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 […]
The Best Practices for Oil Filtration Read More »
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
School Recipes – Chicken Tenders Read More »
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
School Recipes – Macaroni and Cheese Read More »
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
Preparing Foods in Bulk with CVap® Retherm Ovens Read More »
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
Staging Lobster Tails for Catering Read More »
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
How to Make Perfect Pastrami in CVap Read More »
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.
Breakfast Enchiladas with Sausage & Bacon Read More »
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 Hold (CHV)Holding Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 350°F (177°C) Preheat CVap® Oven. Place two pizzas onto a solid sheet pan lined with parchment paper or sprayed with
School Recipes – Pizza Read More »
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.
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