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.
- 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.
One of the things we love about exhibiting at the School Nutrition Association’s Annual National Conference is having the opportunity to talk one-on-one with the folks who use our equipment every day. Here are some unscripted comments these great folks offered during 2017’s conference in Atlanta, Georgia.
The CVap HBB5D1 Hold & Serve Drawer is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks, or any operation where space is limited but food quality is important. This wide, one drawer model is 1/2″ (13mm) feet in size and will hold one steam table pan or two half steam table pans. Built in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.