Commercial and Restaurant Kitchen Equipment Suppliers

“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.”

"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.”

"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."

"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."

"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."

"It’s the most versatile thing I’ve ever seen. It’s hard to [envision] cooking any other way."

"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."

"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."