pans, 10 half sheet pans or 10 hotel pans, this model is versatile, and no vent hood is required!

CVap RTV5-04UV Retherm Oven

The CVap® RTV5-04UV Retherm Oven is a great alternative to traditional combi ovens, without the high cost of maintenance and repairs. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this versatile commercial oven.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is powerful. And no vent hood is required!

CVap CHV5-14UV Cook & Hold Oven

The CVap® CHV5-14UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This full-size model comes equipped with C-Touch Control, USB HACCP Data Download, and Convection Mode. With a capacity of 14 sheet pans, 28 half-sheet pans or 28 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-05UV-ST Cook & Hold Oven

The CVap® CHV5-05UV-ST Cook & Hold Oven Stacked Pair do more than just traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, sous vide – it’s and incredibly versatile pair!

This stacked model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Mode for cooking and holding. With a capacity of 10 sheet pans, 20 half sheet pans or 20 hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-05UV Cook & Hold Oven

The CVap® CHV5-05UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, Bake, braise, poach, low-temp steam, sous vide – it’s amazingly versatile.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Mode for cooking and holding. With a capacity of five sheet pans, ten half sheet pans or ten hotel pans, this model is perfect for high volume operators, and requires no vent hood!

CVap CHV5-04UV Cook & Hold Oven

The CVap® CHV5-04UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile!

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-04HP Cook & Hold Oven

The CVap® CHV5-04HP Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operators with limited space,  and no vent hood is required!