CVap (Controlled Vapor Technology) is a patented technology from Winston that uses a combination of water vapor (vapor heat) and dry air (air heat) to autonomously control the temperature and texture of food.
Traditional cabinets cannot match CVap’s results because they rely solely on air heat or passive humidity. During heating, the stored product loses moisture—even though food contains a high percentage of water (up to 90% or more)—leading to drying out, weight loss, and a decline in quality.
Unlike standard holding cabinets, CVap does not use steam generated from boiling water; instead, it utilizes steam formed at temperatures of 93°C or lower. The steam temperature is regulated with exceptional precision—to within 0.5°C—aiming to match the steam temperature in the holding chamber to the temperature of the product stored inside. This creates a controlled steam environment that directly manages the food's internal temperature, achieving vapor pressure equilibrium (a "bagless sous-vide" effect).
The internal moisture of food naturally develops vapor pressure when heated. By precisely controlling the temperature (and therefore the vapor pressure) of the surrounding water vapor,
CVap forces the internal temperature of the food to precisely match the steam temperature.
– preventing any net loss or gain of moisture. This is why it achieves sous-vide-like precision and evenness (without the "bullseye" effect: overheated edges and a cool center).
How CVAP prevents food from drying out, quality degradation, and weight loss.
- Heats water in an internal tank to the preset storage temperature → generates controlled water vapor.
- It precisely maintains an exact temperature for this steam.
- Equalizes the vapor pressure with that of the water in the food (vapor pressure equilibrium)
The result:
- no loss of moisture
- no overcooking
- the temperature remains stable.
CVAP dual control: temperature + texture
CVap® is the only technology that separates control into two independent parameters:
Determines the internal temperature of the food.
Определя вътрешната температура на храната
The food automatically "locks" at the set temperature.
There is no risk of overcooking.
Air Heat
Controls surface texture
Determines whether the food should be:
- with a crispy texture
- with a soft texture
The combination of moist and dry heat allows for:
for the crispy chicken to stay crispy
for the meat to remain juicy
to prevent the side dishes from drying out
How does CVap® hold hot products?
- Internal Temperature Control (steam heat): Locks the food's internal temperature precisely at the set steam temperature (holding temperature). Proteins remain succulent, starches tender, and sauces glossy. Depending on the food, overcooking is typically avoided even after more than 24 hours. Product yield can be increased by up to 10% due to minimal moisture loss from within.
- Surface texture control is achieved through the temperature differential between dry heat (convection) and steam: Hotter air promotes controlled evaporation solely from the product's surface, while the moisture temperature controls the product's internal temperature.
- To preserve products with a crispy texture, a dry-heat temperature significantly higher than the moisture temperature is used.
- To preserve products with a soft texture, a dry-heat temperature is used that approximates the moisture temperature.
CVap maintains food at "just-cooked" quality for much longer than any other system because it independently addresses the two primary causes of food degradation:
1) temperature deviation and 2) moisture imbalance.
Advantages of CVap® Technology
DATA RECORDING
Machine data is easily accessible via a USB drive, serving both as valuable statistics and as a means of triggering an alarm when operating parameters deviate from optimal ranges.
HIGHER YIELD
CVap technology ensures consistent results from edge to edge and top to bottom. No burnt edges or undercooked centers.
STAFFING SHORTAGE SOLUTIONS
Fill the gaps in your kitchen staff with CVap. It helps you do more with fewer hands.
SERVING TIME
Lunchtime calls for quick meal preparation. Your workday revolves around this brief window. You need an oven that can cook large quantities quickly.
CONSISTENCY
During peak hours, whether you want to cook in advance or keep food warm, crispy foods stay crispy and moist foods remain juicy.
REPEATABLE RESULTS
Whether you are serving burgers, barbecue, broccoli, or brioche, CVap equipment helps you serve them fresher, faster, and with consistent quality.
VENTLESS
Kitchens with constant smoke and fumes now have the flexibility to place CVap equipment anywhere, freeing up space under the ventilation hood for items that truly require it.
MOBILITY
CVap equipment has a nomadic heart. It does not need to be parked under ventilation hoods. It does not require a connection to the drainage system.
DELAYED START
Your team can start the day with equipment that is preheated and ready for use, saving time and enabling a flying start.
DATA RECORDING
CVap® equipment automatically documents data on critical control points from the hazard analysis.
CVap can store equipment setting data for up to two years.
Extracting data is easy. Simply insert a flash drive.
Above all, maintaining food at appropriate temperatures is one of the most important factors in ensuring the safety of the food you serve.
Improper temperature is a leading cause of foodborne illness. CVap ovens and holding cabinets are reliable for maintaining food at safe temperatures.
Models from Series 7 and Series 5 make it easier to comply with all food safety requirements because they automatically log temperature data.
CVap equipment makes it easy to document your plan's compliance with food quality requirements. The video above shows how to download up to two years of relevant data onto a flash drive.
HIGHER YIELD
Do you need ready-to-serve food prepared quickly and in large quantities? CVap® cook-and-hold ovens meet these requirements and are ideal for the job.
Increase the speed to cook faster, or slow it down to achieve a phenomenal protein texture and tenderize tougher cuts in the process.
CVap ovens ensure even cooking from edge to edge and top to bottom. No charred edges or undercooked centers.
With these ovens, you can produce an unmatched quantity of ready-to-serve ribs, maximizing the yield from every bone-in cut.
STAFFING SHORTAGE SOLUTIONS
Labor shortages are a particularly common issue in the food service industry. Managers struggle with a lack of quality staff while simultaneously facing problems with unskilled workers. When labor is an issue, your equipment needs to compensate for this shortfall.
The equipment must be easy to use, deliver consistent results and quality, and require minimal attention. CVap is the ideal technology for this purpose, incorporated into reliable, high-performance ovens.
CVap equipment reduces the strain on staff. You can program CVap units specifically for your menu, so that even the most inexperienced employee can use them.
Since CVap excels at maintaining food quality over extended periods, staff do not require special training on how to care for the products inside the ovens.
The food can be removed when needed, rather than immediately after it is ready.
Having ready-to-use food available frees up staff for other tasks, helping you accomplish more productive work in the kitchen with fewer hands.
Cooking and storing in the same oven means there is no need to transfer food to a separate appliance. This saves not only the time and physical effort involved in the transfer but also the need for an additional appliance.
SERVING TIME
Lunch is usually the busiest time for most restaurants. The workday revolves around this short period.
You want an oven that cooks large quantities quickly.
CVap technology directly controls moisture evaporation from the food, maintaining its high quality whether you serve it crispy or juicy.
Prepare the food in advance—well before peak hours. Your CVap oven will maintain it at your chosen temperature without drying it out, overcooking it, or making it soggy, keeping it ready for customers while retaining the qualities of freshly prepared food.
CONSISTENCY
If you are already preparing great food, CVap holding cabinets help keep it that way. They maintain food quality and freshness better than any other cabinet. Sauces, vegetables, rice, fried foods, roasted meats, burgers, bread—CVap cabinets keep them warm, fresh, and at peak quality for longer periods.
Whether you want to prepare food in advance or simply keep it safely warm during peak periods,
CVap keeps crispy foods crispy and moist foods juicy. Always fresh, cooked food—without compromise.
REPEATABLE RESULTS
CVap technology is designed to deliver reliable and repeatable results.
Setting aside the technical details of the underlying science, it suffices to say that it operates reliably and securely.
Whether you are serving burgers, barbecue, broccoli, or brioche, CVap equipment helps you serve them fresher, faster, and with consistent quality.
Do you want to serve a gourmet burger made to order in no time?
With CVap, food reaches the desired internal temperature and then remains at that level—without overcooking or drying out—until it is time to serve.
This means that the final touches—enhancing flavor and texture—can be applied just moments before serving; the food is practically ready to be served at any point after preparation.
It takes just minutes to complete a customer's order. Imagine how quickly you can move the finished dishes from the kitchen to the tables! The food is pre-prepared, so customers don't have to wait.
VENTLESS
Exhaust hoods are common components in many commercial kitchens. However, they are expensive to purchase, install, operate, and maintain. Since some appliances require a hood, the space beneath it is valuable.
What if you don't need a hood? Independent studies confirm that CVap® ovens meet standards for ventless operation.
You save money on range hoods and their installation, reduce electricity consumption, and avoid costly maintenance.
Do you already have a hood? You have the flexibility to place CVap ovens anywhere else, saving space under the ventilation system for the appliances that truly require it.
CVap ovens without fans are ideal for tight spaces. Their footprint is relatively small compared to combi ovens. This makes CVap ideal for any kitchen with limited space.
MOBILITY
CVap equipment has a nomadic spirit, which is why CVap holding cabinets and ovens come with 3-inch casters.
Adding an optional transport package enhances their mobility. The transport package includes heavy-duty 5-inch casters, an evaporator cover, a push/pull handle, and a cord wrap.
CVap helps you find the ideal spot for the equipment in your kitchen and move it there quickly and easily.
CVap ovens do not require ventilation hoods or drainage, so they can be placed anywhere there is electricity. This makes it easy to move them from the kitchen to the prep and serving areas.
DELAYED START
Make the most of your workday with the delayed start function on CVap equipment. It is available on CVap holding cabinets, cook-and-hold ovens, and cook-and-retherm ovens. This feature allows you to schedule the unit to turn on at a specific time, up to 99 hours in advance.
Your team can start the day with equipment that is preheated and ready for use, saving time and enabling a flying start.
This means you can count on having food ready for customers at a precise time, without waiting for ovens to heat up or relying on operators to turn them on right on schedule.
Even cooking from edge to edge.
Take a look at the photo above. The piece on the left was cooked in a conventional oven and then finished on the grill. Notice the *bullseye* effect: the center is raw, while the outer edges are charred.
The piece on the right was prepared in a CVap oven and then finished on the grill. The interior is evenly cooked throughout, without being underdone in the middle or having charred edges (as seen in the photo on the left).
