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Jestic smartens up CVap hot holder

JESTIC_CVap7_CookHold crop
The CVap7-Series’ cook cycle can be set via a smartphone app.

The Winston CVap 7-Series Cook & Hold cabinets have been refreshed with a modern design and smart features including touch controls.

Available through Jestic Foodservice Equipment, the cabinets still harness the patented CVap ‘Controlled Vapour’ technology, producing a vapour laden environment with the exact amount of moisture needed to prevent ingredients from drying out or overcooking. Once the food reaches the desired state of cooking, the CVap technology automatically switches to a ‘hold cycle’ meaning ingredients can be held at the perfect conditions until they are ready to be served.

The CVap 7-Series can roast, braise, poach, or low temperature steam and can also be used in sous-vide mode for increased precision. The CVap technology should also allow the user to safely cook high risk meat products like the ‘pink burger’ before holding them in accordance with the FSA 6-log 10 cook times and temperatures.

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Featuring a new touch-sensitive user interface, the new CVap 7-Series offers eight programmable channels, complete with USB connectivity for updates and menu development. The equipment also features near-field communication (NFC) allowing the user to set the cook cycle via a smartphone with the new CVap programming ‘Kitchensync’ app.

Michael Eyre, culinary director at Jestic Foodservice Equipment commented: “Our Winston CVap range has proved really popular with chefs in fine dining establishments, hotels, pubs and casual dining chains alike as the unique technology offers tremendous versatility, helps to maintain the speed of service, whilst decreasing wastage and provides a significant increase in yields.

“The new CVap 7-Series Cook & Hold cabinets include a number of technological enhancements giving the user even more control. A smart new digital control panel includes capacitive-touch controls and HACCP (hazard analysis and critical control points) data download capability for temperature monitoring.”

Tags : hot holdingjesticjestic foodservice equipmentwinston
Clare Nicholls

The author Clare Nicholls

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