Frequently Asked Questions
Everything you wanted to know about CVap®, and more . . .
How do I interpret the CVap model numbers?
What exactly is the CVap Holding/Proofing Cabinet?
Who uses CVap?
Why is matching vapor pressure important in
maintaining just-cooked
quality and precise temperatures?
What are the differences between vapor, steam and
humidity?
Why is
controlling vapor pressure better than using humidity or steam?
What is
'differential control' and are there guidelines for using it?
How does CVap support HACCP implementation?
How confident are
we in the CVap technology?
Why is CVap more
expensive than standard hot air cabinets?
What does CVap mean?
CVap (pronounced see-vap) refers to Controlled Vapor.
What exactly is the
CVap Holding Cabinet!
The CVap Cabinet is so much more than a warmer. It utilizes controls to maintain the air temperature as well as the food moisturizer
(evaporator) temperature. This gives complete control over FOOD TEXTURE and FOOD
TEMPERATURE. This dual control system creates the ideal atmosphere to match the
desired moisture content of any food.
How do I interpret the
CVap model numbers?
What do the characters in our model number system mean? It's really
quite simple as shown below. For instance, a
HA4522 model is a Holding
Cabinet that has doors, CVap electronic differential controls, a circulating
fan, and a 22 cubic foot cabinet interior.
| 1st | H - Holding Cabinet or Drawer |
| C - Cook and Hold Cabinet or Roasting Oven | |
| S - Steamer | |
| M - Merchandiser | |
| 2nd | A - Door |
| B - Drawer | |
| C - Under counter, bottom mount controls | |
| G - Counter top display | |
| H - High power | |
| 3rd | 3 - CVap thermostat controls |
| 4 - CVap electronic differential dial controls | |
| 8 - CVap electronic differential 8 channel push button controls | |
| A - CVap 'A' series electronic differential dial controls | |
| D - CVap single dial electronic control | |
| F - CVap steamer single dial control | |
| T - CVap Therm and Hold electronic 7 channel control | |
| 4th | 0 - No air circulating fan |
| 5 - Includes air circulating fan | |
|
5th & 6th |
For cook&hold, holding, and ovens = cubic feet of cabinet interior |
| For drawers = number of drawers | |
| For steamers = number of pans |
You may also see some other designations at the end of the model numbers such as
HR and HL for door hinging Right and Left (hinging is determined
when facing the door to open it. i.e. RH indicates hinges are on the right side
of the door), PT for Pass Through models (doors on both sides of the
cabinet), W for windows in the doors, a number such as 3
indicating 3" casters, or A for Automatic Water Fill.
Who uses
CVap?
KFC, Wendy's, McDonald's, Burger King, Sister's, Hyatt, Kenny Rogers, Bojangles,
TJ. Cinnamon's, Old Spaghetti Factory, Vie de France, Dodge Stores, Winn Dixie,
and other top chains. Also on the customer list are independent restaurants,
health care facilities, convenience stores, supermarkets, grocery stores,
military installations, school systems, white table cloth operations and many
more.
Why is matching vapor
pressure important in maintaining just-cooked quality and precise temperatures?
CVap Is the only cabinet that can control food vapor pressure. All foods
have a specific vapor pressure that is determined by their temperature.
If the food's vapor pressure is higher than the surrounding vapor pressure,
it loses valuable moisture to the environment. The resulting evaporation cools
the product.
If the food's vapor pressure is lower, it absorbs moisture and its temperature
rises. When vapor pressures are the same, equilibrium is established. The food
neither absorbs nor releases moisture and the temperature remains constant.
Click here for more detail and
illustrations on this subject.
What are the
differences between vapor, steam and humidity?
Vapor is the invisible gas that occurs when water is heated to any temperature.
Steam is the invisible vapor that occurs when water is heated to the boiling
point (212°F). Humidity is the amount of water vapor in the air. When air holds
as much moisture as possible at a certain temperature it is said to be at
saturation. The higher the air temperature, the more moisture air can hold. For
example, when the weatherman says, "relative humidity," he is comparing the
amount of water vapor in the air relative to the amount required for saturation.
Click here for more
detail and animation on this subject.
Why is controlling vapor pressure better than using humidity or steam? Relative humidity does not control food temperature. Here's why: relative humidity's can be the same at a variety of temperatures. For example, all of the following wet bulb/dry bulb combinations produce a relative humidity of 50%.
|
WET BULB TEMP
|
DRY BULB TEMP
|
RELATIVE HUMIDITY
|
|
52°F
|
62°F |
50%
|
|
62°F
|
74°F
|
50%
|
|
72°F
|
86°F
|
50%
|
Food temperature stabilizes at the wet bulb (evaporator) temperature, so providing relative humidity does nothing to control food temperature. But by using controlled vapor, the evaporator temperature maintains ideal serving temperatures, and the air temperature (dry bulb) controls the texture.
What is 'differential
control' and are there guidelines for using it?
Differential control is what really sets CVap apart from other cabinets. The
differential control setting is the temperature difference between the Food
Temperature and Food Texture setting. The Food Temperature dial is used to set
the evaporator temperature in a range of 85° F to 180° F (evaporator temperature
directly affects food temperature). The Food Texture dial is used to set the air
temperature from +5° F to +60° F above the Food Temperature setting (the air
setting directly affects the texture of the food). A typical crisp product would
take a large differential setting (i.e. pizza is generally set at l40° F + 60°
F). A moist product takes a lesser differential setting (i.e. biscuits are
generally set at l60° F + 10° F). There are easy-to-follow reference guidelines
for appropriate settings found in the
Use and Care Manuals
for each product.
How does
CVap support HACCP implementation?
CVap technology based equipment (holding cabinets, holding drawers, cook and
hold cabinets) with the dual temperature control concept can provide many useful
functions in the implementation of
HACCP
and SAFE type systems. However, the functions which are most unique in a
technical sense are:
1. CVap equipment's ability to heat foods quickly (to comply with USDA guideline 3-403.11 for the re-heating of foods for hot holding).
2. CVap equipment's ability to maintain and monitor specific percentages of Relative Humidity in low temperature processing (to comply with USDA Guideline 3-401.13 for the production of cooked beef, roast beef, and cooked corned beef.
3. CVap equipment's ability to hold hot cooked foods in the "as prepared" condition for extended time periods (while still complying with USDA guideline 3-501.16 for Potentially Hazardous Food, Hot and Cold Holding).
4. CVap equipment's ability to cook meats and poultry products to specific desired doneness levels with minimized yield loss during processing (while still complying with USDA Guideline 3-401.11 for the Destruction of Organisms during the cooking of Raw Animal Foods).
For more information about HACCP, click here.
How confident are we in
the CVap technology?
The founder of Winston Industries, Winston L. Shelton, is so confident that his
CVap Holding/Proofing Cabinet utilizing separate Food Temperature and Food
Texture controls will hold hot food at a just-cooked quality longer than any
other cabinet on the market that he is challenging all competitors to a "Food
Fight" We'll conduct a comparison test to any other holding cabinet and prove
once and for all that CVap is the best value on the market.
Why is
CVap more
expensive than standard hot air cabinets?
CVap may be more expensive than competitive cabinets, but it is still the best
value on the market. The money saved in food costs and wraps far outweighs the
initial investment. CVap Holding/Proofing Cabinets will hold any hot food at
just-cooked quality longer than any other holding cabinet. That translates into
less shrink, greater efficiency and higher profit from every food dollar. Plus,
the quality, care and materials that go into building each piece of equipment
assures that CVap brand equipment are built to last, year after year, keeping replacement
costs to a minimum.
