Questions for Harry, or anyone using a Winston CVap

marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Harry, I think you chimed in about this in the past, but you use a pair of HC4009s or similar, correct? I'm just curious because I'll probably be ordering something this week and had a couple of questions by those who use something like this.

If you use the half size under counter models, what kind of real world capacity are we talking about, especially with larger meats like butts and briskets? Just trying to get an idea of what to expect if this size is something I plan on getting.

And second, how long are you guys holding in these units without seeing a decline in quality? Are we talking just a couple hours, or can say a brisket that was done at 11am ready for lunch and didn't sell be still good to go for say a 6pm dinner order, worst case scenario?

Thanks in advance for any information you can help with.

Harry Nutczak · Posted: Jun 03 2013 Post subject:

I have each of mine set up to hold 3 full size sheet pans.
On each pan I can fit one case of porkbutts, one case of Brisket, and the pan closest to the top I hold my tips, Ribs, & Bird.

I set my temp at 165-170'ish, and texture is at zero to +5
You're going to need to experiment to find your sweet spot and make sure your minimum holding temps are met for safety reasons

I like to pull my briskets early, and hold them for 10-12 hours before serving for best results. It gives the meat time to rest in a moist environment and is always spectacular.

I believe I have heard one member state that he holds for up to 48 hours at times.

these things are spectacular.
Now don't expect your ribs to look beautiful after a day in a CVAP, I still have not figured out hot-holding ribs with no quality loss. So what I do is hold them upside down on a pan, then we run them across the broiler when ordered to get some nice color back on them.

What does the power switch look like on the units you're getting? Is it a lighted plastic switch or a metal toggle switch with a guard over it? If it does not have the toggle switch, you may want to consider getting that upgrade ASAP. They are $73.00 from Winston, but can be found elsewhere for about $15.00
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marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Wonderful information, thanks. Your setup is pretty much what I had in mind, with the primary focus on holding brisket and butts, and then have a pan in there for misc meats that need to get held. I plan on staggering ribs and chicken enough throughout the day that holding for those items will hopefully be kept to a minimum, but it's good to know that it works.

And I'm not sure about the switch as I've only looked at their website. My supplier doesn't have any in stock and would have to order from them so I'd have to check to see.

Thanks again for the helpful information.

Paul L. · Newbie Joined: 10 Feb 2011 Posts: 29 Location: STL

I don't have the half size, but have two of the full size units. I am able to hold butts and briskets for 10-12 hours without a change in quality. I set at 145 +3 for the larger cuts and 155 +4 for my ribs and chicken. I also hold whole boneless turkey breasts and when we get ready to slice, they are most and juicy. I used a cheaper holding cabinet and can't say enough about the Cvap.
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marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Thanks, Paul. Very good to know.

Looks like lady luck is shining down on me, because I just found the exact model I was looking for that was pulled out of a restaurant that recently closed for just $1,000. Shocked

I'm going to go out there and pick it up as soon as the guy calls me back with a date/time.

Harry Nutczak · Posted: Jun 07 2013 Post subject:

marubozo · Newbie Joined: 26 Mar 2013 Posts: 45 Location: SW Michigan

Thanks again for all the help, Harry. Just picked it up today and I lucked out. It did indeed have the toggle switch already, the door gaskets looked good, and the inside was super clean. No signs of scale buildup or stains in the water pan or anything.

The guy said it's only about 2 years old and he pulled it out of his brother's pizza joint that closed down and they were just using it for proofing dough.

One more piece of equipment off the list and the money I saved should cover the other equipment I need to buy. Win-win.