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Commercial and Restaurant Kitchen Equipment Suppliers
Looking for superior commercial kitchen equipment? You’ve come to the right place. Winston’s products perform like an extra hand in your kitchen, consequently saving you time and money.
Cooking and Holding Equipment
CVap® Cooking and Holding industrial kitchen equipment is versatile. You can bake, roast, sous vide, stage, proof, and more all in one unit. In other words, CVap equipment is great at multi-tasking.
Holding and Warming Equipment
CVap Holding Cabinets and Warming Drawers incorporate incredible temperature precision with the ability to control how crispy or soft you want your food to stay. Serve the hottest, freshest food, fast.
Pressure and Open Fryers
Collectramatic® Fryers are designed to cook from four to six heads of chicken at a time while using less electricity and requiring less filtering. In other words, you can produce more while spending less.
School Nutrition Starts with Winston
Winston Foodservice equipment has been providing nutritious meals in K-12 meals for over 50 years. School foodservice is essential for the overall well-being and academic performance of students. We are proud partners of The School Nutrition Foundation.
Read more about our school nutrition solutions, partnerships, and grants.
“During dark hours, when we’re not here. When we leave each day, we load [the CVaps] with whatever proteins we need for the next day—beef or turkey or whatever we’re serving—and when we come in the next morning, they’re finished. They’re perfectly browned and holding at temperature.”
Dave DanielsonFormer Executive Chef at Churchill Downs 
"A CVap is much more accurate on temperature than a $400 immersion circulator with a heating element stuck in a pot of water. I want to know the food we’re making is safe, and CVap can be trusted with that.”
Neal FraserChef at Redbird 
"It lowers the stress of a kitchen to have CVap in there. Having that CVap prepped and full of whatever that cook needs, all of it staged and ready to finish or go right to the plate removes stress from that cook’s scope of responsibility."
Patrick RoneyFormer Executive Chef at Ashbourne Farms 
"The CVap has become an indispensable tool in my kitchen. Since it allows you to steam
foods at even very low temperatures, foods retain all their nutrients and flavors, keeping
all those juices inside. It makes all the difference if you want really moist, flavorful foods. I CVap every day for lunch, veggies, fish, whatever I feel like eating for the day."
Jean-Georges VongerichtenOwner + Chef at Jean-Georges | Multiple Locations 
"The CVap has fundamentally changed the way we operate. We are able to serve more
guests with greater consistency and quality than I could have ever imagined possible. I
truly consider it my secret weapon."
Sang YoonOwner + Chef at Father's House, Santa Monica, Culver City, Los Angeles 
"It’s the most versatile thing I’ve ever seen. It’s hard to [envision] cooking any other way."
Elizabeth FalknerChef, Author, Artist 
"So anybody in the restaurant business, anybody who works in a kitchen, I recommend this equipment. When you are thinking about labor, and food costs, and all of the different things that go into it. And then consistency, the consistency of the product. The CVap takes care of all of that."
Paul WahlbergChef, Wahlburgers 
"The Winston ovens are a great asset to what we are trying to do. It allows us to cook various foodstuffs at very low temperature, maximizing yield and flavor. I have found
that the more I use the Winston ovens the more versatile they are."
Akhtar NawabOwner + Chef at New Orleans’ Otra Vez and New York’s Alta Calidad 
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