Commercial Kitchen Equipment.
Winston Foodservice manufactures the best commercial kitchen equipment in the industry. From schools to chains to healthcare to fine dining, you’ll find Winston’s CVap® and Collectramatic® industrial kitchen equipment wherever good food is served.
Cook and Hold Ovens
Retherm Ovens
Holding Cabinets
Warming Drawers
Pressure Fryers
Filter
CVap Technology
CVap (pronounced see-vap) refers to Controlled Vapor Technology. This is what makes CVap equipment so different. Unlike other cabinets, CVap technology heats food, not just air. Food contains water and consequently behaves like water when heated. CVap technology is based on that principle. Only CVap commercial kitchen equipment can precisely control both food temperature and texture. Therefore, hot food maintains a just-cooked freshness longer than competing industrial kitchen equipment. The last plate you serve will be as hot and fresh as the first.
Collectramatic Fryers
Collectramatic Fryers provide consistent, evenly-fried foods every cook cycle with minimal labor. As a result, chicken is crisp on the outside and moist on the inside – never overcooked or undercooked. The programmable controls can store cook times and temperatures for up to eight products, so there is no guesswork. Just press the appropriate product button and you can rely on the same delicious results time and time again.
CVap® Cooking and Holding Processes
What can you do in a CVap? Learn about ALL of the CVap cooking and holding processes. CVap covers the spectrum in today’s commercial kitchens.
Probe Cooking
Staging
Overnight Cooking
Retherming
Braising
Steaming
Proofing
Automatic Hold
Roasting
Blanching
Smoking
Holding
Sous Vide
Baking
Poaching
Stewing
What Makes CVap Technology Great?
What makes it different? Controlled water vapor! Most commercial kitchen appliances only use hot air to affect food. Some use humidity to indirectly attempt to improve the environment (that they created) and the amount of food quality control they claim. Humidified cooking is the old way to impact food quality, eventually turning food into a soggy mess. Although CVap equipment utilizes heated water vapor, it isn’t limited to moist foods.
Higher Yields
HACCP Records
Wireless Programming
Staffing Solutions
Faster Serving Times
Consistency
Repeatable Results
Ventless
Mobile
Delayed Start
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