We Want to Help!

Staffing shortages are making things tough. CVap is your solution.

CVap reduces labor by allowing food prep ahead of rush periods. Food holds just-cooked fresh, for hours.

CVap ovens don’t need babysitting. Ovens automatically switch from cook to hold mode, keeping food hot and fresh, without overcooking.

Overnight cooking works even when your staff isn’t there. CVap ovens will automatically cook to perfection, then hold hot and fresh, without overcooking.

Staging in CVap ovens speeds up service tremendously. Cut the time and labor it takes to turn tables to a fraction of what it would ordinarily be.

CVap is the solution to your labor challenges.

Hold Longer

In a perfect world, every meal is cooked fresh to order. The reality is that food usually must be held before it’s served. Food held in CVap maintains just-cooked freshness, temperature, and texture for extended time periods. You can prepare well ahead of the rush, and keep serving through peak periods, reducing the staff required to deliver prompt, excellent service.

Save Labor

CVap Ovens feature an automatic hold. When the cook cycle is complete, the ovens transition to hold mode, maintaining food at the desired doneness level until you’re ready to serve it. It’s like an extra hand in the kitchen. Save labor – no more babysitting your oven.

Cook Overnight

Staffing shortages are an ongoing issue. Overnight cooking can help. Load up your CVap® oven with the products needed for the next day. The morning crew will arrive to find perfectly cooked food, holding precisely at the selected temperature and texture. CVap really is your extra hand in the kitchen.

Get Ahead of the Rush

Staging enables you to slash ticket times or cook ahead of the rush and maintain just-cooked quality. It enables a speedier, less stressful service and allows you to keep up with orders with fewer staff on hand.

About Winston

Winston has been at the pinnacle of cooking and holding technology for over five decades. Our products can be found in chain restaurants, schools, hospitals, hotels…you name it. If good food is served, we’re probably in the kitchen. We have the expertise to advise you which CVap products will be best to achieve your goals. We’re not looking for a quick sale. We’re looking to be your partner going forward. Contact us to find out what Winston can do for you.

Who Uses Winston

“During dark hours, when we’re not here. When we leave each day, we load [the CVaps] with whatever proteins we need for the next day—beef or turkey or whatever we’re serving—and when we come in the next morning, they’re finished. They’re perfectly browned and holding at temperature.”

Dave DanielsonFormer Executive Chef at Churchill Downs

"A CVap is much more accurate on temperature than a $400 immersion circulator with a heating element stuck in a pot of water. I want to know the food we’re making is safe, and CVap can be trusted with that.”

Neal FraserChef at Redbird

"It lowers the stress of a kitchen to have CVap in there. Having that CVap prepped and full of whatever that cook needs, all of it staged and ready to finish or go right to the plate removes stress from that cook’s scope of responsibility."

Patrick RoneyFormer Executive Chef at Ashbourne Farms

"The CVap has become an indispensable tool in my kitchen. Since it allows you to steam foods at even very low temperatures, foods retain all their nutrients and flavors, keeping all those juices inside. It makes all the difference if you want really moist, flavorful foods. I CVap every day for lunch, veggies, fish, whatever I feel like eating for the day."

Jean-Georges VongerichtenOwner + Chef at Jean-Georges | Multiple Locations

"The CVap has fundamentally changed the way we operate. We are able to serve more guests with greater consistency and quality than I could have ever imagined possible. I truly consider it my secret weapon."

Sang YoonOwner + Chef at Father's House, Santa Monica, Culver City, Los Angeles

"It’s the most versatile thing I’ve ever seen. It’s hard to [envision] cooking any other way."

Elizabeth FalknerChef, Author, Artist

"So anybody in the restaurant business, anybody who works in a kitchen, I recommend this equipment. When you are thinking about labor, and food costs, and all of the different things that go into it. And then consistency, the consistency of the product. The CVap takes care of all of that."

Paul WahlbergChef, Wahlburgers

"The Winston ovens are a great asset to what we are trying to do. It allows us to cook various foodstuffs at very low temperature, maximizing yield and flavor. I have found that the more I use the Winston ovens the more versatile they are."

Akhtar NawabOwner + Chef at New Orleans’ Otra Vez and New York’s Alta Calidad

CVap is the solution to your staffing issues.

CVap reduces the labor necessary to run an efficient kitchen.

Let us show you how.