Simply put, the CVap oven’s overnight cook feature saves labor by working even when you’re not. Because it’s set-and-forget simple, it just needs to be loaded, and the cook cycle started. The rest of the night, it continues on autopilot, with no outside input needed.

As with labor, the overnight cook feature saves time by keeping production going through ordinary downtime. It’s a capability that really strikes home with our school nutrition partners, particularly at Thanksgiving. Several professionals, from West Virginia, to Montana, to Kentucky have mentioned how much they appreciate being able have turkeys cooked and ready for their schools’ special holiday meal.

CVap ovens save food in multiple ways. First, of course, is the ability of CVap ovens to maintain food at just-done AND ready-to-serve quality for hours, so nothing goes to waste by overcooking. But CVap also boosts yields. Utilizing its low-and-slow cooking abilities, CVap reduces shrinkage, delivering every possible serving from every cut. And CVap technology can even tenderize traditionally tough cuts, like top round or brisket. Allowing these tough cuts to hold overnight slowly breaks down the meat’s connective tissue, making them cut-with-a-fork tender.

Money…well, saving money in CVap is a no-brainer. By saving labor, time, and food, you can’t help but save money. That’s not taking into account the fact that CVap ovens don’t require vent hoods or permanent plumbing, saving you money on infrastructure and utilities. They don’t require the costly maintenance, calibration, and repairs that come with combi ovens. In so many ways, CVap ovens can swiftly pay for themselves.

So, sleep well tonight, and the next, and the next…with piece of mind that CVap ovens have you covered.