CVap® HOV5-04HP Holding Cabinet

The CVap HOV5-04HP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap, you get the precision of sous vide cooking with the ability to control the texture of the food you are holding.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, a convection fan and eight probrammable channels. Has a capacity of 4 half sheet pans or 4 hotel pans with no hood needed!

CVap® RTV5-14UV Retherm Oven

The CVap RTV5-14UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This full size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 14 sheet pans, 28 half sheet pans or 28 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap® RTV5-05UV-ST Retherm Oven

The CVap RTV5-05UV-ST Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This stacked model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 10 sheet pans, 20 half sheet pans or 20 hotel pans, this model is versatile and no hood is needed!

CVap® RTV5-05UV Retherm Oven

The CVap RTV5-05UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 5 sheet pans, 10 half sheet pans or 10 hotel pans, this model is versatile and easy to transport and no hood is needed!

CVap® RTV5-04UV Retherm Oven

The CVap RTV5-04UV Retherm Oven is an alternative to your traditional combi, without the high cost of multiple repairs. Sous vide, bake, braise, roast, poach, low-temp steam and more with this convection oven.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 4 sheet pans, 8 half sheet pans or 8 hotel pans, this model is versatile and easy to transport and no hood is needed!

CVAP® CHV5-14UV Cook & Hold

The CVap CHV5-14 UV Cook & Hold does more than the tranditional low and slow cooking by giving you more control and higher yields. Bake, braise, poach, low-temp steam, use the sous vide mode for increased precision.

This full size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 14 sheet pans, 28 half sheet pans or 28 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap® CHV5-05UV-ST Cook & Hold

The CVap CHV5-05UV-ST Cook & Hold does more than the tranditional low and slow cooking by giving you more control and higher yields. Bake, braise, poach, low-temp steam, use the sous vide mode for increased precision.

This stackable model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 10 sheet pans, 20 half sheet pans or 20 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap® CHV5-05UV Cook & Hold

The CVap CHV5-05 UV Cook & Hold does more than the tranditional low and slow cooking by giving you more control and higher yields. Bake, braise, poach, low-temp steam, use the sous vide mode for increased precision.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 5 sheet pans, 10 half sheet pans or 10 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap® CHV5-04UV Cook & Hold

The CVap CHV5-04 UV Cook & Hold does more than the tranditional low and slow cooking by giving you more control and higher yields. Bake, braise, poach, low-temp steam, use the sous vide mode for increased precision.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 4 sheet pans, 8 half sheet pans or 8 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap® CHV5-04HP Cook & Hold

The CVap CHV5-04HP Cook & Hold does more than the tranditional low and slow cooking by giving you more control and higher yields. Bake, braise, poach, low-temp steam, use the sous vide mode for increased precision.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, and convection mode for cooking and holding. With a capacity of 4 half sheet pans or 4 hotel pans, this model is perfect for high volume operators and no hood is needed!

CVap® HOV5-14UV Holding Cabinet

The CVap HOV5-14UV Holding Cabinet isn’t your standard humidified holding cabinet. With CVap, you get the precision of sous vide cooking with the ability to control the texture of the food you are holding.

This full size model comes equipped with C-Touch Control, USB HACCP Temp Download, a convection fan and eight probrammable channels. Has a capacity of 14 full sheet pans, 28 half sheet pans or 28 hotel pans with no hood needed!

CVap® HOV5-14SP Holding Cabinet

The CVap HOV5-14SP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap, you get the precision of sous vide cooking with the ability to control the texture of the food you are holding. 

This full size model comes equipped with C-Touch Control, USB HACCP Temp Download, a convection fan and eight probrammable channels. Has a capacity of 14 full sheet pans or 28 half sheet pans with no hood needed! 

CVap® HOV5-05UV Holding Cabinet

The CVap HOV5-05UV Holding Cabinet isn’t your standard humidified holding cabinet. With CVap, you get the precision of sous vide cooking with the ability to control the texture of the food you are holding.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, a convection fan and eight probrammable channels. Has a capacity of 5 full sheet pans, 10 half sheet pans or 10 hotel pans with no hood needed!

CVap® HOV5-05SP Holding Cabinet

The CVap HOV5-05SP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap, you get the precision of sous vide cooking with the ability to control the texture of the food you are holding.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, a convection fan and eight probrammable channels. Has a capacity of 5 full sheet pans or 10 half sheet pans with no hood needed!

CVap® HOV5-04UV Holding Cabinet

The CVap HOV5-04UV Holding Cabinet isn’t your standard humidified holding cabinet. With CVap, you get the precision of sous vide cooking with the ability to control the texture of the food you are holding.

This half size model comes equipped with C-Touch Control, USB HACCP Temp Download, a convection fan and eight probrammable channels. Has a capacity of 4 full sheet pans, 4 half sheet pans or 4 hotel pans with no hood needed!

Fantastic Fish is Freakishly Easy in an Open Fryer!

Don’t be chicken about using your Collectramatic® fryer to cook fish!

During the Lenten season, Fish Fry Fridays are a welcome and delicious reason to indulge in some fried fish! You already know Collectramatic fryers are unparalleled at frying chicken. But did you know they’re also great for cooking up perfect fried fish? Give this recipe a try, and you’ll see – the proof is in the pudding, or in this case – the beer batter.

Fish Fry Beer Batter

  • 1 Cup Enriched Flour
  • 12oz beer
  • ¼ Cup Corn Starch
  • 1 tsp Baking Powder
  • 1 Tbs Salt
  • 1 Tbs Pepper
  • 1 tsp Paprika
  • 1 oz water

Whisk together until well-blended and lump-free.

batter, wet and dry
blended batter

This batter is delicious with cod, or just about any white fish fillet that tickles your personal taste buds. Whiting, haddock, pollock…you name it, it all fries up great!

  1. Lightly coat fish fillet with flour.
  2. Dip fillet into beer batter and cover completely.
  3. Open fry at 350°F for 6 minutes, or until golden brown. If cooking in an open basket, fillets will usually float to top of basket when done.
  4. Let fish rest for 2 minutes before serving.

cutting fillets
breading fish

How you serve is up to you. Go Brit and serve with chips, or as I prefer, and serve it on some lovely bread. While many folks are content to slap their fish between a couple of slices of plain old white bread, I prefer to frame it on a nice ciabatta or focaccia, along with fresh lettuce, tomato, and a little homemade tarter sauce. It nourishes the body and is good for the soul!

sandwich fixings
fish sandwich

The Flavor of the Emerald Isle is Easy as Pie!

Once again, we find ourselves celebrating St. Patrick’s Day. Here in the Ohio Valley, most of us have at least a smidgen of Irish blood flowing through our veins. But on March 17, we all tend to be sons (or daughters) of Erin.

One of the classic recipes in Irish cuisine is Shepherd’s Pie. The origins of this simple comfort food are unclear, though by most accounts it originated on Great Britain, as a simple dish to utilize leftover meats (the term Shepherd’s Pie seems to have come from Northern England and Scotland, where there are large numbers of sheep). What’s the difference between Shepherd’s Pie and Cottage Pie? The type of meat. Shepherd’s pie is typically made with lamb. Cottage pie is typically made with beef.

Although recipes similar to Shepherd’s pie have existed for centuries, it wasn’t until potatoes became a common staple in the 1700s that the dish took on its current form. Prior to that, most recipes utilized a pastry crust, rather than potatoes.

Although this recipe is a simple, basic dish to prepare, having CVap® equipment at my disposal made it so much easier. And the results were delicious!

Plated Shepherd's Pie

Shepherd’s Pie

Mashed Potatoes

  • 6 large potatoes
  • 1 cup heavy cream
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • ½ cup Parmesan
  • 1 egg yolk

Filling

  • 3 tablespoons butter
  • 1 medium onion, diced small
  • 1 cup diced carrots
  • 3/4 cup green peas
  • 3/4 cup corn
  • 2 garlic cloves
  • 2 tablespoons tomato paste
  • 2 tablespoons flour
  • 8 oz beef stock
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1.5 lbs ground lamb

Bake potatoes in a CVap RTV Retherm Oven At 200 air / 250 vapor (legacy setting 200 +50) for 35 minutes.

Prepare cream and butter mixture for mashed potatoes.

Sauté onions until translucent, then add garlic and carrots. Simmer until carrots begin to soften, then add ground lamb. Stir occasionally, until lamb is completely browned. Add peas and corn. Season with salt & pepper.

Mashed potatoes – add cream butter mixture to cooked potatoes and mash, add salt & pepper, once completely mashed, stir in egg yolk.

Move cooked veggie-lamb mixture to dish, and dollop mashed potatoes throughout, then spread potatoes over the top of lamb and vegetables.

Bake for 30-35 min in CVap Retherm Oven at 180 Vapor, 330 Air(189 + 150 for legacy CVap Retherm Ovens).

Potatoes party


The results were satisfying and delicious; simple, savory flavors that were just the thing to warm a chilly March afternoon.

There are countless variations of this basic recipe. Shepherdess Pie is vegetarian (or {blech} vegan). Cumberland pie adds a breadcrumb or pastry crust. Some recipe call for turkey or ham as the protein. The possibilities are limited only by your imagination.

To make it a proper St. Patrick’s Day celebration, I suggest a Bordeaux, a complex wine that goes great with a dish like shepherd’s pie. Its earthy and savory flavors will match well. Pinot noir is another great pairing. It’s bright and easy to drink, and will match up well with the sweet vegetables in this dish.

If you are like me, and are more a beer person, a nice dry Irish stout should pair really well!

The 2018 Winston Equipment Award Grant Applications Begin December 1, 2017!

Mark your calendar! Your opportunity to apply for the 2018 Winston Equipment Award is December 1, 2017!

The award provides ten pieces of Winston Foodservice equipment to a school district in need of improving its school meal kitchen facilities through a competitive grant process.
The winning school district can choose any ten pieces from Winston’s product line of CVap Holding Cabinets, CVap Hold & Serve Drawers, and CVap Retherm Ovens.

Winston works closely with the grant winner to determine needs and assist in the final selection of equipment. Winston also arranges delivery of the equipment to the district. Depending on which models are ordered, it could mean over $50,000 in new equipment for your district!

To apply, you must:

  • Be an active SNA director-level member, who has been a member of SNA for at least one year.
  • Be the person responsible for directing the school nutrition program for the school district.

How can I apply?

The School Nutrition Foundation (SNF) will open the 2018 Winston Equipment Award application process on December 1st, 2017. The deadline for the application is January 15th, or once the first 75 applications have been received (whichever comes first). The application spots usually fill up quickly, so don’t delay in applying!
CVap equipment
Want to hit the ground running? Prepare your application ahead of time by downloading the Application Preparation Worksheet. Responses may be copied and pasted from the worksheet into the online application. Visit https://www.schoolnutrition.org/equipmentgrants to learn more.

Best of luck to all of you!

Hassle-Free Sous Vide Style Egg Bite

Egg Bite Complete
The sous vide egg bites at Starbucks have become a very popular menu item since their introduction earlier this year. There are many copycat recipes on the web, but my go-to is usually Chef Steps for anything sous vide. They have a great recipe for a version of egg bites made in 4-oz. mason jars. I have a sous vide circulator so that I can compare items cooked sous vide with with those cooked in a CVap oven. The egg bites turned out fantastic. The simplicity of this recipe makes it easy to tweak; you can easily come up with healthy and tasty variations on your egg bites. My trial run in the sous vide water bath was successful, so it was time to try the CVap version.
 

 

 

 

 

 

 

 

I used the egg bites recipe (roughly) from Chef Steps to do my jar-less egg bites.

  • 8 large eggs (approximately 350g)
  • 350g of cottage cheese
  • 3g salt
  • 3g pepper

Blend the egg mixture thoroughly in a blender. Spray muffin tin with pan spray and fill with the blended egg mixture.
Egg Bites in Muffin Pan
 

 

 

 

 

 

 

I chose to add cooked, chopped bacon to each of the egg bites.

 

 

 

 

 

 

Egg Bites with BaconThe mix-ins are pretty wide open for these bites, but I had bacon in the fridge, and who doesn’t love bacon with their eggs? Seriously.

My goal was to mimic the Chef Steps method, where the bites are cooked in a water bath at 185°F for 25 minutes. I set the CVap Cook & Hold to Constant Cook, Doneness to 180°F and Browning to 2. This air temperature differential of 10 degrees keeps the egg bites from getting too much condensation on top. 25 minutes later I had perfectly cooked, firm egg bites.

 

 

 

 

 

 
 

 

 
Egg Bite on Plate

 
 
 
 

The bites were easy to remove from the muffin pan, and they were delicious. Tender, velvety texture with the cottage cheese blended in. It was easy and hassle free to make a bunch at a time. Do you like sous vide cooking, but not the hassle and expense of bags or jars? CVap can cook sous vide style without the hassle.

Plating Perfect Pork Chops with CVap

One of the best things about CVap is having the ability to use it to handle precision cooking of center of the plate (COP) items without monitoring – or even having to check on it. For this blog post I got some beautiful Berkshire pork chops from Fossil Farms. I brined them in a 5% salt solution with honey and fresh thyme for two hours. What I wanted to accomplish was to have the pork chops done and ready for plating later in the day. I set up my CVap Cook/Hold to Doneness 140°F and Browning of 0. Once the CVap came to temperature and the display read “LOAD” I seared the chops and placed them on a rack inside a hotel pan. place pork chops into pan for searingpork chops seared in pan
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
The internal temperature of the chops at that point after searing was 85° F.
Temp of 85F after searing
Once all the chops were seared and in the pan, off to the CVap they went.

Pork chops emerging from the oven.
With the CVap set to 145°F, all I had to do was wait for the moisture inside the chops to equalize with the moisture in the water pan. The Browning was set to 0 so the air temperature was 145° as well.  Basically, I was using a sous-vide method without putting the chops into a bag. A few hours later I made starch and a vegetable to go along with it.  When the pan was pulled out of the CVap all the chops were at precisely 145°F.
 
 
 
 
 
 
 
 
 Pork chops cooked to perfection.
They were of varying thicknesses and weights, but all of the moisture inside the chops equalized to the temperature of the water inside the CVap. Wouldn’t it be nice to have the ability to do this with a large banquet where the party was delayed for some reason or another? When you use CVap to make your proteins this is a no-brainer.