Our Reputation is at Steak!

Serve A Perfect Steak Every Time – Only with CVap® Staging.

Steak Strips

Perfectly seared steak in less than two minutes flat! Yep, I said it. Seared to perfection, and melt-in-your-mouth texture, all from CVap® Staging. How do we do it? Start with a CVap Cook & Hold Oven. Cook the steak to a perfect 130°F and just let it hang out in the CVap oven. The amazing part of the process is when the steak reaches temperature, the oven won’t overcook the steak. During the busy service rush in your restaurant, don’t worry about checking the CVap Oven. The oven does the work and the steaks won’t overcook. CVap Technology will hold to perfection. Think of it as sous vide re-engineered. It’s similar to immersion circulators, with one added advantage; volume. CVap can cook a large volume of food – up to ten hotel pans in our smaller CVap ovens.

Set the CVap Cook and Hold at 130°F vapor, 131°F air. Cook time will depend on the type of steak and the amount of steak you are cooking.

Marinate steak with your favorite marinade. I’m loving chimichurri sauce right now. Vacuum seal the steak. Place in preheated CVap oven and press start. Then walk away! Once the cycle finishes, pull steaks as needed for orders.

Heat your grill pan on high heat for ten minutes. Pat steaks dry on both sides. Season with Himalayan salt and fresh cracked black pepper.

Sear steak on each side for 30 to 45 seconds. Pull off and let rest. Slice and serve.

Want to watch a quick, quirky video about CVap® Staging? Click here.

Share Your CVap Story

We don’t like to toot our own horn. But we LOVE it when other folks toot it for us! If CVap makes a difference for you, we want to hear about it!

We’d love for you to come share your stories with us at ANC in St. Louis.

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Roasting Veggies Pleases Picky Palates

Roasted Veggie Trio

Boost Vegetables’ Flavor by Roasting in CVap®

There’s no denying it – most of Winston’s blogs focus on proteins. It’s true that CVap® technology brings out the best in meats, but it also serves up phenomenal vegetables. I’ve prepared some of my most favorite vegetable dishes in a CVap Retherm Oven. Today we tested three vegetables: Broccoli, cauliflower, and baby carrots.

Traditionally, when vegetables are prepared in a conventional oven, you roast them at 425°F. However, since the max temp of a CVap Retherm Oven is 350°F, I had to adapt a bit to convert these items to CVap preparation.

I am amazed at the difference that roasting vegetables makes, particularly when getting kids to eat them. My daughter has always turned her nose up to broccoli no matter how many ways I have prepared it, but roasting it has always made her a happy camper.

Using the CVap oven, we attempted three different preparations, all very simple, and all done on Channel 5 in a CAT retherm oven. This particular setting has a 130°F water temperature and a 350°F air temperature. The high differential allows for the greatest browning potential, and the results were fantastic (as shown in the pictures below.

Roasted Carrots

Baby Carrots with Honey and Cajun Spice

Toss the carrots in a bowl with honey and cajun spice to taste. These take 20 minutes total cook time.

Roasted Broccoli

Broccoli Tossed with Olive Oil, Salt and Pepper

After 18 minutes in the oven, pull the trays out and sprinkle with grated parmesan cheese. I placed them back in the oven for two minutes. Drizzle with lemon juice and serve.

Roasted Cauliflower with Yogurt

Cauliflower with Plain Yogurt and Red Curry Paste

Toss the cauliflower florets in the yogurt with the red curry paste, then add salt and pepper. These take about 25 minutes total cook time.

If you’re looking for opportunities to increase fresh vegetables on your menu, these veggies are a sure bet. Retherm ovens are often used exclusively to reheat prepared products, but these recipes are proof that equipment normally used to cook pizzas and breaded chicken products is fully capable of making scratch food that is very easy and healthy!

CVap Sous Vide Barbecue, Sort Of!

Part 1

Chef Barry Yates checks the bagless ribs

As the weather heats up, many folks begin daydreaming about barbecue. May is National BBQ Month – an entire month focusing on the delicious ways we’ve discovered to make proteins their savory, smoky best.

Barbecue has been a frequent topic in our blogs, for a couple of reasons. First (obviously) is that barbecue is freakin’ delicious. But another huge reason is how perfect CVap® Staging technology is at bringing the lip-smacking best out of barbecued meats and veggies. I’m amazed (but not surprised) at just how many calls we get at Winston asking about how to prepare barbecue in CVap. (For a quick, quirky video about CVap® Staging and sous vide, click here).

CVap technology positively impacts your BBQ recipes in many ways. Cook amazingly tender briskets in a CVap Cook & Hold. Add a Winston Smoker Box to your CVap Holding Cabinet to smoke bodacious Boston butts in a CVap holding cabinet. You can even Sous-Vide-Que your ribs using the method outlined on the Amazing ribs website.

In our most recent BBQ test, we prepared baby back ribs using two different methods of “sous vide” – bagged and bagless, simultaneously in the same unit, our new CVap RTV5-05 Retherm Oven.

Raw ribs, ready for prepping
Ingredients

Procedure

    1. Remove membrane from ribs and rinse.
    2. Rub mustard on all sides of the ribs.
    3. Liberally sprinkle Memphis Dust on all sides of ribs.
    4. Weigh each slab of ribs.

rubbed ribs

    1. Smoke ribs in preheated CVap Holding Cabinet to 170°F food temp and 170°F air with smoker box set for two hours. In this case, we used hickory chips.

ribs in smoker

    1. Vacuum seal three slabs of ribs in vacuum sealer, using high temp bags.
    2. Allow ribs to rest in refrigerator for a minimum of six hours.

Ribs ready for cooking

  1. Preheat CVap RTV5-05UV to 190°F water temperature and 240°F air temperature.
  2. Place prepared ribs into oven and cook until ribs reach 203°F.
  3. Remove ribs and weigh for yield.
  4. If preferred, place on grill and crisp, then finish with another dusting of Memphis Dust.

Bagless ribs, close up

Weight In Weight Out Yield Time to End Point End Point
Vacuum Sealed 3.607 kg 3.207 kg 88% 2 hours, 23 mins 203.1°F
Bagless 3.087 kg 2.657 kg 86% 3 hours, 10 mins 201.7°F

Observations

  1. Ribs that were vacuum sealed in the traditional sous vide style cooked more quickly and had a slightly higher yield.
  2. Both ribs were highly acceptable relative to taste, tenderness, and juiciness.
  3. Ribs cooked in bag were slightly more tender; ribs cooked bagless were slightly more toothsome.
  4. Ribs cooked in bag had a less-defined outer bark, and more of a wet finish.
  5. Ribs cooked bagless in CVap had better bark and more defined rub taste.

Bagged ribs on left, bagless on rightNext Steps

  1. Duplicate Amazing Ribs Sous vide Que.

CVap Staging Download Button

Combi Ovens; Blessing or Boondoggle?

Ah, the much celebrated, occasionally maligned combi-oven. Many a chef has salivated over the thought of adding a combi to their kitchen. But are they all they’re cracked up to be?

Combi ovens allow the user to steam bake, roast, and do a combination of these processes (hence the name combi). Some ovens allow very intricate setting capabilities, perhaps even being controlled by touching a picture of food. They cook fast, and honestly do a good job overall. That being said, those who are familiar with combi units also know that most of these units are very complicated to develop setting for and are almost always underutilized by the customer.

In comparison, CVap ovens also allow you to steam, bake, roast, and do a combination of these processes. They do not have the same kilowatts as the combi, so they are not going to cook quite as fast. But they are a fraction of the cost, a heck of a lot more reliable, and don’t require a vent hood (depending on local codes). While the combi is often oversold, the CVap oven is a great value piece that has endless cooking opportunities.

Want to learn more about CVap equipment? Click here.

No Vent Hood, No Foolin’! CVap Doesn’t Need a Vent Hood!

No Vent Hood Needed


Space. It’s a precious commodity in any commercial kitchen. Particularly space under the vent hood. Most food codes require certain equipment to be placed under the hood. Winston Foodservice recently had our CVap® RTV Retherm Oven tested by Intertek, an independent testing and certification company. Our goal was to definitively determine whether CVap commercial ovens require a vent hood. The results? The CVap oven passed FDA Method 202 testing with flying colors. Both the Winston CVap RTV Retherm Oven and CHV Cook & Hold product lines gained approval.

The benefits?

  • Save Space – Chances are, if there’s already a hood in the kitchen, there’s already equipment that requires it. Adding CVap ovens to the lineup won’t require a game of musical chairs with existing appliances. Save that valuable hood space for the stuff that needs it.
  • Save Money – Let’s face it; hood systems cost out the wazoo. They require thousands of dollars in hardware and infrastructure, to the tune of $1,000 a running foot. Eliminating the hood saves money, both on the hood system and on the power it requires.
  • Expand Your Menu – CVap ovens offer versatility that few other ovens can match. Bake, roast, steam, CVap® Stage, braise, retherm, “bagless” sous vide (with or without a bag) – all in one footprint – a footprint that DOESN’T REQUIRE A HOOD!

Of course, local codes may vary. Check with local officials before investing in CVap ovens, or any other commercial restaurant equipment. Need proof that CVap ovens don’t require a hood? Here’s the full report. Need to take a nap? Here’s what the EPA has to say about Method 202.

CVap CHV3-04HP Cook & Hold Oven

The CVap® CHV3-04HP Cook & Hold Cabinet 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 under-counter model comes equipped with C-Touch Controls, USB HACCP Data Download, and Convection Cooking. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap HOV7-04HP Holding Cabinet

The CVap® HOV7-04HP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap Holding Cabinets, you get unparalleled control over food temperature and texture.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap HOV7-04UV Holding Cabinet

The CVap® HOV7-04UV Holding Cabinet isn’t your standard humidified holding cabinet. With CVap Holding Cabinets, you get unparalleled control over food temperature and texture.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap HOV7-05SP Holding Cabinet

The CVap® HOV7-05SP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap Holding Cabinets, you get unparalleled control over food temperature and texture.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. With a capacity of five sheet pans or ten half-sheet pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap HOV7-05UV Holding Cabinet

The CVap® HOV7-05UV Holding Cabinet isn’t your ordinary humidified holding cabinet. With CVap Holding Cabinets, you get unparalleled control over food temperature and texture.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. With a capacity of five sheet pans, ten half-sheet pans, or ten hotel pans, this model is perfect for any operation, and no vent hood is required!

CVap HOV7-14SP Holding Cabinet

The CVap® HOV7-14SP Holding Cabinet isn’t your standard humidified holding cabinet. With CVap holding cabinets, you get unparalleled control over food temperature and texture.

This full-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. It has a capacity of 14 sheet pans or 28 half-sheet pans, and no vent hood is required!

CVap HOV7-14UV Holding Cabinet

The CVap® HOV7-14UV 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, CVap Wireless Programming, USB HACCP Data Download, and Switchable Convection. 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 CHV7-04HP Cook & Hold Oven

The CVap® CHV7-04HP Cook & Hold does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size under-counter model comes equipped with C-Touch Controls,
CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four half-sheet pans or four hotel pans, this model is perfect for operations with limited space, and no vent hood is required!

CVap CHV7-14UV Cook & Hold Oven

The CVap® CHV7-14UV Cook & Hold Oven does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, 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 Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. 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 CHV7-04UV Cook & Hold Oven

The CVap® CHV7-04UV Cook & Hold does more than traditional low and slow cooking, giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size model comes equipped with C-Touch Control, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four sheet pans, eight half-sheet pans or eight hotel pans, this model is perfect for operators who need lots of capacity in a small footprint, and no vent hood is required!

CVap CHV7-05UV Cook & Hold Oven

The CVap® CHV7-05UV Cook & Hold does more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of five sheet pans, ten half-sheet pans, or ten hotel pans, this model is great for any operation, and no vent hood is required!

CVap CHV7-05UV-ST Cook & Hold Oven Stacked Pair

The CVap® CHV7-05UV-ST Stacked Cook & Hold Ovens do more than traditional low and slow cooking, by giving you more control and higher yields. CVap® Stage, bake, braise, poach, low-temp steam, and sous vide are a simple as the touch of a button.

This stacked pair comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. 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 RTV7-14UV Retherm Oven

The CVap® RTV7-14UV Retherm Oven is 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 great commercial oven.

This full-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. 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 RTV7-04UV Retherm Oven

The CVap® RTV7-4UV Retherm Oven is 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 great commercial oven.

This half-size model comes equipped with C-Touch Controls, CVap Wireless Programming, USB HACCP Data Download, Cooking Probe, and Switchable Convection. With a capacity of four sheet pans, eight half-sheet pans, or eight hotel pans, this model is perfect for operations where space is limited. And no vent hood is required!