Winston Cook and Hold Oven: CVap Technology  

Potato, Beeswax, Lamb Neck, Fig, and North African Spices
Mark Liberman of AQ Restaurant - San Francisco, CA
Chef Craig Hopson of Le Cirque Prepares Australian SirloinChef Craig Hopson of Le Cirque Prepares Australian Sirloin

Winston CVAP - Fork - PhillyView Recipe

It's not necessarily in the same league as penicillin, cheese, or beer, but the keepers of the "discovered by accident" annals are happy to report that charred cabbage hearts are a notable recent addition. The Christopher Columbus in this culinary scenario: Eli Kulp, the distracted chef at Philadelphia's Fork.

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Chef Roberto Santibanez, Truly Mexican, NYPork with Clams and Pickled Chilies
Chef Zak Pelaccio of Fatty Crab – New York, NY

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Chef Michel Richard of Michel Richard of Citronelle - Washington DC “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
  of Citronelle
– Washington DC
Chef Wylie Dufresne of wd~50 – New York City "[CVap cook & hold is] a great piece of equipment to have in your kitchen arsenal."
~Chef Wylie Dufresne of wd~50 – New York City
Executive Chef/Partner Mark Ladner of Lupa, Otto, del Posto - New York City "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
~Michelle Bernstein of Michy's - Miami "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
Chef Barton Seaver - Washington DC "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 of Blue Ridge - Washington D.C.
Chef de Cuisine Zach Bell of Café Boulud - Palm Beach FL "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
Chef Akhtar Nawab of Elletaria – New York City "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
Chef Zakary Pelaccio of Fatty Group – New York City "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
Chef Josh DeChellis of New York City "Modern equipment for modern food"
~Chef Josh DeChellis of La Fonda del Sol New York City
Chef Steve Connaughton of Bar Milano – New York City "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 weight 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 Bar Milano – New York City
~Chef Michael Jordan of Rosemary's Restaurant "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
Dave Arnold, Director of Culinary Technology, The French Culinary Institute "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
Chef Franklin Becker of Sheridan Square - New York City "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 Sheridan Square - New York City
Chef Kevin Garcia of Cesca – New York City "My CVap Cook & Hold works beautifully and has exceeded all of my expectations."
~Chef Kevin Garcia of Cesca – New York City
Chef de Partie Eli Kulp of del Posto - New York City "Diggin' the CVap"
~Chef de Partie Eli Kulp of del Posto - New York City
Chef Jeff O’Neill of Mar-a-Lago - Palm Beach "The Winston CVap assures technically perfect proteins for events hosted at a venue where perfection is the expectation. The a la carte applications are endless, and our range of techniques grows with continued experimentation. The CVaps are an integral part of our success."
~Chef Jeff O’Neill of Mar-a-Lago - Palm Beach
Chef Jean Georges "The CVap has become an indispensable tool in my kitchen. Since it allows you to steam foods at even very low temperatures, foods retain all their nutrients and flavors, keeping all those juices inside. It makes all the difference if you want really moist, flavorful foods. I CVap every day for lunch, veggies, fish, whatever I feel like eating for the day."
~Chef Jean Georges of Jean Georges - New York, NY
Chef Sang Yoon "The CVAP has fundamentally changed the way we operate. We are able to serve more guests with greater consistency and quality than I could have ever imagined possible. I truly consider it my secret weapon."
~Chef Sang Yoon of Father’s Office - Los Angeles, CA

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Chef Ryan Farr of Orson – San Francisco, CA

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

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The Winston cook & hold oven with CVap technology brings a versatility and performance standard to the field of precision cooking that other ovens simply cannot match. From classical techniques such as poaching, braising, slow roasting, steaming and confit, to innovative methods such as low-temperature cooking and sous-vide applications, the endless menu opportunities made possible by this single piece of equipment are easy to achieve.

Patented CVap (Controlled Vapor) technology uses low-temperature vapor cooking to optimize food quality, reduce shrinkage and produce higher yields. The Winston cook & hold follows FDA regulations to ensure that food is not only delicious and moist, but also safe because it is capable of maintaining a precise temperature for extended periods of time. Only by employing its unique vapor technology can this oven provide such precise, easy-to-use control over food doneness, browning and overall quality.

You simply won’t find equipment that can provide better food quality, longer hold times, higher yields, better food safety or greater ease of use.

CVap Technology Powers Winston Equipment

Winston equipment uses CVap technology to independently control the temperature of the water in the evaporator and the temperature of the air in the cabinet. Since food is mostly comprised of water, controlling food quality is dependent upon control of food moisture. The oven controls evaporation by producing a vapor-laden environment that completely surrounds food with moisture, creating an opposing vapor pressure that prevents the food from losing or gaining too much moisture. Independent control of air temperature determines the texture (browning level or crispness) of your food product. Independent control of water temperature matches the vapor temperature of the cabinet with that of the food being cooked or held, thus creating an ideal environment for maintaining food temperature over extended time 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 of the Winston cook & hold oven with CVap technology

Differentiation from Combi-Ovens

Vapor Control: The Winston cook & hold oven creates a virtual food thermostat based on evaporation which protects food from overcooking and allows the chef to control food temperature and texture.

Precise Technology: A microprocessor is more accurate than thermostat controls and never requires calibration.

Easy and Versatile: Use it for traditional applications as well as innovative culinary techniques.

Improved Yields: The precise cooking method of CVap technology allows for less moisture evaporation, thus reducing shrinkage and increasing yields.

Affordable: Same approximate cost as a six-burner range.

No Hood Vent Requirements: Winston cook & hold ovens may be used without a hood under most local codes. Please be sure to check your local codes to ensure this is permissible where you operate.

Compact Size: Three of the oven’s four configurations are available in space-saving dimensions and are ideal for usage under counter, table top or on the line.

Contact Information

For additional information about the Winston cook & hold oven click here to visit the Winston Industries web site.