Winston CVap® cook &hold:
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.
The Other Brain in the Kitchen
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
Only by Winston Industries
Set desired doneness temperature (90°–200°F)
Set browning level (1–10)
Set time (allows you to program up to a 24–hour period)
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
Compact Size – this single unit is space saving
and has no hood vent requirement
To receive more information about the Winston
CVap® cook &hold click
here or contact Corporate Executive Chef Howard Richardson click
CVap [oven] fits comfortably in many kitchens like wd~50, Café Boulud, Charlie Trotter’s, Bouchon Bakery, Del Posto and Jean Georges.
||"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
||"[CVap cook &hold is] a great piece of equipment
to have in your kitchen arsenal."
~Chef Wylie Dufresne