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The Why We Are Different Story
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The CompanyWinston Industries
• Founded in 1969/ Engineered and Designed first commercial pressure fryer for Colonel Sanders of Kentucky Fried Chicken.
• More Winston pressure fryers worldwide than any other manufacturer in the world.
• $20 to $25 Million/Louisville Headquarters• Asia Sales Office/Worldwide Distribution• Account Execs/Mfg. Reps/Dist’s/Dealers• FCSI/NAFEM/FEDA/MAFSI/CEFESA
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The FounderWinston Shelton
• Research And Development Engineer• Over 42 Patents obtained including the
Collectramatic Fryer and CVap (Controlled Vapor Technology) line of products
• Published “Shelton’s Three Laws Of Thermoisturization” & “Fundamentals of Controlled Vapor Technology”
• Honorary Doctorates from the three major Culinary colleges in the U.S.
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Winston’s Brands• Holding Cabinets• Transport Cabinets• Hold & Serve Drawers• Cook & Holds• Therm & Holds• Steamers• Display Cabinets
• VLP/T Fryers• Open Fryers• Breaders• Filters• Accessories
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The Market Segments
Primary Focus:
Global Chains
Schools, Colleges, Universities
Culinary
Kitchen Design Consultant
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The Market Segments
Global Chains
38 out of Top 100
Independent research and design department references and operator
performance testimonials are available
.
Truly is the choice of chains!
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The Market Segments
SCHOOLS, COLLEGES,
UNIVERSITIES
Utilize chef-sales executives that communicate with end users who prioritize
quality of food , yield, day-part management and product consistency.
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The Market Segments
CULINARY
Chef sales executives
talking to Chefs about food quality.
The operators who use the equipment understand why what we say about our
technology is true by comparison and actual kitchen performance.
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Celebrity Chef Operators
Emeril Lagasse-Emeril’s, Emeril’s Orlando , Gulfport, Nola,
Delmonico New Orleans , Las Vegas
Mario Baltali's-Del Posto & LupaJean George Vongerichten-Jean George
Thomas Keller-Bouchon BakeryMichel Richard
Citronelle
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Daniel BouludCafe Boulud Palm Beach,
Brasserie Las VegasWylie Dufresne-WD-50
Charlie Trotter-Charlie TrottersNorman Van Aken-Norman's
Tom Colicchio-WichcraftDavid Bouley-Bouley
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Michelle Bernstein-Michy’sBarton Seaver-Hook
Nora Pouillon Restaurant Nora, Asia Nora
Robbie Lewis-BacarKent Rathbun-Abacus
Tre Wilcox-AbacusLanny Lancarte
Lanny’s Alta Cocina Mexicana Akhtar Nawab-E.U.
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Josh DeChellis-BarflyFranklin Becker-Brasserie
Zak PelaccioFatty crab,5th Ninth, Borough
Iacapo FalaiFalai & Falai Cafe
Michael Jordan-Rosemary'sCarlos Guia
Commander’s Palace Las VegasThomas Solomunovich-Larkspur, Larkburger
French Culinary InstituteNew York City
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Continuous Industry RecognitionExample:
Foster F. Frable Jr., FCSI Design Consultant
Nations Restaurant News
“….Hi Tech Holding Cabinets like the Winston Industries CVT have completely changed operator’s expectations of how long food can be held without deterioration…of all the new equipment introduced
over the past 30 years, no single equipment class has introduced more excitement.”
“Winston CVT has the longest holding time without product degradation.”
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Frable continued: “Winston has changed the rules for the length of time during which hot
food can be held. NO COMPANY HAS A GREATER PASSION
FOR EXTENDING HOLDING TIMES FOR THE WIDEST VARIETY OF PRODUCTS. Winston equipment provides the benefits
advertised, and they have been rewarded with repeat business from most of the top 100
chains and distinguished restaurants worldwide”
Industry Recognition
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Recognition Examples Yum Asia-Business Relationship Award
Yum Intl-Supplier of the Year
Pizza Hut -Vendor of the Year
Star Chefs Intl Chefs Congress Innovator
Arby's-Supplier of the Year
FCSI-New Product Design of the Year
A&W Canada-Vendor of the Year
Manufacturer of the Year/Electric Cooking Council
Product Design of the Year/Electric Cooking Council
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The Science of
Not one product in our line would have any value to you other than to be one more
commodity product if not for the discovery of Controlled Vapor Technology.
If this brief presentation accomplished one objective, it would be to communicate the
technical correctness of our technology and how it translates into benefits for the end-user.
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Controlling Food Temperature
AndControlling Food Texture
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Food is mostly water.
Water is a common element to all fresh food.
Bread, meat, vegetables, and fruits can contain up
to 90% water.
Controlling food quality then is dependent upon the control of food moisture.
Made Simple
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Controlling Food Temperature While Holding or Cooking
This is accomplished by controlling the
temperature of the water in the large reservoir or heated evaporator in
the bottom of the cabinet.
Water in the food and water in the evaporator
reach the same temperature.
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When food is placed in a common holding cabinet or oven, the food’s moisture evaporates as its temperature is increased.
Evaporation of moisture wastes heat and food succulence.
The result is that uncontrolled evaporation disallows the control of food temperature.
Food safety, food mass and diner enjoyment are compromised.
Made Simple
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Bakers understood evaporation control
Made Simple
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When food is placed in a CVap holding cabinet, it is greeted by a moisture laden atmosphere having a vapor pressure that opposes the vapor pressure of the food.
In effect, an equilibrium is reached between the vapor pressure of the food and the food environment… disallowing evaporation.
Made Simple
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While prevention of evaporation is important to yield and food succulence, it also produces precision food temperature control.
The precision and repeatability of the CVap process therefore provides operational benefits; food quality benefits; and an assurance as to food safety.
Made Simple
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The Dual Heat System
Determines Food Temperature and the temperature at which
evaporation begins…
Sets Air Temp above Food Temperature (Differential) to evaporate surface moisture--
to texture or brown…
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Dual Control Holding
In holding, the Differential temperature controls texturing…
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Dual Control Cooking
In cooking, Differential temperature controls browning…
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Why Then Are We Different?
Others in our industry have a different understanding of the physics of
HEAT TRANSFER.
The traditional belief is that air is the medium for heating foods, but the reality is that air is the
medium for drying foods.
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Why Then Are We Different?
It is still an industry standard for equipment testing companies to measure the uniformity of air
temperature circulation from the top to the bottom of the cabinet.
Water temperature control is the
“technically correct” medium for uniform heating
&
cooking of food.
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Why Then Are We Different?
Even though most of our warming cabinet competitors have passive humidified cabinets with
evaporators, they still have the physics up side down or reversed.
100% still use air to control the temperature of the food, even if they have copied our two dial control.
PROTECTED BY NINE PATENTS
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Why Then Are We Different?
Do Combi ovens have it right…?
Combi engineers thought the primary value of moisture in the oven was to produce foods with a higher moisture content. They therefore concluded that a method employing high pressure
injection of steam was best.
While it is true that the higher oven moisture content increases food moisture, they overlooked that the best, first purpose of vapor
should be to control food temperature.
Their error caused them to miss the right and best way of doing it.
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Why Then Are We Different?
Winston discovered the fundamental benefit of vapor to be food temperature control.
By putting an evaporator in the chamber with the food and controlling its temperature, our first purpose is
accomplished—food temperature control.
Our second purpose… the Combi Engineer’s first… is controlling food moisture--by controlling air temperature
relative to the evaporator temperature.
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Why Then Are We Different?
Combi ovens locate the steam source remote from the food chamber and inject the steam into the
temperature controlled food chamber.
Relative humidity shuts off injection as its setting is satisfied.
Air temperature and RH are directly controlled not
Food Temperature and Food Moisture
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Why Then Are We Different?
Because Controlled Vapor Technology’s technical correctness is unique to the foodservice
profession.
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Hi
Lo
RH Sensor RH Control
Dry Bulb Temp
Tem
per
atu
re
Time
Vapor is fed from remote boilerunder control of RH sensor...
FoodChamber
Food Temperature Indirectly controlled.
RH Control
List Price = $14,006 (28 pan)No Hood Required
List Price = $22,790 (20 pan)Hood Required
Rationale Combi Model SCC 102
Tem
per
atu
re
Time
Controls food Temperature
Asymptote
FoodChamber
CVap Therm and Hold CAT522
Why Then Are We Different?
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The Science of Food The Science of Food ThermoisturizationThermoisturization
Controlled Vapor TechnologyControlled Vapor Technology
IT’S ALL ABOUT FOODIT’S ALL ABOUT FOOD
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See the Holding Difference
• Food Temp: 164 oF• Shrink: 2.5%• Held 3 hours
• Brand A• Food Temp: 161 oF• Shrink: 23.3%• Held 3 hours
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• Food Temp: 154 oF• Shrink: 1.9%• Held 3 hours
• Brand C• Food Temp: 132 oF• Shrink: 19.9%• Held 3 hours
See the Difference
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• Food Temp: 148 oF• Held 2 hours
• Brand A again• Food Temp: 138 oF• Held 2 hours
See the Difference
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• Food Temp: 150 oF• Shrink: 3%• Held 2 hours
• Brand F• Food Temp: 135 oF• Shrink: 7%• Held 2 hours
See the Difference
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• Food Temp: 162 oF• Shrink: 3.4%• Held 3 hours
• Brand C• Food Temp: 153 oF• Shrink: 24.5%• Held 3 hours
See the Difference
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Full Line of Holding Cabinets
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Full Line of Hold & Serve Drawers
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Cook and Hold Ovens
• Highest yield large protein oven available• Operator friendly three-input control• Operator sets doneness temp (130 to 200)• Operator sets browning level (0 to 10)• Operator sets cook time according to meat
thickness @ one and a half hour per inch• Press start, walk away, end result will be higher
yield and a consistent, precisely cooked product EVERY TIME…………………. EVERY TIME
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• Automatic FDA compliant hold• Custom cook cycle options• Thaw, poach, braise, steam, roast, and bake
delicate foods like crème brulee and cheesecake• Control has four pre-programmable channels• HACCP smart software that monitors up to 24
hours of cook and hold cycle• Data retrievable from install date
Cook and Hold Ovens
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• CVT technology delivers uniform doneness• End to end - top to bottom - front to back• Use “select” cuts of meat and produce “choice”
quality• Achieve the ultimate in customer satisfaction• Minimum food shrink…….Maximum yield• Then hold hours and hours without quality loss• Silver, Gold, Platinum control options
Cook and Hold Ovens
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• Cooks slow- high yield ( 3 -4% loss )
• Fan on for 40% of cook cycle
• Creates browning and color applications
• Whole proteins
• Sous Vide cooking
• Staging
Cook and Hold Ovens
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Cook and Hold OvensUniform Doneness
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Full line of Cook and Hold Ovens
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Therm and Hold Ovens
Designed for reheating and holding of pre-cooked meats, beans, nuggets, pizza, egg rolls, entrees, bake-able french fries, even prepared packaged foods with the highest yield at optimum quality
level.
Simply select one of the appropriate seven pre-programmed cycles for the type of food-dry, crispy, moist entrees, cryovac, individual meals, packaged
ala-carte products and more.
Two extra buttons for custom cooking cycles.
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• 50% to 75% less energy usage then competition• Controls food texture AND food temperature • Superior food quality and product consistency• Greater operational efficiency• Better food safety• Meets USDA 3-403.11 for re-heating• Meets USDA 3-501.16 for hot food holding• HACCP smart software monitoring
Therm and Hold Ovens
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• Higher wattage
• Quick cook-high yield ( 6 to 9% )
• Fan on 100% of cycles
• Creates browning and color
• Portion food
• Whole proteins
• Par cooked and processed foods
Therm and Hold Ovens
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Full line of Therm & Hold Ovens
CAT529
Basket Dolly Application
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Winston researched every top rated steam/hold model on the market and improved on the design in every area
operators identified.
Speed, durability, affordability, easy to maintain and service.
Competitively priced with more standard features
The Best Steamer on the Market
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The Best Steamer on the MarketCustomers say they like:
Simple to use controls• Lower K/W-yet better efficiency
• More standard features • Energy saving mode• Automatic water fill
• Low water alarm• Safety & cleanability utilizing exclusive
evaporator cover• Self cleaning water fill system
• Two drain options - pan or drain
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Two Chain-Proven Models
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Display Cabinet A counter top display cabinet that actually holds
foods!
• Pass through model for customer self-serve
• Electronic differential controls
• Holds crisp foods crisp and moist foods moist
• Optional top signage and rotating Shelves
• Never requires field calibration
• UNIT WILL OUTPERFORM ANY PRODUCT IN ITS CATEGORY ON THEMARKET..GUARANTEED!
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Display Cabinets
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VLP/T Fryer
WINSTON’S VERY LOW PRESSURE/TEMPERATURE FRYER
A new way of Frying!
Chicken is different today then 40 years ago.
It then took 16 weeks to grow a 2 1/2 pound bird. Now it takes 4 to 6 weeks! 15 pounds of pressure
was required to tenderize. Now only 3 PSI (pounds per square inch) of pressure is needed.
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• No loss of flavor profile and/or texture specification
• Dramatic extension of shortening life
• Only three moving parts
• Simple daily clean up
• Simple controls/Simple training
• Preprogrammed Soft, Medium, Crisp
•Extended hold up to 3 hours in CVap cabinet due to more moist product.
VLP/T Fryer
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• Select desired cooking temperature. • Select desired cooking time.• Or choose preprogrammed cycle.
VLP/T Fryer
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Open Fryer
The most efficient open fryer available in market.
• Immersion frying process/clamshell basket allows no aeration of product at surface.
• Can alternate fish, potatoes, chicken, etc. with NO flavor transfer. Utilizes deepest “Cold-Zone "collector available
• Uses patented FilterFry system extending shortening life 50% to 75% over competitors.
• Cooks up to 20 cycles without filtering.• Food texture and moistness selection w/8 channel.• Requires only 3.97 sq. ft. of floor space
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Open Fryer
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Business and Industry
Recreation
Schools and Colleges
Resorts
Nursing Homes
Hospitals
Supermarkets
Full Service
Retail
Clubs
Hotels
Banquet Dining
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40 YEARS OF FOODSERVICE EXPERIENCE