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CVAP Winstons Holdin เตาอบอุณหภูมิแม่นยำ sous vide
CVap® Hold & Serve Drawer HBB0D2 - Image 2
CVap® Hold & Serve Drawer HBB0D2 - Image 3
CVap® Hold & Serve Drawer HBB0D2 - Image 4
CVAP Winstons Holdin เตาอบอุณหภูมิแม่นยำ sous vide
CVap® Hold & Serve Drawer HBB0D2 - Image 2
CVap® Hold & Serve Drawer HBB0D2 - Image 3
CVap® Hold & Serve Drawer HBB0D2 - Image 4

CVap® Hold & Serve Drawer HBB0D2

CVap® Hold/Serve Drawer | Two Drawer Model

Description

What is CVap?

Simply put, CVap (or Controlled Vapor Technology) is a patented dual heat system that combines moist vapor heat and dry air heat to control food temperature and texture. For a quick, quirky look at the science behind CVap technology

The CVap® Hold & Serve Drawer HBB0D2 offers fantastic food temperature and texture control. CVap Drawers feature a unique design that speeds temp recovery, even with frequent openings.

The HBB0D2 is ideal for QSRs, kiosks, or any operation with limited space. This wide, two-drawer model has 1/2″ feet, and can hold two steam table pans, four half steam table pans, or two 1/1 Gastronorm pans. It features a differential push-button control that’s easy to use.

Product Details
  • Size cm (WxDxH): 61.2 x 74.4 x 64.2
  • Weight: 64 kg
  • Power (Watts): 1440
  • Voltage: 230
  • Warranty: 1 year
  • Temperature range: 32 to 82°C
Download

HBB5D2 SpecSheet

doc050118i_owners_manual_hbb

More Awersome Information Here

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What is CVAP?

It’s simply the most precise commercial kitchen
equipment you can get.
Learn how it can benefit your operation.

CVAP

Controlled Vapor Technology

Humidfied Precision Cooking & Holding All-Day without moisture lost

  • Braise
  • Roast
  • Steam
  • Sous Vide
  • Hold
  • Bake
  • Proof
  • Poach
  • Stew
  • Smoke

> รีวิวผลลัพธ์การอบเนื้อ Roast Beef ด้วยเครื่อง CVap <

> เปรียบเทียบ CVAP ทั้ง 2 รุ่น <

> COOKING <

Perfect Doneness
Edge-to-Edge

Sous Vide without bags

Minimal Moisture Loss

CVAP use humidified cooking that precisely cook your
food with insanely high yelds.

Uniform Doneness, End to End, Top to Bottom

CVAP controlled Vapor Technology matches the humidity of the oven to the food. The result are the moisture are trapped inside the food making the food moist and unable to escape to the air

> HOLDING <

Hold & Serve

Hold without water loss

Holding moist food

Holding crisp food

CVAP Controlled Vapor Technology also able to “Hold” food perfectly without overcooking and moisture loss.

Hold food at extact doneness, no overcooking, no moisture loss ALL DAY

CVAP technology is unrivaled when it comes to holding food, the unique humidified heating allows you to hold moist or crisp without losing quality for whole day of operation

Why do chef choose our CVAP

Chef J. Kenji Lopez

“Our sausages go in CVAP at the beginning of service, cook for 45 minutes, and the are held without losing any quality. They don’t overcook, they don’t dry out, they cook very well.”

Jean-Georges Vongerichten

Onwer+Chef at Jean-Georhes / Multiple Locations

“The CVap® has become an indispensable tool in my kitchen. Since it allows you to steam foods at even very low temperatures, foods retain all their nutrients and flavors, keeping all those juices indeside. it mokes all difference if you want really moist, flavorful foods. I CVap® every dayfor lunch, veggies, fish, whatever I feel like eating for the day.”

Paul Wahlberg

Chef, Wahlburgers

“So anybody in the restaurant business, anybody who works in a kitchen, I recommend this equipment. When you are thinking about labor, and costs, and all of the different thing that go into it. And then consistency, the consistency of the product. The CVap® takes care of all of that.”

Patrick Roney

Executive Chef at Ashbourne Farms

“It lowers the stress of a kitchen to have CVAP in there. Having that CVAP prepped and full of whatever that cook needs, all of it staged and ready to finish or go right to the plate remove stress from that cook’s scope of responsibility.”

Akhtar Nawab

Owner + Chef at New Orleans’Otra Vez and New York’s Alta Calidad

“The Winston ovens are a great asset to what we are trying to do. It allows us to cook various foodstuff at very low temperature, maximizing yield and flavor. I have found that the more I use the Winston ovens the more versatile they are.”

Neal Fraser

Chef at Redbird

“A CVAP is much more accurate on temperature than a $400 immersion circulator with a heating element stuck in a pot of water. I want to know the food we’re making is safe, and CVAP can be trusted with that.”

CVAP Oven / Holding Oven Model

Retherm Oven
Series 5

View Product

Retherm Oven
Series 7

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CVap® Hold & Serve Drawer HBB0D1

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CVap® Hold & Serve Drawer HBB0D2

View Product
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Contact

Address

CUISINE CRAFT CO.,LTD
188/6 Supalai Premiere Ratchthewi Building, Petchburi Road, Thanon Petchburi, Ratchthewi, Bangkok 10400

Phone

(+66) 093 583 8266

(+66) 02 050 7778
Email

hello@cuisinecraft.co.th

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