May is Asian American Pacific Islander Heritage month. We celebrated by preparing dumplings in our CVap® ovens. It’s always fun to scratch cook. But we cheated a little with these. Frozen premade dumplings are delicious and easy. We prepared two distinct types: Bao – Fluffy steamed buns. These are traditionally stuffed with a pork mixture. […]
Nutritionists have long preached it – we need more vegetables in our diets. Consequently, we wanted to test how CVap® ovens would perform when roasting or vapor blanching a range of vegetables. To that end, tests were conducted in two types of ovens, CVap Retherm Ovens and CVap Cook and Hold Ovens. Roast Settings: 200°F/350°F
Rollin’ Along, with CVap® Ovens and Rich’s Baked Goods. CVap ovens are great for proteins, starches, and veggies. However, they’re also great for baking. Accordingly,we tested a few Rich’s products to see how they’d bake up. First we proofed in a CVap Holding Cabinet. Second, we baked them in CVap ovens. We tested in both
Cinnamon Rolls and Petite White Bread in CVap Ovens Read More »
During a baking day in our CVap® Kitchen, we decided to add a little twist. We were working with Rich’s Petite French Bread dough. Just for S&Gs, we set a couple of loaves aside to experiment. Our primary goal was to make soft pretzels. After slacking on the counter for about an hour, we began
Product: Frozen Cinnamon Roll Dough -Thaw, Rise & Bake product Process: Proofing Thawed Proof Time: 45 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Frozen Proof Time: 90 Minutes* Vapor Temp: 90°F (32°C) Air Temp: 92°F (33°C) Retherm (RTV) Cook Time: 15 Minutes Vapor Temp: 200°F (93°C) Air Temp: 310°F (154°C) Cook and Hold
CVap Technology 3D Animation How does CVap® work? See a CVap® cook and hold oven in action. Check out this 3D animation of how CVap® uses controlled vapor technology to cook food using heated air and heated controlled vapor. This same technology works in our holding cabinets, holding drawers and retherm ovens as well.
Here at Winston, we’ve had the privilege of working with some true “Burger Masters.” These folks use CVap® ovens to produce burgers that their customers crave. Ultimately, they showcase the versatility of CVap equipment. Burgers are America’s favorite sandwich. The average American eats three burgers a week (for a national yearly consumption of 50 billion
We often brag about the versatility of CVap® equipment. But any kitchen professional will tell you that a piece of equipment that only does one thing really isn’t very useful. CVap ovens are the kings of multitasking. Sure, CVap ovens can bake and roast. But they can also braise, stage, retherm, steam, poach, and even
https://www.youtube.com/watch?v=E6uG2Iv_eS8 BJ’s former VP of Culinary and Kitchen Innovation Scott Rodriguez had much to say about Winston’s CVap Cook and Hold Ovens. They helped BJ’s Restaurant & Brewhouse boost their stores’ efficiency and consistency and kept their customers happy. Subsequently, slow roasting in CVap ovens have made that category BJ’s customer favorite. VIEW ALL VIDEOS
CVap Helps BJ’s Maximize Efficiency and Consistency Read More »