search
Loading
|  home | feedback | help          
StarChefs

- techniques
- recipes
- testimonials


is cooking

   
 

Winston CVap® cook &hold:
The Other Brain in the Kitchen

The CVap® cook & hold is quickly becoming the performance standard for cook & hold ovens, steamers, holding cabinets and retherm cabinets. It has a patented dual heat system that cooks food to a precise, uniform temperature. A chef can recreate classical techniques as well as innovative cooking methods like low–temperature cooking and sous vide application in both savory and sweet preparations. The patented CVap technology uses low–temperature vapor cooking to optimize food quality, reduce shrinkage and produce higher yields. The CVap cook & hold also follows FDA regulations to ensure food is delicious and moist, but also safe; food cannot cook at low temperatures for long periods of time without a holding period. Thaw, poach, braise, steam, roast and more — the CVap cook & hold performs almost every technique and out performs all other cook & hold ovens.
Request Info

CVap® Technology
Only by Winston Industries

Winston CVap cook & holdThe CVap® cook & hold is a single oven which independently controls the temperature of the water in the evaporator and the temperature of the air in the cabinet using CVap (controlled vapor) technology. Since food is mostly made up of water, controlling food quality is dependent upon the control of food moisture. The oven controls evaporation by producing a vapor–laden environment that completely surrounds the food with moisture, creating an opposing vapor pressure that prevents the food from losing or gaining moisture. Independent control of air temperature controls the texture, or crispness of your food product and independent control of water temperature matches the vapor temperature of the cabinet with that of the food being held, thus creating an ideal environment for maintaining food temperature over extended holding periods.
Easy to Use Instructions
1. Set desired doneness temperature (90°–200°F)
2. Set browning level (1–10)
3. Set time (allows you to program up to a 24–hour period)

Click here for a demonstration on the CVap® cook &hold.

Differentiation from other Combi–ovens

Vapor Control –The CVap cook &hold creates a virtual food thermostat based on evaporation which protects food from overcooking and allows the chef to control temperature and texture.
Easy and Versatile – use it for traditional applications as well as innovative culinary techniques
Technology –a microprocessor is more accurate than thermostat controls and never requires calibration
Affordable – same price as a six–burner range
Improved Yields — The precise cooking method allows for less moisture evaporation, thus reducing shrinkage and increasing yields.
Compact Size – this single unit is space saving and has no hood vent requirement

Contact Information

To receive more information about the Winston CVap® cook &hold click here or contact Corporate Executive Chef Howard Richardson click here.

 

 


CVap® Techniques Spotlight

The multi–functioning CVap [oven] fits comfortably in many kitchens like wd~50, Café Boulud, Charlie Trotter’s, Bouchon Bakery, Del Posto and Jean Georges.

Pork with Clams and Pickled Chilies
Chef Zak Pelaccio of Fatty Crab – New York, NY

Check out the Video!

   

Turbot, Barbecued Lentils, Cauliflower, Dried Apricot
Chef Wylie Dufresne of wd-50 – New York, NY

Check out the Video!



Chef Testimonials
"As a Chef who likes to use the Sous Vide Technique, the Winston CVap is the answer to my low cooking process. It is a new generation of oven. Thank you Winston."

~Chef Michel Richard of Michel Richard Citronelle – Washington DC
   
Chef Wylie Dufresne of wd~50 "[CVap cook &hold is] a great piece of equipment to have in your kitchen arsenal."

~Chef Wylie Dufresne
   
   
   
 

Featured Recipe

Blood Sausage with Pear
Chef Ryan Farr of Orson – San Francisco, CA

   
Chef Michelle Bernstein of Michy's - Miami, FL Pork Belly with Sake Braised Clams, Bok Choy, Shitakes
~Chef Michelle Bernstein of Michy's - Miami, FL
   
Chef Michelle Bernstein of Michy's - Miami, FL Crispy Rougie Duck Confit with Cashew Butter, Tamarind, Candied Lime, Banana Brulee

~Chef Joe Isidori of DJT at The Trump International Hotel & Tower - Las Vegas, NV
 
 
       

 

 Sign up for our newsletters!|Print this page|Email this page to a friend
 QuickMeals   Chefs   Rising Stars   Hospitality Jobs   Find a School   Wine   Community   Features   Food Events   News   Ask the Experts   Tickets   Cookbooks
About Us | Career Opportunities | Media Kit | StarChefs in the News | Site Map
Please help keep StarChefs a free service by displaying our button on your website. Click here for details.
  Copyright © 1995-2014 StarChefs. All rights reserved.  | Privacy Policy