Application Sheet
Application: Retherming
Market(s): Schools, institutions, healthcare,
QSR, full service
Product: Canned starches or vegetables.
Example: baked beans, green beans.
Other Suitable
Food Product(s):
Casseroles, stews, combination proteins.
Models to Consider: CAT522, CAT529, CAC500 Series cook & holds.
CVap technology helps preserve the integrity of food, reheating it to a safe
serving temperature without excessive breakdown in texture or nutritional
value. The abundant moisture within the cabinet provides an ideal
environment for canned sauces, marinades, soup or broth.
Recommended
Product Line: CVap
®
therm & holds
Recommended
Set Points: Retherm Pre-programmed Channel 3 - Food Temperature 200˚F,
Food Texture 300˚F, Differential 100˚F.
Cook time varies
Vegetables -
32-48 oz. 14-25 minutes, 64 oz. or more, 25-45 minutes.
Starches - 32-48 oz. 18-25 minutes, 64 oz. or more, 30-50 minutes.
Recommended
Process: Preheat unit on Channel 3. Place food in 2” or 4” steam table pans.
When digital display shows LOAD, place pans in the CAT522 unit, or
first on oven racks or sheet pans in the CAT529. Retherm to 165˚F, or
per manufacturer’s instructions. Remove food after cook cycle. For
additional holding capabilities, open cabinet door for two minutes upon
completion of cook cycle, to allow heat to escape. Close door and hold
for maximum of 30 minutes. Use of perforated pans inserted in non-per-
forated pans is recommended when cooking vegetables. Utilize the same
process for par-cooked or freshly prepared starches and vegetables.
www.winstonind.com
DOC070116J Rev 1
rs 3-07-07
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