CVap Technology 101: Lesson 3
See the Difference
See the difference in food quality when holding items with Winston equipment vs. our competitors cabinets.
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| Winston Equipment Hold Time: 2 hrs Food Temp: 150°F Shrink: 3% |
Competitor Hold Time: 2 hrs Food Temp: 135°F Shrink: 7% |
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| Winston Equipment Hold Time: 3 hrs Food Temp: 162°F Shrink: 3.4% |
Competitor Hold Time: 3 hrs Food Temp: 153°F Shrink: 24.5% |
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| Winston Equipment Hold Time: 3 hrs Food Temp: 154°F Shrink: 1.9% |
Competitor Hold Time: 3 hrs Food Temp: 132°F Shrink: 19.9% |
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| Winston Equipment Hold Time: 2 hrs Food Temp: 152°F |
Competitor Hold Time: 2 hrs Food Temp: 152°F |
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| Winston Equipment Hold Time: 3 hrs Food Temp: 164°F Shrink: 2.5% |
Competitor Hold Time: 3 hrs Food Temp: 161°F Shrink: 23.3% |
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| Winston Equipment Hold Time: 3 hrs |
Competitor Hold Time: 3 hrs |
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Continue on to lesson #4 "Why we are different" Click Here
