Trim, steam, and hold salmon scraps with CVap, then transform them into crispy, sellable cakes. Reducing food waste isn’t simply good for the environment, it’s good for business. In my experience, every trim, scrap, or byproduct you can repurpose means less money thrown away and more value on the plate. Seafood is one of the […]
CVap® Prep for Salmon Cakes: Less Waste, More Profit Read More »
CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator When you think of an immersion circulator, you probably picture that little gadget clipped to a pot of water, gently bringing food up to temp like magic. That’s sous vide, famous for being crazy accurate and perfect for low-temp cooking. You set your temperature, and it holds it
CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator Read More »
Think a commercial kitchen must have a vent hood for an oven? Not so fast. Winston’s CVap ventless commercial ovens prove you can cook, retherm, and hold food with precision, without the expensive ductwork, and without handing over a small fortune to your contractor. For decades, operators in schools, healthcare, hospitality, and foodservice have relied
If you’re a school nutrition director, you know the drill: feed hundreds of students in a tight window of time, using whatever equipment is available, no matter how old, unreliable, or underpowered it might be. At Winston, we see that challenge every day. And we want to help solve it. That’s why, 15 years ago,
Why Winston Invests in School Nutrition Equipment Grants Read More »
I work with all kinds of customers, from big school districts and multi-unit chains to fast casual restaurants, catering companies, event centers, and even Michelin-starred chefs. No matter the operation, they’re seeing the same thing: CVap just makes it easier. Whether they’re staging, holding during service, or cooking overnight, it helps them save on labor,
Lowering Food Costs and Waste Starts with Smarter Holding Read More »
Capital expenditures are a factor in kitchen math and a necessary part of doing business in commercial kitchens, franchises, and restaurants. But how often does a capital expense actually pay for itself? Winston’s CVap® ovens are competitively priced, and like any commercial oven, they’re a substantial investment. However, as our infographic explains below, the ROI
The Truth is in the ROI Numbers – CVap Pays for Itself Read More »
Acorn squash are underappreciated autumn veggies. They’re often overlooked for flashier squash cousins like butternut or pumpkin. But let’s set the record straight; these …
In recent years, the global focus on climate change and sustainability has prompted industries to explore ways to reduce their carbon footprint. The restaurant industry has been under scrutiny for its energy consumption and waste generation. Challenging times call for creative solutions. This blog outlines several ways in which Controlled Vapor Technology (CVap) can help
CVap® is Your Sustainable Restaurant Equipment Solution 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
