Stewing
Stewing involves cooking proteins (typically tougher cuts) and vegetables in a liquid, usually water or broth. Stews are cooked at a low simmer, rather than a boil. This gently breaks down connective tissues in the meats and vegetables, making everything softer. The simmer allows the flavors of the ingredients to intermingle. This makes everything delicious.
As you can guess, CVap® ovens’ moist heat makes them perfect for stew. Their ability to cook precisely at a low temperature means you can load up ovens with hotel pans and produce gallons of delicious stew in a very small space.
CVap Commercial Oven Options
- All
- CHV3
- CHV5
- CHV7
- RTV5
- RTV7
How to Demo a CVap Oven
See CVap in Action – Schedule a Free Demo
The best way to understand CVap is to see it work. Bring your recipes. Compare the results to your current method. See the difference for yourself.
During the demo, you’ll:
• Learn about operational benefits and ROI
• Get hands-on training with the equipment
• Receive a customized quote for your operation
No pressure. No sales pitch. Just real equipment solving real problems.
How to Purchase CVap Oven
Purchase Through Our Representative Network
Winston partners with authorized representatives and dealers worldwide who provide local sales, installation, and service support. Contact us to find the representative near you.
