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® Staged Burgers Are Speedy, Juicy, and Delicious!

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!

CVap Staging Download Button

Celebrating Cinco de Mayo High on the Hog!

In honor of Cinco de Mayo, we’re celebrating with a couple of festive CVap® recipes – our own twists on pork butt enchiladas and tamales!

Cinco de Mayo—or the fifth of May—commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla during the Franco-Mexican War (1861-1867). A relatively minor holiday in Mexico, Cinco de Mayo has evolved into a big celebration of Mexican culture and heritage in the United States, particularly in areas with large Mexican-American populations. Cinco de Mayo traditions include parades, mariachi music performances, and street festivals. Source: history.com .

BBQ Pork Enchiladas

CVap Cook & Hold Oven – Constant cook OFF (high yield).
Doneness 180, Browning 7.
Cook time 7:00 hrs; hold for at least 5 hours at Doneness 150, Browning 0.

Ingredients

  • Pork Butt 7 – 14 lb whole
  • Tex-Mex dry rub of your choice (I used my own secret blend)
  • BBQ Sauce
  • Flour Tortillas
  • Manchego Cheese, Shredded
  • Green Chiles, Chopped

Directions

  1. Apply a layer of dry rub to pork butts as desired.
  2. Preheat oven to 180 + 7 with Constant Cook OFF (high yield).
  3. Cook with fat cap up for 7 hours.
  4. Hold for a minimum of 6 hours at 150 + 0 (We held for 14 hours).
  5. Allow to cool and shred. Mix enough of your favorite BBQ sauce with the pork to moisten.
  6. Steam the tortillas briefly in CVap to soften them.
  7. Mix the shredded cheese and chilies together. Spoon some of the pork and the cheese/chili mixture onto each tortilla.
  8. Roll the tortillas, place in pan, and top with additional BBQ sauce and more of the cheese/chili mixture.
  9. Bake in oven at 200 + 5 for 90 minutes.

Serve immediately and enjoy with your favorite Mexican beverage!

Tamales, CVap Style

Ingredients

  • Pork Butt, 7 to 14 lb Whole
  • Tex-Mex Dry Rub of Your Choice (again, my secret blend)
  • Red Pepper Sauce (or sauce of your choice)
  • Masa (cooked per label instructions)
  • Corn Husks

Directions

    1. Apply a layer of dry rub to pork butts as desired.
    2. Preheat oven to 180 + 7 with Constant Cook OFF (high yield).
    3. Cook with fat cap up for 7 hours.
    4. Minimum hold time 6 hours (we held for 14 hours).
    5. Allow to cool and shred.

CVap Cook & Hold Oven – Doneness 200, Browning 5.
Cook time: 90 minutes – can hold at 150/0 for at least an hour.

  1. Prepare masa and set aside.
  2. Soak corn husks in warm water, set aside.
  3. Mix enough tamale sauce into the pork to moisten. Add additional seasoning (cumin, red pepper, etc.) as desired.
  4. Lay out a corn husk, apply a generous spoonful of masa and a spoonful of pork. Fold the corn husk to envelope the mixture.
  5. Place in pan. Tamales may be stacked.
  6. Pour tamale sauce over the top and bake.

Serve with additional tamale sauce.

Add some chips, salsa, guacamole, and margaritas with fresh lime, and you’ve got the makings of a real Cinco de Mayo Celebration!

Cooked Pork Butts
Cooked Pork Butts
Shredding The Pork Butt
Shredding The Pork Butt
Saucing the Shredded Pork Butt
Saucing the Shredded Pork Butt
Saucing the Enchiladas
Saucing the Enchiladas
Enchiladas Ready for the Oven
Enchiladas Ready for the Oven

Enchiladas

Adding Ingredients to Corn Husk
Adding Ingredients to Corn Husk
Stacking Wrapped Tamales in Pan
Stacking Wrapped Tamales in Pan
Plated Tamales
Plated Tamales
Tamales Fresh from the Oven
Tamales Fresh from the Oven
Tamales Plated
Tamales Plated

Kentucky Lamb Hams – Not B-a-a-a-a-a-a-a-d!

Two big, salty hams.
One big salty ham poses next to another big, salty ham. The ham on the left is pork. The ham on the right is Chef Barry.

Ham. The very word brings to mind the many variations of the savory pork product. In the vast majority of cases, when folks say “ham,” they mean pork. Recently however I was talking with my friend Valerie Samutin about her lambs on Freedom Run Farm and she told me about the history of lamb ham in Kentucky. Apparently in colonial times, lamb was the protein of choice for the settlers in Kentucky. In order to preserve their lamb for winter consumption, they would cure hind quarters just like we do with pork.

I love to fuse historical traditions with new technologies. Our commonwealth was well-known as a core market for sheep and lamb production. Remnants of that heritage can still be found in central Kentucky, where dishes such as the mutton-based Burgoo remain very popular. I decided to use Freedom Run Farm’s wonderful lamb to test the hot smoking abilities of our new smoker box in a CVap holding cabinet. CVap Hot Smoked Lamb Ham!

lamb ham collage

Ingredients

  • 50g Prague powder (cure) No. 2
  • 80g KY Spice Berries (substitute fresh ground peppercorns if spice berries aren’t available)
  • 500g light brown sugar or turbinado sugar
  • 700g pure sea salt (iodine free)
  • 4-6kg fresh lamb leg, bone in and hoof on
  • Sugna:1kg olive oil mixed with flour to make a thick paste ***optional
  • (You need 80g cure for each 1kg of lamb leg) Approximately 300- 500 grams of cure per leg

Procedure

  1. Very important! Weigh lamb leg and record weight! Record day and time of curing start as well and keep for your records!
  2. Make curing mixture with the first four ingredients above. Mix thoroughly.
  3. Rinse lamb leg thoroughly and pat dry with a paper towel. Then rub the lamb with the cure. Don’t worry about using too much. Rub firmly, pushing the leg bone with your thumbs. There is a main artery there that may not have been thoroughly bled. This process will help work out any remain blood. Once this is complete make sure you rub more cure around the aitch (hip) bone. This is the exposed bone/joint where the leg was severed from the lamb’s torso (VERY important step.)
  4. raw legs and hams
    raw hams
    washed ham

  5. Place leg of lamb on a bed of salt in a nonreactive container, preferably plastic, or old school on a wooden rack. In this case I used nonreactive plastic seeding trays. Place lamb in a refrigerated environment for a minimum of ten days. Turn daily and make sure that cure is redistributed daily. If necessary add more cure. General rule of thumb for curing is one day per kilogram, but no less than ten days.
  6. Salted hams
    Fit to be tied
    first salt
    closeup salty
    salty in cvap

  7. After the curing period is complete, rinse lamb and place in refrigerator for 24 hours. This allows for good pellicle formation. Pellicle is a skin or coating of proteins on the surface of meats that allows for smoke to adhere during the smoking process.
  8. After the 24 hour refrigeration, place lamb hams in a CVap holding cabinet at 165°F food temp and +5 on food texture. Place hickory chunks in Winston smoker box and set timer for three hours. Once cabinet is preheated, place lamb into CVap and hot smoke until internal temperature reaches 155°F. This takes approximately three hours. [Note: Although CVap equipment doesn’t usually require vent hoods, the addition of a smoker box will usually require utilization of a vent hood. Always check local codes.)
  9. After lamb reaches 155°F, remove from CVap cabinet, weigh, and record weight. At this time, some folks like to add a Sugna (a mixture of fat and flour) on the cut surface of the ham. This is classically done with prosciutto, iberico, or Appalachian mountain hams to keep the cut surface from excessively drying. In this case, I don’t believe that it is necessary, as lamb takes less time to cure and reach maturity than a traditional leg of pork. Keep in a refrigerated environment until the lamb leg has lost 25-30 % of its original weight. Once this weight loss has been achieved, your lamb ham should be ready.

strung up smoked hams
Lamb preserved this way should be shelf stable for up to six months. There is no need to age longer, because hot smoking kills the enzymes that would generate any further flavor complexities. Once the ham has been cut, wrap cut surface with plastic wrap and refrigerate. Another option is to bone the ham and vacuum seal individual piece that can be cut later.

smoked ham lambs
ham in hand
Bob Perry carving lamb ham.

In this case we sampled to a lot of chef friends, and also shared with Bob Perry at his 3rd annual Kentucky Neurogastronomy Symposium held at the University of Kentucky.

Celebrate National School Breakfast Week with CVap Southwestern Frittata Wrap!

We love experimenting with trends, often blending techniques and flavors to come up with new creations. The one we share here combines two enormously popular ingredients – eggs and wraps – and gives the dish a Latino twist. And although these ingredients probably bring breakfast to mind, the dish is hearty enough to serve during any daypart.

Frittata Closeup

We prepared our eggs in the style of an Italian frittata. According to Wikipedia, the Italian word frittata derives from fritta and roughly translates to egg-cake. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to omelette until at least the mid-1950s.

Our preparation of the eggs is also a form of CVap Staging. In this case, an operator could prepare the frittata component in hotel pans well ahead of service and then hold the eggs beautifully until assembly, saving time during the rush. The cooked eggs will maintain their texture and exactly the right amount of moisture, as if they were cooked to order.

Ingredients:

  • 1 dozen small tortillas
  • melted butter
  • 2 dozen fresh eggs
  • 2 cups of half & half
  • Chopped green bell peppers, red bell peppers, and onions

Preparation:
Place tortillas in preheated CVap Holding Cabinet (with a Food Temperature setting of 140° and a + 0 Food Texture setting). Prepare one full size 2 ¼ inch hotel pan with melted butter. Mix and add eggs and the half & half to the pan, and sprinkle chopped veggies over the entire pan. Season with salt and pepper to taste. Cook in a preheated CVap Cook & Hold Oven set with Constant Cook ON, a Food Temperature setting of 200°F (Doneness), and a Food Texture setting of 0 (Browning), for 12 minutes. Remove from oven and place with the tortillas in the CVap Holding Cabinet (set at 140° + 0).

Wrap Assembly:
To assemble, we cut the cooked eggs into 2 x 3 inch strips and placed one piece in a warm tortilla. We then topped with black beans, shredded colby-jack cheese, fresh pico de gallo, and cilantro, giving the dish a Latino flavor.

You could put a dozen different spins on this preparation by changing up the vegetables or stir-ins that you add to the egg mixture prior to cooking, varying the type of tortilla or bread product you might serve it on, and finishing with different toppings and garnishes. Couple that with the CVap Staging process, and there’s no limit to the variety of dishes you can quickly crank out!
Frittata closeup

Download the FREE Eggs eBook!

Hope You Made It To The Georgia Equipment Academy!

Every year, members of the Industry segment of the School Nutrition Association gear up for what we call “school show season.” We travel from state to state and participate in each association’s annual School Nutrition Conference. We set up our booths, catch up with our industry peers, mingle with our customers, and try to “sell our wares,” as my friend Joey says. But as a member of the Equipment delegation of Industry, often we find that state shows are more about food than our hardware. It’s understandable, considering that food makes up the largest expenditure for every school nutrition operation. Still, it can be frustrating because as sales people we are at the mercy of that goal we have to hit.
Georgia Equipment Academy Logo
For years, I have heard about the Georgia Equipment Academy, a three-day conference occurring every other year that focuses solely on equipment and technology. In 2016 I was finally able to attend my first GEA to see what all the buzz was about. I have to tell you, I was blown away. We were lucky enough to be selected in the Hoodless Cooking class (each conference is broken up into categories voted on by need) and were able to conduct five 30-minute sessions over the three-day period. Each session is attended by about 20 decision makers. Not only are we allowed to educate about our equipment, we get to perform live demonstrations to show the “proof in the pudding,” so to speak. Local food vendors donate food for demos and dealers, reps, manufacturers, and the Georgia School Nutrition Association work hand in hand to make the conference a unique experience. Honestly, for what we do, it is the best show I’ve ever participated in, and for the directors, it allows them to truly learn about technology that can advance their programs without any distractions.

RTV7-05UV-W

Winston Foodservice was proud to participate in the 2018 Georgia Equipment Academy. We are debuted our new CVap RTV Retherm Oven in the Hoodless Cooking category. Hope you had the opportunity to participate!

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!

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!

CAT529 Retherm Oven

The CVap Retherm Oven CAT529 is a high-production model, perfect for schools and any other operation where speed and food quality are priorities. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. Its 29 cu. ft. (.84 cu. M) capacity, with adjustable rack supports, can hold 14 wide meal baskets or 28 narrow meal baskets. The CAT529 has an 8-channel electronic control with pre-programmed factory settings and options for custom programming to store your favorite recipes. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. A built-in fan circulates air to maintain consistent temperatures. Sits on rugged 5″ casters for easy mobility.

CAT509 Retherm Oven

The CVap Retherm Oven CAT509 is a workhorse in a smaller package. Its powerful heaters quickly retherm foods to serving temperature, while maintaining food quality. It is perfect for schools and cafeterias, where speed and food quality are priorities. A half-size cabinet, the CAT509 has 9 cu. ft. (.27 cu. M) of holding space and five adjustable rack supports which can accommodate five sheet pans or ten steam table pans. An 8-channel electronic pre-programmed and programmable control stores your favorite recipes. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT509 or CAT509/HA4507.

CAT507 Retherm Oven

The CVap Retherm Oven CAT507 features powerful heaters that quickly re-therm foods to serving temperature, while maintaining food quality. At 7 cu. ft. (.21 cu. M) of holding space, it is perfect for schools and cafeterias where speed and food quality are priorities, but space is limited. The CAT507 has an 8-channel electronic pre-programmed and programmable control to store your favorite recipes. The four adjustable rack supports accommodate four sheet pans or eight steam table pans. Built-in fan circulates air to maintain consistent temperatures. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your fast paced kitchen. Sits on rugged casters for easy mobility. Also available in stacked pair combinations: CAT507/CAT507, CAT507/CAT509, or CAT507/HA4507.

CAC522 Cook & Hold Oven

The CVap Cook & Hold Oven CAC522 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Our only full-size cook & hold oven, it is the perfect solution for operations that need to prepare large amounts of food ahead of their busy periods and then hold those foods to perfection. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The 14 adjustable universal rack supports hold 14 sheet pans or 28 steam table pans, plus a set of four chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

CAC509 Cook & Hold Oven

The CVap Cook & Hold Oven CAC509 cooks precisely, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Ideal for QSRs, full-service restaurants, B&I facilities, or any operation that prepares ahead for busy periods. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The five adjustable universal rack supports hold five sheet pans or ten steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in a stacked unit: CAC507 / CAC509.

CAC507 Cook & Hold Oven

The CVap Cook & Hold Oven CAC507 cooks to precise doneness, then switches automatically to hold mode until you’re ready to serve. Delivers uniform doneness and higher yields. Since it fits beneath standard counters, it is ideal for operations that need a full-service oven but are limited in space. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The four adjustable universal rack supports hold four sheet pans or eight steam table pans, plus a set of two chrome wire oven racks provide maximum flexibility to hold a variety of cooking pan types. Built-in fan provides for even distribution of vapor temperature. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen. Also available in stacked units: CAC507/CAC507, CAC507/CAC509, or CAC507/HA4507.

 

CAC503 Cook & Hold Oven

The CVap Cook & Hold Oven CAC503 puts a lot of cooking power in a small package. Cooks to perfection, then switches automatically to hold mode until you are ready to serve. Delivers uniform doneness and higher yields. This model fits under the counter, ideal for operations with space limitations. This Silver edition model has a two-channel programmable control, one channel for cooking and holding, and one channel for constant cook (also available with a six-channel Gold edition control – see Options). The five adjustable universal rack supports hold four half sheet pans or four steam table pans. Built in fan provides even distribution of vapor heat. Auto water fill comes standard, eliminating the need for frequent water refills and keeping up with the demands of your high volume kitchen.

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.

 

HBL5W1 Hold & Serve Drawer

The CVap Hold & Serve Drawer HBL5W1 features superior food temperature and food texture control, as well as an 8-channel timer to facilitate tracking of multiple menu items. This one drawer, wide model is 1/2″ (13mm) feet in size and can accommodate pans up to 4″ deep. Built in fan ensures an even temperature throughout the drawer.

 

HBK5D1 Hold & Serve Drawer

The CVap Hold & Serve Drawer HBK5D1 features superior food temperature and food texture control, as well as an 8-channel timer to facilitate tracking of multiple menu items. This one drawer, wide model is 1/2″ (13mm) feet in size and can accommodate pans up to 6″ deep. Built in fan ensures an even temperature throughout the drawer.

HBB5N2 Hold & Serve Drawer

The CVap Hold & Serve Drawer HBB5N2 is easy to use and delivers superior food temperature and food texture control. Ideal for any operation where space is limited, this model offers a larger holding capacity than our HBB5N1 model, in the same footprint. This narrow, two-drawer model features 1/2″ (13mm) feet, and will hold two steam table pans or four half steam table pans. Built-in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.

HBB0N2 Hold & Serve Drawer

The CVap Hold & Serve Drawer HBB0N2 is easy to use and delivers superior food temperature and food texture control. It is ideal for kiosks, QSRs, or any operation where space is limited, but food quality is important. This narrow, two drawer model is 1/2″ (13mm) feet in size and will hold two steam table pans or four 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.

 

HBB5D2 Hold & Serve Drawer

The CVap Hold & Serve Drawer HBB5D2 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, two drawer model is 1/2″ (13mm) feet in size and will hold two steam table pans or four half steam table pans. Built in fan ensures an even temperature throughout the drawer. The electronic differential control provides the dual control of air and vapor temperature that made CVap technology famous.