Patented CVAP (controlled vapour) technology powers the Winston range of cook-and-hold cabinets. CVAP uses a dual-heat system of air and vapour heat to control the evaporation of moisture, preventing food from cooling, drying out or shrinking.
The system uses minimal amounts of fats and oils and improves texture and flavour by preventing collagen breakdown in meat and seafood proteins, and retaining the colours and nutrients in fruits and vegetables.
It enables chefs to use low-temperature cooking and sous-vide techniques in a single unit, which can also prove, poach, bake, braise, roast, steam and reheat food.
The insulated stainless-steel cabinets are available in three sizes that will hold five, eight or 10 gastronorm 1/1 pans. They automatically switch to hold at the end of the cook cycle, keeping food at just-cooked quality and precise serving temperatures for extended periods. Simple push buttons control temperature, browning level and cook time.
To buy it, callJestic Foodservice Equipment