Winston Foodservice Blog

Cooking and Holding in a CVap: Cost-Effective for Restaurant Owners

Cooking and Holding in CVap® Cook and Hold Ovens can save you a chunk of change. Inflation is hurting all of us. CVap commercial ovens ...

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 ...

Essential Chicken Restaurant Equipment

Starting a chicken restaurant? At Winston Foodservice, we offer the best chicken restaurant equipment on the market to help you serve delicious, high-quality chicken every ...

Golden-brown tater tots arranged on a wooden surface, showcasing their crispy texture and delicious appearance. Perfect for snacking or as a side dish.

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 ...

Colorful bowls of vegetable soup with fresh herbs and spices, accompanied by a small bowl of red sauce and garlic cloves, set against a textured background.

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 ...

Stainless steel commercial ovens displayed alongside a cheerful child, showcasing the versatility and appeal of modern kitchen equipment for baking and cooking.

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 ...

Fried rice dish garnished with green onions and a lime wedge, showcasing a flavorful mix of rice, vegetables, and shrimp.

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 ...

A close-up view of a tiered stand displaying freshly baked, golden-brown cookies on a red plate, highlighting their inviting texture and homemade appeal.

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) ...

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 ...

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. ...

New Restaurant Kitchen Equipment – Cook and Hold Ovens and More

Opening a new kitchen is no walk in the park. There are plenty of challenges to bear in mind, whether in a restaurant, a healthcare ...

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 ...

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 ...

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

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 ...

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 ...

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

School Recipes – Macaroni and Cheese

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 ...

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 ...

Rethermalization of Prepared 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 ...

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 ...

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 ...

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, ...

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 ...

Slice of pepperoni pizza featuring melted cheese and a crispy crust, set on a wooden surface.

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 ...

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 ...

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 ...

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 ...

BBQ Holding Cabinet

When it comes to keeping your slow-smoked meats and perfectly prepped sides at their prime, CVap has your back (and your brisket)! Whether you’re a ...