Want food that’s as good at the end of service as it was at the start?
Winston CVap equipment helps maintain food at just-cooked quality for longer, so you can prepare ahead and serve with confidence through peak periods.
No drying out.
No soggy textures.
The last plate as good as the first.
Available in ovens, holding cabinets and warming drawers, with solutions to suit different kitchen operations. Coming soon to Australia and New Zealand, exclusively through Meris.
Most hot holding equipment controls one thing: heat. As the temperature holds, moisture can escape, affecting the quality of the food. It can leave food dry, soft or lacking the texture it had when freshly prepared.
Winston CVap (Controlled Vapour) equipment controls temperature and moisture independently, helping maintain the quality, texture and flavour of food for longer.
A roast stays juicy, a pie stays crisp, and both can sit in the same unit for hours while maintaining their quality.
It’s the difference between keeping food hot and keeping food good.
CVap doesn’t just hold food. It gives you the flexibility to cook, hold and serve from one unit.
Use CVap ovens to slow-cook meats, roast poultry, steam vegetables, bake bread and pastries, and prepare a wide range of other menu items. The same unit can then hold cooked food at the required temperature and moisture level until you’re ready to serve.
These ovens also provide uniform doneness, from end to end and top to bottom. No overdone edges or undercooked centers.
From preparation through peak service, CVap helps you manage more of your menu with one versatile piece of equipment.
Cook ahead, hold at quality and serve on demand. Prepare food in advance and let the oven automatically transition from cooking to holding once it’s ready.
Bring prepared food back to serving temperature while protecting its quality. With the flexibility to retherm, bake, roast, and more, one oven can support a wide range of kitchen applications.
Maintain the quality of freshly prepared food for longer, helping preserve its texture, flavour and appearance from preparation through service.
Keep high-volume frying moving with faster cook times, longer oil life and consistent results from Collectramatic pressure fryers.
Set both independently, so every product holds exactly as it should.
No hood, drain or plumbing required, giving you greater flexibility over where the equipment is installed.
Food stays evenly cooked from edge to centre, helping prevent dry edges and undercooked centres.
Take the guesswork out of cooking with saved settings that help your team reproduce the same food quality across every shift.
Cook ahead of peak periods and have food ready when demand increases.
Temperature data is recorded automatically and can be transferred via USB.
Not every operation has the space or setup of a traditional kitchen. Winston CVap gives you more flexibility with no hood or drain required, heavy-duty castors, and ovens that can also be used as holding cabinets when you need the space back.
It also gives you more freedom over what you can serve and when. By controlling heat and moisture separately, it helps maintain food as it was intended for longer — supporting a wider menu, more sales and less waste.
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