winstonfoodservice, Author at Winston Foodservice

Wet Bulb, Dry Bulb, and the Science of Cooking with Water

Cooking, in all its forms, involves controlling water. That’s a basic fact. Heat’s interaction with internal moisture causes changes to food as it cooks. After all, food is mostly water. Notably, some foods are more than 90 percent water. So, it makes sense that food behaves like water when heated. Let’s delve into wet bulb, dry bulb, and the science of cooking with water.

Dry Bulb

Dry-bulb temperature is measured by a bare thermometer with no radiant heat affecting it (sunlight, radiators, Chippendales dancers, etc.). It’s what we think of as the air temperature. Wet-bulb temperature is a little trickier. Simply put, wet bulb is the lowest temperature possible under ambient conditions by the evaporation of water only. Sounds complicated, but it’s not.

Wet Bulb

Wet-bulb is measured with a thermometer covered by a water-soaked wick or other porous fabric. Remember, evaporation is a cooling process. Therefore, the drier the air, the faster moisture evaporates, and the lower the web-bulb temperature. Wet-bulb is always lower than dry-bulb. However, there is an exception. At 100% relative humidity, wet-bulb and dry-bulb temperatures are equal. Certainly, it’s physically impossible for the wet bulb to be higher than the dry bulb.

Author Nathan Myhrvold eloquently described the role that water plays in cooking in his book series, Modernist Cuisine:

Water is also the medium in which most cooking is done. Sometimes we use it directly, as when boiling, steaming, extracting, or cooking sous vide. Water plays a role in ostensibly “dry” processes such as roasting and baking as well, yet many chefs fail to account for its effects. Whether it’s a liquid boiling or simmering in a pot, a vapor rising from a steamer, the humidity in an oven’s air, the liquid circulating in a cooking bath, or the crushed ice in a blender, the unique properties of water come into play in all manner of culinary operations. Faced with such powerful and ubiquitous phenomena, cooks must learn how to manipulate water or risk being foiled by it.

Long before Myhrvold, our founder Winston Shelton discovered water’s role in cooking. He deduced that to control food’s temperature, you must control food’s internal moisture. This led to the invention of CVap^®(Controlled Vapor Technology). Shelton developed it as a hot food holding technology. But he realized it could also revolutionize cooking.

New Technology, New Words

Never limited by existing language, Winston fondly coined new terms. A significant Winstonism was thermoisturization. He defined it this way:

Thermoisturize: Taken from the words thermalize and moisturize…to mean the process of thermalizing while moisturizing. Also, ‘thermoisturization.’ The scientific world uses ‘thermalizing’ to represent the heat transfer phenomena in each of the processes. ‘Thermoisturization’ is coined to represent the simultaneous thermalization and moisturization of foods.

Our Corporate Research Chef, Samantha Brown, explains thermoisturization in more layman’s terms here.

The Laws of Thermoisturization

Shelton wrote The Laws of Thermoisturization. These explain the mechanics of controlling wet bulb and dry bulb temperatures inside an oven utilizing two heat sources. Ultimately, the reason wet bulb temperature control is more important is as follows:

The large amount of moisture in all fresh foods.
The enormous heat energy in water vapor.
The ability to accurately control the amount of water vapor in the food’s atmosphere.

Certainly, that’s a lot of scientific jargon. A much simpler explanation of CVap can be found in this quirky video.

CVap generates heated vapor from a water reservoir at the unit’s base. We refer to it as the evaporator. If food is cooler than the evaporator, the heated vapor condenses on food, heating it. On the other hand, food that’s hotter than the vapor temperature evaporates moisture, cooling it. Since evaporation and condensation are highly effective heat transfer phenomena, food temperature must equalize with the vapor temperature. Ultimately, food temperature is affected more by the vapor temperature than the air temperature. Food simply can’t drop below the evaporator temperature. This differs from other so-called “humidified” equipment. Only CVap directly controls food temperature via controlled-heat vapor.

Conventional Cooking vs. CVap Cooking

In a conventional oven, evaporation increases exponentially with the food’s temperature. Evaporation slows as food’s interior moisture decreases. As a result, the food dries out.
Indeed, evaporation is counterproductive for several reasons:

Evaporative cooling hampers the heating process.
Energy is wasted evaporating moisture instead of heating food.
Food quality decreases as moisture evaporates.

In order to serve at peak quality, food must be removed from a conventional oven as soon as it reaches the desired endpoint temperature. If not, food overcooks.

CVap Cooking

In a CVap oven, food moisture cannot evaporate until food reaches vapor temperature. Critically, food heats more rapidly in the absence of evaporative cooling. As food reaches the selected endpoint, its temperature stops rising. For that reason, food can remain in a CVap oven for extended periods without overcooking.

Relative Humidity is Bull$h*t

Some manufacturers throw the term “relative humidity” around. They claim better control over food quality via relative humidity. However, when it comes to food, relative humidity is BS.

Relative humidity is simply a measurement of how much moisture air can hold before becoming saturated. But it changes, depending on the temperature.

“Controlling” Relative Humidity?

“Controlling” relative humidity is a bit of a misnomer. Relative humidity can be the same percentage at a wide range of temperatures. You can have an RH of 50% with a dry-bulb temp of 62°F or 86°F or 150°F (and so on), depending on the wet-bulb temperature. Consequently, relative humidity’s effect on food temperature and quality is indirect, at best.

CVap is Different

That’s why CVap technology is so different. The other guys attempt to affect food by manipulating the oven’s air. But they have it backward. Only CVap directly controls vapor temperature, which dictates food temperature.

After all, do you want to heat air, or do you want to heat food?

CVap® – Volume Cooking in a Smaller Footprint

s smaller footprint works in any kitchen

Near the conclusion of Disney’s 1992 classic Aladdin, the genie (voiced by the late, great Robin Williams) sums up the jinn condition by saying, “Phenomenal cosmic powers … Itty bitty living space!“ One could paraphrase that quote to describe CVap® ovens: Phenomenal cooking power…itty bitty floor space! (Yeah, we know it’s a stretch, but bear with us.) CVap offers versatility and precision in a smaller footprint.

It’s no secret that space is at a premium in commercial kitchens. Clearly, the challenge is to provide the necessary equipment for the staff to do their job while maintaining the kitchen’s efficient flow. Critically, if your equipment requires a vent hood, that puts additional limits on placement and adds significant investment costs to the kitchen. To operate at peak efficiency, you need to be able to accomplish multiple processes with a single piece of equipment. Bonus points if it doesn’t need a hood. Ultimately, you need to cram as much power and versatility as possible into a smaller footprint.

CVap Ovens Are The Solution

CVap ovens are a perfect solution and add a major punch to a wide variety of cooking applications. Certainly, CVap Cook and Hold Ovens, and Retherm Ovens are flexible enough to handle a wide range of cooking processes, including cooking, steaming, baking, retherming, holding, sous vide, and more in a single smaller footprint.

Available in a range of sizes, CVap ovens require approximately four to six square feet of floor space. Certainly, within that small space, CVap ovens provide capacities ranging from four to fourteen sheet pans. Indeed, the enormous cooking capacity is a game-changer. For example, if your operation does sous vide cooking, you’d need an unwieldy number of immersion circulators to match the ability of a single CVap oven. Because CVap uses controlled vapor as a cooking medium, it enables you to reach sous vide precision and consistency, with or without bags. Eliminating bags saves on the cost of bags and labor, not to mention the expense of the HACCP plan often required for bagged cooking.

Save Labor and Space

After a cooking cycle completes, CVap ovens have the option to transition to a hold mode automatically. Consequently, this frees staff from having to move food from the oven to a separate holding cabinet. Certainly, CVap keeps food hot and just-cooked fresh for an extended period, without overcooking.

Unlike some competitors, CVap ovens don’t require vent hoods* and don’t need to be plumbed to drains. Indeed, this gives you the flexibility to put them anywhere there is sufficient space and electrical power.

Put all that power and versatility in minimal space. It isn’t magic. It’s CVap.

*See EPA Ventless Approval and check your local requirements.

CVap footprint smaller footprint ventless

Enhance Your C-Store Food Menu with CVap® Equipment

Shifting demographics are a catalyst for changes in convenient stores (C-Stores). It’s no secret that C-Stores make little profit on gasoline sales. In fact, this is the case even when gas prices spike. Naturally, operators need customers to come into the store to increase profits. Undoubtedly, one of the best ways to increase in-store traffic is by expanding your store’s food offerings. This trend accelerated during the pandemic. Even customers who avoided traditional restaurants during the pandemic likely visited C-Stores. Certainly, offering a wider menu can dramatically increase traffic and profits for your store.

Clearly, a terrific way to up your food game is by investing in better equipment. C-store space is limited. It’s critical that equipment be capable of a multitude of processes. Undoubtedly, the solution is Winston’s CVap equipment. CVap equipment streamlines your kitchen by eliminating unnecessary appliances. Indeed, CVap will help your C-store thrive.

Sizes to Fit Every Need

Granted, space is limited in many C-Stores. Fortunately, there’s a CVap model to fit any space. Need an under-counter oven? There’s a retherm oven and a cook and hold oven that fit the bill. There’s even a cook and hold oven model small enough to place directly on the countertop. Need holding equipment? CVap Holding Cabinets run the size gamut. Notably, CVap Hold and Serve Drawers are specifically designed for small spaces.

Versatility

Without doubt, you need multi-tasking equipment to make the most of limited space. In fact, CVap ovens can bake, steam, retherm, sous vide, hold, and more. CVap ovens automatically transition to a hold mode. Consequently, there’s no need to immediately remove food at the end of the cook cycle. It is true, food stays hot and just-cooked fresh until you’re ready to serve.

Preset Programming

In fact, CVap equipment comes pre-programmed with eight popular settings. In addition, each channel can be customized to meet your exact menu. Clearly, no matter what grab-and-go food you offer, CVap is perfect for it. Moreover, you can lock the controls to prevent inadvertent settings changes. CVap produces perfect, consistent food, time after time.

No Vent Hood Needed

Indeed, CVap ovens don’t require a vent hood. In fact, Independent testing proved it (check local requirements). Consequently, this eliminates the need to utilize an expensive dedicated venting system. In addition, CVap equipment doesn’t need to be plumbed to a drain. In fact, you can place it anywhere with sufficient space and power.

c-store convenience convenience store cstore CVap

No Matter How You Crack It, CVap Cooks Eggs to Perfection

If you’re familiar with CVap® technology, you know that it’s very versatile. Its ability to dial in its dual heat system to achieve different cooking processes is unparalleled. One area where CVap really shines is in cooking eggs. CVap’s vapor heat makes it particularly well-suited for moist dishes. Why not use the most versatile technology to prepare nature’s most versatile food? We’ve done lots of CVap testing on eggs, and the results were impressive.

Precision is what sets CVap technology apart from other cooking technologies. When cooking, just a few degrees make all the difference in the eggs’ consistency. Too cool, and they are runny and undercooked. Too hot, and they are granular and closer to hard-boiled. CVap delivers the precision to really dial in the desired end temperature. And only CVap can hold them at that desired temperature for extended periods, without overcooking.

Here are a few examples of how CVap excels at cooking and holding eggs.

Poaching Eggs

Poaching is a classic example of moist cooking. Ordinarily, it involves cooking food in a liquid and at a lower temperature than most other “moist” cooking methods. The CVap oven’s controlled vapor heat replaces the partial immersion used in traditional poaching. CVap is so versatile, you can poach eggs inside the shell. It’ll hold eggs perfectly, for hours, without overcooking. Read more here.

Baking

Of course, when it comes to baking, eggs are simply an ingredient, rather than the focus. But that being said, CVap ovens excel at baking egg-rich recipes like cheesecake and crème brûlée. In the mood for something savory instead of sweet? How about a goat cheese tartlet or a quiche with fresh kale? No matter what recipe you’re baking, CVap will bake it perfectly, without overcooking.

Sous Vide

Although sous vide seems to be getting a lot of attention lately, it’s an age-old cooking technique. Traditional sous vide involves immersing bagged food in temperature-controlled water to cook slowly and precisely. The CVap twist on this technique is that CVap ovens use water vapor instead of immersion. You get the same precision as traditional sous vide without the hassle of bags or circulators. CVap ovens enable you to ramp up productivity in a fraction of the space that countertop circulators would take up. Because sous vide involves lower temperatures, it’s perfect for delicate foods like seafood, vegetables, and of course, eggs. Check out a great example of sous vide cooking with these sous vide egg bites.

Staging

Staging involves cooking food to the exact internal temperature and texture desired and holding it there. When the time comes to serve, simply remove food from the CVap, apply any needed finishing touches (like grilling or garnishing), and serve. CVap technology is uniquely able to do this, even with delicate foods like eggs. Serving a banquet of 500 eggs benedict? No problem. Staging in CVap means every patron will get a fresh, hot dish. If you need a little inspiration, check out this delicious eggs benedict recipe.

Holding Eggs

In a perfect world, every meal is cooked fresh to order. The reality of foodservice is that food usually must be held before it’s served. But to keep food warm doesn’t mean it can’t be kept fresh. Food placed CVap equipment maintains just-cooked freshness, temperature, and texture for extended periods. You can prepare well ahead of the rush and keep serving through peak periods. Imagine being able to cook sunny side up eggs on a skillet, transfer them to a CVap cabinet, and hold them hot for hours, without temperature change, and without the yolks condensing. Cook up hotel pans of scrambled eggs and hold them hot and fluffy until you’re ready to serve. It’s possible in CVap.

Want to know more about eggs, their nutrition, and the health benefits of eating ‘em? Check out this info from the Egg Board.

When it comes to eggs, Winston wrote the book on it. No really, we did. Download a free copy of Delicate, Delightful, Delicious Eggs, by our dear late friend, Chef Barry Yates.

egg eggs Oven poaching

King Cake is a Mardi Gras Tradition

Like so many of our favorite culinary treats, King Cakes hail from New Orleans. The tradition came with French immigrants. King Cakes first appeared in the Big Easy in the late 19^th century.

The name “King Cake” refers to the Magi, the three kings of the Nativity story. As such the cakes usually enter the scene on Epiphany (January 6), the day on the Christian calendar when the Magi were introduced to the Christ child. Consequently, the cakes are enjoyed through Carnival, up until Mardi Gras, the day before Ash Wednesday.

Traditionally, a small baby figure is baked into the cake to signify the baby Jesus (although in our cake, we used a pink candy ball). The colors of the cake – purple, green, and gold, are quite symbolic. Purple signifies justice. Green symbolizes faith. Gold indicates power.

King Cakes are a staple of Mardi Gras parties. The lucky person who finds the baby Jesus in their slice becomes the king of the party and is obliged to purchase the cake for the next celebration.

With Lent approaching, we wanted to celebrate the season by showcasing the excellent baking capabilities of CVap ovens.

King Cake Settings:

Proof Program: RTV705: Vapor 100°F/Air 103°F
Bake Program: RTV705: Vapor 200°F/Air 350°F

King Cake – The Process:

Although making the cake from scratch is completely fine, we took a shortcut and used a prepared white dough from Rich’s Products. They are individually quick frozen. However, we slacked them rapidly in the RTV with the Proof program.

First, roll the dough roughly into a rectangular shape and slather with butter. Next, sprinkle with copious amounts of cinnamon sugar. Finally, stud with Amaretto plumped craisins and chopped pecans.
Roll up the rectangle along the long side, pressing and pinching the seam to create a more seamless roll., If you’re going for a fully-traditional King Cake, don’t forget to add the baby Jesus (or trinket, or bean, or almond, or whatever suits you) before you completely seal it up. Critically, make sure that your guests are aware of the presence of this surprise inside the cake. You don’t want someone choking or chipping a tooth on an unexpected baby.
Transfer to a parchment-lined baking sheet and shape into the traditional round ring, pinching the two ends together.
Proof until doubled in size.
Bake until internal temperature reaches a minimum of 185-190°F. We pulled ours out at 200°F. This took about 30-35 minutes.
Allow cooling BEFORE decorating. Otherwise, the icing will melt off.
Pour royal icing onto the cooled King Cake (if you need a quick refresher on icing, you’ll find an easy recipe in this blog).
Sprinkle with colored sugars: purple, gold, and green.

The results were beautiful cakes worthy of the Carnival season. It was fit for a king! Joyeux mardi gras, y’all!

baking cake CVap jesus king cake

Humidified Holding vs. Hot Boxes – What’s the Diff?

Obviously, there are lots of holding cabinets. Naturally, you might think they’re pretty much the same. However, they are quite different.

In fact, there are three basic holding cabinet categories: dry, passive humidified, and humidified. First, let’s compare the different types.

Dry Cabinets

Indeed, dry cabinets are simple metal boxes with heating elements. Notably, they’re sometimes called “hot boxes.” After all, they’re the most basic cabinet type. Undoubtedly, they’re the bottom tier of holding cabinets.

Dry Cabinet Advantages

In general, food holds in a hot dry atmosphere. For this reason, it’s ideal for quick service during busy periods.
Notably, minimal cleaning is required.
Simple operation.
Lower cost than more advanced cabinets.

Dry Cabinet Disadvantages

Critically, the dry atmosphere decreases hold times. Furthermore, moisture evaporates from food, decreasing food quality.
Naturally, heat rises. Consequently, this causes temperature fluctuations.
Additionally, dry cabinets utilize a thermostat. These require regular calibration. Critically, thermostats are only accurate within 10˚F.
To clarify, food temperature is not controlled precisely.
Clearly, food quality is not the primary focus.

Passive Humidified Holding Cabinets

Notably, passive cabinets feature an interior water bath. However, the water temperature is not directly controlled. Consequently, the water vapor only indirectly affects food quality.

Passive Humidified Holding Cabinet Advantages

Significantly, food holds in a hot, humid atmosphere. To be sure, this facilitates quick service during busy periods.
All in all, increased humidity provides better hold time than dry cabinets.
Lower cost than some more advanced cabinets.
Indeed, provides better yields than dry cabinets.
Simple operation.

Passive Humidified Holding Cabinet Disadvantages:

Significantly, small water bath limits humidity.
Water is not heated separately. Consequently, this causes poor food temperature control.
Significant hot and cold zones.
Notably, most passive cabinets utilize a thermostat. These require calibration. Critically, thermostats are only accurate within 10˚F.

Humidified Holding Cabinets

Notably, humidified cabinets feature large water reservoirs. Critically, the reservoir heats directly, not passively.

Humidified Holding Cabinet Advantages

Certainly, food holds hot. Indeed, facilitates quick service during busy periods.
Heated reservoir is adjustable. Consequently, it provides better control over food quality.
Importantly, provides extended hold times.
In general, fenerates good temperature stratification.
Delivers better overall food quality than dry or passive cabinets.
Increased yield.

Humidified Holding Cabinet Disadvantages

Critically, water temperature may not be controlled precisely. Consequently, food temperature control is not exact.
In general, humidity level is commonly adjusted by a 0-10 setting. Consequently, water temperature isn’t controlled precisely.
Notably, insulated reservoirs can climb past the desired setting. In fact, this causes food temperatures to overshoot (in some cabinets).
May utilize a thermostat. These require regular calibration and are only accurate within 10˚F.
Surprisingly, settings are often determined by trial and error.
Daily cleaning is recommended.
Notably, the cost is higher than dry or passive humidified cabinets.

CVap^® Holding Cabinets

Of course, CVap is the top dog. Since food is mostly water it behaves like water when heated. CVap controls food temperature via heated water vapor.

Does CVap Equipment Use Humidity?

Yes and no. In fact, a humid atmosphere alone isn’t enough to control food quality. To clarify, CVap controls both temperature and texture through a dual-heat system of moist and dry heat. Vapor heat controls food temperature. On the other hand, air heat controls food texture.

In contrast, other humidified cabinets employ humidity for texture control. But it doesn’t work. Critically, they attempt to affect food texture by decreasing the humidity level. However, this decreases food temperature and overall quality. CVap’s ability to control food quality truly sets it apart.

CVap Holding Cabinet Advantages

Food holds at the desired temperature, for extended times. Perfect for service during busy or slow periods.
The food temperature and texture are independently controlled.
Eliminates hot and cold zones.
Microprocessor eliminates calibration. It is accurate to within 2˚F.
Offers the best overall food quality and longest holding times.
CVap prevents food from drying out. It keeps food’s exterior as desired.
Food remains above the temperature danger zone.
Reduces food waste. This lowers food costs.

CVap Holding Cabinet Disadvantages

CVap is simply the best. Consequently, the price is higher than some competitors.
Some operators simply don’t need an extended hold.
Looks similar to some humidified cabinets. This can cause confusion.
Daily cleaning is recommended.

Relieving Pain Points

CVap Holding Cabinets resolve pain points.

Ticket Times – Naturally, long ticket times mean fewer customers served. Critically, CVap reduces ticket times.
Food Quality – CVap maintains food’s intended quality.
Employee Skill – Under-skilled employees can mishandle food. This increases food costs. Consequently, this causes poor food quality, long ticket times, or an inability to serve high volumes. CVap simplifies operation, meaning staff operates with push-button simplicity. It reduces the labor needed to operate effectively.
High Labor Costs – Many restaurants overstaff to assure operation. CVap reduces staff requirements. This lowers labor expenses.
Food Safety/FDA Compliance – Many facilities utilize HACCP. CVap is particularly effective for HACCP temperature compliance. It records up to two years of data. Downloads are easy.

holding Hot Box humidified

Taking the Mystery Out of Setpoints

As anyone who uses CVap® equipment can tell you, it’s an amazing technology. Whether holding or cooking, CVap equipment offers users precision that’s simply unrivaled by other brands. The oven design and the science behind it are simple. But just like any new piece of equipment there’s a learning curve. Once you wrap your head around setpoints, you can achieve amazing results.

What do we mean by “setpoints”?

They are the equipment settings (or programs). Unlike a conventional oven or hot holding cabinet, where you simply set one (air) temperature, CVap technology is based on a dual heat system, vapor and air. Vapor heat dictates the desired food temperature. Air heat controls the rate of moisture evaporation from the food’s surface. CVap offers processing dexterity whether is it dialing in desired food temperature and surface texture for holding or cooking food. Check out this chart, which delves into where particular cooking processes fall on the setpoints scale.

Every food has recommended setpoints. Likewise, we’ve shared the setpoints for our CVap Retherm Ovens, cook and hold ovens, holding cabinets, and hold and serve drawers.

Winston always supports our customers to define setpoints for their food items. This is done with independent testing of the specific items in our kitchens. We then use characteristic testing to hone in on settings. Once a setpoint is dialed in with our chefs, we share those findings with the customer. Below are some examples of common items that are requested often:

Fried Chicken – Holding

Breaded – Vapor Temp 130-140°F / Air Temp 165-175°F
(because fried chicken involves a bigger differential (the difference between the vapor and air setpoints), it has a shorter holding time before food quality starts to decrease).Hold Time: 2 hours (+/- depending on user’s own quality expectations)
Hold Vapor: 130-140° F
Hold Air: 170-190° F (keep at least +40-50° F differential or increase air temp for crispier skin)

Whole Roasts – Prime Rib

Cook Time: 6 hours
(additional time may be needed if cooking more than three whole roasts)
Cook Vapor: 130-135° F for medium rare
Cook Air: 180-185° F (keep a +50° F differential)

Roasted Chicken – Holding

Hold Time: 2 hours(+/- depending on user’s own quality expectations)
Hold Vapor: 140-150°F
Hold Air: 160-180°F (keep at least +20°F differential or increase air temp for crispier skin)

Of course, many other foods are perfect for cooking or holding in CVap equipment. If you don’t see a particular item in the guidelines, just reach out to Chef Sam or the Customer Care team. We’ll get the answer for you!

CVap set points setpoints

Quick and Easy 1-2-3 Spicy Dip

Everyone knows that tasty snacks enhance the enjoyment of televised sports. Whether you’re watching the big game, college basketball, or Olympic curling, great munchies will make it all the more epic. Every great party needs a great dip. This 1-2-3 Spicy Dip is just the ticket.

Dip Ingredients

1 lb. spicy sausage (we recommend Jimmy Dean)
2 – Cans Ro-Tel Original Diced Tomatoes & Green Chilies (10-oz cans)
3 bricks Philadelphia Original Cream Cheese (8-oz)

The Process

Brown sausage on the stovetop. Drain excess grease.
Add Ro-Tel and heat through, until the mixture is simmering.
Add the cream cheese. Mix until melted and thoroughly combined. You may want to cut the bricks into smaller pieces to speed melting.

The Results

This is a basic dip recipe. Feel free to utilize other brands, or tinker with ingredients. You can prep this recipe hours before the party and hold it in a CVap at 140°F Vapor/142°F Air. It’ll be so hot, fresh, and delicious that it may take your friends’ attention off the game for a moment. This dip is particularly well-suited for tortilla chips, but can be enjoyed with just about any chip. Trying to watch your calories? Try dipping with cut veggies like broccoli or cauliflower. It’ll make it feel slightly less sinful.

dip game holding spicy

Serve Quickly with CVap® Holding Cabinets

Now that there are so many delivery options like Grubhub and DoorDash available, serving customers quickly is an even higher priority. People crave comfort and convenience. Having holding cabinets filled with fresh hot foods for grab and go is more important than ever.

Winston’s CVap® Holding Cabinets are a natural fit for ready-to-go meals. Customers can self-serve a complete hot meal, without having to place an order ahead of time. CVap technology keeps food hot and fresh for hours. Foods such as chicken, ribs, and barbecue hold great, with hot sides such as mashed potatoes, mac & cheese, or green beans staying piping hot right alongside the center-of-plate protein.

CVap Holding Cabinets are available with glass doors to enhance visual appeal. There’s even a model with flip-up plexi doors, for greater visual impact. A pass-thru option makes it easy to serve customers quickly and to inventory and restock shelves without having to leave the area behind the counter. You’ll treat your customers to visual appeal, and tantalizing aromas. And because CVap Holding Cabinets never require a vent hood, you can place them virtually anywhere.

To learn more about the benefits of CVap technology, watch this video for a quick, easy explanation. You may also contact us to find the holding cabinet that is right for your customers’ needs.

CVap cabinets range in size from under-counter to full size stretch cabinets. They are available in three feature levels. There’s a size and configuration to suit every need, and a price point to meet every budget. Whether your operation is a kiosk, a food truck, a cafeteria, or a ghost kitchen, we’ve got the perfect cabinet for you. Contact us today!

CVap holding cabinet labor saving serve customers