Winston Foodservice Blog
Why Water Quality Matters for Your CVap Oven
Water is one of the most important ingredients in a CVap oven. It is also one of the most overlooked. CVap technology relies on ...
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Oven Cleaning Tips for Winston CVap® Ovens
How to Keep Your Commercial Oven Running Like It Means Business Your oven works hard. In a busy kitchen, your Winston CVap oven is likely ...
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Whole Chicken Demo: Difference Between a CHV Cook and Hold Oven and an RTV Retherm Oven?
I get asked this all the time, and the quick way I explain it is: a Retherm oven is basically a Cook and Hold oven ...
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New USDA School Nutrition Guidelines: If You Own a CVap, You’re Already Ahead
Love ’em or hate ’em, the latest USDA school nutrition guidelines make one thing clear: school meals are shifting toward more whole foods, fewer ultra-processed items, ...
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Rising Beef Costs: How CVap® Technology Keeps You Profitable
Look, we’re not going to sugarcoat this: the commercial foodservice industry is getting absolutely hammered by beef prices. All‑time highs. No real relief in sight. ...
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Meet Shaun Tanner: Winston’s Chef-Turned-CEO Who Leads with Levity
Change doesn’t scare Shaun Tanner, it energizes him. As CEO of Winston Foodservice, Tanner brings an unconventional background to the corner office: he trained as ...
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CVap® Prep for Salmon Cakes: Less Waste, More Profit
Trim, steam, and hold salmon scraps with CVap, then transform them into crispy, sellable cakes. Reducing food waste isn’t simply good for the environment, it’s ...
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CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator
CVap® Ovens: Your Kitchen’s Super-Sized Immersion Circulator When you think of an immersion circulator, you probably picture that little gadget clipped to a pot of ...
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Choosing the Right Commercial Food Warmer
A commercial food warmer is essential in any busy foodservice operation, because cooking food is only half the battle. Keeping food hot, safe, and ready ...
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CVap Ventless Oven: No Vent Hood Needed!
Think a commercial kitchen must have a vent hood for an oven? Not so fast. Winston’s CVap ventless commercial ovens prove you can cook, retherm, ...
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Sweet Summer Corn Recipes with CVap Ovens
Summer is the peak season for fresh, sweet summer corn. Sweet, crisp, and highly versatile, corn can take your summer menu from “it’s okay” to ...
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CVap Recipe: Scratch Lasagna in an RTV Oven
There are plenty of frozen lasagnas out there. And to be fair, some of them aren’t bad. They’re convenient, predictable, and sometimes even decent. But ...
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Why Winston Invests in School Nutrition Equipment Grants
If you’re a school nutrition director, you know the drill: feed hundreds of students in a tight window of time, using whatever equipment is available, ...
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Ultimate Guide to Warming Drawers
Commercial warming drawers are a highly versatile and essential piece of equipment in any professional kitchen or foodservice operation. It is designed to maintain food ...
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Ticket Time Challenge
Foodservice operations are facing stiff headwinds. Rising food costs, labor shortages, wage growth, and constant turnover put pressure on profits. We experimented to prove that ...
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Lowering Food Costs and Waste Starts with Smarter Holding
I work with all kinds of customers, from big school districts and multi-unit chains to fast casual restaurants, catering companies, event centers, and even Michelin-starred ...
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The Truth is in the ROI Numbers – CVap Pays for Itself
Saves You Money. Capital expenditures are a factor in kitchen math and a necessary part of doing business in commercial kitchens, franchises, and restaurants. But ...
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Taking Care of Your CVap® or Collectramatic® Stainless Steel
Your CVap and Collectramatic are built tough. They’re engineered to perform day in and day out in busy kitchens. And one of the reasons they ...
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Winston Collectramatic Pressure Fryer: Benefits for Fried Chicken
Pressure frying elevates the art of chicken preparation. Combining high heat, pressure, and a seasoned coating results in chicken that is incredibly crispy on the ...
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Cutting Waste with CVap Ovens
Let’s face it: running a restaurant is already like juggling flaming knives. Now, add saving the planet to the mix. No big deal, right? Customers ...
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CVap Recipe: Autumn is for Acorn Squash
Acorn squash are underappreciated autumn veggies. They’re often overlooked for flashier squash cousins like butternut or pumpkin. But let’s set the record straight; these ...
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CVap® is Your Sustainable Restaurant Equipment Solution
In recent years, the global focus on climate change and sustainability has prompted industries to explore ways to reduce their carbon footprint. The restaurant industry ...
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The Vital Importance of Supporting Child Nutrition in Schools
Child nutrition is an issue that goes beyond our country’s school lunchrooms. Whether you have children or you don’t, child nutrition affects you. It’s a ...
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Healthy Roasted Red Pepper Sauce and Meatballs in CVap
Pasta with sauce and meatballs is one of the quintessential dishes on American tables. The simple but delicious quasi-Italian dish often tempts even the pickiest ...
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The Benefits of Batch Cooking in CVap®
What is Batch Cooking? Batch cooking, also known as cooking to hold, involves preparing large quantities of food and then holding it hot at a ...
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Confit Turkey in CVap
In this blog, our CEO, Shaun Tanner, cooks a confit turkey, resulting in the most amazingly moist turkey we have ever had. I’ve been thankful ...
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Elevating School Nutrition: How CVap® Helps
Kids need good nutrition to function well. The importance of that fact cannot be overstated. CVap technology can play a crucial role in feeding kids. ...
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