New CVap Flip-Door Holding Cabinets

CVap® Flip-Door Holding Cabinets are the latest addition to Winston’s CVap holding cabinet line. We made several improvements to perfect it. For instance, see-through doors make taking inventory easy. Due to the new patent-pending magnetic hinges, flip-up doors stay in place, making refilling and packing easy. Pass-through design eases loading from either side.

Flip-Door Holding Cabinet: Perfect for Busy Kitchens

The counter-top, flip-door holding cabinet operates at 120V, which makes it easy to place almost anywhere. Flip door windows are available in these models:

The CVap Difference

CVap Holding Cabinets are more than just heated holding cabinets. They keep food at the desired temperature and texture level, for extended periods of time. Therefore, you can cook ahead of the rush. Crisp foods stay crisp, and moist foods stay moist. For example, fried chicken is kept crunchy and juicy in a flip-door CVap. CVap (or Controlled Vapor Technology) is a dual heat system that uses a combination of moist vapor heat and dry air heat to precisely control food temperature and texture. Because of this, we can boast the longest fresh holding times in the industry.

For a quick, quirky look at the science behind CVap technology, watch this video.

CVap Flip Door Holding Cabinet
CVap Flip Door Cabinet
CVap Flip Door Holding Cabinet

Accessories

Available accessories include wire racks, food temperature probe (Series 7) and external water filter.

Options

Options include auto water fill, caster and leg options, locking doors, and cord wrap.

The Story of a Perfect Turkey Starts with CVap

There are so many sensory delights to appreciate in a perfect turkey. The skin has a consistent golden brown hue and a crisp texture. The breast meat is tender and juicy while the dark meat is succulent and toothsome. The aroma should be rich and intoxicating. It fills the kitchen with a scent that evokes memories of Thanksgiving or holiday feasts.

Brining is an option many cooks exercise though we don’t do it every time we roast a turkey. When we do, a couple of our favorite concoctions include salt + sugar + paprika + granulated garlic + granulated onion + peppercorns + water or salt + sugar + aromatics (onion, carrot, celery) + thyme + rosemary + Italian parsley + bay leaves + water. The benefit of brining a turkey is to impart additional flavor to the bird and to add moisture. Of course, if you cook a turkey correctly, brining is unnecessary! No brining or stuffing was done for these turkey tests. While stuffing a turkey may be a tried and true part of cooking a Thanksgiving feast for many, we discourage the practice. In order to get the stuffing inside the bird to a safe endpoint temperature, you risk sacrificing the moistness of the white meat by overcooking it.

Perfect Turkey Test

First, we roasted a 10 lb. turkey in a CVap Cook and Hold Oven (CAC) with the Food Temperature set at 190°F, Browning Level at 8, and we cooked it for three hours with Constant Cook ON.

For our next test, we cooked a bird in a CAC at 180°F with a Browning level of 6 for five hours with Constant Cook ON. As you can see, this test yielded skin that was not as brown or quite as crisp as the other test.

An alternative suggestion might be to cook a turkey at 175 + 0 to end point doneness and then either flash fry or flash roast it to brown and crisp up the skin. Using this method will yield extremely tender and juicy meat.

No matter which of these methods you use, the moral to this story is that a perfectly cooked turkey is something to be very thankful for!