Product: Pillsbury, Refrigerated, Ready-To-Bake Sugar Cookie Dough* Process: Retherm (RTV)/Cook and Hold (CHV) Cook Time: 10-20 Minutes** Vapor Temp: 200°F (93°C) Air Temp: 350°F (177°C) Preheat CVap® Oven. Place cookies onto a parchment-lined solid sheet pan, spaced at least 2” apart.*** Orientation can vary, depending on the type and size of the cookies. Check the […]
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The holidays can be a make-or-break time for restaurants. Take advantage of your CVap oven to expand your menu. Your guests are ready to celebrate. These recipes will send ’em home feeling festive and full. It may just help you keep things in the black. Hanukkah This year Hanukkah begins on December 7 and ends
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Product: Frozen Crispy Chicken Tenders or Strips Process: Retherm (RTV)Cook Time: 25-30 MinutesVapor Temp: 130°F (54°C)Air Temp: 350°F (177°C) Cook and Hold (CHV)Cook Time: 25-30 MinutesVapor Temp: OFF – Water Removed*Air Temp: 350°F (177°C)Ensure that the Auto-Water Fill options LevelSensor and Water Valve, are DISABLEDunder “Settings–>Fill System.” Holding Program (RTV/CHV/HOV)Holding Time: Up to 2 Hours**Vapor
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Product: Refrigerated, Ready-To-Heat Options: Bob Evans Tasteful Sides Macaroni & Cheese, 20 oz CPET Tray Frozen, Ready-To-Cook Options: Stouffer’s Macaroni & Cheese, Party Size 76 oz Foil Tray Process: Retherm (RTV)/Cook and Hold (CHV)Cook Time: Refrigerated Items–30-40 Minutes or until internal temp reaches165°F (74°C)Cook Time: Frozen Items –RTV: 60 Minutes or until internal temp reaches
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Does your commercial kitchen equipment require a vent hood? It depends on several factors. These include the type of equipment, your menu, and your operation’s location. The ultimate judges of hood requirements are your local health and fire officials. They will advise whether hoods are required and, if so, what type. Always check with local
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So you’re hosting a big catered event and want to impress your guests? There is nothing more impressive than lobster…if it’s done right.We set out to show that CVap® ovens can stage lobster tails for catering right. Staging Lobster Tails Process Ingredients 4-5 oz Lobster Tails Melted Butter Paprika Allow the tails to thaw overnight
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Product: Red Baron Frozen Pizzas – Classic Crust – Pepperoni Process: Retherm (RTV)Cook Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 325°F (163°C) Cook and Hold (CHV)Holding Time: 15-20 MinutesVapor Temp: 200°F (93°C) Air Temp: 350°F (177°C) Preheat CVap® Oven. Place two pizzas onto a solid sheet pan lined with parchment paper or sprayed with
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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? Basically, holding cabinets are heated appliances designed
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Product: Frozen waffles, any brand Process: Retherm (RTV)/Cook and Hold (CHV)Cook Time: 20-25 MinutesVapor Temp: 170°F (77°C) Air Temp: 350°F (177°C) Holding ProgramHolding Time: 1 Hour*Vapor Temp: 150°F (66°C) Air Temp: 170°F (77°C) Preheat CVap® Oven. Place frozen waffles on a perforated sheet pan, single layer with minimal spacing. Place the pan into the oven.Press
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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.