I have wanted to deep fry a turkey since I took on the role of Corporate Research Chef here at Winston. You see, Winston was built on pressure fryers. For example, the company’s first product was the Collectramatic® Fryer, designed for Colonel Sanders himself. I’m happy to have had the experience! Cooking a turkey is […]
Commercial kitchen equipment is a big investment. Regular maintenance protects that investment. Winston’s CVap® and Collectramatic® products are no exception. Consequently, they must be maintained to keep them functioning properly. What do we mean by regular maintenance? This means commonsense everyday cleaning. Removing food and chemical residue reduces contamination risks. Draining and cleaning also inhibit
5 Reasons Why Equipment Maintenance is Important Read More »
On a recent Friday afternoon, we cooked up a favorite dish – Fried Chicken and Waffles. This sweet and savory dish is increasingly popular, but has been around (in some variation) for hundreds of years. The familiar soul food version dates from the Wells Supper Club in Harlem, New York, in 1938. In order to
Collectramatic Fryer Testimonial: Chef Brett Smith Brett Smith, Chef and partner with Goodbird Kitchen and Post Brewing Company says Winston’s Collectramatic Fryers are a perfect fit for his operations. He appreciates the consistency the fryers achieve. And he likes the support Winston provides. View All Videos
Collectramatic® Fryer Testimonial: Chef Brett Smith Read More »
Chicken has Evolved To say chickens have changed is an understatement. Compared to the poultry of 1950, today’s chicken is a mutant. Selective breeding and changes in feed and farming techniques have resulted in poultry that reaches market weight almost twice as fast. But until recently, the fryers cooking them have remained the same. Most
Chef Eric Wupperman Testimonial Chef Eric Wupperman, chef and owner of Treeline Kitchen in Leadville, Colorado and partner in Yellowbelly Chicken shares his thoughts on Winston Foodservice, its people, and its products. His operations use Collectramatic® Pressure Fryers, Winston shortening filters, CVap® Holding Cabinets, and CVap Cook and Hold Ovens. View All Videos
Pressure Frying 101 from Winston Foodservice How do fast food restaurants fry chicken so quickly? They do it under pressure! And no pressure fryer is better than Collectramatic® – a workhorse designed for a fried chicken legend. Watch this pressure frying 101 video! No matter what language you speak, fried chicken is delicious. Here’s the
Don’t be chicken about using your Collectramatic® Fryer to cook fish! You probably know the Collectramatic Fryer is unparalleled at frying chicken. Similarly, they’re great for frying fish. Certainly, give this recipe a try, and you’ll see. In short, the proof is in the pudding, or in this case – the beer batter. Although chicken
Fantastic Fish is Freakishly Easy in an Open Fryer! Read More »
Uncle Jack Fried Chicken is a Malaysian restaurant chain. They use our Collectramatic pressure fryers. Ordinarily, they serve chicken from a display warmer. To maximize holding time, they limit the warmer to 35°C (95°F), putting a limit on the amount of time they could hold chicken before it was no longer fit to sell. We
Fried Chicken and Steamed Rice Held in CVap Stay So Nice! 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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