Winston CVAP

DocStl · Joined: 09 Nov 2009 Posts: 6 Location: Edwardsville IL

Hi all, just picked up a CVAP for the new raunt were going to open. Chose it from the great feedback on here. (you guys are a wealth of knowledge) Picked up the halh size, and was wondering if you put your meat in pans in the cvap or directly on the shelves? Stack ribs how high? chicken piled? Thanks in advance for all the help!

Doc

Harry Nutczak · Posted: Jan 03 2014 Post subject:

I keep 3 full size sheetpans on my half-size units, I pile ribs up top, brisket in the middle, and butts on the bottom pan.

I can typically fit 8 butts, 5 briskets, and up to 24 slabs if piled correctly
My water reservoir holds 2.5 gallons

What unit do you have? And does it have the automatic water fill option.

Winston males tons of different units, some are only for holding breads and rolls, others cook and hold, some "reheat & hold" and some just hold.
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Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

DocStl · Joined: 09 Nov 2009 Posts: 6 Location: Edwardsville IL

Somehow I knew Harry would be the first to answer! Very Happy

I think it is a 4509 with auto water fill, not hooked up.
Winston said it was from a Pizza Hut. Went through all checks with their Tech support, seems to be working properly. Might be the best 150.00 I spent so far.
Plan on opening in 30 days, so need to get some practice in with this equipment. Thanks for all the great posts you guys do! Lessens the learning curve a lot!

PS This one is just a Holding Unit Temp goes to 180 and has the texture setting,

Doc

Harry Nutczak · Posted: Jan 03 2014 Post subject:

DocStl · Joined: 09 Nov 2009 Posts: 6 Location: Edwardsville IL

Yes the dial on left is temp, the one on right is texture.
I picked it up at a restaurant auction. missed another one that sold for 100.00 week before. This doesn't have the guards around the dials. The inside seems a little steamy, I thought it would be a drier atmosphere in the box. Im afraid the moist heat will steam meat to death....

Harry Nutczak · Posted: Jan 04 2014 Post subject:

The way the controls work on the CVAP's is the temp control is what controls your water temps, the texture control is for the dry-heating elements on the sides of the cabinet.

Brisket & butts hold wonderfully in a very moist environment.
ribs, not so much. So I run my ribs across a broiler before serving if they lose their color from holding.
I have found that stacking my ribs with the top side down on a sheetpan works best for me.
So do a little experimenting to see what works best for you.

I typically have my texture setting at zero or 2, watch that you do not bump those controls,

I had a goober here that kept hitting the control knobs and cranking my texture way up, I removed the texture control knob to stop it.

If you decide you don't like your CVAP, I'll buy it from you.

Door gaskets are very important, and if your unit does not already have the power switch retrofit kit with a steel toggle switch and guard, get one. The lighted plastic OEM switches are a weak link.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

DocStl · Joined: 09 Nov 2009 Posts: 6 Location: Edwardsville IL

Thanks for the info Harry... Ill give it a shot, It does need the new retro switch, the one on there now sticks a bit.
How does it do with chicken halfs?

Harry Nutczak · Posted: Jan 05 2014 Post subject:

Chicken holds wonderfully in CVAP's, But consider running it across a broiler or through an oven to crisp the skin before serving.
_________________
Just remember that the toes you may step on during your climb to the top will also be attached to the a$$es you'll be forced to kiss on your way back down!

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

The CVAP is probably the best piece of equipment I bought for my operation. Especially for the big cuts like butts and briskets and the incredible hold times you can get.

Unfortunately, I had a big problem a few weeks ago. Apparently the circuit I had my unit plugged into (dedicated 20A) was running high on the voltage. I didn't know this as the unit was working fine for quite a while. Then it suddenly shorted out, sent sparks flying, and died.

Something like $800 for parts and labor to replace the module. Plus a few hundred for an electrician to come out and fix the electrical problem.

Sadly, my craigslist deal didn't end up as sweet. But still better than buying a new unit and having this happen.

DocStl · Joined: 09 Nov 2009 Posts: 6 Location: Edwardsville IL

Sorry to hear marubozo, I have a 6 foot Henny Penny for backup, but excited to try the CVAP. Local appliance guy has 2 CVAPS for 600.00 each that came from a Pizza Hut here in town. Look a bit rough but usable.
You guys are awesome, and all your help/advise is greatly appreciated!

Doc

Pkerchef · Posted: Jan 11 2014 Post subject:

I have 2 of the Henny Penny 6 footers that i bought to go in the vending trailer.One has an issue but one works beautifully. The fans on the faulty one does not blow fast enough. The guy i bought them from had just put 2 new fans and heating elements in them. I am gonna have an electrician friend look at it and use it as a backup to the one that works good. Pkerchef
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