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. And no vent hood is required versatile and no hood is needed!

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

The CVap® CHV5-14 UV Cook & Hold 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

The CVap® CHV5-05UV-ST Stacked Cook & Hold Ovens 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 incredibly versatile!

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

The CVap® CHV5-05UV Cook & Hold does more than traditional low and slow cooking, by giving you more control and higher yields. 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 5 sheet pans, 10 half sheet pans or 10 hotel pans, this model is perfect for high volume operators, and requires no vent hood!

CVap CHV5-04UV Cook & Hold

The CVap® CHV5-04UV Cook & Hold 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

The CVap® CHV5-04HP Cook & Hold 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 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 opeations where space is limited!

That’s a lot to Gobble Up!

The leaves have fallen along with the temperature, and that means we’re into the season for feasting! Preparing a meal fit for a holiday AND a crowd can be challenging. Thankfully, we’ve got the perfect recipe! This turkey and dressing dish with gravy feeds 50 and can be prepared in a single piece of CVap® equipment. Try it this Thanksgiving and get your gobble on!

CVap Turkey and Dressing 

Recommended Equipment: CVap Retherm Oven
Channel: Select Channel #3 for Preheat
Cook Time: 50 minutes or until internal temperature
reaches 165°F

Prepare turkey, dressing, and gravy 1 day in advance and chill, preparations methods for each follow. Next, prepare 2 each (12″ x 20″ x 2.5″) steam table pans by spraying or coating lightly with non-stick spray. Divide dressing mixture between the 2 pans, pressing into the bottom. Add chopped cooked turkey to top of dressing. Cover with turkey gravy. Cover pans with foil and place in oven. At 30 minutes, remove covers and continue to cook an additional 20 minutes OR until internal temperature reaches 165°F. Serve immediately or hold in a CVap Holding Cabinet (Food Temp = 140°F Food Texture = 5°F).

FOR THE TURKEY
• Boneless No-Rolled Turkey (USDA commodity) | 1 each @8lb
• Poultry seasoning | 2 Tbsp
• Olive Oil | 1 Tbsp

PREPARATION METHOD
Recommended Equipment: CVap Retherm Oven
Channel: Select Channel #1 for Preheat
Cook Time: 90 minutes or until internal temperature
reaches 165°F.

Coat the Turkey in Olive Oil and Seasoning. Place on roasting plaque. When the oven display reads LOAD, place turkey in oven and cook approximately 90 minutes or until temperature reaches 165°F. Remove from oven and allow to cool completely. Chop meat into ½” cubes and keep refrigerated until ready to assemble and bake.

NOTE: Use recommended CVap equipment and settings for best possible results!

FOR THE DRESSING
• Whole grain, enriched bread cut into cubes | 3 lb 2 oz
• Ground white pepper | 2 tsp
• Dried blend of thyme, marjoram, sage | 2 Tbsp
• Fresh flat leaf parsley | 2 Tbsp
• Yellow onion, chopped fine | 8 oz
• Celery, chopped fine | 4 oz
• Carrots, chopped fine | 4 oz
• Margarine or butter, melted | 12 oz
• Chicken stock (non-MSG, low sodium) | 2 qt

PREPARATION METHOD
Mix all ingredients in a large bowl and keep refrigerated until ready to assemble and bake.

FOR THE GRAVY
• Margarine or butter, room temperature | 6 oz
• Enriched flour | 7 oz
• Chicken stock or turkey stock (non-MSG, low sodium) | 3 qt

PREPARATION METHOD
In a medium mixing bowl, blend the flour and butter together to make a paste and reserve. In a saucepan, heat the stock to 140°F. Ladle 4 oz of hot stock into the paste. Using a whisk, blend together. Continue adding stock to paste until the paste becomes loose and resembles a slurry. Pour the slurry into the hot stock and heat to 165°F, whisking intermittently. Remove gravy and chill until ready to assemble and bake recipe. Use hot stock only when recipe will be assembled and baked immediately.

Per Serving: 271 Calories, 19.79 g Protein, 18.31 g Carbohydrate, 12.63 g Total Fat, 2.92 g Saturated Fat, 45 mg Cholesterol, 366 IU Vitamin A, 0.4 mg Vitamin C, 2.21 mg Iron, 55 mg Calcium, 441mg Sodium, 0.8 g Dietary Fiber

*Recipe has been adapted from USDA/NFSMI recipe for “Turkey and Dressing Supreme.”

Apply Now for the 2019 Winston Equipment Grant!

The application period for the annual Winston Equipment Grant is now open! What school district couldn’t use ten pieces of new kitchen equipment?!

Winston Foodservice has once again partnered with the School Nutrition Foundation (SNF) to award ten pieces of new foodservice equipment to a deserving school district. The annual grant, which has been offered since 2007, is open to any school district in the United States. “I’ve been fortunate to have three winners in my territory and the excitement they’ve shown makes it all worthwhile,” says Corey Ainsworth, Regional Sales Manager. “Ten pieces of equipment would be a huge boost to any district.”

Winston CEO Valerie Shelton likes to look at the big picture. “Good nutrition is vital for our youth to learn and grow and to be contributing members of society. In many cases, schools are the main provider of this basic human need and Winston Foodservice is proud to play a role in the success of our young people.”

By partnering with SNF to provide the grant, Winston can help a deserving district increase participation, improve food safety, maintain food quality, and reduce waste.

What do you need to know?

How do you apply?

For more information on how to apply and to access the application, visit schoolnutrition.org or follow the link here. Grant applications will be accepted until January 31, 2019.

 

National Taco Day? Bite Your Tongue!

October 4 is National Taco Day. If you’re like us, you don’t need an excuse to eat tacos and you’ll surely agree they’ve become an indelible delight devoured daily by millions worldwide.

Historically speaking, the origin of the taco predates the arrival of the Spanish in Mexico. There is anthropological evidence that the indigenous people living in the lake region of the Valley of Mexico traditionally ate tacos filled with small fish. Writing at the time of the Spanish conquistadors, Bernal Díaz del Castillo documented the first taco feast enjoyed by Europeans, a meal which Hernán Cortés arranged for his captains in Coyoacán.[5][6]  Source: Wikipedia    For more fun facts about tacos and what people love about them, click here: https://nationaltoday.com/national-taco-day/

There are so many varieties of tacos to count, it’s difficult to choose a favorite! So in honor of this special day of tribute to the taco, we thought we’d go uber-taqueria-traditional and share our CVap® preparation for Tacos de Lengua.

Beef tongue is exactly what it sounds like – the big ol’ tongue of a cow. Though not as commonly found on the average U.S. family’s dinner table, it’s widely used in Mexican cuisine, as well as several European, Asian, and South American cultures. It’s a great example of a fairly tough cut of meat that a CVap oven can cook beautifully. Using a low-and-slow method to prepare it in the CVap Cook & Hold breaks down the extensive connective tissue within the beef tongue, resulting in surprisingly tender, tasty meat.

whole beef tongues

Ingredients

  • 4 to 5 Beef tongues
  • 4 Cups beef broth
  • 2 Cans (7oz.) Chipotle in Adobo sauce
  • 2 Onions (sliced thin)
  • 8 Garlic cloves (roughly chopped)
  • 1 Tsp Salt
  • 1 Tsp Black pepper
  • 1 Tbsp Ground cumin
  • 1 Tbsp Mexican oregano

Cooking Procedure

  1. Rinse and wash tongues in cold water
  2. Place onions in the bottom of a 4” deep full-size hotel pan
  3. Place tongue on top of onions, top with beef stock and chipotles
  4. Add garlic and all of the seasonings
  5. Cover pan tightly with foil and place in a CVap Cook & Hold (preheated to 180 water vapor, 250 air temperature) and cook for 8 hours constant cook.
  6. Remove from oven and cool to room temp, then refrigerate for a minimum of four hours.
  7. After tongues have sufficiently cooled, remove the outer skin. Shred the remaining beef.
  8. Puree the chilies, onions and remaining broth to create a sauce. Toss a third of the sauce with the shredded beef. Refrigerate the beef and remaining sauce.

I recommend doing this a day in advance of preparing your tangy tongue tacos.

Ingredients for Lingua Tacos

Beef Tongue in Sauce
Cutting the Tongue
Skinning the Tounge
Shredding Tongue
Shredded Tongue

Assembling Lengua Tacos

Ingredients

  • Shredded tongue
  • Oil of your choosing for saute
  • Chipotle sauce
  • 2 Cups Cojita cheese
  • 1 Cup minced onion
  • 3 Cups Fresh Cilantro (roughly chopped)
  • Limes
  • Warm corn tortillas held in CVap cabinet at 140 water vapor, 142 air temp

Final Taco Ingredients

Procedure

  1. Preheat remaining chipotle sauce
  2. Using a little bit of the vegetable oil, saute lengua (tongue) until it is a little crisp on the tips and is heated through. This may be done on a flat top or a saute pan.
  3. Assemble tacos
  4. Add lengua to warm tortillas
  5. Top with a little sauce, then cojita, then onions, then fresh cilantro.
  6. Squeeze fresh lime juice over taco and enjoy!

Beef Tongue Taco

Lengua tacos are delicious, and lip smackin’ good!

 

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.

Score a Touchdown with CVap® Chicken Wings!

CVap Collectramatic Wings

It’s time for football season to kick off again. What goes better with watching a game than chicken wings? There are so many ways to flavor and cook this delicious treat, but  frying them can be time consuming.

We know that our CVap® Cook/Hold Oven is the MVP in the kitchen, so we decided to put it in the game to reduce fry time and give a lift assist to this legendary appetizer.

We took raw, fresh, jumbo bone-in chicken wings and advance staged them in the CVap Cook/Hold at 160 + 0 until they reached an internal temperature of 160°F. When we dropped them in the Collectramatic fryer (open fry at 350°F), they were ready to serve in four minutes flat. The chicken was crispy on the outside, moist and juicy on the inside, and it exceeded a finishing temp of 165°F.

The CVap staging scores a touchdown with these chicken wings! These are easy to prepare for catering, appetizer specials, or any time you just want wings.

Don’t sit on the bench with ordinary wings, get in the game with CVap staged chicken wings.