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Collectramatic

Collectramatic fryers that were designed for a fried chicken legend hasn’t changed much over the years because it doesn’t need to. It still fries the best chicken possible, round after round, with a very low cost of maintenance. The unique design and deep cold zone collector make all-day cooking possible with very little filtration. Flavor transfer is nearly eliminated and shortening life is dramatically extended. This fryer won’t retire until you do!

Stage and Fry Chicken

CVap® ovens are well known for their ability to stage. In case you’re not familiar, staging involves cooking foods to a temperature that’s at (or just below) their ideal doneness temperature. Winston CVap ovens excel at staging. CVap technology allows the user to precisely control food temperature, so food doesn’t continue to cook (or overcook)

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new vs used equipment

New vs Used Food Equipment: Should You Buy New or Used Commercial Kitchen Equipment?

It’s tempting to consider buying used commercial kitchen equipment instead of new. But is it a sound investment? It’s essential to look beyond the purchase price to understand the pros and cons of buying new vs. used. First, let us be upfront. Winston doesn’t sell used equipment. Although you can find our products on used

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Industrial kitchen

Efficient Kitchen Design Ideas for Maximum Efficiency

Maximizing efficiency in your kitchen design takes planning, research, and hard work. Whether your operation is in the blueprint stage or undergoing a remodel, the pressure to get it right can be intimidating. Winston has the tools to help assure kitchen efficiency. Why is Having an Efficient Kitchen Design Important for Your Restaurant? Efficiency has

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chicken recipes

Essential Commercial Kitchen Equipment Needed for Chicken Recipes

Chicken is a ubiquitous protein. The average American consumes over 100 pounds annually. In an increasingly health-conscious world, chicken is considered healthier than most red meat. If you’re a foodservice operator (or planning to be), you should consider expanding chicken options on your menu. Chicken is nutrient-dense, relatively inexpensive (at the moment), and can be

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