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Consultant Corner

The Consultant Corner dials in all the things for foodservice consultants. If you need CEU credits or need to download a manual, save this link.
Use this page as your Winston resource.

2021 APPROVED FCSI COURSES
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Precision Temperature Cooking – 1 CEU

Duration: 1 hr.

The purpose of this course is to educate attendees on precision temperature cooking techniques. It is intended for consultants and future clients. We discuss the science and importance behind dialing in precise temperatures to garner ideal food textures, consistencies, and efficiencies.

Check back for additional courses. Bookmark this page for quick access and subscribe to the Winston Newsletter to keep up with important information.

WHY CVap?

Higher Yield

CVap ovens give you uniform yield, end to end and top to bottom. No overdone edges or undercooked centers.

HACCP Records

Downloading data is as easy as inserting a thumb drive. It’s HACCP without hassle!

Wireless Programming

Load signature dishes for repeatedly consistent results, quick and easy.

Staffing Shortage Solutions

Fill in the gaps in your kitchen staff with CVap. It helps you do more with fewer hands

Mobility

CVap equipment has a nomad’s heart. They don’t have to be parked under vent hoods. They don’t have to be plumbed to drains.

Serving Time

Lunchtime is crunch time. Your workday revolves around this brief period. You need an oven that cooks big quantities, fast.

Consistency

Whether you want to cook ahead of or keep foods hot through the rush, crisp foods stay crisp and moist foods stay moist.

Repeatable Results

Whether you’re serving burgers, barbeque, broccoli, or brioche, CVap equipment helps you serve it fresher, faster, and repeatedly fantastic.

Ventless

Ghost kitchens and cloud kitchens listen up! You now have the flexibility to place CVap equipment anywhere, saving space beneath the vent for the stuff that requires it.

Delayed Start

Your crew can start the day with units that are preheated and ready to rock.

humidified-oven
CVap® COOKING AND HOLDING PROCESSES

What can you do in a CVap®? Learn about ALL of the CVap cooking and holding processes. CVap covers the spectrum in today’s commercial kitchens. CVap equipment utilizes heated water vapor, but it isn’t limited to moist foods. Excellent for virtually any food, from soups and sauces to crispy fried chicken. Click here to read more.