CVap® Cook & Hold Oven, electric, full-size, one compartment, insulated, convection cooking, accommodates (14) 18" x 26" sheet pans or (28) 13" x 18" sheet pans or (28) 12" x 20" hotel pans, load limit 65 lbs (29.25 kg) per rack, (2) field reversible hinged solid dutch doors, magnetic door handle, C-Touch control with processor, HACCP temperature downloads, CVap technology, wireless programming, USB & audio ports, fan on/off control, auto water fill, stainless steel interior & exterior, CE, UL EPH ANSI/4, cUL, UL-Sanitation
SHORT FORM SPECS
Shall Be Winston CVap Cook and Hold, model CHV7. Unit
to utilize a C-Touch control with processor, that utilizes calibration-free
thermistors to adjust evaporator and air temperatures in 1°F
increments. Features must include a minimum of eight programmable
channels which are lockable, USB HACCP download for temperature
monitoring, food probe-ready for cooking or monitoring, wireless
programming (via NFC), and on/off control of convection fans.
Countertop: Shallow depth to allow placement on standard 30"
countertop. Also can be fitted with 1" wheels for under counter use.
Half-Sized: Easily mobile versions, allowing operator to see over
cabinet when transporting. Most half sized units are also stackable for
increased versatility. Some versions available for under counter use
with 1" wheels.
Full-Sized: Provides maximum capacity for high volume operators.