CHV7-05UV-ST Cook and Hold Ovens - Continental Restaurant Equipment

CHV7-05UV-ST Cook and Hold Ovens

Winston Foodservice
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The CVap® CHV7-05UV-ST Cook and Hold Oven Stacked Pair (shown with optional glass doors) packs a lot of capacity into a small footprint. We’ve taken one of our most popular models (the CHV7-05UV) and doubled it. This increases your capacity without sacrificing floor space It also gives you the flexibility to simultaneously create two unique cooking environments at once.
















Category: Cook & Hold Oven
Size: 76.82″ x 34.23″ x 27.7″
Capacity: 10 Sheet Pans (2×5)
20 Half Sheet Pans (2×10)
20 Hotel Pans (2×10)
Ship Weight: 500 Lbs/226 Kg
NEMA 6-30P (1 Phase/208V)
15-20P (3 Phase/208V)
6-30P (1 Phase/240V)Stacked ovens require two outlets. Electrical listed is per oven.
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SKU: CHV7-05UV-ST
Availability: In Stock Pre order Out of stock
Categories: Cook and Hold Ovens mixup collection
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Description

Winston CHV7-05UV-ST CVap® Cook & Hold Oven Stacked Pair

Overview

The Winston CHV7-05UV-ST CVap® Cook & Hold Oven Stacked Pair offers a powerful and space-saving solution for high-volume foodservice operations. By combining two of the highly popular CHV7-05UV units into a stacked configuration, this model allows you to double your cooking capacity without requiring additional floor space. You can cook in two separate environments simultaneously, offering unparalleled versatility and efficiency.

Key Features

  • C-Touch Controls: Easy-to-use touchscreen interface for seamless operation.

  • CVap® Wireless Programming: Monitor and control cooking settings remotely for maximum flexibility.

  • USB HACCP Data Download: Convenient data storage and retrieval for compliance and record-keeping.

  • Switchable Convection: Toggle the convection fan on or off for customized cooking results.

  • Auto Water Fill: Keeps moisture levels optimal with minimal maintenance.

  • Food Probe-Ready: Equipped for use with a food probe to monitor temperature with precision.

Dual Oven Functionality

The CHV7-05UV-ST stacked pair allows for two different cooking environments at once:

  • Bake in one while braise in the other: Flexibility for multi-tasking in busy kitchens.

  • CVap® Stage in the top oven, steam in the bottom: Use different cooking methods simultaneously to maximize efficiency.

Each oven is independently controlled, offering complete flexibility for various cooking techniques like sous vide, poaching, low-temp steam, braising, and more.

Perfect for High-Volume Operations

With a capacity of 20 hotel pans or 10 sheet pans, these stacked ovens are ideal for operators who need to prepare large quantities of food while maintaining consistent quality. These ovens require no vent hood, making them a great addition to space-constrained environments.

Product Specifications

  • Brand: Winston Foodservice

  • Model: CHV7-05UV-ST

  • Dimensions: 76.82″ x 34.23″ x 27.7″

  • Shipping Weight: 500 lbs (226 kg)

  • Electrical Options:

    • NEMA 6-30P (1 Phase / 208V)

    • NEMA 15-20P (3 Phase / 208V)

    • NEMA 6-30P (1 Phase / 240V)

    • Stacked ovens require two outlets, with the electrical specifications listed per oven.

Contact Us for More Information
📞 Call: (416) 783-5907
📧 Email: continentalrestaurantequipment@gmail.com

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