Winston Foodservice 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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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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CVap Recipes: 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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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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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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What are Commercial Kitchen Hood Requirements?
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 in 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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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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BBQ Holding Cabinet
Why Pitmasters Choose CVap Independent control of heat and moisture means food stays closer to the way it was intended to be served. Request a ...
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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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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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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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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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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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