The Precision of Sous Vide Without the Bags! Find out how staging can give you the same results as sous vide, without the hassle! Sous vide cooking is great, but it has its drawbacks. Watch the video to get a detailed explanation of sous vide and CVap. Subtitled VideosEnglishSpanish (Español)S View All Videos
CVap Staging is Sous Vide Re-Engineered Read More »
In the dynamic world of foodservice, innovation never stops. One such innovation is commercial ovens that do not require a hood. Traditionally, vent hoods have been a standard requirement in commercial kitchens, tasked with dissipating heat, smoke, vapor, and odors. However, ventless ovens have emerged as a game-changer, offering a range of advantages that are
No Vent Hood! CVap Doesn’t Need a Vent Hood. Read More »
October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat Beef Tongue Tacos. You’ll surely agree they’ve become an indelible delight devoured daily by millions worldwide. Historically speaking, the origin of the taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous
National Taco Day? Bite Your Tongue! Read More »
Baking a picture-perfect and delicious cheesecake in a commercial kitchen can be a lot more difficult than people realize. You could have the perfect crust, a satiny-smooth filling, the best pan on the market, an appropriate bains marie, a great oven, mad skills… and still you wind up with those cracks in your custard! As
Exploration of Eggs: CVap® Cheesecake Recipe Read More »
Creamy, velvety, decadent, smooth…there are so many delicious words to describe custards! Of course, anyone who works with eggs or custards knows they are delicate and require precision handling. Even with the right skill set, it can be hard to get the same results every time, given the limitations of traditional equipment. Not anymore! I
Exploration of Eggs: CVap® Crème Brûlée Read More »
We like to show off. One way we do this is at big trade shows, like the National Restaurant Association’s yearly expo. We staged burgers in a CVap® Cook and Hold Oven. Quick service and product consistency are two big advantages of this method! We set the CVap oven to 135°F vapor temp / 135°F
CVap Staged Burgers Are Speedy, Juicy, and Delicious! Read More »
If you are looking for tender, perfectly cooked shrimp bathed in a light, buttery sauce with a bright, citrus-shallot flavor (with just a hint of thyme), you will love this one. This might spark some menu ideas since operators may be looking for a lighter fair in warm weather. There is virtually no limit to
CVap Sous Vide Shrimp with Butter Herb Sauce Read More »
Naturally, we love experimenting with trends, blending techniques and flavors to come up with new creations. In fact, this recipe combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latin twist. Although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve any time. We
CVap Southwestern Frittata Wrap Read More »
A unique way to make pickled peppers is by using a CVap Cook and Hold Oven. The preservation of food is an important part of human history. In reality, people have been pickling for thousands of years out of necessity. But with the convenience of a quick trip to the grocery store, the need for
Pickled Peppers Recipe in CVap Ovens 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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