Fried Chicken and Steamed Rice Held in CVap Stay So Nice!

Uncle Jack Fried Chicken is a Malaysian restaurant chain that uses our Collectramatic pressure fryers to cook fried chicken. Ordinarily they placed the finished chicken in a display warmer for serving. To maximize holding time, they limited the warmer to 35°C (95°F), putting a limit on the amount of time they could hold cooked chicken before it was no longer fit to sell. We suggested they test our CVap holding cabinet, in the hopes of extending their holding time and improving food quality. The test results were exciting!

Holding Cabinet Preparation: The CVap Holding Cabinet was set at food temperature 54°C (129°F) and food texture at + 28°C (82°F). The evaporator was filled with hot water, and the cabinet was allowed to preheat for 45 minutes, to reach full temperature.

12:05pm: Chicken was cooked and removed from the fryer, and put into holding cabinet (15 pieces). Initial taste of chicken: crispy outside, moist inside and meat is very hot to touch and taste.

Chicken fresh from fryer

12:10pm: Cooked rice (wrapped in oil paper) is put into the same holding cabinets with fried chicken. Initial taste of rice: moist, sticky, and fragrant.

Uncle Jack Rice after one hour in CVap holding cabinet

13:05pm: (holding 60 minutes)

Chicken was still crispy outside (though very slightly less crisp than when first removed from fryer), moist inside, still hot, and color had not changed. The chicken breading remained crisp.

13:35pm (holding for 90 minutes)

Chicken was still crispy and moist. Color was good. Food retained flavor, with minimal loss of freshness.

Fried chicken after 90 mins in CVap

13:55pm (holding for 2 hours)
The skin remained crispy, though not as crisp as when it was initially fried. Flavor and moisture were still good. Color had not darkened.
Fried chicken after two hours in CVap

14:00pm (rice held for 2 hours)

Rice was hot and tasted fresh; not dried out at all.
Rice held two hours in CVap holding cabinet

15:35pm (3.5 hour holding time)
Chicken tasted good, skin remained crispy, meat was moist. Although the chicken was not “just cooked” fresh after 3.5 hours, it was still at safe temperature, and appetizing enough to serve.

15:40pm (after holding for 3.5 hours)
Rice was hot, and texture was good.

These photos, taken at different times over the course of testing, give you an idea of the appearance of the food.

Fried Chicken

Uncle Jack's Fried ChickenFried chicken after 3.5 hours in CVap

Rice
Rice held two hours in a CVap holding cabinet

Electricity Consumption: 800 watts

Holding Capacity per Cabinet: 13 full size sheet pans, each rack equals one basket (4 heads) chicken, or 338 pieces

CVap Holding Cabinet Test Conclusions

Goals for Future Testing

  1. Extending the holding time for the chicken without compromising the texture, taste, and food safety.
  2. Testing other products, (wrapped rice was incorporated).
  3. Improving staff work flow.
  4. Staff can pre-prepare chicken during lean hours in preparation for peak hours, thus shortening the waiting time while producing the best tasting fried chicken.
  5. During lean hours, customers can still savor the taste of freshly fried chicken from the holding cabinet.
  6. Minimize food shrinkage.
  7. Minimlize food waste.
  8. Extension of holding times for other foods is possible, since CVap cabinets are versatile enough to hold both crispy and moist foods.

One Final Note – CVap Technology is great, but it’s not magic.

The very nature of fried foods (crisp outside with moist interior) promotes evaporation. CVap technology is the best available to maximize holding time, but even CVap, using the necessary high differential setting (the difference of food texture setting over the food temperature setting) will eventually lose the battle to maintain food temp and freshness. It’ll hold fresh longer than the competitors, but if the food is crunchy (fried chicken, French fries, etc), it can only be held for so long.

On the other hand, moist foods, such as rice or noodles, are perfect for CVap, and can be held for many hours with no loss of temperature or quality.

The consensus of the Uncle Jack test was that it was possible to lengthen the holding time for chicken. More testing would be needed to perfect the texture, taste and crispiness, to come up with the Uncle Jack Standard Operating Procedure.

The 2018 Winston Equipment Award Grant Applications Begin December 1, 2017!

Mark your calendar! Your opportunity to apply for the 2018 Winston Equipment Award is December 1, 2017!

The award provides ten pieces of Winston Foodservice equipment to a school district in need of improving its school meal kitchen facilities through a competitive grant process.
The winning school district can choose any ten pieces from Winston’s product line of CVap Holding Cabinets, CVap Hold & Serve Drawers, and CVap Retherm Ovens.

Winston works closely with the grant winner to determine needs and assist in the final selection of equipment. Winston also arranges delivery of the equipment to the district. Depending on which models are ordered, it could mean over $50,000 in new equipment for your district!

To apply, you must:

  • Be an active SNA director-level member, who has been a member of SNA for at least one year.
  • Be the person responsible for directing the school nutrition program for the school district.

How can I apply?

The School Nutrition Foundation (SNF) will open the 2018 Winston Equipment Award application process on December 1st, 2017. The deadline for the application is January 15th, or once the first 75 applications have been received (whichever comes first). The application spots usually fill up quickly, so don’t delay in applying!
CVap equipment
Want to hit the ground running? Prepare your application ahead of time by downloading the Application Preparation Worksheet. Responses may be copied and pasted from the worksheet into the online application. Visit https://www.schoolnutrition.org/equipmentgrants to learn more.

Best of luck to all of you!

Winston Announces Award of Equipment to White Bear Lake Area Schools

Winston Foodservice has awarded its annual Winston Equipment Grant Award to the White Bear Lake Area Schools in Minnesota. This annual grant program was established in partnership with the School Nutrition Foundation (SNF) to help deserving schools serve hot, nutritious meals to their students.

Grant winners may choose any ten pieces of Winston’s CVap® equipment, WBL Area Schools selected ten CVap holding cabinets (models HMA018 and HA4522).

Bridget Lehn, SNS
Bridget Lehn, SNS

The schools’ Student Nutrition Services Director, Bridget Lehn, is frank about the challenges her district faces, and making do with aging equipment, but optimistic about the effect new cabinets will have. “New equipment will increase meal participation due to the improved quality of food. Our current warmers are either scorching food or not keeping it warm enough. Some of the warmers are adding excess moisture or drying out product, all due to inconsistent heating or lack of insulation. Word of mouth moves quickly; the kids are very intuitive and will notice the improved food. When they tell their friends, participation goes up.”

About White Bear Lake Area Schools
The White Bear Lake Area School District serves all or parts of Birchwood, Gem Lake, Hugo, Lino Lakes, Little Canada, Maplewood, North Oaks, Vadnais Heights, White Bear Lake and White Bear Township, with four Early Childhood program locations (birth-K), nine elementary schools (K-5), two middle schools (6-8), a two-campus high school (9-12), an Area Learning Center and a Transition Education Center. The school district, with a total population of approximately 63,000 residents, serves nearly 9,000 students PreK-12.

HA4522 Holding Cabinet

The CVap Holding Cabinet HA4522 combines large capacity with superior food temperature and texture control. Our most popular model, the 22 cu. ft (.66 cu. M) holding capacity is well suited for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. The A-Series electronic differential control precisely controls both food temperature and food texture. A built in fan provides precise and consistent temperature management. Sits on 3″ (76mm) casters for ease of mobility. A vital tool in any high-volume kitchen.

 

HA4022 Holding Cabinet

The CVap Holding Cabinet HA4022 gives you substantial capacity at a lower price than our flagship cabinets. Like other CVap holding cabinets, the HA4022 offers superior food temperature and texture control. At 22 cu. ft (.66 cu. M) holding capacity, it is well suited for schools, hospitals, and any other high volume operation. Fourteen adjustable universal wire rack supports hold 14 sheet pans or 28 steam table pans. The A-Series electronic differential control precisely controls both food temperature and food texture. Sits on 3″ (76mm) casters for ease of mobility.

 

HA4511 Holding Cabinet

The CVap Holding Cabinet HA4511 is our largest half-size cabinet. The A-Series electronic differential control offers premium Controlled Vapor Technology with dual control over food temperature and food texture. Ideal for schools, QSRs, and any other high volume operation. Seven adjustable universal rack supports hold a capacity of seven sheet pans or 14 steam table pans. Built in fan provides for even distribution of vapor heat. Sits on 3″ (76mm) casters for ease of mobility.

HA4503 Holding Cabinet

The CVap Holding Cabinet HA4503 delivers superior food temperature and texture control. At 3 cu. ft. (.09 cu. M) of space, it fits under standard counters, and is ideal for kiosks, bars, or anywhere that business volume is high but space is limited. The A-Series electronic differential control precisely controls both food temperature and food texture. Built in fan evenly distributes the vapor heat, helping to ensure optimal food quality. Five adjustable rack supports hold five half sheet pans or four steam table pans. Sits on 1″ (25mm) wheels to easily fit under counter.

 

HA4003 Holding Cabinet

The HA4003 puts the power of CVap technology to work in a very small package. It delivers superior food temperature and texture control. The HA4003 is ideal for kiosks, bars, and anywhere space is limited. This model has an A-Series electronic differential control, a prime feature of CVap technology as it precisely controls both food temperature and food texture. The five adjustable universal rack supports hold five half steam table pans or four steam table pans. Sits on 1″ (25mm) wheels to easily fit under counter.

 

HL4522-SS Low Power Holding Cabinet

The CVap Holding Cabinet HL4522-SS gives you superior quality and holding capacity, and operates on a 15-amp circuit (US). Ideal for large operations, this full-size cabinet offers 22 cu. ft (.66 cu. M) of space and 14 adjustable universal wire rack supports that hold 14 sheet pans or 28 steam table pans. This model has an A-Series electronic differential control, a prime feature of CVap technology as it precisely controls both food temperature and food texture. Built in fan keeps food holding temperatures consistent. Stainless steel exterior. Sits on 3″ (76mm) casters for ease of mobility.

 

HL4522-AL Low Power Aluminum Holding Cabinet

The CVap Holding Cabinet HL4522-AL gives you superior food temperature and texture control at a lower price. Featuring a tough aluminum exterior, the HL4522-AL is our most affordable full-size holding cabinet with a fan, and can operate on a 15-amp circuit (US). Fourteen adjustable universal wire rack supports hold a capacity of 14 sheet pans or 28 steam table pans. This model has an A-Series electronic differential control, a prime feature of CVap technology as it precisely controls both food temperature and food texture. Sits on 3″ (76mm) casters for ease of mobility.

 

HL4022-AL Low Power Aluminum Holding Cabinet

The CVap Holding Cabinet HL4022-AL gives you superior food temperature and texture control at a lower price. Featuring a tough aluminum exterior, the HL4022-AL is the most affordable full-size holding cabinet we offer, and can operate on a 15-amp circuit (US). Fourteen adjustable universal wire rack supports hold a capacity of 14 sheet pans or 28 steam table pans. This model has an A-Series electronic differential control, a prime feature of CVap technology as it precisely controls both food temperature and food texture. Sits on 3″ (76mm) casters for ease of mobility.

HBB0D1 Hold & Serve Drawer

The CVap Hold & Serve Drawer HBB0D1 is easy to use and delivers superior food temperature and food texture control. Ideal for QSRs, kiosks or any operation where space is limited but food quality is important. This wide, one drawer model is 1/2″ (13mm) feet in size and will hold one steam table pan or two half steam table pans. The differential push button control is easy for the operator to use and provides the dual control of air and vapor temperature that made CVap technology famous.