Getting a Winston CVAP is definitely not overkill. I started using one over past month, and will be adding more. We are already fighting for space in it. My first one is a half height I found used, it's first home was in a Panera Bread store, so unit was quite clean. Look for a used unit if you want to save money. I'm still looking for the perfect setting, I'm slowly experimenting with raising the 'crispness' level up, which is the air heat temp. I'm looking for the perfect settings for both meats and chicken, and I'm loving the results I'm getting, based on our frequency of opening and closing. Just be careful you don't have temperature too high, and crispiness setting too low (more moist), because you can just about poach food in one of these. It's been a game changer for us - and being able to pull chicken out at end of the day like it just came out of the smoker is real nice. Ultimately, I'll have 3 half-height Cvap's in use, two up front and one in the back kitchen.
After reading some others posts on this thread, I have used butcher paper to wrap meats in, and it does well - depends if this creates too much of a mess for you or not. We always have a roll of 'peach paper' on a wall rack for easy grabbing, handy for a lot of tasks. Holding meats open in the Cvap, or in paper, or foiled will all produce a different texture - so like Russ mentioned, you'll need to do some experimenting.
Regarding hold times in a Cvap, in our state/county they use ServSafe guidelines, and every restaurant needs at least one servsafe certified manager per location (we happen to have 3 certified at our place). In reviewing, I can't find information for 'maximum' hold time provided that meat is held at 140 degrees F. or above. The thing to watch is if food ever drops 'below' 140 for any amount of time - and if opening and closing Cvap door, that could be a factor. Once temp drops, your on the clock unless you reheat to original safe temp (ie: 160). And our local HD are like restaurant ninjas when they show up with temp probes. They check everything from temps of every food on steam line to water temp of hand sinks and wash sinks.
Another nice use, and what is prompting me to get yet another is they are a nice way to hold sides or call ahead orders. For items like mac and cheese, your settings can vary greatly. If you do a moist mac and cheeese, you'll want a moist setting, and if you do a baked mac and cheese with a crust, you'll need to find the sweet spot for the crispiness setting being higher. Very versatile unit, but you'll want to find the right settings for your product and workflow (how often door opened), and then not play with settings.
Good luck with your new place . ..
Rick
quote:
Originally posted by Tuff's Smokin' Grill:
Perfect thread for me...I am opening a small bbq joint that will also serve burgers and specialty sandwiches. I have budgeted about 3500 for a cap holding oven (HA4507). I have been deeply debating whether the oven is needed or is it overkill. Any suggestions would be appreciated!
