With Winston, you get more than just equipment. You get a partner focused on making your food stand out every time and improving food consistency across locations. The National Restaurant Association expects the industry to hit $1.55 trillion in sales in 2026. Still, restaurant operators are dealing with higher labor costs, staffing issues, and tighter […]
Improve Food Consistency Across Restaurant Locations Read More »
How to Get Consistent Results Every Time Cooking and holding rice in CVap Ovens gives foodservice operators another way to approach rice production. Rice seems simple: measure it, add water, cook it, and serve it. In a commercial kitchen, however, getting consistent results across large batches can be much harder. Different rice varieties require different
Keep Food Hot, Fresh, and Ready to Serve with CVap® The food truck industry is built on speed. That’s where a food warmer for food truck operations becomes one of the most valuable pieces of equipment you can own. Customers expect restaurant-quality food in just a few minutes, whether they’re grabbing lunch downtown, visiting a
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 »
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 »
