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Blog
The Benefits of Batch Cooking in CVap®
What is Batch Cooking? Batch cooking, also known as cooking to hold, involves preparing large quantities of food and then holding it hot at a ...
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Blog
Confit Turkey in CVap
In this blog, our CEO, Shaun Tanner, cooks a confit turkey, resulting in the most amazingly moist turkey we have ever had. I’ve been thankful ...
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Blog
Elevating School Nutrition: How CVap® Helps
Kids need good nutrition to function well. The importance of that fact cannot be overstated. CVap technology can play a crucial role in feeding kids. ...
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Blog
Korean Fried Chicken Recipe
Korean fried chicken refers to a variety of fried chicken dishes created in South Korea, including the basic huraideu-chicken and spicy yangnyeom chicken. This fried ...
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Blog
Stage and Fry Chicken
CVap® ovens are well known for their ability to stage. In case you’re not familiar, staging involves cooking foods to a temperature that’s at (or ...
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Blog
40 Clove Garlic Chicken Recipe
A lot of folks think if a recipe is French, it must be complicated. But that’s not the case here. The traditional recipe (which the ...
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Blog
10 Factors to Consider Before Buying New Cafeteria Equipment
When considering buying new cafeteria equipment for your school kitchen, there are several factors you should consider to ensure you make an informed decision. Here ...
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Blog
Top Six Ways CVap® Holding Cabinets Can Benefit and Optimize your Food Truck Kitchen
en español Trends come and go. This is particularly true in foodservice (remember molecular gastronomy?). But occasionally, a trend comes along that has true staying ...
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Blog
Top 5 Warming Cabinet Dos and Don’ts in a Commercial Kitchen
Warming cabinets (a.k.a. holding cabinets, hot boxes, etc.) are the secret weapon in many commercial kitchens. They make it possible to keep prepared food at ...
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Blog
New vs Used Food Equipment: Should You Buy New or Used Commercial Kitchen Equipment?
It’s tempting to consider buying used commercial kitchen equipment instead of new. But is it a sound investment? It’s essential to look beyond the purchase ...
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Blog
Staged New Zealand Lamb Chops Recipe
Lamb is an under-appreciated protein. Globally, it ranks a distant fourth in meat popularity (behind pork, chicken, and beef). But it’s a lovely, mellow-flavored meat ...
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Blog
Top 11 Factors to Consider When Shopping for Warming Drawers
When considering commercial warming drawers, there are several key factors to look for. These can enhance functionality, performance, and efficiency in any foodservice operation. Here ...
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Blog
Al Pastor in CVap
Al pastor (from Spanish, “shepherd style“) is a traditional preparation of spit-grilled slices of pork. The dish originates in the Central Mexican region of Puebla ...
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Blog
Cvap: The Best Equipment for Summer Feeding Programs
Summer is upon us, and for the majority of our nation’s children, that means a break from the grind of school life and a couple ...
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Blog
Chocolate Pots de Creme in CVap Oven
Ah, chocolate. It’s one of life’s great pleasures. The variety of ways it can be prepared is impressive. We wanted to show off our CVap ...
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Blog
The Best Methods for Prepping Plant-based Meats
Ah, prepping plant-based meats. Despite murmurs to the contrary, plant-based meats are expected to continue gaining popularity. Experts say that by 2027 the plant-based meat ...
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Blog
Dulce de Leche in CVap®
Dulce de leche, or caramelized milk, is a popular Latin American confection. When prepared old-school, sugar, and milk are slowly heated for several hours. The ...
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Blog
How to Prepare Perfect CVap® Pastelitos
Want to whip up a little snack with a Latin flavor? Check out this recipe for pastelitos! What are Pastelitos? As the name implies, pastelitos ...
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Blog
Commercial Food Warming Cabinet Best Practices to Use in Kitchen
Keep it Hot, But Don’t Try to Cook Warming cabinets are designed to maintain hot food at a specified temperature. But don’t let the name ...
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Blog
Chef Sam’s Award-Winning Rainbow Vegan Chili
Chef Samantha Brown loves a good challenge. She is passionate about food and serving people. When she came across a contest sponsored by Campbell’s Foodservice, ...
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Blog
Ways a Cook and Hold Oven Can Be Cost-Effective for Restaurant Owners
CVap® Cook and Hold Ovens can save you a chunk of change. Inflation is putting the hurt on all of us. CVap commercial ovens can ...
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Blog
Ten Facts about Commercial Pressure Fryers
Commercial pressure fryers have been around for decades. Colonel Harland Sanders was the catalyst behind the development of commercial pressure fryers. Among his favorite cookers was the Collectramatic®, ...
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Blog
Efficient Kitchen Design Ideas for Maximum Efficiency
Maximizing efficiency in your kitchen design takes planning, research, and hard work. Whether your operation is in the blueprint stage or undergoing a remodel, the ...
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Blog
Essential Commercial Kitchen Equipment Needed for Chicken Recipes
Chicken is a ubiquitous protein. The average American consumes over 100 pounds annually. In an increasingly health-conscious world, chicken is considered healthier than most red ...
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Recipes
School Recipes – Tater Tots
Product: Ore-Ida Golden Tater Tots, or equivalent frozen product Process: Retherm (RTV)Cook Time: 50-60 MinutesVapor Temp: 160°F (71°C) Air Temp: 350°F (177°C) Holding Program (CVap ...
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Blog
Easy Soup Recipes to Warm Your Menu This Winter
It’s winter in the Northern Hemisphere. Most humans are hard-wired to crave comfort foods in freezing weather. Of all the comfort foods, soups seem to ...
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Blog
2023 Winston SNF Equipment Grant
The 2023 Winston Equipment Grant has been Announced! Congratulations to East Baton Rouge Parish School System in Baton Rouge, Louisiana! Winston’s CVap® technology has been ...
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Blog
How Can CVap® Expand Your Menu?
Are you looking to change or expand your operation’s menu? If you have CVap technology in your kitchen, you already have a head start on ...
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Blog
School Cookies Recipes in CVap Oven
Product: Pillsbury, Refrigerated, Ready-To-Bake Sugar Cookie Dough* Process: Retherm (RTV)/Cook and Hold (CHV) Cook Time: 10-20 Minutes** Vapor Temp: 200°F (93°C) Air Temp: 350°F (177°C) ...
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Blog
10 Key Features to Look at Before Buying the Pressure Fryer
People love fried chicken. A recent poll found that a whopping 95 percent of Americans like eating fried chicken. The southern staple has grown in ...
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Blog
Holiday Recipes: CVap® Oven Recipes to Snazz Up Your Holiday Restaurant Menu
The holidays can be a make-or-break time for restaurants. Take advantage of your CVap oven to expand your menu. Your guests are ready to celebrate. ...
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Blog
15 Essential Kitchen Equipment for New Restaurants: A Checklist
Opening a new restaurant is no walk in the park. There are lots of hurdles to bear in mind. According to recent data, one in ...
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Blog
Understanding Commercial Equipment for Reheating Food and Keeping it Warm
Having the right tools for the job makes all the difference. In a commercial kitchen, food rethermalizers and food warmers are two important tools. You ...
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Blog
The Best Practices for Oil Filtration
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 ...
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Blog
School Recipes – Chicken Tenders
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 ...
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Blog
10 Food Safety Tips for Commercial Kitchens
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 ...
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Blog
School Recipes – Macaroni and Cheese
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 ...
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Blog
Is My Kitchen Equipment Required to Be Under a Hood?
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 ...
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Blog
Rethermalization of Prepated Foods in Bulk with CVap® Retherm Oven
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 ...
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Blog
Staging Lobster Tails for Catering
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 ...
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Blog
How to Make Perfect Pastrami in CVap
Ever had really good pastrami? Many folks have only experienced the lunchmeat version. But that stuff doesn’t hold a candle to the real thing. We ...
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Blog
Breakfast Enchiladas with Sausage & Bacon
Need to fix breakfast for a bunch of people? Breakfast enchiladas are a guaranteed crowd-pleaser. Prepared in a CVap® oven, they are hearty and filling, ...
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Blog
Essential Fryer Accessories Your Commercial Kitchen Needs
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 ...
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Blog
School Recipes – Pizza
Product: Red Baron Frozen Pizzas – Classic Crust – Pepperoni Process: Retherm (RTV)Cook Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 325°F (163°C) Cook and ...
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Blog
Give Caterers an Advantage with CVap®
Caterers, like others in the hospitality industry, face their share of challenges. Amongthem are assuring food safety, maintaining food quality, and providing fastservice. Critically, falling ...
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Blog
How to Pick a Hot Holding Cabinet for a Commercial Kitchen
No matter what type of commercial kitchen you’re operating, there’s a holding cabinet that can benefit you. Holding cabinets are a crucial part of any ...
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Blog
Science of Cooking with Water: Wet Bulb and Dry Bulb
Cooking with water is a fundamental aspect of culinary skills. After all, food is mostly water. Some foods, like fruits, veggies, or meats, can be ...
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Blog
Retherming Brisket in CVap®
Brisket. Is there a better product to cook to celebrate May’s National BBQ Month? Brisket is incredibly popular, with a 23% increase in menus over ...
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Blog
Barbecue in a CVap® Oven – Smoking & Holding
CVap® ovens are well-known for their versatility and precision. These qualities make them particularly well-suited for barbecue operations. Barbecue is the realm of low and ...
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Blog
School Recipes – Waffles
Product: Frozen waffles, any brand Process: Retherm (RTV)/Cook and Hold (CHV)Cook Time: 20-25 MinutesVapor Temp: 170°F (77°C) Air Temp: 350°F (177°C) Holding ProgramHolding Time: 1 ...
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Blog
School Recipes – Chicken Patties
Product: Frozen, Breaded Chicken Patties Process: Retherm (RTV) Cook Time: 25-30 Minutes Vapor Temp: 130°F (54°C) Air Temp: 350°F (177°C) Cook and Hold (CHV) Cook ...
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Blog
Enhance Your C-Store Food Menu with CVap® Equipment
Shifting demographics is a catalyst for change in convenience stores (C-Stores). It’s no secret that C-Stores make little profit on gasoline sales. This is the ...
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Blog
Bathless Baking: Spotted Dick in a CVap®
It may be a surprise to some but bathless baking is possible in CVap®. We recently proved this cooking process on perhaps the most snicker-inducing ...
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Blog
How to Cook Vegetarian Food in CVap®
Cooking vegetarian cuisine in restaurants and commercial kitchens is now a thing. There are many reasons behind this growing trend. For some folks, it’s a desire ...
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Blog
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 ...
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Blog
A Full Irish Breakfast for St. Patrick’s Day
The full Irish breakfast harkens back to Ireland’s agrarian past. Farmworkers needed a good, hearty meal to have the energy to power through the rugged ...
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Blog
Guinness Brown Bread Recipe in CVap®
In a recent Winston blog, we prepared a full Irish breakfast. One of the key ingredients of that breakfast was Guinness Brown Bread. We thought ...
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Blog
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 ...
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Blog
2-Top Turn & Burn Dinner for Two
Ah, Date Night. It’s a staple of romantic relationships. Like so much in our lives, the pandemic derailed it. But it finally looks like things ...
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Blog
Humidified Holding vs. Hot Boxes – What’s the Diff?
Obviously, there are lots of holding cabinets (warming cabinets). Naturally, you might think they’re pretty much the same. However, they are quite different. In fact, ...
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Blog
CVap Oven Settings 101: 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 ...
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Blog
Chicken Stock – CVap Style
Here we are in the long, grey abyss that is winter in the Northern Hemisphere. When it’s frigid outside, it’s natural for us to crave ...
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Blog
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 ...
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Blog
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 ...
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Blog
Cooking Plant-Based Meat Options
Plant-based proteins have trickled into retailers across the US and have been, dare we say, adopted into our everyday life. As more people search for ...
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Blog
4 Reasons to Standardize Your Menu
Standardizing menus for businesses with multiple locations will save time and hassle in the long run. Typically, a research kitchen will develop a standardized menu ...
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Blog
Dehydrating in CVap
No, That’s Not an Oxymoron If you’re familiar with CVap®, you probably think of it as a “wet” cooking device. After all, the power behind ...
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Blog
Hot Breakfast for the Whole Crew
Sharing a meal together is something we all enjoy. It’s a tradition as old as civilization itself. Winston has a long-standing tradition of regularly sharing ...
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Blog
Trouble Hiring Workers? Hire a CVap Instead
After more than 15 crazy months, which felt more like 15 crazy years, consumers are back. They’re ready to throw their cash at you for ...
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Blog
School Recipes – Hamburger – Fully Cooked Patty
Product: Fully Cooked Burger Patty* 4 oz./0.1 kg Process: Retherm (RTV)/Cook and Hold (CHV) Cook Time: 15-20 Minutes Vapor Temp: 190°F (88°C) Air Temp: 320°F ...
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Blog
Essential Equipment for Cloud Kitchens
If 2020 showed us anything it is that cloud kitchens are here to stay. Consumer habits have shifted. For example, app services like DoorDash, GrubHub, and UberEats ...
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Blog
Brining Chicken Wings
Brining is an age-old method of enhancing the flavor and quality of proteins. Traditionally, it’s a salt and water mixture, but other spices or flavorings ...
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Blog
What is a Commercial Pressure Fryer?
Commercial pressure fryers are very different from household fryers or commercial open fryers. Fried food’s appeal is universal. You can easily find fried foods anywhere. ...
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Blog
Deep Fried Turkey
I have wanted to deep fry a turkey since I took on the role of Corporate Research Chef here at Winston. You see, Winston was ...
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Blog
The Truth is in the ROI Numbers – CVap Pays for Itself
Capital expenditures are a factor in kitchen math and a necessary part of doing business in commercial kitchens, franchises, and restaurants. But how often does ...
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Blog
Fresh Ricotta: Whey to Go
Chef Sam constantly looks for new uses for CVap® ovens. Recently, she used them to prepare fresh ricotta cheese. Naturally, the results were da’ bomb. ...
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Blog
5 Reasons Why Equipment Maintenance is Important
Commercial kitchen equipment is a big investment. Regular maintenance protects that investment. Winston’s CVap® and Collectramatic® products are no exception. Consequently, they must be maintained ...
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Blog
CVap® Oatmeal – Comforting and Creative
A hot and steamy bowl of oatmeal is the best way to start a long, cold day. Top it with your favorite fresh or dried ...
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Blog
Pepperoni Rolls, Simple and Delicious
Pepperoni rolls, the simple yet impressive combination of bread and pepperoni (and sometimes cheese). This uniquely West Virginian recipe was originally created by miners’ wives ...
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Blog
Poached Eggs in Their Shells!
CVap® equipment cooks perfectly poached eggs in their shells and then holds them at the same consistency for hours. Certainly, this is just one of ...
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Blog
Caring for Stainless Steel
Let us take the mystery out of caring for stainless steel. Despite what you may have heard, stainless steel IS susceptible to rusting. In fact, corrosion ...
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Blog
Cooking and Holding Shellfish in CVap
Our customers are always asking about seafood. So we wanted to share some settings for turning out perfect, tender-firm shellfish from a CVap®. The delicate ...
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Blog
Frozen Yogurt from CVap?
Summer is coming to a close but it is still pretty warm outside. These are the days when a frozen yogurt treat really hits the ...
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Blog
Carnitas in CVap®
I love food, and I mean all types of food! My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth ...
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Blog
Beef and Broccoli in a CVap Oven
Beef and broccoli is a staple in Chinese restaurants. But like so many other “Chinese” dishes, beef and broccoli’s history is rooted as much in ...
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Blog
An Inside Look at Winston: Customer Care
The Winston Customer Care team is essential to the success of our company.Our team is ready at a moment’s notice to help navigate the daily ...
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Blog
Staged Wings in CVap Oven
Staged wings cook perfectly and juicy in less than eight minutes. Chicken wings in CVap® save time and labor, and taste great. Cooked and held ...
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Blog
Stage Hamburgers in CVap
We receive many inquiries about how to use CVap® Cook and Hold Ovens to stage great hamburgers, and we have been testing several methods for ...
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Blog
Cooking Chili in a CVap Oven
Beer is good. Chili is good. Beer Chili is AWESOME! Chili is a perennial favorite. At the request of a customer, we tested the feasibility ...
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Blog
A Guide to Warming Drawers for Your Kitchen
What are Warming Drawers? A warming drawer keeps food at the desired temperature for a designated period of time. Foods that will not be served ...
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Blog
Chicken & Waffles – Damn It’s Good
On a recent Friday afternoon, we cooked up a favorite dish – Fried Chicken and Waffles. This sweet and savory dish is increasingly popular, but ...
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Blog
Delicious Asian Dumplings, CVap Style
May is Asian American Pacific Islander Heritage month. We celebrated by preparing dumplings in our CVap® ovens. It’s always fun to scratch cook. But we ...
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Blog
Roasting and Blanching Vegetables
Nutritionists have long preached it – we need more vegetables in our diets. Consequently, we wanted to test how CVap® ovens would perform when roasting ...
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Blog
Cinnamon Rolls and Petite White Bread in CVap Ovens
Rollin’ Along, with CVap® Ovens and Rich’s Baked Goods. CVap ovens are great for proteins, starches, and veggies. However, they’re also great for baking. Accordingly,we ...
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Blog
Pretzels Party in the CVap Kitchen
During a baking day in our CVap® Kitchen, we decided to add a little twist. We were working with Rich’s Petite French Bread dough. Just ...
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Blog
School Recipes – Cinnamon Rolls
Product: Frozen Cinnamon Roll Dough -Thaw, Rise & Bake product Process: Proofing Thawed Proof Time: 45 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) ...
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Blog
Operator Corner: Chef John McCarthy
The Renaissance Man Chef John McCarthy is the living embodiment of a renaissance man. His professional career includes the roles of lawyer, chef, consultant, and ...
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Videos
CVap Technology 3D Animation
CVap Technology 3D Animation How does CVap® work? See a CVap® cook and hold oven in action. Check out this 3D animation of how CVap® uses ...
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Blog
Bourbon Barrel Beef Short Ribs
Beef short ribs are, by definition, any section of beef ribs. After all, whole beef ribs are quite long. Consequently, it’s customary to cut them ...
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Blog
Set and Forget: Overnight Cooking with CVap® Ovens
The overnight cooking capability speaks for itself. Just load the oven, clock out, and go home. The settings are dialed in and ready for the ...
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Blog
Probe Cooking in CVap® Ovens
Probe cooking is a powerful tool. Critically, the option is only available in CVap® Series 7 Retherm Ovens and Cook and Hold Ovens. CVap ovens ...
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Blog
Can You Do Roast Beef in a CVap® Oven?
Earlier, a restaurant owner approached us. He wanted to know if he could cook roast beef in a CVap® oven. Primarily, his goals were simple. ...
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Blog
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 the sous vide mode, and finished ...
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Videos
CVap® Thermoisturization Chart Explained
Thermoisturization – A Big Word for a Big Technology Thermoistur-what? “Thermoisturization.” It’s a big word, but not hard to understand. It’s a portmanteau of a ...
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Videos
CVap® Probe Cooking
CVap ovens are very precise. Add an optional cooking probe, and achieve an even greater level of precision. Probes are available on Series 7 CHV ...
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Blog
CVap® Burger Masters
Here at Winston, we’ve had the privilege of working with some true “Burger Masters.” These folks use CVap® ovens to produce burgers that their customers ...
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Operator Corner
Operator Corner: Chef Andy Husbands
Andy Husbands is an accomplished Boston chef. Born in Seattle, Washington, he moved to Massachusetts with his father in 1984. He’s probably best known for ...
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Operator Corner
Operator Corner: Chef Deb Paquette
Chef Deb Paquette is truly one of a kind. A 30-year fixture in Nashville, she’s a renowned female chef in a male-dominated field. She became ...
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Blog
Cooking Rice in CVap Ovens
Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual heat technology helps to avoid overcooking. Winston has several ...
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Blog
A Tasty French Treat: Foie Gras Torchon
Foie Gras Torchon [French for “fat liver tea towel”] is a specialty food made from the liver of a duck or goose. It’s a popular ...
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Operator Corner
Operator Corner: Chef Rich Rosendale
Chef Rich Rosendale is an acclaimed chef, consultant, trainer, and culinary competitor. In early 2020 author Steve Coomes spoke in-depth with Chef Rosendale. Taking on ...
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Blog
Multitasking with CVap
We often brag about the versatility of CVap® equipment. But any kitchen professional will tell you that a piece of equipment that only does one ...
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Blog
CVap® and School Food, A Great Combo
CVap and School Food, A Great Combo School food and CVap Technology make a great team. See how CVap equipment can help save you money, ...
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Blog
Cooking in the Kitchen with a CVap® RTV Retherm Oven
School Menu Items in a Retherm Oven https://www.youtube.com/watch?v=S3hpEwjY8wA&t=2s Watch as Chef Sam cook a variety of menu items in a retherm oven. CVap RTV Retherm Ovens are ...
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Blog
New CVap Flip-Door Holding Cabinets
CVap® Flip-Door Holding Cabinets are the latest addition to Winston’s CVap holding cabinet line. We made several improvements to perfect it. For instance, see-through doors ...
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Blog
Every Student Deserves Good Nutrition
Proper nutrition is critically important. After all, nutrition affects both physical and mental development. However, food insecurity endangers many students. As a result, the sole ...
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Blog
A CVap Holding Drawer Is Extremely Versatile
A holding drawer is a valuable piece of equipment to have in any establishment that serves food. A CVap Holding Drawer and server control food ...
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Videos
Collectramatic® Fryer Testimonial: Chef Bret Smith
Collectramatic Fryer Testimonial: Chef Bret Smith Bret Smith, Chef and partner with Goodbird Kitchen and Post Brewing Company says Winston’s Collectramatic Fryers are a perfect fit ...
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Blog
The Manhattan Filet Project
This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak! https://youtu.be/nk1OU6_OJJQ Today’s ...
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Blog
Winston Industries Announces the Transition of CEO Responsibilities
Shaun Tanner Promoted to President and CEO Louisville, KY – Winston Industries selected Shaun Tanner to serve as President and CEO, effective July 1, 2020. ...
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Operator Corner
Operator Corner: Chef Neal Fraser
You may have seen Chef Neal Fraser on “Top Chef Masters,” “Hell’s Kitchen,” or “Iron Chef America.” But Vibiana, a large Los Angeles event space that ...
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Operator Corner
Operator Corner: Chad Coulter
In 2014, Chad and Lauren Coulter opened LouVino, a wine-centric, small plates concept in Louisville, Kentucky. By 2019, the couple had five LouVinos in four cities and ...
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Operator Corner
Operator Corner: Biscuit Love
In 2012, Karl and Sarah Worley launched Nashville-based Biscuit Love with a food truck. Author Steve Coomes sat down with Karl to discuss the journey ...
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Operator Corner
Operator Corner: Chef Reed Johnson
Chef Reed Johnson has over two decades of culinary experience under his belt. He’s served as executive chef at several notable Louisville area establishments, including ...
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Blog
Winston Pays It Forward with The Winston Equipment Grant
https://www.youtube.com/watch?v=lid1Nyn8P_M We believe in paying it forward. That’s why we partnered with the School Nutrition Foundation to underwrite Winston Equipment Grant. For over a decade, ...
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Operator Corner
Operator Corner: Chef David Danielson
Few chefs anywhere have the experience David Danielson does cooking for huge, high-profile events. Listing them as casually as if reciting a prep list, he ...
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Operator Corner
Operator Corner: Chef Patrick Roney
Chef Patrick Roney has literally worked around the globe. His career has taken him throughout the American west, and onto the high seas. Ultimately, it ...
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Videos
CVap Helps BJ’s Maximize Efficiency and Consistency
https://www.youtube.com/watch?v=E6uG2Iv_eS8 BJ’s former VP of Culinary and Kitchen Innovation Scott Rodriguez had much to say about Winston’s CVap Cook and Hold Ovens. They helped BJ’s ...
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Operator Corner
Operator Spotlight: Tony Palombino
Restauranteur Tony Palombino has a talent for developing restaurant concepts. In the past quarter century, he’s developed nearly a dozen diverse brands. Author Steve Coomes ...
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Videos
Chef Paul Wahlberg on How CVap® Benefits Wahlburgers
https://www.youtube.com/watch?v=7EGSFq8bxTU Chef Paul Wahlberg on How CVap Benefits Wahlburgers Chef Paul Wahlberg (one of the stars of the A&E hit show “Wahlburgers”) paid a visit ...
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Blog
Turkey Burgers Staged in CVap®
No matter the time of the year, a burger always sounds good. While some folks head straight for the ground beef, some people might need ...
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Videos
Mike Hines Shares His Thoughts on CVap Equipment
Mike Hines Shares His Thoughts on CVap Equipment Mike Hines of Lexington, KY stopped by our booth at ANC19 in St. Louis to share his ...
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Schools
Tammy Posey is a CVap® Fan!
Tammy Posey is a CVap Cook and Hold Oven Fan! Tammy Posey, Cafeteria Manager for Lewis County Schools in Weston, West Virginia, is a fan ...
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Blog
Our Reputation is at Steak!
Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt-in-your-mouth texture, all from staging. How do we ...
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Blog
Easy CVap® Oven Roasted Vegetables Guide
Roasting Veggies in CVap® Boosts Flavor There’s no denying it – most of Winston’s blogs focus on proteins. It’s true that CVap® technology brings out ...
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Blog
CVap Sous Vide Barbecue, Sort Of!
As the weather heats up, many folks begin daydreaming about barbecue. But not just any barbecue,…sous vide barbecue. May is National BBQ Month – an ...
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Blog
Combi Ovens: Blessing or Boondoggle?
Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the thought of adding a combi to their kitchen. But are they ...
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Videos
CVap Staging is Sous Vide Re-Engineered
The Precision of Sous Vide Without the Bags! Find out how staging can give you the same results as sous vide, without the hassle! Sous ...
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Blog
Winston Foodservice Annual Equipment Grant
Winston Partners with SNF for Annual Grant Winston Foodservice is proud to partner with the School Nutrition Foundation to donate ten pieces of CVap equipment ...
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Blog
No Vent Hood! CVap Doesn’t Need a Vent Hood.
In the dynamic world of foodservice, innovation never stops. One such innovation is commercial ovens that do not require a hood. Traditionally, vent hoods have ...
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Blog
What the Turducken!
Holidays are a time for tradition. We decided it was start a new one. We cooked the infamous turducken. In case you aren’t familiar, that’s ...
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Blog
Does Stainless Steel Rust?
Despite what you’ve heard, stainless steel IS susceptible to rusting. Certainly, metal corrosion is common. In fact, it is easily recognizable on iron and steel as ...
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Videos
Chicken Evolution
Chicken has Evolved To say chickens have changed is an understatement. Compared to the poultry of 1950, today’s chicken is a mutant. Selective breeding and ...
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Blog
That’s a Lot of Turkey to Gobble Up!
Preparing a meal fit for a holiday AND a crowd is a challenge. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish feeds ...
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Blog
National Taco Day? Bite Your Tongue!
October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat Beef Tongue Tacos. You’ll surely agree they’ve become ...
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Videos
Hyatt Chef Melissa Rose: Staging for Speed
Hyatt Chef Melissa Rose: Staging for Speed Listen to Chef Melissa Rose of Chicago’s Hyatt McCormick Place describe how they use CVap to stage and ...
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Videos
CVap® 101
CVap 101 CVap 101 is just the basics. CVap® uses Controlled Vapor Technology to deliver high-quality cooking and holding in your kitchen. CVap® stands out ...
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Blog
Get Sales Popping with CVap® Chicken Wings!
What goes better with social gatherings than chicken wings? There are so many ways to flavor and cook this delicious treat. Although they may be ...
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Blog
The Versatility of Modern Kitchen Equipment
The list of kitchen equipment offerings and technologies continues to grow. We are seeing more and more specialized equipment designed for a specific job. Whether ...
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Blog
CVap® as a Critical Component of HACCP
Controlled Vapor technology can be a critical component of your HACCP plan. Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® equipment. ...
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Blog
Exploration of Eggs: CVap® Cheesecake Recipe
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, ...
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Blog
Exploration of Eggs: CVap® Crème Brûlée
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! Of course, anyone who works with eggs or custards knows they are delicate ...
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Videos
Chef Eric Wupperman Testimonial
Chef Eric Wupperman Testimonial Chef Eric Wupperman, chef and owner of Treeline Kitchen in Leadville, Colorado and partner in Yellowbelly Chicken shares his thoughts on ...
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Videos
Chef Bobby Marcotte Testimonial
Chef Bobby Marcotte of The Tuckaway Tavern & Butchery and hop + grind Chef Bobby Marcotte, executive chef of The Tuckaway Tavern and Butchery and ...
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Videos
Jeff Sohn Winston Representative for South Korea & Japan
Jeff Sohn – Winston Representative Jeff Sohn is the Winston Foodservice Sales Representative in South Korea and Japan. He has been doing an outstanding job ...
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Videos
Parker Park | South Korea Rep (in Korean)
Parker Park, South Korea Rep Testimonial Parker Park is a Winston rep in South Korea. In this testimonial he discusses his partnership with Winston Foodservice. ...
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Videos
Cesar Romero, Winston Distributor – End User
Cesar Romero, Winston Distributor – End User Cesar Romero is a Winston distributor and CVap® end user. Here he shares how he was so impressed ...
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Videos
Brian Coe Partnership
Brian Coe of Caterline Catering Equipment Watch this testimony by Mr. Coe. of Caterline Catering. Caterline Catering Equipment values its long-standing partnership with Winston Foodservice. ...
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Videos
Benjamin Prouvost of Iridis France
Benjamin Prouvost – Iridis France Watch Benjamin Prouvost of Iridis France and Donald Schaper of Winston Foodservice talk about the strength of the partnership between ...
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Videos
Giovanni Sportelli, Distributore (Italian)
Giovanni Sportelli , Distributore Giovanni Sportelli is a Winston distributor in Italy. In his testimonial, Giovanni shares his thoughts on the partnership with Winston Foodservice. ...
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Videos
Sam Riccio | The Riccio Group
Sam Riccio – The Riccio Group Sam Riccio is Winston Foodservice’s representative in Eastern Canada. In this testimonial, he discusses the partnership, the responsiveness of ...
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Blog
Certified Angus Beef in CVap
Certified Angus Beef – Culinary Center If you ever have a chance, visit the Certified Angus Beef Culinary Center in Wooster, Ohio. There you will ...
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Videos
Tally Oteiwi | Guzman Y Gomez
Tally Oteiwi – Guzman Y Gomez Tally Oteiwi with Guzman Y Gomez likes CVap equipment The chain uses CVap in all their locations in Australia, ...
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Videos
Paul Hessell | SAFCO Australia | Testimonial
Paul Hessell | SAFCO Australia Paul Hessell was a representative of SAFCO Australia, Winston’s distributor in Australia and New Zealand. He shared his thoughts about ...
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Videos
Steve Coleman-Qcel UK
Steve Coleman – Qcel UK Listen to Steve Coleman of Qcel UK and Donald Schaper of Winston Foodservice talk about the partnership between the two ...
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Blog
CVap Staged Burgers Are Speedy, Juicy, and Delicious!
We like to show off. One way we do this is at big trade shows, like the National Restaurant Association’s yearly expo. We staged burgers ...
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Videos
Georgia Power CRC Shares Chef Barry’s Thoughts on CVap and Lamb Hams
CVap and Lamb Hams This video, shared with us by the folks at Georgia Power CRC, features Winston’s late Chef Barry Yates discussing the abilities ...
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Videos
Caracas BBQ Smokehouse
Caracas BBQ Smokehouse Caracas BBQ Smokehouse is a well-established pizza chain in Venezuela. Co-founder and co-director Alejandro Diaz Siso understands good equipment and good partners ...
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Blog
Celebrating Cinco de Mayo High on the Hog!
In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our own twists on pork butt enchiladas and tamales! ...
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Blog
CVap Sous Vide Shrimp with Butter Herb Sauce
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of ...
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Videos
Pressure Frying 101
Pressure Frying 101 from Winston Foodservice How do fast food restaurants fry chicken so quickly? They do it under pressure! And no pressure fryer is ...
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Blog
Fantastic Fish is Freakishly Easy in an Open Fryer!
Don’t be chicken about using your Collectramatic® Fryer to cook fish! You probably know the Collectramatic Fryer is unparalleled at frying chicken. Similarly, they’re great ...
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Blog
Kentucky Lamb Hams – Not B-a-a-a-a-d!
Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” ...
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Blog
The Ultimate Comfort Food is Easy as Shepherd’s Pie!
Ah, shepherd’s pie…the ultimate comfort food. Mashed potatoes, ground (or diced) meat, veggies…it’s all there. Naturally, our CVap® ovens are great for preparing even the ...
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Blog
CVap Southwestern Frittata Wrap
Naturally, we love experimenting with trends, blending techniques and flavors to come up with new creations. In fact, this recipe combines two enormously popular ingredients ...
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Blog
CVap Staged Filet Mignon
CVap Staged Filet Mignon This video demonstrates how you can reduce ticket times with staging by comparing the cook times of a filet mignon staged ...
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Videos
School Nutrition Pros Talk About CVap®?
What do School Nutrition Pros Really Think about CVap® Equipment? What to the folks who use our equipment really think? Watch these ten school nutrition ...
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Blog
Pickled Peppers Recipe in CVap Ovens
A unique way to make pickled peppers is by using a CVap Cook and Hold Oven. The preservation of food is an important part of ...
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Blog
CVap Pineapple Chinese Five-Spice Pork Riblets
Happy New Year! 新年快乐 (xīn nián kuài lè) The Year of the Dog is nearly upon us. Though commonly thought of as Chinese New Year ...
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Blog
CVap Gumbo Ya Ya!
This recipe is a classic gumbo ya ya with chicken and sausage. Although it isn’t a traditional gumbo ya ya ingredient, I like to add ...
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Blog
Char Siu Bao, The Flavors of China
Char siu bao is a Cantonese barbecue pork-filled bun. They are typically sold in Chinese bakeries. Likewise, they are similar to a type of dim ...
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Blog
Brown Butter Butter – A Delicious Science Experiment!
The title of this post is not a typo. Beurre noisette is the French term for brown butter. Indeed, it’s typically a sauce in which ...
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Blog
Can CVap® make a good Vietnamese Pho Soup?
When the weather turns cool, my thoughts turn to soups, stews, and broths. Clearly, a piping hot bowl of Vietnamese Pho Soup is the best ...
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Blog
Fried Chicken and Steamed Rice Held in CVap Stay So Nice!
Uncle Jack Fried Chicken is a Malaysian restaurant chain. They use our Collectramatic pressure fryers. Ordinarily, they serve chicken from a display warmer. To maximize ...
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Blog
The Story of a Perfect Turkey Starts with CVap
There are so many sensory delights to appreciate in a perfect turkey. The skin has a consistent golden brown hue and a crisp texture. The ...
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Blog
Bring Bodacious Benedict to Your Breakfast
Life is busy. That fact is as true for us here at Winston as it is for anyone. Taking the time to have a good ...
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Blog
Can You Make Bagels in a CVap Oven?
Reading a post on social media about New York-style bagels got me thinking…can I do that in CVap oven? We were already proofing in our ...
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Videos
Mishiele Coomes – Daviess County Public Schools – CVap® Testimonial
Mishiele Coomes – Daviess County Public Schools Mishiele Coomes of Apollo High School shares her CVap testimonial. She likes the versatility the CVap Cook and ...
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Videos
Roxanna Knops – CVap® Testimonial
Roxanne Knops – CVap® Testimonial Roxanne Knops a school kitchen manager of White Bear Lake Area Schools speaks of her gratitude for winning a registration ...
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Videos
Tammy Posey – Lewis County School District – CVap® Testimonial
Tammy Posey – Lewis County SD – CVap Testimonial Tammy Posey of Lewis County School District in Weston, West Virginia describes the wide variety of ...
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Videos
Michelle Coker – Fayette County Schools – CVap® Testimonial
Michelle Coker CVap Testimonial Michelle Coker with Fayette County Public Schools in Kentucky discusses how her system uses CVap Cook and Holds Ovens, Retherm Ovens, ...
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Videos
Marci Lexa – Henry County Schools
Marci Lexa talks about CVap® Equipment We asked Marci Lexa, School Nutrition Program Director for Henry County Schools in Virginia why she appreciates what CVap ...
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Blog
Hassle-Free Sous Vide Style Egg Bite
The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. Many copycat recipes are on ...
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Blog
Celebrating Hispanic History Month – CVap Tamales!
September 15 marks the beginning of National Hispanic History Month. This 30-day observation celebrates the histories, cultures, and contributions of American citizens whose ancestors came ...
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Blog
Confit of Tuna Steak in CVap®
Confiting tuna steak gives it a lovely melting texture. But what is confit? In fact, confit involves covering a protein in oil and cooking it. ...
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Blog
Bakin’ Bacon Breadsticks!
September 2 is one of the most important days of the year – International Bacon Day! What’s not to love about bacon? It is true ...
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Blog
Aussie Bison Slider in Cvap®
Aussie Bison Sliders are a much-loved specialty in Australia. They are bursting with flavor, and can credibly be called a party in your mouth! Why ...
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Blog
Expecting Thousands at the Lunch Canteen? No Problem!
Many Chinese corporations provide lunch for their staff. Often the companies build the canteens themselves. Later, they contract with an outside foodservice company (e.g., Compass) ...
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Blog
CVap Roasted Chicken with Root Vegetables a la Thomas Keller
What’s more comforting or satisfying than a beautifully roasted chicken with fresh root vegetables? Likewise, how wonderful does the kitchen smell while everything is cooking? ...
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Blog
CVap Quiche with Fresh Kale
This quiche with fresh kale, which was shared with us by the late Chef Jim Whaley, is fluffy and full of flavor. Fresh kale is ...
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Blog
Banh Mi Sliders in CVap
Banh Mi Sliders are easy when you stage and hold them in CVap equipment. Staging can increase the speed of service without sacrificing quality! Most ...
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Blog
Asian-Style Wings
Staging Asian-style wings was the perfect way to prepare a quick demo for local American Culinary Federation members. When you stage wings before frying, it ...
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Blog
Exploration of Eggs (Part 1)
In an Exploration of Egg, Part 1, we will explain the basics of cooking eggs. Eggs are one of the most ubiquitous ingredients in the ...
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Blog
Award of Equipment to White Bear Lake Area Schools
Winston Announces 2017 Award of Equipment to White Bear Lake Area Schools The 2017 Winston Equipment Grant Award was given to White Bear Lake Area ...
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Blog
Water Treatment Options You Should Consider
Cool facts about water: Most of Earth’s surface (nearly three-quarters) is covered with water, but only a small percentage (2.5%) is fresh. The other 97.5% ...
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Blog
Plating Perfect Pork Chops with CVap
One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items ...
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Blog
Beautiful Beef Brisket: Smoky, Juicy, and Tasty!
Every pitmaster worth his or her salt knows that producing a proper beef brisket is something to be proud of. Between the fatty and the ...
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Blog
Burger Season is Upon Us. Prepare to Gobble!
Burger season is upon us. Here’s a delicious twist on burgers – made better with CVap® (of course). June is National Turkey Lovers’ Month. So ...
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Blog
Celebrate National Barbecue Month with Crowd-pleasing BBQ
May is National Barbecue Month! Nothing signifies the arrival of Summer like the rich flavor of barbecue. Recently we did BBQ a big crowd, and we ...
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Blog
Goat Cheese Tartlet – A Savory Treat for Mother’s Day
We wanted to share our Goat Cheese Tartlet recipe that takes full advantage of locally-available ingredients because Winston Foodservice celebrates the Farm to Table movement. The ...
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Blog
Celebrate Cinco de Mayo and Derby Day with Carnitas!
I love food! And I mean all types of food. My absolute favorite style of cuisine is Hispanic – more specifically, Mexican, with its wealth ...
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CVap Oven: Prepare in the PM for Perfect Porchetta
Prepare the perfect porchetta in CVap with the Overnight Cooking setting. Inserra Shop Rite Supermarkets, one of our valued customers, uses CVap Cook and Hold ...
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Blog
Vendor of the Year Awards from KFC Franchisees
Winston Foodservice received two amazing awards at the AKFCF Annual Convention in Austin, Texas. The Great Lakes KFC Franchisee Association and the Upper Midwest KFC Franchisee Association ...
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Blog
Corned Beef in CVap
We tested two different methods for preparing corned beef brisket. One resulted in perfect shredding. On the other hand, the other was ideal for slicing. ...
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Blog
Bringing the Heat with Nashville Hot Chicken
Winter may be waning, but the popularity of Nashville Hot Chicken sure isn’t. We decided to try our hand at preparing a big batch. It ...
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Blog
Perfect Fried Chicken Every Time
Everyone’s fried chicken is the best! Or everyone’s grandmother made the best fried chicken. I get it! Everyone has their own techniques, tricks, and superstitions ...
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Blog
Vegan Doesn’t Just Mean Tofu & Salad!
I had just finished planning a three-course vegan dinner for some visiting customers. My goal was to demonstrate CVap® versatility with contemporary applications and menu ...
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Blog
Who Doesn’t Love Cupcakes?
Certainly, cupcakes are getting more popular. Walking down the street and peering into the local cupcake shop, I often wonder, is that a sweet treat ...
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Blog
Celebrate the Season with Gingerbread!
When you think of gingerbread, do you picture crisp cookies and holiday decorations? Or do you picture a moist, cakey treat that is best served ...
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Blog
Giving Back – Equipment Grant Recipients
I’ve been fortunate enough to work with child nutrition throughout my career. Certainly, it’s an industry filled with warm and caring people. Naturally, I am ...
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Blog
Winston Smoker Box
Convert your CVap® oven into the smoker of your dreams with a Winston Smoker Box! It allows up to six hours of continuous smoking to ...
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Blog
Sous Vide Turkey – Get Ready to Gobble It Up!
Over the years I have explored cooking many different foods sous vide style in CVap®, but never sous vide turkey. To be accurate, only things ...
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Blog
Rockin’ Alamo City at the SNA ANC
SNA’s Annual National Conference and Exhibit San Antonio, Texas, is the seventh most populated city in the United States and the dry 100 degree days ...
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Blog
Stainless Steel Care and Cleaning
Stainless steel is great stuff. Take good care of it, and it will last just about forever. That’s why cleaning it has to be a ...
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Blog
Takeout Trend, Here to Stay
The trend of ordering takeout isn’t going away. Clearly, Americans want convenience – number one on the list, even above price (Washington Post). Virus lockdowns, ...
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Blog
Umami Seared Scallops Staged in CVap®
If you are in the mood for something deliciously light and melt-in-your-mouth delicate, these uniquely prepared umami seared scallops are exactly what you need. What ...
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Blog
Rack of Lamb in CVap® from The Country Club of Florida
We had the pleasure of spending time in the kitchen at The Country Club of Florida, where they use two CVap® Cook and Hold Ovens ...
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Videos
Fayette County Schools CVap® Testimonial
Fayette County Schools Testimonial Penny Hisel-Church and Bridgett Thomas from Fayette County Schools in Lexington, Kentucky share why they love the versatility of their CVap ...
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Videos
Jaime France – Fayette County Schools
Jaime France – Fayette County Schools | School Nutrition Testimonial Jaime France from Fayette County Schools in Lexington, Kentucky, shares how Winston Foodservice goes above ...
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Videos
Jennifer Spellman – Great Falls Public Schools CVap® Testimonial
Jennifer Spellman – Great Falls Public Schools – CVap Testimonial Jennifer Spellman of Great Falls Public Schools in Great Falls, Montana, shares her testimonial of ...
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Videos
Jennie Cheesman – Brevard County Schools | CVap® Testimonial
Jennie Cheesman – Brevard County Schools – CVap Testimonial Jennie Cheesman from Brevard County Schools in Viera, Florida is super enthusiastic about our CVap Holding ...
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Videos
CVap® Holding Cabinets Testimonial
Jeri Wiseman – Cobb County Schools – CVap® Holding Cabinets Testimonial Jeri Wiseman from Cobb County Schools in Mableton, Georgia discusses the difference that CVap ...
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Videos
Betti Wiggins – Detroit Public Schools CVap® Testimonial
Betti Wiggins – Detroit Public Schools -CVap Versatility Testimonial Betti Wiggins from Detroit Public Schools in Detroit, Michigan discusses the benefits and versatility of CVap ...
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Videos
Keshia Williams – CVap® Testimonial
Keshia Williams – Haralson County Schools CVap Testimonial Keshia Williams from Haralson County Schools in Tallapoosa, Ga., talks about the dependability of our CVap Holding ...
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Videos
County Schools CVap® Holding Cabinets Testimonial
Michelle Fudo – Putnam County Schools CVap® Holding Cabinets Testimonial Michelle Fudo from Putnam County Schools in Palatka Florida loves CVap Holding Cabinets! As she ...
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Blog
The Passion for Cooking Perfect Rice!
I get the opportunity to travel to several western states and work with our customers. I particularly enjoy seeing how they use CVap®. The item ...
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Blog
Delicious South American Fried Chicken
A famous South American fried chicken chain wanted to look closer at our Collectramatic® Pressure Fryers. The owner had heard about Collectramatic but had never ...
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Blog
Winston Collectramatic Pressure Fryer: Benefits for Fried Chicken
Pressure frying takes the art of frying chicken to new heights. Combining high heat, pressure, and a seasoned coating results in chicken that is incredibly ...
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Blog
CVap Baby Back Ribs
Summer is, by far, my favorite time of year. The sun is out. Birds are chirping. Flowers are blooming. Millions of people emerge from hibernation ...
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Blog
The Best Fried Chicken
Since joining the Winston Foodservice team, I have always heard, “Collectramatic fries are the best-fried chicken.” When I started in 2002, I just thought this ...
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Blog
The Perfect Turkey in CVap
It is easy to cook the perfect turkey in a CVap® oven. There are so many sensory delights to appreciate in a properly roasted turkey. ...
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Blog
Smokerless Ribs in a CVap!
Clearly, barbecue is very hot right now! We follow two websites for great information about BBQ and food techniques. Undoubtedly, the best resource for BBQ ...
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Schools
School Nutrition: It Takes Support
Working with State and National School Nutrition Associations All state school nutrition associations run with varying degrees of staff, depending on the support they receive. Clearly, ...
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Schools
The Rise of Diversity in School Nutrition
I had the pleasure of being Winston Foodservice’s school nutrition guru, so I got to travel the U.S. and see and talk to many school ...
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Blog
It’s All in the Proof! CVap Focaccia
Focaccia bread (Italian pronunciation: [foˈkattʃa]) is one of the most versatile breads. The bread can be baked thick or thin, and the endless array of ...
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Blog
How to Safely Hold Cooked Rice with Our CVap® Solutions
What is the best way to hold rice? The traditional method for preparing fried rice is to cook the rice, chill it overnight, and then ...
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Blog
Street Tacos for School Lunch!
When you were a kid in school, you probably didn’t give much thought to learning about your future career from the lunchroom. I’d be willing ...
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Blog
CVap Staging in Ukraine
Spencer Cole, a Winston Global Accounts Manager, had the opportunity to visit Ukraine. Moreover, he trained several chains and chefs on CVap® technology. Notably, he ...
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Videos
Chris Jones Testimonial: CVap® Consistency
Chris Jones Testimonial: CVap Consistency Chris Jones of Porker BBQ in Naples, Fl. discusses how CVap has improved consistency in his kitchen and cut down ...
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Videos
Collectramatic® Testimonial: Fred Jackson
Collectramatic Fryers Testimonial: Fred Jackson Fred Jackson of Graja Inc. in Washington loves Collectramatic Fryers and their longevity. He especially likes that almost every part ...
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Blog
Chocolate Covered CVap Sweets
Can we make tempered chocolate in a CVap® Cook and Hold Oven? We love chocolate, and it got us thinking: What a fun experiment to play with! ...
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Videos
Collectramatic® Testimonial: Tom Rojas
Collectramatic Testimonial: Tom Rojas Tom Rojas is a KFC Operations Manager in Florida, and a Collectramatic Fryers fan. He likes the quality and consistency of ...
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Videos
Collectramatic® Testimonial: Rodger Fye
Collectramatic Testimonial: Rodger Fye Rodger Fye, Director of Operations for KFC in Freeport, Illinois explains why our Collectramatic Fryers are his one and only choice ...
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Videos
Collectramatic® Fryers Testimonial: Robby Arnold
Collectramatic Fryers Testimonial: Robby Arnold Robby Arnold of BBG North in New York is a foodservice veteran. He’s a fan of our Collectramatic Fryers. Chicken ...
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Videos
Collectramatic® Testimonial: Richard Walsh
Collectramatic Testimonial: Richard Walsh Richard Walsh of Aarsand Management explains why he loves our Collectramatic Pressure Fryer, which he’s been working with for over 30 ...
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Videos
Collectramatic® Testimonial: Kevin Schlutz
Collectramatic Fryers Testimonial: Kevin Schlutz Kevin Schlutz, with Central Iowa KFC Inc, explains the benefits of Collectramatic Fryers. His company has been using them for ...
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Videos
Collectramatic® Testimonial: John Malnofski
Collectramatic Fryers Testimonial: John Malnofski John Malnofski explains his experience with Collectramatic Fryers and how they are fun and reliable to work with! View all ...
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Videos
Collectramatic® Testimonial: Dimple Jain
Dimple Jain Testimonial Dimple Jain of RJ Inc. in Missouri explains why she loves our Collectramatic Fryers for her KFC franchise stores. She believes these ...
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Videos
Collectramatic® Fryers Testimonial: Dana Pennell
Collectramatic Fryers Testimonial: Dana Pennell Dana Pennell of Dana Enterprises in Ohio decided to switch to Collectramatic Fryers after looking at the high costs of ...
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Videos
Collectramatic® Testimonial: Bryant Davis
Collectramatic Testimonial: Bryant Davis Bryant Davis, Director of Operations with KFC in Ohio, loves the durability and reliability of Collectramatic Fryers! He believes the quality ...
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Blog
School Nutrition Association’s Equipment Academy
Unique to Georgia is Their School Nutrition Association’s Equipment Academy As school nutrition professionals, it’s important for us to stay on top of the trends, ...
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Blog
Embracing the Flavors of the Cuban Sandwich
The Cuban sandwich has made its way onto menus across the country. It’s an iconic Florida favorite, with its origins in Cuban culture. Here is ...
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Videos
Collectramatic® Testimonial – Robert Rials
Collectramatic Fryer Testimonial – Robert Rials Robert Rials, a KFC Franchisee for over 30 years, talks about the benefits of using Collectramatic Pressure Fryers in ...
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Blog
Crab Leg Feast For The Holidays!
Growing up, we had a Christmas Eve seafood feast tradition. I grew up near the water in South Florida. Fresh seafood was easy to access. ...
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Videos
CVap® Testimonial: Mark Plescha
CVap Testimonial: Mark Plescha Mark Plescha of Charcoal BYOB in Yardley, PA has been working with CVap for three years, and has now integrated our ...
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Blog
50 Shades of CVap
Have you ever had one of those experiences where your chance encounter far exceeded your expectation? The corporate chef of a chain restaurant asked me ...
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Blog
Tasty Ranchero Beans!
With a side dish like Tantalizing and Tasty Ranchero Beans from a district like Brantley County Schools in Georgia, you can’t go wrong. There’s been ...
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Blog
CVap® Staged Scallops
Staged Scallops These staged scallops are consistently out of this world! CVap ovens let you hold scallops, without overcooking, until an order comes in. A ...
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Videos
CVap® Testimonial: Rich Pepino
CVap® Testimonial: Rich Pepino Rich Pepino, the Executive Chef at Drexel University, talks about the versatility of CVap and the benefits it provides! View all ...
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Videos
CVap® Testimonial: Dave Durante
CVap Testimonial: Chef Dave Durante Executive Chef Dave Durante of Crown Colony Golf & Country Club in Fort Meyers, Florida, shares his testimonial about all ...
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Videos
CVap® Testimonial: Richard Crisanti
Richard Crisanti: CVap Drawers Testimonial Certified Executive Chef Richard Crisanti of Shadow Wood Country Club in Bonita Springs, Florida talks about the versatility of CVap ...
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Videos
CVap® Testimonial: Chef Ralph Feraco
CVap Testimonial: Ralph Feraco Executive Chef Ralph Feraco of Kensington Country Club in Naples, Florida talks about the versatility of CVap Hold and Serve Drawers. ...
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Videos
CVap® Testimonial: Chas Tatigian
CVap Testimonial: Chas Tatigian Chas Tatigian of Twin Eagles Country Club in Naples, Florida appreciates the food consistency that CVap provides. He stages proteins and ...
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Videos
CVap® Testimonial: Kevin Willmann
CVap Testimonial: Kevin Willmann Kevin Willmann of Farmhaus in St. Louis, Missouri enjoys the benefits of being able to hold his food in his CVap ...
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Blog
Greater Flexibility in Your Kitchen Design
CVap® equipment is a powerful addition to any commercial kitchen design. Many users say CVap is one of their favorite appliances. Others swear they would ...
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Blog
CVap Oven vs. Immersion Circulator
Recently I had a talented chef come to our headquarters in Louisville to do some testing. He was preparing to open a new traditional-style steakhouse ...
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Blog
CVap Veal Shank Ossobuco
Ossobuco (pronounced os-oh-boo-koh) is a Milanese specialty of cross-cut veal shanks braised with vegetables, white wine, and broth. It is often garnished with gremolata and traditionally ...
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Blog
Cook Rice in CVap
Traditionally, most cooks use various types of steamers or specialized cookers to prepare rice. A customer asked if you could cook it in a CVap Cook ...
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Blog
Chocolate Cake – CVap Oven vs. Conventional Oven
When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake. I helped my grandmother put ganache on the ...
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Blog
Chicken Ballotine: A Crispy and Juicy Recipe
As I have worked my way down the East Coast, I have always taken away something from restaurants. For example, I spent some time in ...
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Blog
CVap® Pork Butt: How to Cook a Pork Butt
Boston butt or pork butt is the American name for a cut of pork that comes from the upper part of the shoulder from the front leg and may ...
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Blog
CVap Saltimbocca, Southern Style!
Saltimbocca is a dish traditionally made of veal, lined or topped with prosciutto and sage. In addition, it is marinated in wine, oil, or saltwater, ...
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Blog
Lobster and Fresh Corn Chowder with CVap Staged Scallops
What better way to celebrate the transition from summer to fall than to create a hearty chowder? We prepared this savory dish with lobster, fresh ...
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Blog
Pork Loin-Pretzel Bun Sliders
Each component of this sandwich is delicious on its own. We started with the pretzel buns, which provide the perfect framework for the other flavors. ...
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Blog
Blushing CVap Shrimp and Lobster Pasta
We wanted to make something comforting yet elegant, an al dente linguine tossed in a velvety blush sauce. First we cooked lobster tails and shrimp ...
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Blog
Butter-Poached Lobster with Thyme and Lemon
Lobster is the ultimate decadent luxury. History shows us that wasn’t always the case. People once considered it a trash food fit only for the ...
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Blog
Kickin’ Chicken Noodle Soup: A Bowl Full of Delicious!
There’s something deeply satisfying about chicken noodle soup. It resonates with most people. It’s good for the body. Soothing for the soul. It transports you ...
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