Americans love fried food. According to some estimates, nearly one-third of the U.S. population eats fried food every day. From pressure-fried chicken and French fries to onion rings and fish, fried menu items remain among the most profitable items restaurants serve. What do they all have in common? Oil. Oil is the engine behind every […]
If your kitchen relies on precision, consistency, and staying up and running, replacement parts are not the place to cut corners. Whether you run a busy operation or focus on perfecting your process, using genuine parts for your Winston CVap® and Collectramatic® equipment is not just a suggestion, it’s a must. This guide shows you
Where to Buy OEM Winston CVap® and Collectramatic® Parts Read More »
Chargrilled burgers and flame‑grilled proteins leave no room for shortcuts. The grill is where flavor is built, texture is defined, and the brand’s promise is delivered. When it’s right, the food speaks for itself. When it’s compromised, guests notice immediately.For chefs running high‑volume burger kitchens, the challenge isn’t understanding how to grill. It’s protecting grill‑driven
Chargrilled Integrity at Scale: A Chef’s Approach to Protecting Flavor Under Pressure Read More »
Let’s face it, most commercial food heaters don’t live up to the hype. They blast hot air at your food, drying out proteins, wilting vegetables, and leaving fried items limp. Operators end up cooking in small batches, redoing plates, and stressing over every order. That’s labor-intensive, wasteful, and frankly frustrating. Then there’s Winston’s CVap Food
Food Heater: Winston CVap® is the Leader for Hot, Fresh Food Read More »
Water is one of the most important ingredients in a CVap oven. It is also one of the most overlooked. CVap technology relies on water vapor to control food temperature with precision. That vapor environment is what allows operators to cook, hold, and retherm food without drying it out. It is the reason prime
How to Keep Your Commercial Oven Running Like It Means Business Your oven works hard. In a busy kitchen, your Winston CVap oven is likely the most reliable unit on the line. But even the best equipment needs a little love. Grease, crumbs, and food debris don’t just look messy. They can mess with flavor,
I get asked this all the time, and the quick way I explain it is: a Retherm oven is basically a Cook and Hold oven on steroids. When people hear the word “retherm” or “rethermalizer,” they often assume it is only meant for reheating precooked products. That is not the case. An RTV Retherm oven
Whole Chicken Demo: Difference Between a CHV Cook and Hold Oven and an RTV Retherm Oven? Read More »
Love ’em or hate ’em, the latest USDA school nutrition guidelines make one thing clear: school meals are shifting toward more whole foods, fewer ultra-processed items, and lower sodium without lowering expectations for quality. A recent School Nutrition Association survey found most districts will need better equipment, stronger infrastructure, and more trained staff to get there. As SNA’s
New USDA School Nutrition Guidelines: If You Own a CVap, You’re Already Ahead Read More »
Look, we’re not going to sugarcoat this: the commercial foodservice industry is getting absolutely hammered by beef prices. All‑time highs. No real relief in sight. And if beef is a menu staple for your operation, you’re feeling it exactly where it hurts most, your already razor‑thin profit margins. But here’s where things get interesting. Winston’s
Rising Beef Costs: How CVap® Technology Keeps You Profitable Read More »
