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Pivoting to a New Normal
COVID-19 has turned the foodservice industry on its head. Winston has been around for over five deca...
CVap Technology 3D Animation
CVap Technology 3D Animation A quick look at how CVap technology works....
Bourbon Barrel Short Ribs
Short ribs are any section of the beef ribs. Whole beef ribs are quite long, so it’s customary to ...
Set and Forget: Overnight Cooking with CVap® Ovens
Overnight cooking. It’s a capability that speaks for itself. Load the oven, clock out, and go home...
Probe Cooking in CVap® Ovens
Probe cooking is a powerful option available in CVap® Series 7 Retherm and Cook & Hold Ovens. C...
Part Four: Finding Balance, Chef Deb Paquette
Read all parts in this series: Part One | Part Two | Part Three We were talking about the craziness ...
Part Three: Giving Back, and CVap® in Chef Deb’s Kitchen
Read all parts in this series: Part One | Part Two | Part Four You brought up that you’re part of ...
Part Two: Working her way up
Read all parts in this series: Part One | Part Three | Part Four Tell me about yourself. How many re...
Part One: Working with good people, but wanting to be better.
Read all parts in this series: Part Two | Part Three | Part Four Chef Deb Paquette is truly one of a...
Can You Do Roast Beef in a CVap® Oven?
A restaurant owner approached us wanting to know if he could cook roast beef in a CVap® oven. His g...
Sous Vide Pork Chops – Thick or Thin, a Flavor Win
Did you know that CVap® ovens can also do sous vide? In this session, we staged pork chops using th...
CVap® Thermoisturization Chart Explained
CVap® Thermoisturization Chart Explained Thermoistur-what? “Thermoisturization.” ItR...