Cvap Hold and Serve Archives - Winston Foodservice

School Cafeterias Rock with CVap® Holding Cabinets

Maintaining food quality and safety while serving students can be daunting in bustling school cafeterias. Winston CVap Holding Cabinets can be a game-changer, revolutionizing how schools approach meal service. These innovative cabinets offer precision, flexibility, and reliability. Let’s dive into why CVap Holding Cabinets are essential in school cafeterias. CVap Holding Cabinet, what’s up with […]

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A variety of prepared meals in containers surrounding a chalkboard with the text "Batch Cooking," illustrating meal prep and organization for efficient cooking.

The Benefits of Batch Cooking in CVap®

Blog, CVap

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

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Top Six Ways CVap® Holding Cabinets Can Benefit and Optimize your Food Truck Kitchen

Blog, CVap

en español Trends come and go. This is particularly true in foodservice (remember molecular gastronomy?). But occasionally, a trend comes along that has true staying power. Such is the case with food trucks. Holding cabinets for food trucks help extend and enhance your operation. Food trucks first made the scene in a big way about

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Commercial Food Warming Cabinet Best Practices to Use in Kitchen

Blog, CVap

Keep it Hot, But Don’t Try to Cook Warming cabinets are designed to maintain hot food at a specified temperature. But don’t let the name fool you. Food must already be hot before placing it in a warming cabinet. Although the cabinets are heated, operators should not use holding equipment for cooking or retherming. That’s

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Essential Chicken Restaurant Equipment

Blog, Collectramatic, CVap

Starting a chicken restaurant? At Winston Foodservice, we offer the best chicken restaurant equipment on the market to help you serve delicious, high-quality chicken every time. Chicken is popular, with the average American consuming over 100 pounds annually. It’s nutrient-dense, affordable, and versatile, making it a great addition to any menu. Whether you plan to

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10 Food Safety Tips for Commercial Kitchens

Blog

According to the Centers for Disease Control (CDC), nearly twenty percent of foodborne illnesses are caused by poor food safety. In real-world numbers, that’s approximately 3,000 deaths in the U.S. annually. No commercial kitchen operator wants to be the source of an illness outbreak. There are several steps you can take to minimize the risk.

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Give Caterers an Advantage with CVap®

Blog, CVap

Caterers, like others in the hospitality industry, face their share of challenges. Amongthem are assuring food safety, maintaining food quality, and providing fastservice. Critically, falling short in any of these areas can damage your reputation and threatenyour business. Winston’s CVap® equipment can provide solutions Maintaining Safe Food Temperatures According to the CDC, one of the top causes of

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Humidified Holding vs. Hot Boxes – What’s the Diff?

Blog

Obviously, there are lots of holding cabinets (warming cabinets). Naturally, you might think they’re pretty much the same. However, they are quite different. In fact, there are three basic holding cabinet categories: dry, passive humidified, and humidified. First, let’s compare the different types. Dry Cabinets Indeed, dry cabinets are simple metal boxes with heating elements.

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Quick and Easy 1-2-3 Spicy Dip

Blog, CVap, Recipes

Everyone knows that tasty snacks enhance the enjoyment of televised sports. Whether you’re watching the big game, college basketball, or Olympic curling, great munchies will make it all the more epic. Every great party needs a great dip. This 1-2-3 Spicy Dip is just the ticket. Dip Ingredients 1 lb. spicy sausage (we recommend Jimmy

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