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Why do we love our CVAP's? Here's why

 
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Thu Nov 03 16 9:12 am    Post subject: Why do we love our CVAP's? Here's why Reply with quote

http://www.saucemagazine.com/a/1853
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RodinBangkok
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Joined: 30 Dec 2006
Posts: 486
Location: Bangkok Thailand

PostPosted: Thu Nov 03 16 11:29 am    Post subject: Reply with quote

Do you use or have cook and hold, or just holding units?
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Pete Mazz
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Joined: 01 Jun 2015
Posts: 193
Location: Bucks County, PA

PostPosted: Thu Nov 03 16 3:07 pm    Post subject: Reply with quote

Interesting! Always wondered what they were. I'd love to experiment with one.
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Harry Nutczak
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Joined: 01 Mar 2007
Posts: 8562
Location: The Northwoods

PostPosted: Thu Nov 03 16 10:33 pm    Post subject: Reply with quote

RodinBangkok wrote:
Do you use or have cook and hold, or just holding units?


I use "Hold Only" No need for a cook & hold with my current menu.

Sunday we are starting a fried chicken day, so I am looking forward to seeing how they perform for foods that need to stay crisp.
Totally different setting for fried foods compared to BBQ
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YardFullOfOak
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Joined: 10 Apr 2011
Posts: 183
Location: In the woods of Sweden

PostPosted: Sat Nov 05 16 10:27 pm    Post subject: Reply with quote

Harry Nutczak wrote:

Sunday we are starting a fried chicken day, so I am looking forward to seeing how they perform for foods that need to stay crisp.


That should be their strongest card - they were designed to keep KFC chicken crisp.

I believe Winston also designed the KFC pressure deep fryer.
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Swapspit
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Joined: 21 Aug 2011
Posts: 29
Location: MN

PostPosted: Wed Nov 16 16 1:40 am    Post subject: Reply with quote

I love my CVAP. its great for all kinds of uses. I like using it to hold biscuits during breakfast service. Holds our mac n cheese and bbq beans all day with out drying them out or overcooking them.
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