How does the science vary from an Alto Shaam or other cook and hold units? Also, looking deeper into the CVap, can you please break down wet bulb and dry bulb into a more comprehensive explanation/ analogy? I know that's a lot to look into, however, anything you can provide is appreciated. On a side note, I see a lot of chef's using the CVap for fermentation. It looks like an interesting technique. Any thoughts on that application?
Thanks in advance for your help on this.
