Chef Paul Wahlberg (one of the stars of the A&E hit show “Wahlburgers”) paid a visit to our Louisville headquarters. Watch as he talks about CVap technology, how it’s helped to change the way Wahlburgers operates, and the benefits of CVap® Staging.
At some of our trade shows, we have showcased delicious, juicy burgers that have been CVap® Staged in a CVap Cook & Hold Oven. Quick speed of service and maintaining product consistency are just two advantages of using this method!
To prepare the burgers, we set the CVap to 135°F (food temp) + 0 (texture) and preheated for 30 minutes. After placing the burger patties on parchment-lined sheet pans, we put them in the cabinet and set the timer for one hour.
After an hour, the burgers had reached our desired minimum endpoint temperature.
Once we got them to temperature, we held the burgers at that temp until we were ready for our lunch service. We pan seared to finish them, but they can be finished however you prefer (marked on a grill, pan seared, etc.). The point is, using this method you can produce a perfectly cooked, juicy, delicious burger two minutes after it is ordered, and it’ll have that mouthwatering, fresh-off-the-grill taste that patrons love. Plus you are serving a safe product that hasn’t been overcooked.
To finish our CVap presentation, we split hamburger buns, placed a slice of American cheese on one half, and held them in a CVap Holding Cabinet for about an hour to gently melt the cheese and soften the buns before service. We also prepared crispy bacon using a CVap Thermalizer set on channel 7 for 20 minutes. Lettuce, onions, pickles, and a variety of condiments were made available and attendees were not disappointed!
To give you another perspective, watch this short video You’ll see that in the time it takes to cook one frozen burger patty on a grill, you can finish three burgers that have been Advance Staged – and we would argue they are a little juicier than the traditional from-frozen product. Watch to the end and see for yourself!
On a trip to Ukraine, we were able to see some beautiful architecture, absorb a bit of the country’s amazing history, and experience the humbling real-life changes that are in full swing in Kiev (and the rest of the country).
Spencer Cole, a Winston Global Accounts Manager, had the opportunity to train several local chains and chefs on CVap® theory, he also provided live cooking demonstrations, and had the chance to catch up with our loyal customer, Star Burger. Star Burger CVap® Stages their burgers, with great success. According to TripAdvisor, their customers agree!
Had a double cheese burger with onion and chips, also had a large Heineken with corn Parmesan. All was very good and clean.
There are two things that make Star Burger different. First, Star Burger was introduced to the concept of CVap burgers from the Winston YouTube Channel, specifically the video of John T. at The Commissary:
Second, Star Burger uses charcoal grills to finish their burgers, so they can really capture that “fresh off the grill” backyard taste. Star Burger uses a CVap Holding Cabinet (HA4507) stacked with a CVap Cook & Hold (CAC507) so that they can adjust with to the flow of business. They cook all the burgers in the CAC oven and then move them to the holding cabinet until they are ordered. This configuration allows them to start “CVap® Staging” new burgers when the business flows dictates, which allows the maximum flexibility.
Star Burger has loved the CVap® Staging platform so much, they are considering CVap® Staging other menu items, such as chicken and salmon!
For more information about the complete line of CVap products, please visit our website.