How to Pick a Holding Cabinet for a Commercial Kitchen

holding cabinet

No matter what type of commercial kitchen you’re operating, there’s a holding cabinet that can benefit you. Holding cabinets are a crucial part of any kitchen that serves hot food. They save time and labor. Consequently, holding cabinets can increase your bottom line.

What is a holding cabinet?

CVap commercial kitchen equipment foodservice products

Basically, holding cabinets are heated appliances designed to hold cooked foods at a safe serving temperature. Some holding cabinets do this well and some do not. Of course, the quality depends on the manufacturer and design.

Notably, people sometimes refer to holding cabinets as hot boxes, warmers, insulated warmers, hold and serves, warming cabinets, and other titles. Nonetheless, their function is the same.

Winston’s CVap® technology started as a holding technology. Colonel Sanders (yes, really) challenged our founder Winston Shelton to invent a cabinet that could hold his famous chicken for an extended time. Critically, the chicken had to maintain the infamously high quality that Sanders demanded. Shelton was up to the challenge.

Although the Colonel didn’t live to see the final product, CVap technology was the result. It revolutionized the foodservice industry. Nearly four decades later, CVap is still the pinnacle of holding cabinets.

All holding cabinets have the same job; keeping food hot until it’s served. Clearly, some do this better than others. It’s dependent on their design. Holding cabinets fall into four basic categories:

  • Dry holding cabinets
  • Passive humidity cabinets
  • Humidified holding cabinets
  • Controlled vapor holding cabinets

What Can I Use a Holding Cabinet Holding Cabinet For

As the name implies, holding cabinets are used for keeping food hot while serving. Although they’re found in all sorts of commercial kitchens, they’re particularly well suited for high-volume operations. These include fast-food establishments and institutional kitchens (schools, hospitals, prisons, etc.).

 Notably, holding cabinets cannot be used to reheat food – that’s a food code violation. But used with a little forethought, holding cabinets can reduce labor by allowing staff to prepare food ahead of rush periods. Depending on which type of cabinet you choose, holding cabinets can help you serve fresh hot food to all your patrons.

holding cabinet

How to Select the Right Select the Right Holding Cabinet

When it comes to selecting the right cabinet for your commercial kitchen, there are several factors to consider. In the interest of transparency, we’re only talking CVap holding cabinets here.

Your Volume

How much traffic do you see in a typical day? Is it spread throughout the day, or does it come in rush periods? If your volume isn’t particularly heavy, you may be able to thrive with a smaller CVap unit, such as a holding drawer or half-size holding cabinet. There’s no point in paying for more capacity than you need. On the other hand, higher-volume operations may want to consider larger cabinets, such as an HOV5-14UV or HOV3-14UV. Clearly, larger cabinets increase your holding capacity, so you can maintain food at high quality throughout meal periods.

Your Space

How much room is available in your commercial kitchen? If you’re in a confined space, such as a food truck or concession stand, you obviously don’t have a lot of room to work with. Smaller CVap cabinets, such as warming drawers, holding bins, or under-counter holding cabinets are a good solution. Likewise, larger spaces can accommodate bigger cabinets, from the half-size HOV7-05UV up to the HOV5-14UV. CVap holding cabinets don’t require vent hoods, so there’s no need to utilize that valuable space. Optional stacking kits give you the option of stacking two cabinets, doubling the footprint capacity. There’s a perfect size for any operation or workspace.

Your Menu

What food products are on your menu? CVap holding cabinets provide an extended hold on any food products. CVap truly excels at moist foods, such as soup, pasta, and seafood. The moist vapor environment inside CVap cabinets really interacts with the food’s moisture, locking in freshness for a long time. Foods that you wouldn’t consider particularly moist, such as pizza, burgers, or steaks will also hold fresh for an extended time. Nothing can hold forever, but these foods will hold for a substantial time before losing quality.

At the upper end of the scale are crisp foods, such as french fries. Again, CVap provides a respectable hold. But the high differential temperature required to properly hold crisp foods will inevitably cause food evaporation to creep up. This shortens the time before quality starts degrading. Don’t get us wrong, CVap cabinets still provide a respectable holding time. But it’s important to realize that even the best cabinets have their limits.

Does your operation offer baked goods? CVap holding cabinets are also excellent proofers. You can proof and hold in the same cabinet, getting double duty from the same footprint.

Your Budget

The brutal reality of today’s world is that everything is getting more expensive. Geopolitical turbulence (we’re looking at you, Russia), persistent pandemics, and supply chain strain is ratcheting up the cost of everything. This is particularly true of stainless steel. Naturally, stainless steel is the primary component of virtually every holding cabinet.

Money is always an issue. But at rocky times like these, you may be tempted to go with the cheapest cabinet you can get, namely a dry or passive cabinet. But you need to look beyond the initial cost. Buying the cheapest cabinets will save money up front, but over the life of that cabinet, the decrease quality of the food served from it will add up costs over time. In the end, it may cost you more than you saved by buying the el-cheapo cabinet.

CVap cabinets’ precision and elevated food quality really are the better option. We admit, CVap isn’t the cheapest brand out there. But it is the best. CVap in your commercial kitchen gives you the assurance that you are serving food at the absolute peak of quality.

Winston offers CVap holding cabinets in three feature levels, tailored to fit a range of budgets.

Our lowest tier is Series 3. The 3s feature simple membrane controls. They’re easy to operate, even for untrained staff. Although they’re the simplest CVaps, they still deliver the precise hold that people expect from CVap cabinets.

Next up are our Series 5 cabinets. The 5s have capacitive touch controls, desktop programming, a USB port for programming uploads and data downloads. Eight programmable channels cover about every type of menu. Convection fans minimize hot and cold zones with the cabinet.

The top of the line are our Series 7 cabinets. Series 7 have all the bells and whistles as the Series 5s, plus a few more. Wireless NFC programming enables you to reprogram the cabinet with the wave of your Android phone. Convection fans can be turned on and off. And a probe option gives you accuracy the is simply unrivaled.

As you can see, there’s a CVap holding cabinet to suit every budget.

Your Mobility

Sometimes you have to move it, move it. CVap cabinets come stock with casters, so moving them around your kitchen, whether to clean or to rearrange, is no problem. If you need to really move it around, consider adding the optional transport package. This includes 5” heavy-duty casters, push-pull handle, cord wrap, and evaporator cover. It’s perfect for commercial kitchens that need to move hot food from one area to another, such as from a school kitchen to a classroom.

Ultimately, It’s Up to You

Nobody knows your operation as you do. In the end, you are the best judge of what you need. But if you need a little guidance, contact us. We’ll be glad to discuss your needs and options and suggest the best solutions for your commercial kitchen.

A Full Irish Breakfast for St. Patrick’s Day

irish breakfast

The full Irish breakfast harkens back to Ireland’s agrarian past. Farmworkers needed a good, hearty meal to have the energy to power through the rugged daily chores on the farm.

Like much of the world, farmers make up an increasingly small segment of the Irish population. But the popularity of the Irish breakfast hasn’t waned. It remains a favorite for genuine Irish folks and people who simply crave its hearty, basic goodness.

In the spirit of St. Patty’s we wanted to prepare a complete Irish breakfast in our test kitchen. The goal was to prepare as much as we could using our CVap® ovens and keep skillet-cooked foods hot, holding in the CVap® drawers.

irish breakfast
irish breakfast

What Exactly is an Irish Breakfast?

The exact ingredients of an Irish breakfast can vary. There are even regional variations in Ireland itself. But most involve some combination of the following:

  • Rashers (or bacon)
  • Irish sausages
  • Black and white pudding
  • Baked beans
  • Eggs (sunny side)
  • Tomatoes
  • Potato farl (or some other form of cooked potatoes)
  • Brown bread
  • Irish butter
  • Tea or coffee
irish breakfast
irish breakfast
irish breakfast

Settings for Breakfast Ingredients

  • Eggs – prepared sunny-side-up and held in a CVap Drawer at 140°F /+10
  • Beans – rethermed in a CVap oven at 200°F Vapor/200°F Air until thoroughly heated. The warm beans were held in a CVap drawer at 140°F /+10.
  • Rashers (Bacon) – cooked in a CVap oven at 200°F Vapor/350°F Air until it reached preferred doneness (for an Irish breakfast, this means not cooking until crisp). Once cooked, the rashers were held in a CVap drawer at 140°F /+10
  • Bangers (sausage links) – cooked in a CVap oven at 200°F Vapor/350°F Air until thoroughly heated. The cooked bangers were held in a CVap drawer at 140°F /+10.
  • Potatoes (we used frozen rounds) – in a CVap oven at 200°F Vapor/350°F Air until hot and crispy. We then held in a CVap drawer at 90°F /+80
  • White Pudding (pork sausage with cornmeal (like scrapple)) – sliced and cooked in a skillet, then held in a CVap drawer at 90°F /+80.
  • Black Pudding (pork sausage with cornmeal and blood (like scrapple)) – sliced and cooked in a skillet, then held in a CVap drawer at 90°F /+80.
  • Tomatoes – cleaned and sliced in half.

The CVap Advantage

Our big advantage was the availability of our CVap equipment. CVap enabled us to keep everything hot and fresh so that the full breakfast could be presented all together, with every element piping hot and incredibly fresh.

The results were delicious and filling. Just the thing for a cool late-winter day.

We’ll close out this chapter with an Irish prayer. “Bless us with good food, the fit of gab and hearty laughter. May the love and joy we share, be with us ever after!”

What is a Cook and Hold Oven?

cook and hold oven
cook and hold oven

Not all cook and hold ovens are equal. Let’s examine the differences in equipment and discover which cook and hold ovens are suitable for your kitchen.

In one form or another, Ovens have been around since prehistoric times. Not long after learning to control fire, our ancient ancestors figured out that encompassing fire or embers within a vessel or enclosure produced even better results when preparing food. Skip forward a few millennia, and we’ve arrived at today’s modern, technology-packed ovens. Whether you are outfitting a commercial kitchen, refurbishing your restaurant, or redesigning your school cafeteria, you will want to know the differences and the best fit for your kitchen.

Types of Ovens

Conventional

This is your basic oven, with electrical elements or gas burners providing radiant heat within the interior. You will find these in residential settings.

Convection

This kicks conventional oven technology up a notch. Convection ovens add powerful fans to circulate heated air throughout the oven’s interior. They cook significantly faster than conventional ovens. However, if not closely monitored, they can overcook or dry out food.

Passive Humidity Ovens

These ovens include a water reservoir to add humidity to the oven’s interior. The upside is that it is easier to retain the food’s moisture by adding moisture, resulting in a juicier product.

Humidified Ovens

These ovens control the water vapor generation within the unit, with varying degrees of success. Humidified equipment includes Controlled Vapor Technology ovens and combi ovens. 

Equally important, one should remember that simply controlling relative humidity doesn’t necessarily translate to managing food quality. In fact, it’s merely reading for the maximum amount of water vapor an atmosphere can contain at a particular temperature. For example, 50% relative humidity can exist from 120°F to 245°F. Otherwise, the relative humidity is irrelevant. Controlling vapor, on the other hand, is highly precise. Controlled Vapor Technology (or CVap) precisely controls the temperature of the water vapor within the oven. In turn, it also controls the temperature of the food itself. 

Cook and Hold Ovens

Cook and Hold Ovens are precisely what the name implies. These high-precision ovens can perform the functions of both an oven and a holding cabinet. In the case of Winston’s CVap® Cook and Hold Ovens, they are incredibly versatile. They’re great at cooking, baking, roasting, braising, steaming, sous vide, holding, proofing, dehydrating, and much more.

Yields on Yields on Yields

Overall, the main benefit of CVap Cook and Hold Ovens is that they increase yield, which helps your bottom line. Depending on the primal cut, CVap ovens can yield one to two additional servings, which increases profits exponentially over time. There’s simply no comparison between CVap Cook and Hold Ovens and conventional or convection ovens.

Slow cooking produces a high yield with natural browning. The meat retains more food juices which result in less shrinkage. Use practically any type of meat with slow cooking. Natural enzyme action tenderizes the meat. Preserve and enhance the delicate flavors of seafood. Retain color and nutrition in vegetables. Bread, rolls, desserts, pies, and cookies brown evenly for a beautiful presentation. Gentle air circulation roasting at lower temperature produces a tender roast, naturally browned to perfection. Just a little light seasoning to taste is all that’s needed. 

You save time and labor when you don’t have to pre-sear, put on sauces, or rubs.  

CVap ovens save on overhead costs, like labor. Features such as timed preheat and overnight cooking mean your oven is working, even when your staff isn’t. In most cases, CVap equipment doesn’t require placement under a vent hood, saving you electricity and valuable vent space. 

Not a Combi Oven

Although often compared to combi ovens, CVap Cook and Hold Ovens. Unlike combis, CVap ovens don’t require expensive chemicals and extensive cleaning. Although CVap ovens can’t match the speed offered by combi ovens, it makes up for it in precision. CVap ovens don’t require hard plumbing connections or vent hoods. They produce food that’s every bit as high-quality as food produced in combi ovens. Frankly, combi ovens tend to be overly complicated. For that reason, they’re often under-utilized in kitchens. And the upfront costs of combi ovens are incredibly high compared to other oven technologies

cook and hold staff

Cook and Hold Oven Types

There are various cook and hold ovens to choose from, depending on your foodservice operation’s needs.
Key features to consider are temperature ranges and the results you need to achieve.

cook and hold oven

Cook and Hold Ovens

Cook and Hold Ovens specialize in low and slow cooking. Generally, slow cooking minimizes shrinkage and boosts yield. Reduce shrinkage by 15 to 20 percent when cooking in this method. These ovens automatically transition to an automatic hold mold and the conclusion of the cook cycle. Auto holding removes the necessity of having staff constantly monitor the unit. Cook and hold ovens that utilize advanced technology, such as CVap (Controlled Vapor), precisely control food’s temperature and texture.

Retherm Ovens

Retherm ovens are another version of a cook and hold. They rethermalize pre-cooked foods to the desired serving temperature. Depending on the brand of the oven, some may not have a holding option. However, Winston’s CVap Retherm Ovens can also precisely hold foods. This option sets it apart from other manufacturer models. Therefore, you can cook and hold all in the same unit.

Energy-Efficient Oven Technology

There are various cook and hold ovens to choose from, depending on your foodservice operation’s needs.
Key features to consider are temperature ranges and the results you need to achieve.

CVap Technology

CVap technology uses the thermodynamics of water vapor to control food temperature. Unlike our competitors, CVap technology can precisely control food temperature. Eliminate overcooking for good. CVap is a dual heat system, combining both moist vapor heat and dry air heat. As a result, food is at the exact temperature and texture. There isn't an equivalent system that compares moist foods to crisp foods.

Probe Cooking

Probes are one of the best ways to achieve optimal food temperatures while cooking or holding. Some cooking and holding ovens can set food probes to your ideal internal temperature. The unit will automatically switch to holding mode once a set cook temperature reads. The oven will then hold the food at the optimal temperature and texture until it's ready to be served. CVap Series 7 and Series 5 ovens are probe-ready. These ovens give you the option of cooking by probe temperature or time.

Low-Temperature Ovens with Cables

Food products are subject to fluctuating temperatures when using a low-temperature oven that distributes heat with halo cables. After all, directly controlling food moisture is the only way to ensure internal water is not lost — loss of internal moisture results in poor food quality.

Low-Temperature Ovens with Controlled Vapor

Low-temperature ovens that utilize controlled vapor, such as CVap ovens, must be filled with clean water. For this purpose, these units need to be connected to a water source to operate correctly or be filled manually with water. Also, to prevent limescale buildup, clean the basin daily.

Humidified Ovens

Not all humidified ovens are alike. Although introducing water vapor into the oven cavity delivers better results than a simple oven, it indirectly affects food quality. Generally, such passive humidity ovens allow food to retain internal moisture. Unfortunately, they don’t directly control other aspects of food quality. CVap ovens, on the other hand, precisely control the temperature of water vapor within the unit. Not only are they controlling vapor temperature, but they also control food temperature.

Simple thermodynamics dictate that different bodies of water will inevitably equalize their temperatures, given enough time. All foods contain water. For instance, think of that food product as a body of water. When you place the food in the oven, the food (water) is cool. The oven is full of hot water vapor. When the hot water vapor condenses on the colder food surface, this transfers heat energy into the food. Then the heat energy raises the food temperature until it reaches equilibrium. The food-water temperature matches the heated water vapor of the oven. Food cannot overcook because it can’t exceed the temperature of the water vapor.

You might think that all this water vapor would result in soggy food, but that’s not the case. CVap’s air heat engineering controls the surface texture of food. For example, if you serve breaded proteins or baked goods, surface moisture evaporates more quickly. As a result, you achieve the desired surface aesthetic. Soups or pasta do not need dry surfaces. In this case, air heat is low, allowing the water vapor to raise food temperatures to the desired level quickly.

CONTROL OPTIONS

Most cook and hold ovens have different control options available to match the sophistication needs of the kitchen.

Simple Controls

Simple controls often include buttons and dials rather than touch screens. However, touch-based terminals are becoming standard for newer models. Stored recipes and probe cook options are often available. Recipes can be uploaded and downloaded by USB. Also, enable HACCP documentation easily.

Touch Screen Controls

In addition to all the features of simple controls, touch screen controls allow kitchen staff to select preset channels with ease. Capacitive touch controls are simple to understand and easy to clean.

Comparing Cabinet Styles

There’s a size configuration to suit every operation. Each serves various purposes and provides multiple solutions. In addition to the size, the inside structure of the oven is essential to consider. Side racks are standard on most models. Additional configurations are also available based on your needs.

cvap equipment sizes

Countertop Ovens

Smallest CVap Cook and Hold Oven are just over 36" tall. Winston's most compact oven holds up to four hotel pans of food products. These are perfect for small-batch cooking, and the design allows you to maximize your counter space. This powerful little oven operates on a standard 120V circuit.

Under Counter Oven

This type of oven can hold up to eight hotel pans and are approximately 36" tall. These low-profile ovens can easily slide under counters and worktables to maximize space. Casters make cleaning and maintenance easy.

Half Size Ovens

Half-size ovens are slightly taller than under-counter ovens hold up to ten hotel pans of food. Their height is approximately 39 inches tall. Half-size ovens are compact, and you can maximize kitchen space by stacking a second oven or a holding cabinet on top of it.

Full-Size Ovens

Free-standing, full-size ovens are ideal for large kitchens and extensive operations. They hold up to 28 hotel pans of food and are approximately 76 inches in height.

Contact Winston Foodservice Today

While there is a wide variety of cook and hold ovens available, it’s essential to find one that meets all your space and operational needs. Thanks to Winston CVap Technology, our cook and hold ovens ensure your food is cooking evenly and consistently. They don’t need hoods or permanent plumbing. Options include heavy-duty casters. therefore, you can move them to wherever you need. Cook and hold ovens are great additions for Ghost kitchenscloud kitchenssatellite kitchens, or commissary kitchens. In conclusion, there’s a CVap Cook and Hold oven to suit every need, every kitchen, and menu.

Talk to an expert today to learn more about how CVap Cook and Hold Ovens can benefit your operation. One of our qualified professionals will be glad to reach out to your shortly.

Fill out a contact form, or call 800-234-5286 to speak with a member of our team.

What is a Holding Cabinet?

holding cabinet

To explain, holding cabinets are heated appliances designed to hold cooked foods at a safe serving temperature.

Some holding cabinets do this job well and some do not. Of course, the quality depends on the manufacturer and design. Also, holding cabinets are sometimes referred to by other names. For instance, they are called a hot box, warmer, insulated warmer, hold and serve, warming cabinet, and other phrases.

Winston’s CVap® technology started as a holding technology. The challenge was to create an appliance that could keep foods hot and fresh. For example, operations with a drive-thru service rely on holding units to keep food hot and ready for fast delivery. Winston’s founder, Winston Shelton, saw the benefit of the technology. He worked out the science behind the challenge. As a result, CVap technology has been an industry leader ever since.

 

holding cabinet

What are the Benefits of CVap Holding Cabinets?

INCREASED FOOD QUALITY

Foods held in CVap equipment maintain the aesthetics and nutritional quality customers require. Achieve this by maintaining moisture and succulence in foods. The controls allow for flexibility. This enables serving from kiosks, cafeteria lines, chains, and QSR markets.

Maintain precise food temperature

The CVap process controls food temperature precisely. It keeps food safely out of the temperature danger zone. We program CVap equipment controls in compliance with all USDA guidelines. We can assure operators that CVap holding equipment will assist in maintaining safe temperatures. It also enables the documentation and monitoring of food safety plans based on HACCP.

Decreased Food Cost

CVap technology locks in the moisture of food from the start of the holding cycle. This process extends hold times and provides more time for production. Food costs decrease because there will be less low-quality food waste. 

CVap Equipment Versus the Competition

Three categories define CVap’s competition: dry cabinets, passive humidified cabinets, and humidified cabinets.

Dry Cabinets

Advantages

  • Food product is held in a hot atmosphere, facilitating quick service during busy periods.
  • Utilize this cabinet for dehydration (dried meats and vegetables).
  • Minimize cleaning time.
  • Simple to operate.
  • Cost is generally lower.

Disadvantages

  • No humidity means decreased hold times.
  • Heat rises, therefore causing food temperature differences in the cabinet.
  • Utilizes thermostat, which requires calibration and is only accurate within 10°F.
  • Cannot control food temperature precisely.
  • Food quality is not a primary focus.

Passive Humidified Cabinets

Advantages

  • Food product is held in a hot atmosphere, facilitating quick service during busy periods.
  • Increased humidity level in the cabinet, therefore causing better hold times than dry cabinets.
  • Utilize this cabinet for dehydration (dried meats and vegetables).
  • Unlike most holding cabinets, cost is generally lower.
  • Generally better yield than that of dry units.
  • Units are simple to operate.

Disadvantages

  • Small evaporator used, which limits the amount of humidity within units.
  • Water is not heated by a separate heat source, causing uncontrollable food temperatures.
  • Food quality is still secondary compared to other holding cabinets.
  • Unit has significant hot/cold zones throughout the cabinet.
  • Utilizes thermostat, which requires calibration and is only accurate within 10°F.

Humidified Cabinets

Advantages

  • Food product is held in a hot atmosphere, facilitating quick service during busy periods.
  • Large, heated evaporator is adjustable and allows the user to control food better.
  • Extended hold times on all food products (compared to dry and passive units).
  • Good temperature stratification throughout cabinet (minimal hot/cold zones).
  • Better overall food quality than dry and passive humidified cabinets.
  • Increased yield and higher food temperatures.

Disadvantages

  • Cannot control water temperature precisely, therefore resulting in inaccurate food temperature control.
  • Adjust the Humidity level by 0-10 setting, which doesn’t give an exact water temperature.
  • Insulated evaporator will climb past desired settings, which leads to food temperatures overshoot (in some cabinets).
  • Utilizes thermostat, which requires calibration and is only accurate within 10°F.
  • Determine settings by trial and error and for this reason can be confusing.
  • Recommend daily draining and cleaning of the evaporator.
  • Cost is higher than dry and passive humidified cabinets.

CVap Holding Cabinets

Advantages

  • Food product is held at desired serving temperature, facilitating quick service during
  • Hot and ready during busy periods and maintaining safe temperatures during slow periods.
  • Uses differential control to manage food temperature and food texture independently.
  • Differential control adjusts its air temperature to compensate for the water temperature, therefore optimizing texture.
  • CVap system creates a vapor pressure in the cabinet, eliminating hot/cold zones of food temperature.
  • Control has base settings, therefore making it easy to get an initial setting for the customer.
  • Microprocessor eliminates calibration needs and is notably accurate to within 2°F.
  • Best overall food quality and also the most extended holding times in the industry.

Disadvantages

  • Cost is higher than some competition.
  • Some customers don’t require long hold times.
  • Appearance is also similar to humidified cabinets (for example Cres Cor’s Aqua Temp).
  • Recommend daily draining and cleaning of the evaporator.

Passive Humidified Cabinets

CVap humidified holding cabinet

CVap Holding Cabinets

humidified holding cabinet

Humidified Cabinets

Does CVap Equipment Use Humidity?

All CVap cabinets utilize humidity (the amount of water vapor in the air). However, CVap cabinets do not use humidity the same as some competitors’ equipment. Unlike some competitor models, CVap cabinets generate humidity using a vapor bath. This bath is located in the equipment’s base. CVap holding cabinets function with a three-gallon vapor bath. It is also independently heated. The basin heats to the exact temperature that customers choose to hold the food.

Problem Areas – and How CVap Holding Cabinets Can Help

The most common problem area or areas for improvement are:

Ticket Times

The time it takes to serve the desired customer order. The longer the ticket times are the fewer total customers they can fill in one day. Indeed, CVap reduces ticket times, which enables users to seat more people. As a result, businesses make more money.

Food Quality

Poor food quality can result in loss of sales. For example,  poor quality includes dried-out or tough food. Additionally, food that is too chewy or has poor color can turn away customers. Food that is soggy, hard, or overcooked also can cause food waste and loss of revenue.

Shrinkage

This is how much the product reduces weight during holding and deals directly with food costs. In most cases, food products in a dry or humidity cabinet continue to lose weight while holding. Foods that show high shrinkage also are perceived as lower quality.

Employee Skill

Most kitchens today have trouble finding highly skilled employees. Many employees overcook or burn food, increasing food costs. This problem can also result in poor food quality, long ticket times, or an inability to service high volumes of people. Solutions for these problems translate to increased profits!

High Labor Costs

Again, it is tough to get good employees, and many restaurants overstaff to make sure that the job gets done. CVap products allow restaurants to reduce the number of employees on staff, thereby lowering labor expenses.

Food Safety/FDA Compliance

Many facilities are implementing HACCP (Hazard Analysis Critical Control Points), a system developed to minimize risks of injuries and foodborne illnesses. Those establishments who choose not to utilize HACCP must still follow FDA guidelines. CVap equipment is particularly effective in HACCP temperature compliance.

Kitchen Limitations

All restaurants have some form of kitchen limitation. Operators may not have space for more equipment, although they have trouble keeping up with their business. Other operators may want to get more equipment but don’t want to spend the money to get ventilation systems.

Utility Costs

The establishment may be utilizing inefficient equipment related to higher gas, water, or electrical costs. Providing equipment that solves this helps the bottom-line for profit earnings.

Features, Advantages, and Benefits

CVap technology holds foods at precise temperatures for an extended time without losing quality. Cook your food ahead of time. Also, eliminate quality changes in food. Significantly reduce long ticket times.

  • Feature: CVap Technology.
  • Advantage: Cooking or holding for extended times without losing quality.
  • Benefit: Reduce long ticket times

CVap technology utilizes a dual-heat source. CVap precisely controls the large evaporator in the bottom of the holding cabinet and the ambient air temperature in the unit. Therefore, you can adjust your desired food temperature by controlling that evaporator temperature precisely. Also, managing the ambient air temperature lets you adjust the food texture. You can decide if you want the food to be soft, crispy, or any desired consistency. In conclusion, by having this dual-heat source, you can hold rare steaks or crunchy chicken, and your staff should be able to keep up with the rush.

  • Feature: Dual heat source.
  • Advantage: Control food temperature and texture precisely.
  • Benefit: Staff can keep up with the rush (employee skill and ticket times).
holding cabinet

Food Sustainability

  • The key to quality food sustainability is more than the simple heat application. Adding simple humidity isn’t the answer, either. The real key to quality holding is to preserve as much natural product moisture as possible. That’s precisely the gentle holding capability of CVap Technology.
  • CVap keeps hot foods at safe, even temperatures while retaining the maximum amount of product moisture, the natural moisture found in most foods you need to hold.
  • Whether your holding needs are large or small, CVap hot food holding solutions are available in a wide variety of models and can support any food preparation or service by extending the sustainability of the food.

Heated Holding Cabinets

  • Holding units are a mainstay for any successful foodservice operation because they maintain precise food temperatures. CVap doesn’t “soak” foods with moisture. Instead, it helps foods retain their natural water for hours without overcooking or drying out.

Drawer Warmers

  • CVap Hold and Serve Drawers can fit anywhere you need production items held hot because they are available in one- and two-drawer configurations, in both standard and narrow widths. Therefore, you can place them on top or under countertops, on carts, or near serving stations.

Some competitors may attempt to convince you that adding water vapor to held foods lessens taste and result in washed-out food. Frankly, that isn’t true. Heating food causes evaporation. Evaporation is a cooling process. So, if a competitor tells you that no vapor is needed, they aren’t being truthful. If the cabinet isn’t providing the moisture, the food is. Overall, no matter how “gentle” they describe their technology, it doesn’t escape the fact that it loses heat and quality when food loses moisture.

Proofing in Holding Cabinets

  • Every CVap product, from holding cabinets, warming drawers, and ovens, makes excellent proofers! Since these units can operate as either a holding cabinet or a proofing cabinet, they’re ideal for small operations that only have space for one piece of equipment in their kitchen. 

Holding Cabinet Sizes

holding cabinet

Undercounter

  • 34″ tall or less
  • Fits under counters
  • Best for small kitchens
holding cabinet

1/2 Height

  • 36-41″ tall
  • Best for low volume kitchen operations
holding cabinet

Full Height

  • At least 65″ tall
  • Best for high volume kitchen operations

Insulation

All CVap cabinets are insulated. Insulated cabinets help preserve heat within the cabinet more efficiently. As a result, this helps save energy and reduces costs. Use insulated cabinets for transporting food items. For instance, if you need to move a large quantity of product from one place to another, an insulated cabinet is the best way to accomplish this task. An insulated cabinet reduces heat loss and energy consumption by heating the unit and cooling its kitchen environment.

Pros:

  • Energy efficient
  • Great for off-site events such as catering, weddings, etc.
  • Cool to touch exterior
  • Less radiating heat leaves the kitchen cooler

Cons:

  • Higher initial investment

Control Type

CVap holding cabinets are available with either capacitive touch or membrane controls. Both are easy to use and highly accurate.

CVap Door Types

CVap cabinets offer three types of doors: glass, flip-door, and solid. Glass doors allow operators to see the product without opening. As it happens, opening and closing the door frequently causes the cabinet to lose heat. Winston also offers a flip-door configuration on some cabinet models. Similarly, you can see the product through a flip-door. But unlike a glass door, a flip-door model allows quick access to foods without opening the door. Meanwhile, solid doors are extremely energy efficient and create minimal ambient heat.

holding cabinet pass-through door options
GLASS DOORS
holding cabinet flip door options
FLIP-DOORS
holding cabinet door options
SOLID DOORS

Holding Cabinet Door Configuration

Full height warmer cabinets are better for high-volume operation kitchens. CVap full-size cabinets feature Dutch doors because they minimize heat loss when the doors open. A pass-through configuration is also available. You can open a pass-through cabinet from both sides. Not only the front of the line can access the cabinet, but also the back of the line. Further speeding up the rate of production and service.

Holding Cabinets and the New Normal

The COVID-19 pandemic left a lasting impact on restaurants — a stronger emphasis on safety, convenience, and delivery. Improving food safety is an important goal for all foodservice operations. The right equipment can help accomplish this.

Holding cabinets are critical in preserving food temperature and safety in commercial kitchens. In fact, these cabinets help limit exposure to people when cooking for delivery or take-out. Foodservice professionals have incorporated this equipment to improve food safety practices and keep food fresh for take-out and delivery. Also, you can use holding cabinets to limit exposure to circulated air in a kitchen. Cabinets come in a variety of configurations.

Holding Cabinets Can Benefit Your Restaurant

Restaurants can improve food safety, cut costs, and improve delivery during this time. Utilizing holding cabinets promotes limited contact with food and keeps safe temperatures. They also keep food hot and fresh for delivery and take-out operations.

Promote Food Safety

With the risks of COVID-19 still looming, limiting person-to-person contact is essential. Holding cabinets help cut down on exposure between kitchen staff and food. These cabinets also are designed to preserve safe food temperatures before eating. They utilize controlled vapor and fans to distribute heated air to keep food hot.

Limit Food Waste

CVap holding cabinets keep food at safe temperatures for longer than heat lamps. A holding cabinet helps cut down on food waste and costs. They also keep food at desirable temperatures for delivery and take-out, which keeps customers happy.

food delivery

Improve Delivery Programs

Customers expect meals to be hot, fresh, and delicious when it’s delivered. Therefore, keeping food hot and fresh as long as possible is essential to offering quality take-out and delivery. Holding cabinets can keep food hot and safe until it’s ready for the customer.

Contact Winston Foodservice Today

For over 50 years, Winston has provided reliable equipment to help foodservice operators meet the growing demands of their customers. Our sales team and global network of sales representatives are happy to consult with you and help you figure out the best equipment to meet your goals.

Fill out a contact form, or call 800-234-5286 to speak with a member of our team.

What is a Retherm Oven?

Retherm Oven

Retherm ovens are high-powered ovens designed to bring prepared foods up to safe serving temperature. They cook large amounts of food, fast. This makes them ideal for schools and other institutional operations. Retherm ovens may also be referred to as thermalizers, thermalizer ovens, rethermalizers, and other terms. Their function is the same, whatever you call them.

First, let’s dig into what retherming means. Then we will discuss the retherm oven and its features.

retherm oven

What is Retherming?

Retherming is reheating previously cooked food to a safe temperature. According to the USDA, prepared food must be reheated to an internal temperature of 165°F, within two hours, or it must be discarded. Cooking times of 90 minutes are preferred, to allow a safe amount of flexible preparation and cooking time. 

Notably, thermalizer ovens allow off-site food preparation. Indeed, this is advantageous for centralized kitchens with satellite operations. Critically, most retherm ovens, such as CVap® Retherm Ovens, max out at 350°F. Accordingly, these ovens don’t require ventilation hoods (in most locations).

Retherm Efficiency

Granted, in many respects, retherm ovens are similar to low-temperature convection ovens or cook and hold ovens.

However, retherm ovens have greater wattage and air movement. Consequently, this improves energy transfer efficiency. Retherm efficiency is the transfer of energy from a heated cabinet to a thermal mass (food) at a fast and controlled rate. In other words, retherm energy efficiency is a measure of how much of the energy that an oven consumes is delivered to the food product during the rethermalization process.

Critically, the larger the thermal mass, the more energy (kW), is needed to transfer to the mass. In the same regard, the more energy (kW), the faster the thermal mass can absorb the energy and reach desired temperatures. Consequently, this makes retherm ovens ideal for reheating chilled or frozen foods. They deliver lots of energy, quickly.

Heating Quickly and Safely

Most standard thermalizers use robust air circulation to reheat food.

Volume feeding presents unique challenges. Above all, how does one provide fast results, without overcooking or dehydrating food? One option is a combi oven. These powerful ovens can operate as convection, conventional, or steam ovens. While they are extremely fast, they’re also extremely expensive. However, combi ovens require a big initial investment, and continuous maintenance and chemicals to keep in good condition. Importantly, one should definitely consider TCO when contemplating the best oven for their operation.

During the retherm process, food is quickly brought back up to safe serving temperature. Once the set temperature has been reached, the oven automatically switches to hold mode, keeping products hot and ready until serving time.

If multiple loads are required, many manufacturers offer holding cabinets. These specialized cabinets keep cooked food at a hot, safe temperature until serving. Importantly, these can free up the retherm oven for additional batches.

Presets and Channels

Many retherm ovens offer preset menu selections. 

Each menu channel is a different set of oven parameters. Significantly, each channel is ideal for a specific group of menu items.

retherm oven

Factors affecting oven temperature and cook time when retherming:

  • State of Food: Slacked vs. frozen. Slacked food has been defrosted to 41°F. Naturally, slacking is recommended when retherming, as it cuts down the cooking time. Of course, most retherm ovens are capable of cooking prepared frozen foods within the food-safe time window. They just take longer.
  • Product Density: Denser food products lead to longer cook times.
  • Oven load: Greater space between products promotes better air movement, resulting in shorter cook times. In other words, don’t overload your retherm oven.

Ideally, retherm ovens:

  • Retain nutritional value.
  • Maintain food flavor and texture.
  • Simplify meal transportation.
  • Reduce meal and labor costs.
  • Achieveconsistent food quality and food safety.
  • Save space.

Retherm ovens reduce food shrinkage and increase food quality. Because they don’t generally require vent hoods, retherm ovens offer the ability to prepare food in locations you wouldn’t otherwise be able to (local codes prevail). Indeed, this can open additional cooking capacity within limited footprints.

Winston’s CVap Retherm Ovens

Winston’s CVap Retherm Ovens are built to last. Solid stainless steel construction is built to withstand continuous, demanding use.

CVap Retherm Ovens are versatile ovens that cook with amazing precision. Naturally, they’re a great alternative to combi ovens, and much more affordable. Surely, CVap ovens are a powerful solution to your commercial oven needs.

CVap Retherm Ovens are available in two feature levels:

Series 7 Retherm Ovens

CVap Series 7 Retherm Ovens are our top-of-the-line. Built with brains and brawn, Series 7 ovens will be the rock star in any commercial kitchen. Features include:

  • Capacitive touch controls
  • Eight adjustable preset channels
  • Audio port
  • HACCP data download
  • Switchable convection fan
  • CVap wireless programming (via NFC or USB).
  • Optional food probe

These powerful ovens are a great solution for your thermalizer needs.

The Series 7 feature set is also available in CVap Holding Cabinets and Cook and Hold Ovens.

series 5

Series 5 Retherm Ovens

CVap Series 5 Retherm Ovens deliver serious performance. Series 5 ovens bring fantastic features, including:

  • Capacitive Touch Controls
  • Eight adjustable preset channels
  • Audio Port
  • HACCP Data Download
  • Convection fan
  • CVap programming (via USB)

These commercial ovens are a great solution for foodservice operations that need to serve lots of food, fast. They produce quality and quantity.

The Series 5 feature set is also available in CVap Holding Cabinets and Cook and Hold Ovens.

CVap Retherm Cooking Processes

Winston’s retherm ovens are extremely versatile. These are some of the cooking processes possible in these ovens.

Probe Cooking

Probe cooking is available in Series 7 Retherm Ovens. Certainly, a probe enhances oven precision. In fact, it makes it easily documentable. Indeed, it eliminates guesswork and simplifies the cooking process.

Retherming

CVap Retherm Ovens excel at retherming frozen or chilled prepared food. Controlled vapor heat is incredibly efficient at heat transfer. Significantly, it retherms food without burning outer edges. Likewise, CVap’s air heat controls surface texture. As a result, foods are as moist or crispy as desired.

Staging

Staging brings food to the desired internal temperature, then holds it there, without overcooking or drying out. Certainly, the final flavor-enhancing and texturing touches can be made moments before the food is served. Significantly, CVap ovens offer all the advantages and precision of sous vide, without requiring bags.

Overnight Cooking

Labor is a big uncertainty. Overnight cooking can help. Load up your CVap ovens with the food needed for the next day. The morning crew will clock in to find perfectly cooked food, holding precisely at the selected temperature and texture.

Holding

CVap retherm ovens can do double-duty as a holding cabinet. In a perfect world, every meal is cooked fresh to order. The reality of foodservice is that food usually must be held before it’s served. But holding food doesn’t mean it can’t be kept fresh. CVap maintains just-cooked freshness, temperature, and texture for extended periods. You can cook and hold, in the same footprint!

Sous Vide

Surely, sous vide is one of the most precise cooking methods. Traditionally it involves sealing foods in food-safe plastic bags and placing them in a temperature-controlled water bath. The advantage to sous vide is that food simply can’t exceed the temperature of its water bath, eliminating overcooking. Likewise, CVap ovens offer the precision of sous vide. However, CVap gives you the ability to add or manage food color and texture…abilities that aren’t possible in an immersion circulator. After all, you can match the production of a dozen circulators with a single CVap oven. 

Like traditional sous vide, CVap ovens utilize water as the primary heat transfer medium. But instead of water immersion, CVap uses heated water vapor. Notably, you can avoid the expense and mess of bags. However, if you desire the flavor concentration that bags provide, CVap ovens handle them with no problem.

Steaming

Steaming involves continuously boiling water to vaporize into steam. The steam carries heat to food, cooking it. In the meantime, food is kept separate from the boiling water but directly contacts the steam. Conventional commercial steamers utilize continuous clouds of 212°F steam. Indeed, some steamers can even exceed that temperature. However, CVap ovens allow you to steam at 200°F. Because it’s below 212°F, it gives the operator greater control and flexibility over the food.

Proofing

CVap technology’s precision makes it ideal for proofing because low, moist heat accelerates the rising process. Accordingly, CVap keeps the temperature low and stable, allowing the yeast to get down to the business of rising, without temperature fluctuations.

Automatic Hold

CVap Retherm Ovens feature an automatic hold. When the cook cycle is complete, the ovens transition to hold mode. Hence, this maintains food at the desired doneness level until you’re ready to serve, without overcooking or drying out. In fact, CVap ovens can be used as holding cabinets, allowing double duty from a single unit.

Baking

CVap ovens are ideal for bread and pastries. Significantly, they are unparalleled at preparing moist dishes, such as cakes, cheesecake, and crème brûlée. In fact, if it bakes at 350°F or lower, it bakes best in CVap ovens.

Smoking

CVap ovens can double as smokers. Accordingly, adding an optional Winston Smoker Box to your oven yields tender, juicy meats with a smoky flavor. In fact, you can even cook sous vide and smoke at the same time. In the end, the smoker box is a must-have accessory for any barbeque establishment.

Blanching

Blanching involves scalding food in boiling water or steam, removing it after a specific brief interval, and then shocking it by plunging it into iced water or under cold running water to stop the cooking process. Certainly, this process minimizes quality loss. In fact, it preserves color, flavor, and nutritional value. Critically, CVap Retherm Ovens deliver the same thermal load as commercial steamers. However, CVap’s maximum blanching temperature is 200°F at 100% relative humidity. Critically, this allows for a more gentle, controlled blanch.

Braising

Braising involves cooking, searing, or roasting food’s exterior to create flavor and color, then adding a liquid. To be sure, the goal is not to submerge the food, but to create steam and vapor to help tenderize food. Of course, cuts of meat with a lot of connective tissue (value cuts) benefit from this method, as well as most vegetables.
– Undoubtedly, the CVap benefit is braising without adding liquid. In fact, CVap ovens create the high moisture environment necessary to achieve the tenderizing that traditional braising provides.

Poaching

Poaching cooks food in a liquid, such as water, milk, stock, or wine. However, it differs from other “moist” cooking methods in that it is usually at a lower temperature, around 158°F to 176°F. Consequently, the low temperature makes it ideal for delicate foods, such as eggs, poultry, fish, and fruit. Otherwise, these foods might fall apart using higher temperatures. Because it doesn’t usually use fat or oil to flavor the food, it can be a healthier option. Naturally, CVap ovens make poaching easier. In fact, heated, precisely controlled water vapor takes the place of the liquid bath. Because CVap ovens are so precise, poached foods will come out moist and perfect every time.

Roasting

Roasting enhances flavor through caramelization and Maillard browning on the food surface. Naturally, it is suitable for slower cooking of meat in a larger, whole piece.  

In fact, CVap ovens were originally designed to be roasting ovens (though they have come a long way since their inception). Consequently, CVap ovens are perfect for low, slow cooking. Of course, the advantage to this is the roasting is done below the temperature of collagen shrink. Indeed, those tough fibers contract at higher temperatures, but slow roasting in a CVap thermalizer dissolves them. As a result, even the toughest cuts become tender.

Stewing

Stewing involves cooking proteins (typically tougher cuts) and vegetables in a liquid, usually water or broth. Importantly, stews are cooked at a low simmer, rather than a boil. Consequently, this gently breaks down connective tissues in the meats and vegetables, making everything softer. Importantly, the simmer allows the flavors of the ingredients to intermingle. Naturally, CVap’s moist heat makes it perfect for stew. In fact, their ability to cook precisely at a low temperature means you can load up ovens and produce gallons of stew in a very small space.

Contact Winston Foodservice Today

If you are interested in speaking to a sales representative about this product or others that Winston offers, please contact sales@winstonind.com or fill out our contact form.

CVap® Oatmeal – Comforting and Creative

oatmeal

A hot and steamy bowl of oatmeal is the best way to start a long, cold day. Top it with your favorite fresh or dried fruit and maybe a little splash of cream? Mmmmm…I feel better just thinking about it!

Foodservice operations everywhere are offering oatmeal for breakfast, and it’s easy to see why. It is healthy so people will feel good about eating it. It’s inexpensive and easy to prepare. Therefore, the whole kitchen is happy to have it on the menu. It’s easy to package up for a grab-and-go offering, which makes busy customers happy. There are so many great reasons to serve oatmeal – why would anyone serving breakfast not offer it?

Prepare Your Oatmeal

Though easy to prepare, it’s even easier still to prepare and hold in a CVap.
Try this recipe and see for yourself:

Mix 2.5 pounds of oatmeal with 6.5 quarts of water and cover with foil. 

oatmeal

Cook Time:  30 Minutes
Vapor Temp:  200F
Air Temp:  210F

Hold Time:  1.5 Hours
Vapor Temp:  150F
Air Temp:  150F

Get Creative!

Kick up your oats by considering creative serving ideas like these:

  • Brûlée style – sprinkle oatmeal with raw sugar and caramelize with a culinary torch to create a sweet crust.
  • Compote –  create a compote or sauté, caramelize, or curry some fruit to serve warm with the oatmeal.
  • Savory – create variations that will surprise and satisfy your customers, like oatmeal topped with crispy bacon, creamy goat cheese, balsamic vinegar, chopped basil, or rosemary. Go Italian with ricotta cheese and diced tomatoes.
  • Make it seasonal – stir in pureed pumpkin, nutmeg, ginger, and cinnamon to evoke a fall holiday favorite; top with eggnog and nutmeg for a Christmas-time treat; and so on.
  • Be inspired by coffee houses – take your flavor cues from popular coffee house offerings. They certainly have seasonal flavors down!
  • Offer an Oatmeal Bar – keep the oatmeal warm in a tureen, crockpot, or on a small steam table, and give customers the option of choosing their own toppings just as they might from a Sundae bar (dried fruit, nuts, fresh fruit, chocolate or butterscotch chips, brown sugar, cinnamon, maple syrup, honey, cream, milk, etc.)

Besides being comforting, cheap, filling, and portable, oatmeal is low in fat and high in fiber, which can help reduce the risk of heart disease and diabetes. Couple that with some creative presentation ideas and you’ve got a chic, powerful, profitable bowl full of awesome!

Pepperoni Rolls, Simple and Delicious

pepperoni rolls
   

Pepperoni rolls, the simple yet impressive combination of bread and pepperoni (and sometimes cheese).  This uniquely West Virginian recipe was originally created by miners’ wives as a filling lunch that could be eaten in the coal mines. Pepperoni rolls were first commercially produced in 1927 in a Fairmont, WV bakery owned by Italian immigrant Guiseppe Argiro. 

While you can find some variation of this Mountain State treat in other parts of the country now, we thought it was time to produce some in Kentucky in our CVap® ovens.

pepperoni rolls

Ingredients

  • 2 bags of frozen rolls (approximately 73 in a bag)
  • 40-50oz of sliced pepperoni
  • 6lbs shredded colby jack cheese
  • Non-stick cooking spray
  • All-purpose flour
  • Melted butter
This party size recipe makes approximately 140 rolls. 

Preparing

Start with frozen bread rolls. Unless you have time to make fresh dough, this is the easiest way to get started. Plus the rolls are already perfectly portioned for individual rolls. Place the frozen rolls into a large hotel pan and cover rolls with non-stick cooking spray. This will ensure that they do not stick together while thawing. Place the pan in CVap Holding Cabinet at 100F Vapor/103F Air for about 30 minutes. Once the rolls are soft to touch, it is time to roll and fill them with pepperoni and cheese.

With a healthy amount of flour at your side for the purpose of rolling the dough, use a rolling pin to flatten the dough to about 1/4 inch thick and about 5 inches in diameter. Place a large pinch of cheese in the center of the dough. Add about five slices of pepperoni over the cheese. Fold in the sides and roll until the dough is like a burrito. Trap the filling in on all sides to prevent leaks.

pepperoni rolls
pepperoni rolls
folding
pepperoni rolls

Baking Pepperoni Rolls

Spray a large hotel pan with non-stick cooking spray and place the rolled dough into the pan. There should be about an inch of space between each roll for expanding purposes. Brush each roll with melted butter to prevent sticking to each other and to add a nice golden crust.

Once the pan is full, place it back into the CVap Holding Cabinet at 100F Vapor/103F Air for about 30 minutes to finish proofing or until the dough has expanded about 1/4 inch all around. The rolls may be touching slightly. In the meantime, preheat a CVap Retherm oven or a CVap Cook and Hold oven to Zero Vapor/350F Air. When the proofing process is complete transfer the pans to the CVap oven. Bake them for about 20 minutes or until they have reached a golden brown on top.

pepperoni rolls

Pair them with some marinara or create the OG West Virginia school lunch with baked beans, chilled peaches, and chocolate milk. Do you have a CVap recipe that you want to share? Post your recipes and pictures on the CVap Operators group!

Shuckin’, Crackin’, and Peelin’ – Let’s Dish Shellfish!

shellfish

Our customers are always asking about seafood. So we wanted to share some settings for turning out perfect, tender-firm shellfish from a CVap®.

The delicate nature of shellfish requires extra care and attention during the cooking process. It is easy to overcook and sabotage the flavor and texture of your favorite mussel or clam. CVap is excellent for cooking shellfish because you have precise control over time and temperature. Below are some suggested settings for a variety of delicious crustaceans. 

  1. Select an ingredient and target temperature from the table below.
  2. Set CVap Vapor and Air to the same temperature. Legacy models will be set to temperature and have a zero differential.
  3. Prep shellfish as preferred* and then place in CVap for recommended temp and times.
shellfish
Shellfish Preparation Vapor/Air Time
Clams or Cockles
Blanched and Shucked
133° -135°
2 hours
Lobster Claws
Shelled
140°-154°
2 hours
Lobster Tails
Shelled
129°-145°
2 hours
Mussels
Blanched and Shucked
146°-149°
2 hours
Oysters
Shucked
118°-126°
2 hours
Razor Clams
Blanched and Shucked
140°-146°
2 hours
Scallops
Whole
122°-129°
2 hours
Shrimp (Prawns)
Peeled
140°-165°
2 hours

*Note that clams, cockles, mussels and razor clams should be par blanched in boiling water for two minutes and then removed from shells. Reserve shells if you prefer to serve the finished product in them.

For a different riff on cooking with clams, check out this recipe from Michelle Bernstein, Chef/Owner of Michy’s in Miami: Pork Belly with Sake Braised Clams, Bok Choy, and Shitakes, click here.

Got a favorite shellfish dish to share? We’d love to hear from you!

CVap® Operators Groups

Share your recipes on Facebook or Linked In. These groups are all about Winston CVap Technology.  Sharing settings, recipes, and tips on how to utilize CVap in your kitchen. 

Frozen Yogurt from CVap?

frozen yogurt

Summer is coming to a close but it is still pretty warm outside. These are the days when a frozen yogurt treat really hits the spot. We bet you didn’t know you could make froyo in CVap®. Well, you can, at least the ‘yo’ part. So how do you get started? Follow this recipe to create a unique and customizable summer menu item. 

Let's get Froyo

Begin with whole milk and scald it to 185°F/85°C. Cool to 110°F/43°C as quickly as possible using an ice water bath.

Set the CVap Vapor to 105°F and  Air Temp to 105°F. You could go to 110°F on Air Temp, but do not exceed it. *Our yogurt recipe can be prepared using any CVap unit.

Combine ¼ cup existing yogurt (at room temperature) with bacteria using a blender. If you wish to flavor the yogurt, do so at this stage.

Add the 110°F milk and then place it into containers.

Cover and place the containers in your preset CVap for a minimum of seven hours and then refrigerate or blast chill on the delicate setting. The consistency should be thick; similar to Greek yogurt.

On to the 'Frozen' Part!

We found an über simple but super cool serving idea that we wanted to share:

  • Dip fresh, hulled strawberries (halved or whole) in yogurt.
  • Place on a sheet pan lined with parchment paper.
  • Freeze and serve!

If you want to go a different route (not frozen), we found some really unique yogurt recipes on www.ideasinfood.com.

frozen yogurt

CVap® Operators Groups

Share your recipes on Facebook or Linked In. These groups are all about Winston CVap Technology.  Sharing settings, recipes, and tips on how to utilize CVap in your kitchen.