10 Food Safety Tips for Commercial Kitchens

food safety tips

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. Check out these food safety tips to ensure your kitchen stays safe for your customers, your employees, and your bottom line.

Maintaining clean and safe conditions for your food prep areas is critically important. Salmonella and other dangerous bacteria cause serious illness. Knowing how to ace health department inspections ensures you can operate a safe and clean kitchen. Additionally, it gives the operator peace of mind.

Commercial and industrial kitchens can be very hectic, making it challenging to ensure that everything is done properly. But following these ten safety tips will protect the health and safety of your customers and staff.

Washing Hand

The simplest food safety tip is also the most important. Wash your dang hands. This means providing a dedicated hand washing station for your staff in a commercial kitchen. This minimizes cross-contamination. Even trace amounts of bacteria can sicken someone, so hand washing is a priority. Soapy hands should be washed for at least 20 seconds under running water. Make it easy for your team by recommending they sing the Alphabet song or Happy Birthday in their heads while washing their hands.

food safety tips

Stay Home When Sick

This is another no-brainer, but it continues to be an issue. The CDC’s National Center for Environmental Health (NCEH) surveyed nearly 500 food workers. The results showed that five percent of workers admitted to preparing food while they were suffering from vomiting or diarrhea. Doing so puts their customers’ health at risk. Gastrointestinal illnesses, such as Norovirus and E. coli, are incredibly contagious. It takes as few as 18 viral particles to make someone sick. And many contagions can survive the cooking process.

Allowing sick workers to be present in your operation puts all your customers and staff at risk. Offering sick pay to workers indeed carries a cost. But removing the financial pressure for workers to “power through” an illness can protect your business and reputation. And in these days of chronic labor shortage, including a sick pay benefit can be another incentive for folks to join your team.

Use Gloves, But Use Them Right

Workers should be wearing kitchen gloves when preparing food. This food safety tip is a tricky one because they need to understand that they can’t use the same gloves for every ingredient. Gloves must be changed when moving from raw meat and poultry to cooked food. Failure to do so can spread contaminants to the customer’s food, leading to food poisoning. Providing an ample supply of gloves for your workers is important. Training staff on proper glove use is time well spent.

food safety tips

Washing Food Properly

Make sure fruits and vegetables are washed. Even produce that will be peeled or skinned must be washed. Not doing so risks spreading bacteria from the outside of the product to the inside.  Fruits and vegetables should be washed under cold running water. To add an extra layer of safety, use an FDA-approved fruit and vegetable rinse. Check with your health department to see which options are recommended in your area.

food safety tip

It's All About the Temperature

Food temperature is absolutely the most important factor in food safety. Assuring that food transitions quickly through the temperature danger zone (40°F to 140°F) is paramount. Likewise, it’s important to know all proteins’ minimum safe internal temperature. The Food Safety and Inspection Service (FSIS) sets the standards for beef, pork, poultry, and seafood. When reheating cooked food, it is important to reach a minimum of 165°F. Care should also be taken when verifying food temperatures so that thermometers don’t inadvertently cross contaminates.

temperature

If cooked food is to be held hot, it’s equally important to verify that food temperature doesn’t drop into the danger zone.

Winston’s CVap® technology is an industry leader when it comes to safe food temperatures. CVap’s unique dual-heat system is designed to help food transition quickly through the temperature danger zone. Once the desired doneness temperature is achieved, CVap can maintain food at the desired temperature for an extended period without sacrificing food quality. It truly is a game changer.

Implementing and maintaining a HACCP (Hazard Analysis and Critical Control Point) plan is advisable.  This is a plan with a preventative approach to food safety. www.fda.gov

Avoid Cross-Contamination

Naturally, many foodborne illnesses arise from accidental cross-contamination, where bacteria are spread from raw meat or poultry to other foods. Utilize separate cutting boards for raw produce, meat, poultry, seafood, and eggs. Consider labeling each board with its intended purpose or use a color-coded system. Be sure to keep boards separate from one another. Likewise, use separate utensils and meat thermometers.

food safety tips

Stay Cool and Separate

Refrigeration and freezing are the primary methods for storing foods. Raw meat and poultry should be kept separate from other foods, especially vegetables, prepared sauces, and anything else that requires little preparation. The FDA advises that food should be cooled to 41°F or below and cooled in a way that provides ventilation, so air can circulate around the food. Make sure meat doesn’t drip and contaminate other food. Cut vegetables should never be left out at room temperature but properly stored away. Never store food on the floor either, and have a thermometer in the refrigerator, not just the freezer.

As stated before, it’s important for food to quickly transition through the danger zone when cooking. It’s just as important for food to cool quickly, to pass through the zone in as little time as possible. Blast chillers are optimal for this, but not every commercial kitchen has one. It’s advisable to store food in shallow containers rather than large vessels to increase the exposed food surface and allow more heat to dissipate. Another option is to place food containers in an ice bath, which will facilitate the chilling effect.

It’s important to understand the role of cold storage and food safety. Refrigeration does not stop bacteria from reproducing but does slow it down. That’s why keeping track of how long a product has been refrigerated is important. Once it’s outside the safe window, it should be discarded.

food safety tips

Freezing, on the other hand, stops bacterial growth. However, bacteria are still present in frozen food. Once thawed, all relevant safety protocols must still be followed.

Although food temperature requirements vary, it’s a good rule of thumb to consider any food that has been in the danger zone for more than four hours to be unsafe and thrown away.

Clean and Sanitize Prep Surfaces and Equipment

Your staff needs a proper workstation and equipment to do their job. Use hot soapy water or a small amount of commercial bleach or cleaner on cutting boards, dishes, countertops, etc. It’s equally important to keep your equipment clean. Follow the manufacturer’s recommendations when it comes to cleaning and sanitizing ovens, holding cabinets, grills, and other commercial equipment.

As is the case with many food safety factors, it’s advisable to check with your health department for specific recommendations.

clean
clean
clean

Label Food

The mantra with food is FIFO (First In, First Out). Label food with its arrival date and expiration date, and make sure stock is rotated so that the older stock is used first. Be aware of expiration dates and follow them. The golden rule is “if in doubt, throw it out.” Saving a few pennies by using expired products can cost you dearly if it causes an outbreak of foodborne illness.

Staff Training

Your operation is only as good as your staff. That makes it critical to properly train your staff in all aspects of food safety. Failure to train can lead to shortcuts and a lack of awareness, increasing the risk of your customers getting sick. Each new staff member must be properly trained, both in what to do and what not to do.

An excellent source for food safety is FoodSafety.gov. You can keep up with any food safety recalls, cooking tips and other important information.

food safety tips

Give Caterers an Advantage with CVap®

caterers

Caterers, like others in the hospitality industry, face their share of challenges. Among
them are assuring food safety, maintaining food quality, and providing fast
service. Critically, falling short in any of these areas can damage your reputation and threaten
your business. Winston’s CVap® equipment can provide solutions

Maintaining Safe Food Temperatures

According to the CDC, one of the top causes of foodborne illness is allowing food to remain at an unsafe temperature for too long. Consequently, the importance of maintaining safe food temperatures cannot be overstated. In fact, being the source of an illness outbreak can crush a business. Undoubtedly, CVap equipment is a powerful tool for serving food safely. CVap Cook and Hold and Retherm Ovens are engineered to efficiently transition food temperature through the danger zone well within FSIS guidelines. Indeed, all CVap holding and cooking equipment can reliably maintain food at safe temperatures for extended periods, without quality loss.

caterers chafing dishes

Bringing the Power of Heated Vapor to Caterers

Unique technology sets CVap equipment apart from other brands. All food is comprised mostly of water. Consequently, food’s high water content causes food moisture to behave like water when heated. Uniquely, CVap utilizes heated water vapor as its primary heat source. Thermodynamics dictates that once food temperature equalizes with the vapor temperature it cannot fall below it. CVap offers food temperature precision that is unmatched by our competitors. Additionally, add an optional food probe (Series 7 models) to collect food temperatures and utilize CVap’s integrated temperature collection feature to document all your HACCP data.

Although one might think that vapor heat would result in soggy food, that’s not the case. In fact, CVap technology also utilizes a second, dry air heat. Accordingly, this air heat serves to control moisture evaporation from the food’s surface. Consequently, air heat allows you to select the texture of food, from moist to crisp. Together, the vapor heat and air heat work in tandem to cook and maintain food exactly as desired.

cleaning-stainless

Avoiding Contamination

According to the CDC, the other critical risk to food safety is contamination. Of course, contamination risks encompass areas throughout your operation. But keeping equipment clean is critical to reducing contamination risks. To that endeavor, CVap equipment is designed for easy cleaning.
To that end, rails and flues are easily removable. Stainless steel interiors are accessible and durable. Undoubtedly, daily cleaning assures equipment is free of illness-causing chemicals and residue. Indeed, not only does cleaning protect your patrons, but it also protects your warranty.

Serving Quality and Quantity

caterers

Indeed, caterers face the constant challenge of serving large numbers quickly. Clearly, they must do so without sacrificing food quality. Undoubtedly, nobody wants the infamous rubber chicken meal. Of course, CVap equipment offers capacities as large as 14 full-sheet pans. Clearly, large capacities, paired with precise food quality control, means you can serve dozens of meals quickly. Since CVap equipment maintains peak quality for extended times, you can prepare well ahead of serving, and still maintain just-cooked freshness.

caterers

Staging is another helpful process. For this purpose, food can be cooked and held at a precise setpoint and then finished in a few minutes on a grill or plancha. Undoubtedly, staging is perfect for proteins. You can achieve sous vide temperature precision. Food’s interior will be uniformly cooked, end to end and top to bottom. Finishing provides the seared exterior or grill marks diners expect. All can be done quickly, improving serving time.

Staffing, and Skills

Hiring and keeping competent staff has always been a challenge for caterers. Undoubtedly, the pandemic and its aftermath have exacerbated that struggle. Indeed, the nature of catering businesses tends to attract younger workers, such as high school and college students. Consequently, high turnover is a given. Skill levels can vary widely. Accordingly, equipment must be easy to use and require minimal training.

CVap ovens and holding cabinets have eight preprogrammed channels. Of course, these channels encompass the most common cooking and holding processes. Each channel can be re-programmed to custom-fit your menu. Additionally, controls can be locked to prevent unauthorized setting changes. Undoubtedly, push-button simplicity makes CVap easy to use, even for untrained new hires.

caterer plates

Because CVap automates so many tasks, it can even reduce the amount of labor necessary to execute events. In fact, ovens transition to an automatic hold, meaning no babysitting is needed. Without a doubt, extended hold times maintain high food quality until the staff is ready to serve. To be sure, overnight cooking and delayed startup mean your equipment is working even when nobody’s in the kitchen.

Serving sous vide? In fact, a  single CVap oven can match the cooking capacity of a kitchen full of immersion circulators. Add in the fact that sous vide bags are optional in CVap, and you’ve got a serious labor (and space) saver.

caterer food waste

Food Waste

Food waste is a huge problem across all sectors of the hospitality industry. For caterers, it’s a particularly daunting challenge. Food is money. Nobody can afford to waste it. But no caterer wants to host an event and run out of food. Walking that fine line of providing enough, but not wasting is a never-ending fight. Having to throw out food that’s of questionable integrity is even more painful.

CVap can help reduce waste. Our ovens can be programmed for high-yield cooking, resulting in better yields and more servings per primal cut.

Sizes and Configurations to Suit Every Caterer's Situation

Catering jobs come in all sizes, from small gatherings to large venues. In fact, CVap ovens and holding cabinets are available in a wide range of sizes, from the large 14-pan to the under-counter 4-pan model. Indeed, CVap Hold and Serve Drawers are designed for small spaces, perfect for kiosks, food trucks, and serving stations. Though they’re small, they deliver the same high performance as our larger CVap models.

Of course, mobility is a frequent necessity for caterers. To that end, CVap equipment features casters, making it easy to shift it where you need it. Optional transport packages enhance mobility with heavy-duty wheels, push-pull handles, evaporator cover, and cord wrap. The fact that CVap equipment doesn’t require a vent hood or permanent plumbing means you can use it about anywhere with sufficient power available. Prepare food in the kitchen and roll it to the serving area without unloading. It’s easy with CVap.

Critically, Winston offers CVap in the size, configuration, and option levels that caterers need, whatever your volume or budget.

Need help deciding what equipment is best for your catering business? Contact us for one-on-one help to equip you to succeed. We’re happy to help!

 

cvap equipment sizes

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

CVap humidified holding cabinet

Obviously, there are lots of holding 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. Notably, they’re sometimes called “hot boxes.” After all, they’re the most basic cabinet type. Undoubtedly, they’re the bottom tier of holding cabinets.

Dry Cabinet Advantages

  • In general, food holds in a hot dry atmosphere. For this reason, it’s ideal for quick service during busy periods.
  • Notably, minimal cleaning is required.
  • Simple operation.
  • Lower cost than more advanced cabinets.

Dry Cabinet Disadvantages

  • Critically, the dry atmosphere decreases hold times. Furthermore, moisture evaporates from food, decreasing food quality.
  • Naturally, heat rises. Consequently, this causes temperature fluctuations.
  • Additionally, dry cabinets utilize a thermostat. These require regular calibration. Critically, thermostats are only accurate within 10˚F.
  • To clarify, food temperature is not controlled precisely.
  • Clearly, food quality is not the primary focus.
dry cabinet

Passive Humidified Holding Cabinets

Notably, passive cabinets feature an interior water bath. However, the water temperature is not directly controlled. Consequently, the water vapor only indirectly affects food quality.

Passive Humidified Holding Cabinet Advantages

  • Significantly, food holds in a hot, humid atmosphere. To be sure, this facilitates quick service during busy periods.
  • All in all, increased humidity provides better hold time than dry cabinets.
  • Lower cost than some more advanced cabinets.
  • Indeed, provides better yields than dry cabinets.
  • Simple operation.

Passive Humidified Holding Cabinet Disadvantages:

  • Significantly, small water bath limits humidity.
  • Water is not heated separately. Consequently, this causes poor food temperature control.
  • Significant hot and cold zones.
  • Notably, most passive cabinets utilize a thermostat. These require calibration. Critically, thermostats are only accurate within 10˚F.
Pass Humid Cabinet

Humidified Holding Cabinets

Notably, humidified cabinets feature large water reservoirs. Critically, the reservoir heats directly, not passively.

Humidified Holding Cabinet Advantages

  • Certainly, food holds hot. Indeed, facilitates quick service during busy periods.
  • Heated reservoir is adjustable. Consequently, it provides better control over food quality.
  • Importantly, provides extended hold times.
  • In general, fenerates good temperature stratification.
  • Delivers better overall food quality than dry or passive cabinets.
  • Increased yield.

Humidified Holding Cabinet Disadvantages

  • Critically, water temperature may not be controlled precisely. Consequently, food temperature control is not exact.
  • In general, humidity level is commonly adjusted by a 0-10 setting. Consequently, water temperature isn’t controlled precisely.
  • Notably, insulated reservoirs can climb past the desired setting. In fact, this causes food temperatures to overshoot (in some cabinets).
  • May utilize a thermostat. These require regular calibration and are only accurate within 10˚F.
  • Surprisingly, settings are often determined by trial and error.
  • Daily cleaning is recommended.
  • Notably, the cost is higher than dry or passive humidified cabinets.
humidified holding cabinet

CVap® Holding Cabinets

Of course, CVap is the top dog. Since food is mostly water it behaves like water when heated. CVap controls food temperature via heated water vapor.

Does CVap Equipment Use Humidity?

Yes and no. In fact, a humid atmosphere alone isn’t enough to control food quality. To clarify, CVap controls both temperature and texture through a dual-heat system of moist and dry heat. Vapor heat controls food temperature. On the other hand, air heat controls food texture.

In contrast, other humidified cabinets employ humidity for texture control. But it doesn’t work. Critically, they attempt to affect food texture by decreasing the humidity level. However, this decreases food temperature and overall quality. CVap’s ability to control food quality truly sets it apart.

CVap Holding Cabinet Advantages

  • Food holds at the desired temperature, for extended times. Perfect for service during busy or slow periods.
  • The food temperature and texture are independently controlled.
  • Eliminates hot and cold zones.
  • Microprocessor eliminates calibration. It is accurate to within 2˚F.
  • Offers the best overall food quality and longest holding times.
  • CVap prevents food from drying out. It keeps food’s exterior as desired.
  • Food remains above the temperature danger zone
  • Reduces food waste. This lowers food costs.

CVap Holding Cabinet Disadvantages

  • CVap is simply the best. Consequently, the price is higher than some competitors.
  • Some operators simply don’t need an extended hold.
  • Looks similar to some humidified cabinets. This can cause confusion.
  • Daily cleaning is recommended.
CVap humidified holding cabinet

Relieving Pain Points

CVap Holding Cabinets resolve pain points.

  1. Ticket Times – Naturally, long ticket times mean fewer customers served. Critically, CVap reduces ticket times.
  2. Food Quality – CVap maintains food’s intended quality.
  3. Employee Skill – Under-skilled employees can mishandle food. This increases food costs. Consequently, this causes poor food quality, long ticket times, or an inability to serve high volumes. CVap simplifies operation, meaning staff operates with push-button simplicity. It reduces the labor needed to operate effectively.
  4. High Labor Costs – Many restaurants overstaff to assure operation. CVap reduces staff requirements. This lowers labor expenses.
  5. Food Safety/FDA Compliance – Many facilities utilize HACCP. CVap is particularly effective for HACCP temperature compliance. It records up to two years of data. Downloads are easy.

Quick and Easy 1-2-3 Spicy Dip

spicy dip

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

The Process

  1. Brown sausage on the stovetop. Drain excess grease.
  2. Add Ro-Tel and heat through, until the mixture is simmering.
  3. Add the cream cheese. Mix until melted and thoroughly combined. You may want to cut the bricks into smaller pieces to speed melting.
spicy dip

The Results

This is a basic dip recipe. Feel free to utilize other brands, or tinker with ingredients. You can prep this recipe hours before the party and hold it in a CVap at 140°F Vapor/142°F Air. It’ll be so hot, fresh, and delicious that it may take your friends’ attention off the game for a moment. This dip is particularly well-suited for tortilla chips, but can be enjoyed with just about any chip. Trying to watch your calories? Try dipping with cut veggies like broccoli or cauliflower. It’ll make it feel slightly less sinful.

Essential Equipment for Cloud Kitchens

cloud kitchen
cloud kitchen

If 2020 showed us anything it is that cloud kitchens are here to stay. Consumer habits have shifted.  For example, app services like DoorDashGrubHub, and UberEats are more popular than ever. The public’s reliance on food delivery is unlikely to fade. Thinking of starting a cloud kitchen? Consider what equipment you will need. Maximize space, efficiency, and food quality in your kitchen.

WHAT IS A CLOUD KITCHEN?

A cloud kitchen (or ghost kitchen) is a professional food preparation facility set up to prepare delivery or takeout meals only. They do not include a storefront or seating for customers. It is not a restaurant brand in itself. For instance, one kitchen space could be home to multiple brands.

Cloud kitchens can work within brick-and-mortar restaurants or function as standalone facilities. Without the overhead of a physical location, cloud kitchens can save money on property expenses, labor, and maintenance. Maximizing the functionality of this small space is important because the average cloud kitchen typically operates in just a few hundred square feet. Winston Foodservice offers three essential equipment lines that would benefit any cloud kitchen.

Winston-Foodservice-CVap-Holding
MAXIMIZE YOUR SPACE

With a limited workspace, this kind of kitchen equipment must be compact and mobile. Winston’s CVap® Cook and Hold Ovens fit the bill. For example, CVap ovens do not require a vent hood*. Vent hoods are very expensive to install and operate. Since CVap ovens don’t require hoods, they can be placed anywhere in a kitchen with sufficient power. CVap ovens are versatile and can be used for multiple cooking techniques. There are many other benefits that CVap ovens provide. Click here to learn more.

*Check local codes.

FRY, FRY AGAIN

Serving fried food? No cloud kitchen that offers fried products is complete without a good fryer. Whether you offer chicken, fish, or potato wedges, Winston’s Collectramatic® fryers are the fryers you need. Collectramatic fryers have a 50-year track record of providing trouble-free performance and consistency. They cook all day with little filtration, therefore saving you on labor and oil. They have an industry reputation for cooking superior foods. Available in open and pressure configurations, there’s a Collectramatic fryer to suit any cloud kitchen.

ghost kitchen food
LP46-Fryer-Open-Shadow
HBB5D2-Left-Shadow
KEEP IT WARM, KEEP IT FRESH

Need the accuracy of CVap holding, but limited on space? Our warming drawers are what you need. Winston offers a variety of CVap Hold and Serve Drawers. If you need to keep products crisp or moist, then you need CVap. You can place the drawers under or on top of counters for easy access. Because these drawers are available in wide or narrow configurations, you can rest assured that there’s a model that’s perfect for your space. They include single and double drawer models. Because of their versatility, you can hold a multitude of foods. Whatever you need to keep warm and fresh, from bread to soup, as well as eggs and chips, CVap has you covered. Having hot and ready food can keep deliveries flying out the door.

In conclusion, every operation is unique. Having the right equipment in your cloud kitchen will help your operation function efficiently and profitably. Our team of representatives can guide you to the best equipment to suit your individual needs. Please contact us today to learn how Winston’s products can set your kitchen up for success.

CVap® Thermoisturization Chart Explained

Food Thermoisturization Chart

Thermoisturization - A Big Word for a Big Technology

Thermoistur-what? “Thermoisturization.” It’s a big word, but not hard to understand. It’s a portmanteau of a word originally created by our late founder, Winston Shelton, to describe the functionality of CVap technology. A true scientist at heart, when the proper word didn’t exist, he created a new one. CVap technology isn’t the only “humidified” commercial kitchen equipment. But it is the only technology that uses the power of controlled water vapor to precisely control food temperature. Therm = heat. Moisturization = water. Put ’em together = Thermoisturization.

Chef Sam gives us a quick basic explanation of the term that puts the power in CVap technology. She does this using the Food Thermoisturization Chart.

Cooking Rice in CVap Ovens

Placing rice in CVap oven

Traditionally, rice is boiled or steamed. But cooking rice CVap ovens is very easy. CVap’s dual heat technology helps to avoid overcooking. Winston has several large chain customers who use CVap equipment to prepare and hold their rice. Rice can be held hot for up to 24 hours in CVap equipment, with no degradation in quality.

Rice is one of the most widely consumed cereal grains in the world. As an agricultural commodity, it ranks third globally (just behind sugarcane and corn). Rice provides more than one-fifth of the calories consumed worldwide by humans.

In this cooking session, we tested five different types of rice, in the same oven, cooking simultaneously.

  • Brown Rice
  • Enriched Long Grain White Rice
  • Par-Boiled Long Grain White Rice
  • Basmati Rice
  • Short Grain Sushi Rice

For most of these, the ratio of water to rice is a simple 2:1. Sushi rice is the exception, its ratio is 2.5:1.

The Process

  1. Pour premeasured rice and water into a hotel pan. We used a 4” deep, half hotel pan.
    – If cooking brown rice, use boiling water.
    – If cooking sushi rice, rinse prior to cooking, per instructions.
  2. Cover with both parchment and foil.
  3. Place in a preheated CVap oven. Our settings were 200°F Vapor temp, 350°F Air temp. The oven in this case was an RTV7-05.
  4. After the cook phase, allow the rice to rest or “cure” for a few minutes before removing parchment/foil lid and fluffing with fork.

Different rices have different cook times. Sushi rice cooks fast – about 15 minutes. Enriched long grain, par-boiled long grain, and basmati rice all took about 25 minutes to cook thoroughly. Brown rice takes a bit longer, approximately 40 minutes.

Cook time can vary, depending on the size and depth of pans used, and the size and type of oven utilized. We encourage you to experiment to find the optimum settings for your operation.

The Results/Observations

  • Brown Rice
    • As a whole grain, the brown rice took longest to cook, even with using hot or boiling water.
    • After 40 minutes, the brown rice was fully hydrated, tender, and fluffy.
  • All Long Grain White Rice Varieties:
    • Were fully hydrated, tender, and had great integrity
  • Short Grain Sushi Rice:
    • Sushi rice is easy to overcook. We pulled this sample after about 15 minutes. Gotta watch this stinker.

A Word About Rice and Food Safety

Cooked rice can contain bacillus cerus spores, which can produce a toxin if the rice spends too much time in the temperature danger zone (40°F to 140°F). If storing rice for use the next day, rapid cooling is advised.

A safer alternative is to hold the rice hot in a CVap oven or holding cabinet. CVap can keep the rice safely above 140°F, with no degradation in quality, for up to 24 hours. Read more about how to hold rice safely for hours in this blog.

A CVap Holding Drawer Is Extremely Versatile

CVap Hold and Serve Drawers are extremely versatile

A holding drawer is a valuable piece of equipment to have in any establishment that serves food. A CVap Holding Drawer and server control food temperature and texture. You have the flexibility to hold moist or crisp, whichever suits your needs. The holding drawers’ design boosts temp recovery, even with frequent openings. They’re ideal for kiosks, QSRs, or any operation where space is limited, but food quality is still a priority.

How is a Holding Drawer Used
  • Prep and line cooks use holding drawers to reduce labor and cook times.
  • Front-of-the-house staff use  drawers for quick access to appetizers and sides, such as tortilla chips and bread.
  • Caterers use holding drawers to hold cooked food for transport.
  • Holding anything you want to keep moist or crisp.
  • A holding drawer can hold soups or beverages. 

For example, high-volume food products such as bread rolls are kept warm for immediate serving. Also, perishable foods such as meats stay above 140°F to prevent spoiling; moreover, guests dine safely. In order to do this, set and adjust temperatures with the electronic differential controls. These controls automatically monitor and adjust the drawer temperature.

holding drawers

CVap (or Controlled Vapor Technology) is a patented dual heat system that combines moist vapor heat and dry air heat to control food temperature and texture.

warming drawer

The CVap® Holding Drawer HBB0D2 offers fantastic food temperature and texture control. CVap Drawers feature a unique design that speeds temp recovery, even with frequent openings. 

food warming drawer

Winston offers many different holding drawer configurations. Check out our full line of hold and serve drawers to find the model that best suits your needs.

If you have any questions about CVap Holding Drawers, please contact us. We could talk all day about the benefits of a warming drawer for your kitchen.

The Passion for Cooking Perfect Rice!

rice

I get the opportunity to travel to several western states and work with our customers. I particularly enjoy seeing how they use CVap®. The item that seems to be moving to the center of the plate is rice.

CVap for holding rice is a no-brainer! It can hold it better than any appliance out there. For me, it has been interesting working with customers using their current procedure for cooking rice. It usually consists of boiling, steaming, or using a gas or electric cooker. And then the dance before the cooking begins – rinsing until the water runs clear, continuing to rinse 3 – 10 times, then finally soaking rinsed rice anywhere from two hours to overnight.

It has to be exhausting trying to find that perfect procedure to produce the same result over and over again!

Rice Bowl

Now let’s discuss Winston’s CVap Cook and Hold Oven, with a temperature range from 90°F to 350°F.

For this particular cycle, we are going to use Basmati rice.

Directions:

  • Measure out 2 pounds of rice (4 cups)
  • Rinse thoroughly three times
  • Soak two hours
  • Place in hotel pan
  • Pour in 4 pounds of water (7 3/4 cups)
  • Cover with lid or foil

CVap Cook and Hold Oven settings

  • Constant cook ON
  • Doneness: 200°F
  • Browning: 2
  • Time: 35
  • Use a 12x20x2.5″ hotel pan with cover, load oven and push start.

Finally, perfection achieved!

In closing, a bite of trivia; in 2020, the world consumption of rice was 504.3 million metric tons.

more rice
Yep, still more rice