ASK A QUESTION

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Got a culinary question or simply want to know how the equipment works? We’ve got answers. Our team has years of experience in commercial kitchens and working with CVap®. Ask away!

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Check out our previously answered questions below.

ANSWERED QUESTIONS

  • All
  • Culinary
  • Sales
  • Technical
  • Schools

Do you wrap barbecue when holding in CVap®?

How do you hold mac & cheese in CVap®?

How long can you hold fried chicken in CVap®?

What is the best model for my operation?

How do you Sous Vide using CVap® Technology?

Can you overnight cook in CVap®?

Does CVap require a water connection?

Does CVap require hoods?

Can you use anything other than water?

What are the best options for school operations?

Can you use CVap to blanch vegetables?

Does Winston operate on gas or electric?

Can you smoke in CVap?

Is Winston higher priced?

Does Winston have a delayed start?

How do you retherm barbeque?

How do you hold brisket in CVap®?

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Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.

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