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 "I was introduced to the winston cvap a little over 2 years ago. Since then, I have put at least one cook and hold unit in every restaurant I have developed. The low temp cooking, humidity control and reliability have made it an indispensible piece of equipment in my kitchens."
~Chef Zakary Pelaccio of Fatty Group – New York City
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|  "The CVap is an indispensable part of my kitchen. It is absolutely perfect for accentuating the high quality of the pristine seafood we serve. We have wowed our customers because CVap produces product with such amazing flavor. People just can’t believe the flavor and the texture. I recommend this for any chef serious about quality ingredients."
~ Chef Barton Seaver - Washington DC |
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 "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
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 "Modern
equipment for modern food"
~ Chef Josh DeChellis of Sumile – New York City |
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 "[CVap
cook & hold is] a great piece of equipment to have in your
kitchen arsenal."
~Chef Wylie Dufresne of wd~50 – New York City |
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 “The
Winston ovens allow us to cook various foodstuffs at a very
low temperature, maximizing yield and flavor. I have found
that the more I use the Winston ovens, the more versatile
they are.”
~Chef Akhtar Nawab of Elletaria – New York City |
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 "We
are presently the proud owners of five CVap oven units. No
other single piece of equipment has ever done so much, to
aid in the production of, the most consistently succulent
proteins. Unlike [other machines], the CVap oven is able to
maintain a constant temperature and a moist environment during
and throughout service periods. Regardless of the amount of
times you need to open the cabinet, the CVap oven is able
to recover, recreating an ideal environment quickly, without
too rapid a loss in holding temperature. I’m not sure
we have found a single protein that cannot benefit from time
spent in this unit."
~Executive Chef/Partner Mark Ladner
of Lupa, Otto, del Posto - New
York City
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 "Winston's
CVap has become the workhorse of our kitchen. During the day
we use it as a cook & hold oven. At night, we use it for braises
and confits, especially during Restaurant Week. We were able
to keep our pork loin hot, tender and moist throughout our
entire service."
~Chef Franklin Becker of Brasserie - New York City
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 "Being
the owner of a small 110-seat fine dining restaurant, I was
at first skeptical as to our ability to utilize CVap ovens.
The ovens have greatly exceeded my expectations. Not only
do we utilize the oven for savory preparations, but for desserts
such as crème brûlée and assorted steam
puddings. The precision, consistency and increased quality
that I achieve in meats during slow roasting is tremendous.
It is also matched with superior customer service, where all
my questions have been handled in a quick and professional
manner. I truly thank Winston Industries for bringing this
technology into my kitchen."
~Chef Michael Jordan of Rosemary's
Restaurant -
Las Vegas
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 "In
a busy restaurant like Lupa, we were often limited in our
choice of proteins and preparations by the demands of service.
The CVap [oven's] ability to cook to exact temperature and
hold a product, has allowed us to experiment with cuts of
meat and cooking methods that we could not have before. Because
of the consistancy that the CVap provides we are also able
to use more expensive cuts, knowing that waste and wieght
loss are going to be almost none. Knowing that our braised
meats and purees are always at the perfect temperature during
service and that the fish and whole racks of pork are cooked
evenly, allows us to focus on the other needs of the restaurant.
"
~Chef Steve Connaughton of Lupa – New York City |
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 "The
CVap oven is so incredibly versatile. The morning saucier
does chicken confit in duck fat, then 'poached' salmon roulades
for the night's service; the banquet chef then jumps
in with his tenderloins or veal loins for the party at night. Finally
the night saucier utilizes it to hold meat between
ordering and firing, all the while using the top as a
slicing station. This machine is getting a true workout and
is suceeding on all levels."
~Chef de Cuisine Zach Bell of Café
Boulud - Palm Beach FL
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 "The Cvap has made me a better cook and chef. Thanks to its slow warming, humidity and browning controls I have made the most tender luscious, juicy foods ever in my career. Its also easy enough for someone like me to use. I didnt even have to read the manual! Thank you Thank you Thank you."
~Michelle Bernstein of Michy's - Miami |
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“My CVap Cook & Hold works beautifully
and has exceeded all of my expectations."
~Chef Kevin Garcia of Cesca – New York City |
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 "We
use the Winston CVap in several of our culinary technology
programs. It's a great piece of equipment for chefs wanting
to do low temperature cooking without a vacuum bag and without
spending a lot of money on a combi oven."
~Dave Arnold, Director of Culinary
Technology, The French Culinary Institute |
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 "Diggin' the CVap"
~Chef de Partie Eli Kulp of del
Posto - New York City |
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