Our Reputation is at Steak!

Serve A Perfect Steak Every Time – Only with CVap® Staging.

Steak Strips

Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt-in-your-mouth texture, all from CVap® Staging. How do we do it? Start with a CVap Cook & Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The amazing part of the process is when the steak reaches temperature, the oven won’t overcook the steak. During the busy service rush in your restaurant, don’t worry about checking the CVap Oven. The oven does the work and the steaks won’t overcook. CVap Technology will hold to perfection. Think of it as sous vide re-engineered. It’s similar to immersion circulators, with one added advantage; volume. CVap can cook a large volume of food – up to ten hotel pans in our smaller CVap ovens.

Set the CVap Cook and Hold at 130°F vapor, 131°F air. Cook time will depend on the type of steak and the amount of steak you are cooking.

Marinate steak with your favorite marinade. I’m loving chimichurri sauce right now. Vacuum seal the steak. Place in preheated CVap oven and press start. Then walk away! Once the cycle finishes, pull steaks as needed for orders.

Heat your grill pan on high heat for ten minutes. Pat steaks dry on both sides. Season with Himalayan salt and fresh cracked black pepper.

Sear steak on each side for 30 to 45 seconds. Pull off and let rest. Slice and serve.

Want to watch a quick, quirky video about CVap® Staging? Click here.

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 CHV3-04HP Cook & Hold Oven

The CVap® CHV3-04HP Cook & Hold Cabinet 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 under-counter model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Cooking. 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 CHV7-04HP 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 CHV7-14UV Cook & Hold Oven

The CVap® CHV7-14UV Cook & Hold Oven 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 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 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 RTV5-14UV Retherm Oven

The CVap® RTV5-14UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerhouse of a commercial oven.

This full-size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. 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 hood is needed!

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!

Prepare in the PM for Perfect Porchetta

If you’re not using your CVap® oven overnight – why not? You can be productive 24 hours a day with CVap.

Inserra Shop Rite Supermarkets, one of my valued customers, uses CVap Cook & Hold Ovens in three of their locations. Executive Chef Paulie Velletutti takes full advantage of their stacked pair of CVap Cook & Holds, producing a variety of dishes for their prepared foods section. He also roasts deli meats in the CVap, increasing yield and maximizing profits (who doesn’t want versatility and extra profit?).

A great example of Chef Velletutti’s creativity is an amazing Porchetta using two bellies and a pork loin. This produces a succulent, appealing Porchetta that flies off the shelves – and most of the work is done overnight! This recipe was prepared at their Wallington, New Jersey store.

Prepare your Porchetta as normal with your favorite herb/spice rub. Tie it up and put it in the CVap Cook & Hold Oven. Set the oven to a Doneness setting of 144, and a Browning level of 2. Set the timer for 15 hours. Walk away and let the CVap do its thing.

Tying pork

Tied pork in OvenThe next morning the Porchetta will be perfectly cooked. It only needs a little finishing to perfect it. A nice texture and a beautiful browning are achieved by finishing in a convection oven at 475 F degrees for 12 minutes. Blast chill it, and slice it up.

These portions have been a hit with customers, and Inserra will now regularly include this Porchetta as a regular item in the rotation of the prepared foods case.

Sampling Pork Porchetta

CAC522 Cook & Hold Oven

The CVap Cook & Hold Oven CAC522 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Our only full-size cook & hold oven, it is the perfect solution for operations that need to prepare large amounts of food ahead of their busy periods and then hold those foods to perfection. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The 14 adjustable universal rack supports hold 14 sheet pans or 28 steam table pans, plus a set of four chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

CAC509 Cook & Hold Oven

The CVap Cook & Hold Oven CAC509 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Ideal for QSRs, full-service restaurants, B&I facilities, or any operation that prepares ahead for busy periods. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The five adjustable universal rack supports hold five sheet pans or ten steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in a stacked unit: CAC507 / CAC509.