Advantage
Application Sheet
Application: Retherming
Market(s): Schools, institutions, healthcare,
QSR, full service
Product: Frozen vegetables
Other Suitable
Food Product(s):
Process is the same for raw or thawed vegetables, decreasing the cook time by
20% for low-density fibrous vegetables, and increasing the cook time by 20% for
high-density vegetables.
Models to Consider: CAT522, CAT529, CAC500 Series cook & holds.
CVap equipment helps preserve the integrity of the food – cooking or
reheating it to a safe serving temperature without excessive breakdown in
texture or nutritional value. Vegetables prepared in a CVap appliance tend
to maintain their natural colors, because vapor cooking is a more gentle
process than utilizing a rapid steam or boil.
Recommended
Product Line: CVap
®
therm & hold
Recommended
Set Points: Retherm Pre-programmed Channel 3 - Food Temperature 200˚F,
Food Texture 300˚F, Differential 100˚F.
Cook time varies - vegetables 14-25 minutes.
Recommended
Process: Preheat unit on Channel 3. Place food product in 2” or 4” hotel/steam
table pans. When digital display shows LOAD, place pans in the
CAT522 unit, or first on oven racks or sheet pans in the CAT529. Cook
until rethermed to 165˚F, or follow manufacturer’s instructions.
Remove product after cook cycle. For additional holding capabilities
once cook cycle is complete, open the cabinet door for two minutes to
allow heat to escape. Close door and hold for maximum of 30 minutes.
It is advisable to use perforated pans rather than non-perforated pans
when cooking vegetables.
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DOC070116K Rev 1
rs 3-08-07
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