CVap® 101 - Lesson 2

CVap Technology a Closer Look

Below we break down CVap technology into three simple steps...
 

Step 1 Operator turns unit on and sets Food Temperature dial to the desired temperature of the food to be held (for example, 135°F).  Evaporator heaters being heating water.  Vapor produced by water is 135°F.  Food temperature will equalize to the vapor temperature.

 

Step 2 Operator then sets Food Texture dial to increase the air temperature and cause evaporation.  Set higher air temperature for crisp food, and lower for moist food.  In this example we have set the food texture temperature at +15°.

 

	Step 3 Air heaters raise the overall cabinet temperature to 150°F (135°F + 15°F).  This results in a controlled evaporation of food moisture, while the vapor maintains the precise food temperature (in this example, 135°F).  Food stays hot, fresh, and at the texture you desire, whether crispy, moist, or somewhere in between.
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Continue on to lesson #3 "See the Difference" Click Here