Set and Forget: Overnight Cooking

The overnight cooking capability speaks for itself. Just load the oven, clock out, and go home. The settings are dialed in and ready for the morning crew to begin their day.

If you’re using a conventional oven, you’ve got to make sure you have the oven set just right. Time is not on your side. You must arrive and remove the product from the oven or risk overcooking or wasting product and time. 

Using overnight cooking in a CVap® oven lets you rest easy. CVap technology’s precision, coupled with its ability to hold for hours at an exact doneness level. This means your perfectly-cooked product will be waiting for you in the morning, ready to be served.

Almost any food can be cooked overnight, but it’s particularly beneficial for large proteins. Meats that improve with low-and-slow cooking, such as brisket, top round, porchetta, corned beef, and veal cook and hold with extreme precision. 

Overnight Cooking Saves Labor, Time, Food, and Money

Because the CVap works when you are not, you will save time and labor. Set it and forget it. Simply load your oven and select and start the cook cycle. Meanwhile, the CVap will continue on autopilot, with no outside input needed.

As with labor, the overnight cook feature saves time by keeping production going through ordinary downtime. It’s a capability that really strikes home with our school nutrition partners, particularly at Thanksgiving. Several professionals, from West Virginia, to Montana, to Kentucky have mentioned how much they appreciate being able have turkeys cooked and ready for their schools’ special holiday meal.

CVap ovens save food in multiple ways. First, of course, is the ability of CVap ovens to maintain food at just-done AND ready-to-serve quality for hours, so nothing goes to waste by overcooking. But CVap also boosts yields. Utilizing its low-and-slow cooking abilities, CVap reduces shrinkage, delivering every possible serving from every cut. And CVap technology can even tenderize traditionally tough cuts, like top round or brisket. Allowing these tough cuts to hold overnight slowly breaks down the meat’s connective tissue, making them cut-with-a-fork tender.

Money…well, saving money in CVap is a no-brainer. By saving labor, time, and food, you can’t help but save money. That’s not taking into account the fact that CVap ovens don’t require vent hoods or permanent plumbing, saving you money on infrastructure and utilities. They don’t require the costly maintenance, calibration, and repairs that come with combi ovens. In so many ways, CVap ovens can swiftly pay for themselves.

So, sleep well tonight, and the next, and the next…with the piece of mind that CVap ovens have you covered.

The Manhattan Filet Project

Manhattan Filet

This is the Manhattan Filet Project, where we’ll show how to take an old-school butcher’s secret and create one “bomb” of a steak!

Today’s consumers still love a great steak, but many of us are discouraged by the thought of eating a 16 to 24 oz behemoth…so we turn to smaller cuts, like beef tenderloin or filet. In my opinion, the filet is a bit lacking in flavor, as it is very tender but also super lean. As I continued searching for the perfect steak (in both size and taste), I rediscovered the Manhattan Cut.

The Manhattan cut is trimmed from the New York strip loin. To butcher this steak, take a traditional strip loin and butcher according to the following steps:

Play Video

Trimming the Manhattan Filet

  1. Even the strip loin by trimming both ends of the strip loin.
  2. Remove back strap.
  3. Remove the lip from the opposite side of the loin.
  4. Trim strip loin well, removing most of the fat.
  5. Cut loin into traditional 1” to 1 ½” steaks.
  6. Remove all fat from the outside of the steaks.
  7. Divide each strip steak into two filet size steaks per NY strip steak.

*Note – Save meat trimming to make an outstanding stock, and convert to a bordelaise sauce to serve with your steaks.

You can watch a great video on butcher the Manhattan Filet from Snake River Farms.

Today, many cooks like to sous-vide their steaks to ensure perfect endpoint temperatures and tenderization. But I’m not too fond of the cost of a bag. Also, this can lead to a potential mess in a workstation with an immersion circulator. We prefer to stage in our CVap® Cook and Hold Ovens. Watch a short video here on the benefits of staging.

Our steaks were staged in our CHV5-05UV using 135°F water temp and 135°F air temp for an hour. They emerged at a perfect mid-rare. With staging, you can choose your desired doneness. Finish steaks by hard searing, grilling, or broiling.

Chef Barry Cuts the Beef
Grillin' Goodness
Chef Barry trims the loin
Chef Barry plates a steak
Salted Filet
Grilling the steaks
Manhattan Filet
barry yates

Barry Yates

A seasoned foodservice industry pro like the late Chef Barry taught us all a thing or two about what it takes to succeed in this business! He worked with scores of trailblazers throughout his career, and owned or operated his fair share of restaurants. He served Winston Industries for more than 20 years. Chef Barry was part culinary guru, part food scientist, part blogger, part pig farmer, part biker, and full-time fanatic about all things foodservice. He was a friend to everyone he met. He is dearly missed.

Combi Ovens; Blessing or Boondoggle?

CVap cabinets are great for school nutrition

Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the thought of adding a combi to their kitchen. But are they all they’re cracked up to be?

Combi ovens allow the user to steam bake, roast, and do a combination of these processes (hence the name combi). Some ovens allow very intricate setting capabilities, perhaps even being controlled by touching a picture of food. They cook fast, and honestly do a good job overall. That being said, those who are familiar with combi units also know that most of these units are very complicated to develop settings for and are almost always underutilized by the customer.

In comparison, CVap ovens also allow you to steam, bake, roast, and do a combination of these processes. They do not have the same kilowatts as the combi, so they are not going to cook quite as fast. But they are a fraction of the cost, a heck of a lot more reliable, and don’t require a vent hood (depending on local codes). While the combi is often oversold, the CVap oven is a great value piece that has endless cooking opportunities.

Want to learn more about CVap equipment? Click here.

No Vent Hood! CVap Doesn’t Need a Vent Hood.


Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood. Most food codes require certain equipment to be placed under the hood. Winston Foodservice recently had our CVap® RTV Retherm Oven tested by Intertek, an independent testing and certification company. Our goal was to definitively determine whether CVap commercial ovens require a vent hood. The results? The CVap oven passed FDA Method 202 testing with flying colors. Both the Winston CVap RTV Retherm Oven and CHV Cook & Hold product lines gained approval.


No Vent Hood CVap Benefits

  • Save Space – Chances are, if there’s already a hood in the kitchen, there’s already equipment that requires it. Adding CVap ovens to the lineup won’t require a game of musical chairs with existing appliances. Save that valuable hood space for the stuff that needs it.
  • Save Money – Let’s face it; hood systems cost out the wazoo. They require thousands of dollars in hardware and infrastructure, to the tune of $1,000 a running foot. Eliminating the hood saves money, both on the hood system and on the power it requires.
  • Expand Your Menu – CVap ovens offer versatility that few other ovens can match. Bake, roast, steam, CVap® Stage, braise, retherm, “bagless” sous vide (with or without a bag) – all in one footprint – a footprint that DOESN’T REQUIRE A HOOD!

Of course, local codes may vary. Check with local officials before investing in CVap ovens, or any other commercial restaurant equipment. Need proof that CVap ovens don’t require a hood? Here’s the full report. Need to take a nap? Here’s what the EPA has to say about Method 202.