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!

What the Turducken!

Holidays may be the time for tradition, but we decided it was time to shake things up! This year we cooked the infamous turducken. In case you aren’t familiar, this is a turkey, duck, and chicken all rolled into one. Sound too good to be true? Honestly, we thought so too!

Let us warn you, this isn’t a task you take on unless you are fully committed to the challenge. Patience is your friend during the time you prepare the infamous turducken.

Process

1. Debone all meat – turkey, chicken, and duck. We did this the day before to save some time. Depending on your expertise, this can take about 45 to 90 minutes.

2. Make stuffing to place in-between each layer of meat. This is the list of ingredients we used, but feel free to put your own spin on this favorite. We also made a double batch for each turkey to ensure we had enough for each layer.

  • Stuffing mix of your choice (we used corn bread)
  • Celery
  • Onion
  • Chicken Broth (or Vegetable Broth)
  • Fresh Parsley
  • Fresh Sage
  • Minced Garlic
  • Paprika
  • Pepper
  • Salt

Now for the turducken!

  • Season each piece of meat with salt and pepper.
  • Lay turkey out flat so it’s ready for the stuffing.
  • Pat the first layer of stuffing on the turkey.
  • Place chicken thighs on top half of turkey, and chicken breasts on the lower half.
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  • Pat a second layer of stuffing on top of the turkey-chicken combo.img_0226
  • Place the duck in the middle of the stuffing layer.
  • Add the last layer of stuffing.img_0228
  • Begin to pull up sides of turkey to secure everything inside with twine or skewers.

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  • Season outside of turkey – we used paprika, salt, and pepper.

Settings

We doubled up and made two turduckens, one was cooked using our CVap®  cook and hold while the other was prepared through staging in our CVap cook and hold and then fried in our Collectramatic®  pressure fryer.

The turducken prepared in the cook and hold was cooked on high yield at 170 doneness and 4 level browning for 6 hours then held overnight for 8 hours at 150 doneness and 1 level browning.

The staged and fried turducken was staged at 165 and 0 browning over night for 14 hours and then finished in the Collectramatic fryer for 3 minutes.

Roasted turducken – 82% yield

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Staged & fried turducken– 84% yield

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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!

 

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.

 

 

Utilizing Versatility with Modern Kitchen Equipment

Commercial Kitchen Equipment

In this post I want to bring to light one of the current dilemmas many of us are facing in our kitchens today. Although the list of equipment offerings and technologies continues to grow, we see more and more specialized kitchen equipment designed for a specific job. Whether we are baking, steaming, braising, boiling, poaching, roasting, grilling, staging, frying or searing, there is a piece of equipment on the market specifically designed for that specific job.

Most of our kitchens are littered with several pieces of single-purpose equipment. They are all pieces of a puzzle that fit together and (hopefully) lend themselves well to each other. Whether we are talking about convection ovens, steamers, grills, flat top griddles, immersion circulators, holding cabinets, combi ovens, low temp roasting ovens, etc… they all have their place and purpose. On the other hand, most of the real estate in our kitchens is at a premium, preventing us from utilizing them all properly. We are left with two answers to this challenge, either build massive kitchens capable of holding all this equipment or find versatility in the equipment we use.

When discussing versatility, most equipment can be placed into one of two categories, versatile equipment or single-purpose equipment. Let’s dissect these two categories a bit further and analyze some of the equipment mentioned above.

Versatile Equipment:

Convection ovens are the go-to standard for versatility and have been widely used in kitchens around the world for years. These ovens have their place in most kitchens as they are one of the most versatile pieces of equipment on the market today. From prep to finish the convection oven can be used throughout the entire cooking process and is effective at both high and low temperatures, all within a small footprint. Other equipment that fit into this same category are grills, griddles, and combi ovens.

Single-Purpose:

Steamers are one of the main culprits in the single-purpose category. They are less versatile and capable of only one temp and one process – steaming. Not only is the equipment limited by its versatility, but often, finding a place in the kitchen for single-purpose equipment can be a hassle. While highly effective at performing the specific job the unit is designed for, single-purpose equipment can be a waste of space if it is not utilized around the clock. Other examples of single-use kitchen equipment include immersion circulators and low-temp roasting ovens.

What’s this mean for you?

CVap Kitchen Equipment A lot goes into making any kind of kitchen equipment decision. Quality, reliability, capital cost, maintenance cost, operating cost, equipment life span, etc. Buyers have to weigh all these variables and findthe best balance for their personal needs. However, one of the most impactful elements we are all looking for is versatility. We don’t all have the luxury of a large kitchen. Normally, the larger the kitchen footprint the smaller the customer seating footprint, which means less potential money to be made each day.

What if I told you there was a piece of equipment that addresses these pain points? One that is versatile to the point of being able to poach, steam, braise,roast, bake, stage, sous vide, confit, high yield roast, hold and perform many other processes all within a small footprint? One that is affordable, reliable, requires no hood and is easy to use at all skill levels? A unit that can reduce ticket times, food costs, labor costs and maintenance costs. A piece that can be used for morning prep, the lunch rush, and staging for a busy dinner service, then continue to make you money overnight while you sleep? If this is the type of equipment you are looking for, then the Winston CVap is a game changer for your business. CVap equipment is hands down one of the most versatile items you can place in your kitchen. It is a piece of kitchen equipment that can save and make money at the same time, all inside a small footprint. Chances are the restaurant down the street turning 100 tables on a Tuesday night has already discovered it.

Learn more here.

CVap® as a Critical Component of HACCP

CVap HACCP

Many of you have discovered the benefits of precision low-temperature cooking provided by CVap® equipment. We often receive reports of you preparing the perfectly prepared rare steak or a beautiful mid-rare burger. But you might not know that this same process provided by Controlled Vapor technology can also be a critical part of your HACCP plan.

There are people who avoid low-temperature processing because of the fear of food-borne illness created by bacteria such as e-coli, salmonella or clostridium perfringens. Improper food temperature is the most frequent – and preventable – cause of food-borne illness, which is why temperature control is so critical to any HACCP plan. FSIS Directive appendix A&B Compliance Guidelines for Meeting Lethality Performance Standards defines the time/temperature requirements for achieving  6.5-log10 or 7-log10 reduction of Salmonella.

We conducted a test with our CVap technology to see the results of bacteria reduction while maintaing the quality of a medium rare burger. In our test we were able to accomplish a +7 log reduction and still maintained the quality associated with a medium rare burger. Safe and tasty!

You can always trust CVap equipment to produce high quality results and the food safety needed for your HACCP plan.