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PRODUCT BROCHURE

Capacity In the kitchen every square foot counts It s critical to pack as much functionality as you can into a very limited space Controlled Vapor Technology CVap pronounced See Vap refers to Controlled Vapor Technology the engine that drives CVap equipment and makes it so different Other cabinets are designed to heat air CVap Technology is designed to heat food Food contains water and behaves like water when heated CVap Technology is based on that principle Only CVap Technology can precisely control both food temperature and texture The typical CVap cabinet takes up about six square feet The largest is a little over two feet deep and just under three feet wide As equipment footprints go that s pretty small But holy cow you get a ton of productivity in that small space Depending upon the model you can get from four to 14 sheet pans full of food products into that space To put that into perspective think of the good old fashioned square school pizzas Our largest oven can cook nearly 46 square feet of pizza simultaneously CVap ovens aren t just an efficient use of space They are OG multitaskers CVap ovens can be used both as ovens and as holding cabinets No need to move products to a holding cabinet you can hold in CVap ovens until you re ready to serve With various model configurations available we can accommodate the following pan sizes Let us help you determine the model that is right for your operations 18 x 26 457 2mm x 660 4mm 13 85 x 20 866 325mm x 530mm 18 x 13 457 2mm x 330 2mm Sheet Pan GN 1 1 Half Sheet Pan 12 x 20 x 2 5 304 8mm x 508mm x 63 5mm Hotel Pan 2

It Can Do What Create a Kitchen Exactly Where You Need It Sometimes You Gotta Vent And Sometimes You Don t Vent hoods are often required in kitchens They re expensive to purchase install operate and maintain Since some equipment mandates a vent hood floor space beneath them is prized What if you don t have to have a vent hood United States Government Agencies confirmed via EPA Report that CVap Ovens meet federal standards to operate without a vent hood You save money not installing vent hoods not consuming electricity and not paying for costly maintenance Already have a vent hood You have the flexibility to place CVap Equipment anywhere saving space beneath the vent for the stuff that requires it Local codes may vary The foodservice industry changes quickly sometimes overnight Adapting to change is critical to survival Changes in consumer behavior and preferences has put pressure on operators to think beyond conventional kitchens Ghost kitchens commissary kitchens and satellite operations have gone from the periphery of the industry to being part of the new normal CVap equipment is ideal for any setup Because they don t require vent hoods they can be placed anywhere that sufficient power is available Heavy duty casters make moving them easy Optional transport packages put the mo in mobility CVap ovens can do double duty as holding cabinets amping up the productivity of your valuable space CVap ovens excel at almost any cooking technique bake roast stage steam braise sous vide proof you name it It lowers the stress of a kitchen to have CVap in there Having that CVap prepped and full of whatever that cook needs all of it staged and ready to finish or go right to the plate removes stress from that cook s scope of responsibility CHEF PATRICK RONEY ASHBOURNE FARMS 3

CVap Comparison There s a bit of overlap between the CVap RTV Retherm Ovens and CHV Cook Hold Ovens Both are crazy versatile roast bake steam poach sous vide confit stage and more Both feature CVap Technology which cooks virtually any food to perfection with reliable repeatable results And both offer flexibility These days flexibility is critical Because CVap equipment doesn t require vent hoods you ve got the freedom to move them where you need them Redesigning your kitchen and serving areas to support TO GO CarryOut can help you keep the doors open during challenging times CVap equipment is the answer PRECISION YIELD The CVap Cook Hold Oven delivers reliable repeatable results Cook food to the precise point desired from rare to well done this oven cooks to perfection then holds fresh for an extended time without overcooking or drying out CVap Cook Hold Ovens are perfect for large proteins but can do so much more than roast meat From moist and juicy to crisp and crunch CVap Cook Hold Ovens cook it perfectly SPEED POWER Need to feed lots of people in a hurry The RTV Retherm Oven is a powerful beast It boasts more KW than anything else we build It s perfect for retherming frozen or refrigerated foods up to serving temperature But it s definitely not limited to simple reheating Looking to replace your combi or convection oven CVap Retherm Ovens are as versatile as combis but are a heck of a lot more affordable to purchase maintain and service Because they re hoodless you can place them anywhere try that with a combi SOMETIMES YOU JUST GOTTA HOLD IT HOV CHV RTV In a perfect world every meal is cooked fresh to order The reality of foodservice is that food usually must be held before it s served But holding food doesn t mean it can t be kept fresh KW POWER LEVELS Food held in CVap Holding Cabinets maintains just cooked freshness temperature and texture for extended time periods You can prepare well ahead of the rush and keep serving through peak periods delivering a one two punch to labor and food costs It s fresh food without sacrifice 4

Sous Vide Everyone from home foodies to professional chefs know that sous vide is one of the most precise cooking methods there is But did you know you could cook sous vide without bags or an immersion cooker Because CVap technology utilizes heated water vapor as a cooking medium you can achieve sous vide precision with a CVap oven Scale up your sous vide volume without the clutter of immersion cookers or the mess of bags Proofing CVaps are prefect for proofing Our ovens and holding cabinets provide the ideal conditions to get an optimum rise from your dough The warm vapor environment gives yeast the boost it needs to breath CVap is much more accurate on temperature than a 400 immersion circulator with a heating element stuck in a pot of water I want to know the food we re making is safe and CVap can be trusted with that My sous chef loves to bake and he uses CVap for bread proofing and baking Most kitchens are too cold or too hot to proof in but if you do it in CVap and know the right settings they leaven perfectly CHEF NEAL FRASER REDBIRD CHEF REED JOHNSON WILTSHIRE AT THE SPEED 5

Programmed for Success Need a custom menu No problem Program your settings with the CVap programming app on your Android device by simply bumping or waving near the NFC sensor Now your entire LTO menu fits in your pocket and allows your staff to execute day in and day out Don t have an android device No problem use the desktop CVap Programmer tool to build your menu presets and transfer to the CVap via a USB device Available on Series 5 and 7 models HACCP Data CVap documents HACCP compliance and can store up to two years of data Downloading data is as easy as inserting a thumb drive It s HACCP without hassle

Did You Know For many kids meals at school are their only reliable source of nutrition Winston takes student nutrition seriously For over ten years we ve partnered with the School Nutrition Foundation to award deserving school systems up to 50 000 each in new equipment Winston is also a sponsor and regular participant in the SNA s Legislative Action Conference an annual event that helps shape federal school nutrition policy

RETHERM OVENS SERIES 7 This oven lets you retherm foods fast moving swiftly through the danger zone CVap Series 7 is our top of the line Built with brains and without the drying seen in conventional ovens CVap Retherm Ovens bake brawn Series 7 is available in holding cabinets cook hold roast steam sous vide proof and everything in between You ll love the speed ovens and retherm ovens Series 7 will be the rock star in and versatility There s no sacrificing speed for precision You can also go low and any commercial kitchen and includes slow for high yields and amazing precision CVap Ovens don t need calibration Capacitive Touch Controls and don t require the chemicals and hassle that come with combi ovens Because 8 Adjustable Preset Channels it s a CVap oven no hood or floor drain is required It rivals all the functionality of Audio Port a combi oven without the expense and frequent maintenance You can quickly HACCP Data Download heat or bake a variety of foods to feed any size crowd Switchable On Off Convection Fan CVap Wireless Programming via Android App CVap Programming online app shareable via email or USB drive COOK HOLD OVENS Food Probe Ready Imagine cooking your food and having it automatically be held at perfect doneness never needing to transfer pans or worry about overcooking Use our advanced staging process to cook to order in a third of the time Safe consistent results time after time SERIES 5 CVap Series 5 delivers serious performance Available in holding cabinets cook hold ovens and retherm ovens the Series 5 brings fantastic features including Capacitive Touch Controls 8 Adjustable Preset Channels HOLDING CABINETS Audio Port HACCP Data Download In a perfect world every meal is cooked fresh to order The reality of Convection Fan foodservice is that food often must be held before it s served But holding CVap Programming online app shareable via email food doesn t mean it can t be fresh Food held in CVap Cabinets maintains or USB drive just cooked freshness temperature and texture for extended time periods You can prepare well ahead of the rush and keep serving through peak periods delivering a one two punch to labor and food costs It s fresh food without sacrifice SERIES 3 CVap Series 3 is CVap simplified Series 3 feature simple HOLD SERVE DRAWERS CVap Hold Serve Drawers are perfect for serving hot food fast They recover temp quickly even with frequent openings so food remains reliably hot CVap controls are easy to use and come at an easy price Series 3 holding cabinets include Simplified Membrane Controls Convection Fan Drawers are perfect for concessions food trucks or any operation where space is tight traffic is high and food s gotta be fresh 8

The Engineer and the Legend Fried chicken legend Harland Sanders was more than just an early adopter of Collectramatic Fryers He saw the potential and ingenuity of engineer Winston Shelton and his design calling the fryer the best cooker ever Harland encouraged Winston to establish his own business and went so far as to help the burgeoning company to secure funding from the bank For the remainder of his life Harland Sanders continued to be a friend and mentor to Winston Shelton His strong support helped build Winston Industries into the successful business that it is today 9

Why Pressure Fry Pressure frying holds a lot of advantages over open frying Speed Pressure frying is much faster than conventional frying As food cooks under pressure its internal moisture flashes to steam helping to cook faster Being under pressure actually allows the temperature of the steam to rise above water s normal boiling point of 212 F You can cook up to six heads of chicken in a matter of minutes Healthy Let s all recognize the truth fried food is delicious but isn t the healthiest thing you can eat Pressure frying helps makes it a little healthier As food s internal moisture heats up and turns to steam it creates a vapor pressure that pushes toward the food s exterior At the same time pressure inside the fryer is pushing back That steam pressure prevents oil from saturating the food You ll get crispy perfectly browned crust on the outside and a juicy but not greasy interior Collectramatic pressure fryers make fried food as healthy as it can be These pressure fryers allow us to deliver a consistent product every time Fantastic technology behind it In addition to that the service that we receive from the folks at Winston is beyond compare I d highly recommend anyone out there looking to fry up some chicken to check these out CHEF BRET SMITH GOODBIRD KITCHEN 10

Collectramatic Fryers Operators using Collectramatic Fryers can expect a consistent evenly fried product every cook cycle with little attendant labor Foods are ideally cooked on the outside moist and delicious on the inside Adjustable digital controls with up to eight preset channels are easy to use and store cook times and temperatures for up to eight products The unique design cold zone collector and filtration process make all day cooking possible with very little or no filtration Shortening life is dramatically extended The Collectramatic Fryer is available in several configurations including open fryers and high efficiency pressure models Additional accessories available Winston Filter Winston s F662T Transport Shortening Filter is designed to quickly filter shortening and pump it back into any fryer It includes a heavy duty pump and motor that speeds filtering time to three gallons per minute The F662T features a portable design allowing you to filter several fryers with a single filter unit This powerful filter has a 90 lb 41 kg tank capacity 11

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