Holly Wholahan, Author at Winston Foodservice

What is the Difference between Retherm Equipment and Warming Equipment?

Having the right tools for the job makes all the difference. In a commercial kitchen, food retherm equipment and food warming equipment are two important tools. You might think these appliances do the same thing. However, their functions are very different, and each has unique benefits. What is a Retherm Oven? In general, retherm equipment […]

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The Best Practices for Oil Filtration

Blog, CVap

Americans love our fried foods. According to some estimates, as much as a third of the U.S. population eats fried food every day. Fried foods are fast, convenient, and dang tasty. What do all fried foods have in common? Oil. The #1 way to keep that oil working for you is to adopt the best

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Crispy fried chicken tenders served with golden French fries and a side of dipping sauce on a white plate.

School Recipes – Chicken Tenders

Blog, CVap, Recipes, Schools

Product: Frozen Crispy Chicken Tenders or Strips Process: Retherm (RTV)Cook Time: 25-30 MinutesVapor Temp: 130°F (54°C)Air Temp: 350°F (177°C) Cook and Hold (CHV)Cook Time: 25-30 MinutesVapor Temp: OFF – Water Removed*Air Temp: 350°F (177°C)Ensure that the Auto-Water Fill options LevelSensor and Water Valve, are DISABLEDunder “Settings–>Fill System.” Holding Program (RTV/CHV/HOV)Holding Time: Up to 2 Hours**Vapor

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10 Food Safety Tips for Commercial Kitchens

Blog

According to the Centers for Disease Control (CDC), nearly twenty percent of foodborne illnesses are caused by poor food safety. In real-world numbers, that’s approximately 3,000 deaths in the U.S. annually. No commercial kitchen operator wants to be the source of an illness outbreak. There are several steps you can take to minimize the risk.

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Creamy macaroni and cheese in a white bowl, featuring tender elbow pasta coated in a rich, smooth cheddar cheese sauce. Perfect comfort food for any occasion.

School Recipes – Macaroni and Cheese

Blog, CVap, Recipes, Schools

Product: Refrigerated, Ready-To-Heat Options: Bob Evans Tasteful Sides Macaroni & Cheese, 20 oz CPET Tray Frozen, Ready-To-Cook Options: Stouffer’s Macaroni & Cheese, Party Size 76 oz Foil Tray Process: Retherm (RTV)/Cook and Hold (CHV)Cook Time: Refrigerated Items–30-40 Minutes or until internal temp reaches165°F (74°C)Cook Time: Frozen Items –RTV: 60 Minutes or until internal temp reaches

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Is My Kitchen Equipment Required to Be Under a Hood?

Blog, CVap

Does your commercial kitchen equipment require a vent hood? It depends on several factors. These include the type of equipment, your menu, and your operation’s location. The ultimate judges of hood requirements are your local health and fire officials. They will advise whether hoods are required and, if so, what type. Always check with local

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Preparing Foods in Bulk with CVap® Retherm Ovens

Blog, CVap, Schools

Retherming bulk packages of prepared foods can be challenging unless you have the right equipment. To clarify, let’s discuss rethermalizing, define prepared foods, and outline what operations are likely to use premade food. Finally, we’ll talk about what equipment is best suited to retherm them. What is Rethermalizing? Rethermalization is the process by which prepackaged

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Staging Lobster Tails for Catering

Blog, CVap, Recipes

So you’re hosting a big catered event and want to impress your guests? There is nothing more impressive than lobster…if it’s done right.We set out to show that CVap® ovens can stage lobster tails for catering right. Staging Lobster Tails Process Ingredients 4-5 oz Lobster Tails Melted Butter Paprika Allow the tails to thaw overnight

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Essential Fryer Accessories Your Commercial Kitchen Needs

Blog, Collectramatic

America loves fried food. It’s a love affair that’s persisted for decades. If your operation serves fried foods, you need a great fryer. And to make the most of that fryer, there are essential commercial fryer accessories that will make your job easier (and your fried food better). There are many commercial fryer brands. Honestly,

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