Commercial Cook and Hold Ovens
Enhance Your Kitchen’s Efficiency with Winston’s Advanced CVap® Technology
Winston provides high-quality commercial Cook and Hold Ovens for restaurants and professional kitchens. Our CVap® (Controlled Vapor) technology offers precision in cooking, holding, and maintaining food textures, making it ideal for restaurants, schools, or catering services. With these ovens, you can elevate your cooking, save energy, and achieve consistent results.
What are Commercial Cook and Hold Ovens?
A Cook and Hold Oven combines cooking and food holding functions. Winston’s CVap Cook-and-Hold Ovens are versatile, letting you cook, bake, roast, steam, sous vide, proof, dehydrate, and hold all in one unit. Winston cook & hold ovens also allow for overnight cooking, saving valuable labor costs by reducing the need for overnight shifts. Additionally, they don’t require a hood or ventilation, simplifying installation in virtually any kitchen setup and allowing for mobility in tight spaces.
Types of Commercial Ovens
Cook and Hold ovens come in various types, each suited to different foodservice needs. When choosing a restaurant oven, consider factors such as temperature range and specific cooking applications. These low-temperature ovens have become essential in many foodservice operations, as they excel in cooking, baking, roasting, braising, sous vide, proofing, dehydrating, and more.
Smoker Ovens
Convert your cook and hold oven into a Smoker oven with Winston’s smoker box option. These units feature an integrated smoker box that uses real wood chips to infuse food with bold flavors. The smokiness level can be adjusted by controlling the smoking time. Smoke and hold your product right in the same unit.
Rethermalization Ovens
Both cook and hold and retherm ovens are designed for foodservice environments where consistent temperature control is key, but their functions focus on different stages of food preparation. These ovens are primarily used in foodservice to reheat prepared or frozen meals quickly while maintaining their quality. They use controlled heat transfer, often involving steam, to evenly reheat food to the appropriate serving temperature.
Simple Control Options and Settings
Winston ovens come with various control options to match the level of sophistication required by the kitchen. Controller options can vary based on the CVap series that you need for your kitchen. For example, Series 7 ovens have capacitive touch controls and eight adjustable preset channels, while other series equipment may have a membrane control with limited presets. Also, depending on the series, wireless programming and HACCP data downloads are available.
Oven Sizes and Configurations
CVap commercial ovens come in a variety of configurations to it the needs of your kitchen.
Choose from a full-size unit, a half-size unit, or a stacked pair for more versatility.
Winston also carries a wide variety of CVap options and accessories. Your choices include oven bases, doors, legs and wheels, shelves, and more. Be sure to ask us about customizing your equipment when placing your order!
Probe Cooking for Precision
Probe technology is invaluable for the most precise cooking. CVap 7 Series ovens are food probe-ready and allow you to set food probes to the desired internal temperature. Once the target temperature is reached, the oven automatically switches to the hold mode, keeping food at the perfect temperature until serving.
Why Choose a CVap Commercial Ovens?
Increase Yield and Maximize Profits
Save Time and Labor
Features like automatic holding and programmable settings reduce labor costs and allow for unattended cooking.
Precision Control for Perfect Results
CVap Technology: The Secret Behind Precision Cooking
Winston’s CVap Cook and Hold Ovens incorporate Controlled Vapor Technology to ensure consistent food temperature and texture. This dual heating system combines moist vapor heat and dry air heat, providing the ideal conditions for moist and crisp foods. Whether you’re cooking proteins, breads, or delicate vegetables, CVap technology ensures optimal results with no risk of overcooking.
How CVap Works:
The system uses water to precisely control food temperature. When food is placed in these commercial ovens, the surrounding water vapor heats the food to match the vapor temperature. Additionally, the system allows the surface moisture of breaded or baked items to evaporate, creating a crisp, golden exterior without drying out the interior.
Cook and Hold Ovens vs. Combi Ovens
While combi ovens are often compared to commercial cook and hold ovens, CVap Cook and Hold Ovens offer several advantages: Lower Initial Cost: CVap ovens have a more affordable upfront cost than combi ovens. No Need for Plumbing or Ventilation: Unlike combi ovens, CVap ovens don’t require plumbing connections or a vent hood. Simpler to Use and Maintain: CVap ovens are easier to operate and clean, requiring no expensive chemicals or complicated maintenance procedures.
In short, CVap ovens deliver the same high-quality results as combi ovens but – we’re more affordable and less complex.
What's Different about Winston’s Commercial Cook and Hold Ovens?
Winston’s CVap Cook and Hold Ovens are built to last, offering precision, efficiency, and ease of use for any commercial kitchen. They require no vent hoods or plumbing, are easy to move with heavy-duty casters, and deliver consistent, high-quality results every time. Whether you’re running a ghost kitchen, food truck, or school cafeteria, Winston’s Cook and Hold Ovens are the best addition to any professional kitchen equipment lineup.
Contact Winston Foodservice Today
To learn more about how our CVap Cook and Hold Ovens can improve your kitchen’s efficiency and food quality, contact Winston Foodservice. Speak with one of our experts at 800-234-5286 or fill out our contact form to get started. Enhance your foodservice operation with a Winston Commercial Cook and Hold Oven—where innovation meets precision cooking.
