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 are fast, convenient, and dang tasty. What do all fried foods have in common? Oil. The #1 way to keep that oil working for you is to adopt the best […]
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 MinutesVapor Temp: OFF – Water Removed*Air Temp: 350°F (177°C)Ensure that the Auto-Water Fill options LevelSensor and Water Valve, are DISABLEDunder “Settings–>Fill System.” Holding Program (RTV/CHV/HOV)Holding Time: Up to 2 Hours**Vapor
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 3,000 deaths in the U.S. annually. No commercial kitchen operator wants to be the source of an illness outbreak. There are several steps you can take to minimize the risk.
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 oz Foil Tray Process: Retherm (RTV)/Cook and Hold (CHV)Cook Time: Refrigerated Items–30-40 Minutes or until internal temp reaches165°F (74°C)Cook Time: Frozen Items –RTV: 60 Minutes or until internal temp reaches
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 location. The ultimate judges of hood requirements are your local health and fire officials. They will advise whether hoods are required and, if so, what type. Always check with local
Is My Kitchen Equipment Required to Be Under a Hood? Read More »
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 what operations are likely to use premade food. Finally, we’ll talk about what equipment is best suited to retherm them. What is Rethermalizing? Rethermalization is the process by which prepackaged
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 to show that CVap® ovens can stage lobster tails for catering right. Staging Lobster Tails Process Ingredients 4-5 oz Lobster Tails Melted Butter Paprika Allow the tails to thaw overnight
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 wanted to put our CVap® Retherm Oven and Winston Smoker Box through the paces to make this savory, smokey meat. Pastrami’s Past Food nerd time. Pastrami originated in Romania. The
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, and of course, deliciously easy. Enchilada Facts Of course, we like to nerd out a bit on our recipes. Like so many favorite foods, enchiladas come from Latin American cuisine.