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.

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.

What is a Holding Cabinet?

holding cabinet

To explain, holding cabinets are heated appliances designed to hold cooked foods at a safe serving temperature.

Some holding cabinets do this job well and some do not. Of course, the quality depends on the manufacturer and design. Also, holding cabinets are sometimes referred to by other names. For instance, they are called a hot box, warmer, insulated warmer, hold and serve, warming cabinet, and other phrases.

Winston’s CVap® technology started as a holding technology. The challenge was to create an appliance that could keep foods hot and fresh. For example, operations with a drive-thru service rely on holding units to keep food hot and ready for fast delivery. Winston’s founder, Winston Shelton, saw the benefit of the technology. He worked out the science behind the challenge. As a result, CVap technology has been an industry leader ever since.

 

holding cabinet

What are the Benefits of CVap Holding Cabinets?

INCREASED FOOD QUALITY

Foods held in CVap equipment maintain the aesthetics and nutritional quality customers require. Achieve this by maintaining moisture and succulence in foods. The controls allow for flexibility. This enables serving from kiosks, cafeteria lines, chains, and QSR markets.

Maintain precise food temperature

The CVap process controls food temperature precisely. It keeps food safely out of the temperature danger zone. We program CVap equipment controls in compliance with all USDA guidelines. We can assure operators that CVap holding equipment will assist in maintaining safe temperatures. It also enables the documentation and monitoring of food safety plans based on HACCP.

Decreased Food Cost

CVap technology locks in the moisture of food from the start of the holding cycle. This process extends hold times and provides more time for production. Food costs decrease because there will be less low-quality food waste. 

CVap Equipment Versus the Competition

Three categories define CVap’s competition: dry cabinets, passive humidified cabinets, and humidified cabinets.

Dry Cabinets

Advantages

  • Food product is held in a hot atmosphere, facilitating quick service during busy periods.
  • Utilize this cabinet for dehydration (dried meats and vegetables).
  • Minimize cleaning time.
  • Simple to operate.
  • Cost is generally lower.

Disadvantages

  • No humidity means decreased hold times.
  • Heat rises, therefore causing food temperature differences in the cabinet.
  • Utilizes thermostat, which requires calibration and is only accurate within 10°F.
  • Cannot control food temperature precisely.
  • Food quality is not a primary focus.

Passive Humidified Cabinets

Advantages

  • Food product is held in a hot atmosphere, facilitating quick service during busy periods.
  • Increased humidity level in the cabinet, therefore causing better hold times than dry cabinets.
  • Utilize this cabinet for dehydration (dried meats and vegetables).
  • Unlike most holding cabinets, cost is generally lower.
  • Generally better yield than that of dry units.
  • Units are simple to operate.

Disadvantages

  • Small evaporator used, which limits the amount of humidity within units.
  • Water is not heated by a separate heat source, causing uncontrollable food temperatures.
  • Food quality is still secondary compared to other holding cabinets.
  • Unit has significant hot/cold zones throughout the cabinet.
  • Utilizes thermostat, which requires calibration and is only accurate within 10°F.

Humidified Cabinets

Advantages

  • Food product is held in a hot atmosphere, facilitating quick service during busy periods.
  • Large, heated evaporator is adjustable and allows the user to control food better.
  • Extended hold times on all food products (compared to dry and passive units).
  • Good temperature stratification throughout cabinet (minimal hot/cold zones).
  • Better overall food quality than dry and passive humidified cabinets.
  • Increased yield and higher food temperatures.

Disadvantages

  • Cannot control water temperature precisely, therefore resulting in inaccurate food temperature control.
  • Adjust the Humidity level by 0-10 setting, which doesn’t give an exact water temperature.
  • Insulated evaporator will climb past desired settings, which leads to food temperatures overshoot (in some cabinets).
  • Utilizes thermostat, which requires calibration and is only accurate within 10°F.
  • Determine settings by trial and error and for this reason can be confusing.
  • Recommend daily draining and cleaning of the evaporator.
  • Cost is higher than dry and passive humidified cabinets.

CVap Holding Cabinets

Advantages

  • Food product is held at desired serving temperature, facilitating quick service during
  • Hot and ready during busy periods and maintaining safe temperatures during slow periods.
  • Uses differential control to manage food temperature and food texture independently.
  • Differential control adjusts its air temperature to compensate for the water temperature, therefore optimizing texture.
  • CVap system creates a vapor pressure in the cabinet, eliminating hot/cold zones of food temperature.
  • Control has base settings, therefore making it easy to get an initial setting for the customer.
  • Microprocessor eliminates calibration needs and is notably accurate to within 2°F.
  • Best overall food quality and also the most extended holding times in the industry.

Disadvantages

  • Cost is higher than some competition.
  • Some customers don’t require long hold times.
  • Appearance is also similar to humidified cabinets (for example Cres Cor’s Aqua Temp).
  • Recommend daily draining and cleaning of the evaporator.

Passive Humidified Cabinets

CVap humidified holding cabinet

CVap Holding Cabinets

humidified holding cabinet

Humidified Cabinets

Does CVap Equipment Use Humidity?

All CVap cabinets utilize humidity (the amount of water vapor in the air). However, CVap cabinets do not use humidity the same as some competitors’ equipment. Unlike some competitor models, CVap cabinets generate humidity using a vapor bath. This bath is located in the equipment’s base. CVap holding cabinets function with a three-gallon vapor bath. It is also independently heated. The basin heats to the exact temperature that customers choose to hold the food.

Problem Areas – and How CVap Holding Cabinets Can Help

The most common problem area or areas for improvement are:

Ticket Times

The time it takes to serve the desired customer order. The longer the ticket times are the fewer total customers they can fill in one day. Indeed, CVap reduces ticket times, which enables users to seat more people. As a result, businesses make more money.

Food Quality

Poor food quality can result in loss of sales. For example,  poor quality includes dried-out or tough food. Additionally, food that is too chewy or has poor color can turn away customers. Food that is soggy, hard, or overcooked also can cause food waste and loss of revenue.

Shrinkage

This is how much the product reduces weight during holding and deals directly with food costs. In most cases, food products in a dry or humidity cabinet continue to lose weight while holding. Foods that show high shrinkage also are perceived as lower quality.

Employee Skill

Most kitchens today have trouble finding highly skilled employees. Many employees overcook or burn food, increasing food costs. This problem can also result in poor food quality, long ticket times, or an inability to service high volumes of people. Solutions for these problems translate to increased profits!

High Labor Costs

Again, it is tough to get good employees, and many restaurants overstaff to make sure that the job gets done. CVap products allow restaurants to reduce the number of employees on staff, thereby lowering labor expenses.

Food Safety/FDA Compliance

Many facilities are implementing HACCP (Hazard Analysis Critical Control Points), a system developed to minimize risks of injuries and foodborne illnesses. Those establishments who choose not to utilize HACCP must still follow FDA guidelines. CVap equipment is particularly effective in HACCP temperature compliance.

Kitchen Limitations

All restaurants have some form of kitchen limitation. Operators may not have space for more equipment, although they have trouble keeping up with their business. Other operators may want to get more equipment but don’t want to spend the money to get ventilation systems.

Utility Costs

The establishment may be utilizing inefficient equipment related to higher gas, water, or electrical costs. Providing equipment that solves this helps the bottom-line for profit earnings.

Features, Advantages, and Benefits

CVap technology holds foods at precise temperatures for an extended time without losing quality. Cook your food ahead of time. Also, eliminate quality changes in food. Significantly reduce long ticket times.

  • Feature: CVap Technology.
  • Advantage: Cooking or holding for extended times without losing quality.
  • Benefit: Reduce long ticket times

CVap technology utilizes a dual-heat source. CVap precisely controls the large evaporator in the bottom of the holding cabinet and the ambient air temperature in the unit. Therefore, you can adjust your desired food temperature by controlling that evaporator temperature precisely. Also, managing the ambient air temperature lets you adjust the food texture. You can decide if you want the food to be soft, crispy, or any desired consistency. In conclusion, by having this dual-heat source, you can hold rare steaks or crunchy chicken, and your staff should be able to keep up with the rush.

  • Feature: Dual heat source.
  • Advantage: Control food temperature and texture precisely.
  • Benefit: Staff can keep up with the rush (employee skill and ticket times).
holding cabinet

Food Sustainability

  • The key to quality food sustainability is more than the simple heat application. Adding simple humidity isn’t the answer, either. The real key to quality holding is to preserve as much natural product moisture as possible. That’s precisely the gentle holding capability of CVap Technology.
  • CVap keeps hot foods at safe, even temperatures while retaining the maximum amount of product moisture, the natural moisture found in most foods you need to hold.
  • Whether your holding needs are large or small, CVap hot food holding solutions are available in a wide variety of models and can support any food preparation or service by extending the sustainability of the food.

Heated Holding Cabinets

  • Holding units are a mainstay for any successful foodservice operation because they maintain precise food temperatures. CVap doesn’t “soak” foods with moisture. Instead, it helps foods retain their natural water for hours without overcooking or drying out.

Drawer Warmers

  • CVap Hold and Serve Drawers can fit anywhere you need production items held hot because they are available in one- and two-drawer configurations, in both standard and narrow widths. Therefore, you can place them on top or under countertops, on carts, or near serving stations.

Some competitors may attempt to convince you that adding water vapor to held foods lessens taste and result in washed-out food. Frankly, that isn’t true. Heating food causes evaporation. Evaporation is a cooling process. So, if a competitor tells you that no vapor is needed, they aren’t being truthful. If the cabinet isn’t providing the moisture, the food is. Overall, no matter how “gentle” they describe their technology, it doesn’t escape the fact that it loses heat and quality when food loses moisture.

Proofing in Holding Cabinets

  • Every CVap product, from holding cabinets, warming drawers, and ovens, makes excellent proofers! Since these units can operate as either a holding cabinet or a proofing cabinet, they’re ideal for small operations that only have space for one piece of equipment in their kitchen. 

Holding Cabinet Sizes

holding cabinet

Undercounter

  • 34″ tall or less
  • Fits under counters
  • Best for small kitchens
holding cabinet

1/2 Height

  • 36-41″ tall
  • Best for low volume kitchen operations
holding cabinet

Full Height

  • At least 65″ tall
  • Best for high volume kitchen operations

Insulation

All CVap cabinets are insulated. Insulated cabinets help preserve heat within the cabinet more efficiently. As a result, this helps save energy and reduces costs. Use insulated cabinets for transporting food items. For instance, if you need to move a large quantity of product from one place to another, an insulated cabinet is the best way to accomplish this task. An insulated cabinet reduces heat loss and energy consumption by heating the unit and cooling its kitchen environment.

Pros:

  • Energy efficient
  • Great for off-site events such as catering, weddings, etc.
  • Cool to touch exterior
  • Less radiating heat leaves the kitchen cooler

Cons:

  • Higher initial investment

Control Type

CVap holding cabinets are available with either capacitive touch or membrane controls. Both are easy to use and highly accurate.

CVap Door Types

CVap cabinets offer three types of doors: glass, flip-door, and solid. Glass doors allow operators to see the product without opening. As it happens, opening and closing the door frequently causes the cabinet to lose heat. Winston also offers a flip-door configuration on some cabinet models. Similarly, you can see the product through a flip-door. But unlike a glass door, a flip-door model allows quick access to foods without opening the door. Meanwhile, solid doors are extremely energy efficient and create minimal ambient heat.

holding cabinet pass-through door options
GLASS DOORS
holding cabinet flip door options
FLIP-DOORS
holding cabinet door options
SOLID DOORS

Holding Cabinet Door Configuration

Full height warmer cabinets are better for high-volume operation kitchens. CVap full-size cabinets feature Dutch doors because they minimize heat loss when the doors open. A pass-through configuration is also available. You can open a pass-through cabinet from both sides. Not only the front of the line can access the cabinet, but also the back of the line. Further speeding up the rate of production and service.

Holding Cabinets and the New Normal

The COVID-19 pandemic left a lasting impact on restaurants — a stronger emphasis on safety, convenience, and delivery. Improving food safety is an important goal for all foodservice operations. The right equipment can help accomplish this.

Holding cabinets are critical in preserving food temperature and safety in commercial kitchens. In fact, these cabinets help limit exposure to people when cooking for delivery or take-out. Foodservice professionals have incorporated this equipment to improve food safety practices and keep food fresh for take-out and delivery. Also, you can use holding cabinets to limit exposure to circulated air in a kitchen. Cabinets come in a variety of configurations.

Holding Cabinets Can Benefit Your Restaurant

Restaurants can improve food safety, cut costs, and improve delivery during this time. Utilizing holding cabinets promotes limited contact with food and keeps safe temperatures. They also keep food hot and fresh for delivery and take-out operations.

Promote Food Safety

With the risks of COVID-19 still looming, limiting person-to-person contact is essential. Holding cabinets help cut down on exposure between kitchen staff and food. These cabinets also are designed to preserve safe food temperatures before eating. They utilize controlled vapor and fans to distribute heated air to keep food hot.

Limit Food Waste

CVap holding cabinets keep food at safe temperatures for longer than heat lamps. A holding cabinet helps cut down on food waste and costs. They also keep food at desirable temperatures for delivery and take-out, which keeps customers happy.

food delivery

Improve Delivery Programs

Customers expect meals to be hot, fresh, and delicious when it’s delivered. Therefore, keeping food hot and fresh as long as possible is essential to offering quality take-out and delivery. Holding cabinets can keep food hot and safe until it’s ready for the customer.

Contact Winston Foodservice Today

For over 50 years, Winston has provided reliable equipment to help foodservice operators meet the growing demands of their customers. Our sales team and global network of sales representatives are happy to consult with you and help you figure out the best equipment to meet your goals.

Fill out a contact form, or call 800-234-5286 to speak with a member of our team.

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
Winston-Foodservice-HBB5D2-Left-Shadows
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!

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