Winston Foodservice 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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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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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 ...
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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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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 ...
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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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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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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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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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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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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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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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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 ...
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What is the Difference between Retherm Equipment and Warming Equipment?
Having the right tools for the job makes all the difference. In a commercial kitchen, food retherm equipment and food warming equipment are two important ...
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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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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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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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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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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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Preparing Foods in Bulk with CVap® Retherm Ovens
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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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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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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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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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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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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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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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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