CVap® 101 - Lesson 7

Understanding Heat Transfer

The Basics of BTUs
The BTU (British Thermal Unit) is the fundamental unit of measure for heat.  One BTU is the amount of energy needed to raise a pound of water one degree Fahrenheit.  The difference between the latent heat utilized in CVap® equipment and the competitor's sensible heat can be accurately measured in BTUs - the more BTUs required to attain a particular temperature, the less efficient the equipment.  We conducted a test in which identical frozen lasagnas were cooked to 165°F in a CVap Therm and Hold Cabinet and competitor's rethermalizer cabinet, using the manufacturer's recommended cooking guidelines.  The CVap Therm and Hold used 35,208 fewer BTUs than the competitor.  But the most notable difference was in food quality.  Upon reaching 165°F the pans were removed from the cabinets.  As you can see below, the lasagna from the CVap cabinet was nicely browned and appetizing.  Lasagna from the competitor's cabinet was burned.  Which would you rather serve?
 

Energy efficiency
     Due to the efficiencies of using Latent heat, the CVap Therm & Hold uses less energy (kw) and therefore a lower amperage circuit (30amp,3 phase only model) than any competitive model.

Food texture and temperature control
     CVap equipment utilizes a dual heat system gives you complete control over food texture and food temperature by precisely controlling the evaporation of food moisture.

Product consistency
     CVap therm & holds deliver consistent food quality, without burning or over-cooking.  It meets USDA guideline 3-403.11 for the re-heating of food.

East of use
     The simple controls allow you to input food temperature, food texture, and cook time, or to select pre-programmed popular foods with the touch of a button.

 Just-cooked food quality
     Reheat and hold food hot and fresh for extended time periods, while still complying with USDA guideline 3-501.16 for Hot Food Holding.  Because CVap equipment controls the evaporation of moisture from food, shrinkage is minimal, and the food's natural juices, nutrients, and flavor remain inside the food.

Retherm Faster
     CVap technology's latent heat allows some foods to be rethermed as much as 50 percent faster, with higher yields, than in a cabinet using dry air alone.

Versatility
     The CVap Therm and Hold is very versatile.  You can retherm all your favorite foods, whether in individual meals in wire baskets, ála carte in bun pans, or bulk foods in hotel pans, and even in cryovac bags.

Better Food Safety
     The CVap therm & hold helps you serve safer food.  Its precise relative humidity control minimizes bacteria growth.  Precise temperature control ensures that food temperatures will be maintained as recommended in FDA guidelines.

Greater operational efficiency
     Improve kitchen efficiency by staying ahead of the rush.  Prepare food in advance and keep it hot and fresh until lunchtime, with the touch of a button.  No need for added labor to monitor food doneness or transfer to a holding cabinet. Use the time you would have spent rushing to take care of other tasks!

Student satisfaction
     CVap therm & holds make a big difference in food quality.  Students who may have previously passed on cafeteria food will find themselves coming back again and again.

A printer friendly copy of this lesson is available here (PDF)