CVap RTV7-05UV-ST Retherm Oven

The CVap RTV7-05UV-ST Stacked Pair Retherm Ovens are a great alternative to traditional combi ovens, without the high cost of repairs and maintenance. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerful commercial oven.

This stacked pair comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Temp Download, Cooking Probe, and Switchable Convection. It has a capacity of 10 sheet pans, 20 half-sheet pans, or 20 hotel pans. And no vent hood is required!

CVap HOV5-04HP Holding Cabinet

The CVap® HOV5-04HP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap Holding Cabinets, you get unparalleled control over food temperature and food texture.

This half size model comes equipped with C-Touch Control, USB HACCP Data Download, a convection fan and eight programmable channels. Has a capacity of four half sheet pans or four hotel pans, and does not require a vent hood!

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. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerhouse of a commercial 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 Stacked Pair Ovens are an alternative to your traditional combi oven, without the high cost of maintenance and repairs. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this commercial oven.

This stacked model comes equipped with C-Touch Control, USB HACCP Data Download, and convection mode for cooking, retherming, and holding. With a capacity of ten sheet pans, 20 half sheet pans or 20 hotel pans, this model packs a lot of capacity in a small footprint. No vent hood is required.

CVap RTV5-05UV Retherm Oven

The CVap® RTV5-05UV Retherm Oven is an alternative to a traditional combi oven, without the high cost of repairs and maintenance. CVap® Stage™, sous vide, bake, braise, roast, poach, low-temp steam and more with this powerful commercial 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 no vent hood is required!

CVap RTV5-04UV Retherm Oven

The CVap® RTV5-04UV Retherm Oven is a great alternative to traditional combi ovens, without the high cost of maintenance and repairs. CVap® Stage, sous vide, bake, braise, roast, poach, low-temp steam and more with this versatile commercial oven.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is powerful. And no vent hood is required!

CVap CHV5-14UV Cook & Hold Oven

The CVap® CHV5-14UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This full-size model comes equipped with C-Touch Control, USB HACCP Data Download, and Convection Mode. 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 vent hood is required!

CVap CHV5-05UV-ST Cook & Hold Oven

The CVap® CHV5-05UV-ST Cook & Hold Oven Stacked Pair do more than just traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, sous vide – it’s and incredibly versatile pair!

This stacked model comes equipped with C-Touch Controls, USB HACCP Data 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 vent hood is required!

CVap CHV5-05UV Cook & Hold Oven

The CVap® CHV5-05UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, Bake, braise, poach, low-temp steam, sous vide – it’s amazingly versatile.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Mode for cooking and holding. With a capacity of five sheet pans, ten half sheet pans or ten hotel pans, this model is perfect for high volume operators, and requires no vent hood!

CVap CHV5-04UV Cook & Hold Oven

The CVap® CHV5-04UV Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. Bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile!

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is perfect for high volume operators, and no vent hood is required!

CVap CHV5-04HP Cook & Hold Oven

The CVap® CHV5-04HP Cook & Hold Oven does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, sous vide – this commercial oven is amazingly versatile.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, and convection mode for cooking and holding. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operators with limited space,  and no vent hood is required!

CVap HOV5-14UV Holding Cabinet

The CVap® HOV5-14UV Holding Cabinet isn’t your standard humidified holding cabinet. With CVap cabinets, you get unparalleled control over food temperature and texture.

This full-size model comes equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and eight programmable channels. It has a capacity of 14 full sheet pans, 28 half-sheet pans or 28 hotel pans, and requires no vent hood!

CVap HOV5-14SP Holding Cabinet

The CVap® HOV5-14SP Holding Cabinet isn’t your standard humidified holding cabinet. CVap Holding Cabinets offer unparalleled control over food temperature and texture.

This full-size model is equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and eight programmable channels. It has a capacity of 14 full sheet pans or 28 half-sheet pans, and no vent hood is required! 

CVap HOV5-05UV Holding Cabinet

The CVap® HOV5-05UV Holding Cabinet isn’t your standard humidified holding cabinet. CVap technology gives you unparalleled control over food temperature and texture.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and eight programmable channels. It has a capacity of five full sheet pans, ten half-sheet pans, or ten hotel pans. And no vent hood is required!

CVap HOV5-05SP Holding Cabinet

The CVap® HOV5-05SP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap technology, you get unparalleled control over food temperature and texture.

This half-size model is equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and eight programmable channels. It has a capacity of five full sheet pans or ten half-sheet pans, perfect for operations with limited space!

CVap HOV5-04UV Holding Cabinet

The CVap® HOV5-04UV Holding Cabinet isn’t your standard humidified holding cabinet. CVap gives you precise control over food temperature and food texture.

This half-size model comes equipped with C-Touch Controls, USB HACCP Data Download, Convection Fan, and eight programmable channels. It has a capacity of four half-sheet pans or four hotel pans. Perfect for operations where space is limited!

Say No To Rusty Stainless Steel!

Rusty Stainless Steel

Despite what you’ve heard, stainless steel IS susceptible to rusting. Corrosion on metal is common. It is easily recognizable on iron and steel as unsightly yellow/orange rust. Such metals are called “active” because they actively corrode in a natural environment, when their atoms combine with oxygen to form rust.

Stainless steels are passive metals because they contain other metals, like chromium, nickel and manganese, that stabilize the atoms.

  • 400 series stainless steels are called ferritic, contain chromium, and are magnetic
  • 300 series stainless steels are called austenitic, and contain chromium and nickel
  • 200 series stainless, also austenitic, contains manganese, nitrogen and carbon
  • Austenitic types of stainless are not magnetic, and generally provide greater resistance to corrosion than ferritic types

With 12-30 percent chromium content, an invisible passive film covers the steel’s surface, acting as a shield against corrosion. As long as the film is intact and not broken or contaminated, the metal is passive and stainless. If the passive film of stainless steel has been broken, equipment starts to corrode. As the corrosion continues, the steel will rust.

Enemies of Stainless Steel

There are three basic things which can break down stainless steel’s passivity layer and allow corrosion to occur:
1. Mechanical abrasion. Mechanical abrasion refers to objects that will scratch a steel surface. Steel pads, wire brushes and scrapers are prime examples.
2. Deposits and water. Tap water has varying degrees of hardness. Depending on what part of the country you live in, you may have hard or soft water. Hard water may leave spots, and when heated leave deposits behind that if left to sit, will break down the passive layer and rust stainless steel. Other deposits from food preparation and service must be properly removed.
3. Chlorides. Chlorides are found nearly everywhere. They are in water, food and table salt. One of the worst chloride perpetrators can come from household and industrial cleaners.

Rust Prevention

Here are some best practices that can help prevent stainless steel rust.

1. Use the proper tools and clean with the polish lines. When cleaning stainless steel products, use non-abrasive tools. Soft cloths and plastic scouring pads will not harm steel’s passive layer. Stainless steel pads can be used, but the scrubbing motion must be in the direction of the manufacturer’s polishing marks. Some stainless steel comes with visible polishing lines or “grain.” When visible lines are present, always scrub in a motion parallel to the lines. When the grain can’t be seen, play it safe and use a soft cloth or plastic scouring pad.
2. Use alkaline, alkaline chlorinated or non-chloride containing cleaners. While many traditional cleaners are loaded with chlorides, the industry is providing an ever-increasing selection of non-chloride cleaners. If you are not sure of chloride content in the cleaner used, contact your cleaner supplier. If your present cleaner contains chlorides, ask your supplier if they have an alternative. Avoid cleaners containing quaternary salts; it can attack stainless steel and cause pitting and rusting.
3. Treat your water. Though this is not always practical, softening hard water can do much to reduce deposits. There are certain filters that can be installed to remove distasteful and corrosive elements. To ensure proper water treatment, contact a treatment specialist.
4. Keep your equipment clean. Use alkaline, alkaline chlorinated or non-chloride cleaners at recommended strength. Clean frequently to avoid build-up of hard, stubborn stains. If you boil water in stainless steel equipment, remember the single most likely cause of damage is chlorides in the water. Heating cleaners that contain chlorides have a similar effect.
5. Rinse, rinse, rinse. If chlorinated cleaners are used, rinse and wipe equipment and supplies immediately. The sooner you wipe off standing water, especially when it contains cleaning agents, the better. After wiping equipment down, allow it to air dry; oxygen helps maintain the stainless steel’s passivity film.
6. Never use hydrochloric acid (muriatic acid) on stainless steel. If used, hydrochloric acid can cause cracking, corrosion and pitting on stainless steel.
7. Regularly restore/passivate stainless steel. This is discussed in the recommended cleaners chart below.

Recommended Cleaners for specific situations

JobCleaning AgentComments
Routine cleaningSoap, ammonia, detergent, MedallionApply with cloth or sponge
Fingerprints & smearsArcal 20, Lac-O-Nu EcoshineProvides barrier film
Stubborn stains & discolorationCameo, Talc, Zud, First ImpressionRub in direction of polish lines
Grease & fatty acids, blood, burnt-on-foodsEasy-off, De-Grease It Oven AidExcellent removal on all finishes
Grease & oilAny good commercial detergentApply with sponge or cloth
Restoration/PassivationBenefit, Super Sheen

Winston Welcomes KY FAME

Winston Foodservice KY FAME board meeting

Last week, Winston Industries had the pleasure of hosting the September board meeting for the Kentucky Federation for Advanced Manufacturing Education (KY FAME). KY FAME provides college mechanic students with programs similar to an apprenticeship, through a network of participating regional manufacturers throughout Kentucky.

Winston Industries is a member of the KY FAME board, and has been active in the program for over a year.

Winston Industries’ Corporate Chef Barry Yates served the KY FAME board members a gourmet breakfast during the meeting. The meal highlighted the capabilities of Winston’s CVap® cooking equipment, and featured filet mignon, poached eggs, and cheese grits.

CVap Filet Mignon

There is a growing awareness of the need for increased education in professional trades, such as manufacturing, electrical, and plumbing. Long looked upon as perhaps inferior to” white collar” careers, these trade professions have gained renewed respect as a crucial part of the modern American economy. KY FAME offers a pathway to a rewarding, high-paying career with little or no student debt. The program places an emphasis on developing students who are highly flexible and will be able to successfully navigate the multiple shifts in their work career.

Winston Industries is proud to be a KY FAME partner, and supports it’s efforts to improve the future of our region’s students through education.

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!