Foodservice operations are facing stiff headwinds. Rising food costs, labor shortages, wage growth, and constant turnover put pressure on profits. We experimented to prove that CVap® Technology can help operations overcome these challenges. Hypothesis: An end user’s food and labor costs can be decreased by using CVap technology due to the efficiency of holding and […]
Ticket Time Challenge Read More »
Pasta with sauce and meatballs is one of the quintessential dishes on American tables. The simple but delicious quasi-Italian dish often tempts even the pickiest consumers. While reaching for a jar of premade sauce and frozen meatballs to serve your customers may be tempting, there’s a world of difference when you take the time to
Healthy Roasted Red Pepper Sauce and Meatballs in CVap Read More »
What is Batch Cooking? Batch cooking, also known as cooking to hold, involves preparing large quantities of food and then holding it hot at a safe temperature until serving. The advantage of batch cooking is that it streamlines labor. Let’s say that you’re preparing lasagna from scratch. If you have all the ingredients mise en
The Benefits of Batch Cooking in CVap® Read More »
In this blog, our CEO, Shaun Tanner, cooks a confit turkey, resulting in the most amazingly moist turkey we have ever had. I’ve been thankful for having a CVap oven available to cook Thanksgiving dinner for over ten years. Throughout that time, my cooking methods continued to evolve. I started with a low-and-slow method, allowing
Confit Turkey in CVap Read More »
Kids need good nutrition to function well. The importance of that fact cannot be overstated. CVap technology can play a crucial role in feeding kids. Schools face lots of challenges as they work to serve healthy meals, such as limited resources, time constraints, and the need to meet nutritional guidelines. CVap allows schools to cook
Elevating School Nutrition: How CVap® Helps Read More »
CVap® ovens are well known for their ability to stage. In case you’re not familiar, staging involves cooking foods to a temperature that’s at (or just below) their ideal doneness temperature. Winston CVap ovens excel at staging. CVap technology allows the user to precisely control food temperature, so food doesn’t continue to cook (or overcook)
Stage in CVap and Fry Chicken in Collectramatic Read More »
Lamb is an under-appreciated protein. Globally, it ranks a distant fourth in meat popularity (behind pork, chicken, and beef). But it’s a lovely, mellow-flavored meat many folks would appreciate if they tried it. And it’s the healthiest red meat, containing high levels of protein and vitamin B12. Lambs and sheep are the same animals. Lambs
Staged New Zealand Lamb Chops Recipe Read More »
Al pastor (from Spanish, “shepherd style“) is a traditional preparation of spit-grilled slices of pork. The dish originates in the Central Mexican region of Puebla and Mexico City. Today it is a common menu item found in taquerías throughout Mexico and the United States. The method of preparing and cooking al pastor is based on
Summer is upon us, and for the majority of our nation’s children, that means a break from the grind of school life and a couple of months just to be a kid. No books, no teachers, no homework, just lazy days and fun in the sun (all thoroughly documented on social media of course). For
CVap: The Best Equipment for Summer Feeding Programs 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.
COOKING AND HOLDING
FRYING
SUPPORT