Application Sheet
Application: Retherming
Market(s): Schools, institutions, healthcare,
QSR, full service
Product: Pizza
Other Suitable
Food Product(s):
Brushetta, panini, wrapped burritos,
breakfast sandwiches, breakfast pizza
Recommended
Product Line: CVap
®
therm & hold
Recommended
Set Points: Retherm Pre-programmed Channel 2 - Food Temperature 170˚F,
Food Texture 290˚F, Differential 120˚F.
Retherm Pre-programmed Channel 4 - Food Temperature 150˚F,
Food Texture 350˚F, Differential 200˚F
Cook time varies - 18-20 minutes. Decrease by 20% for thawed
product.
Recommended
Process: Preheat unit on Channel 2 or 4. Place pizzas on parchment paper,
allowing a 1-1/2” border around the edges. This will prevent over-
browning on center pans. A 6 x 2 pattern is recommended for square
pizza. When display shows LOAD, place pans in the CAT522 unit, or
first on oven racks or sheet pans in the CAT529. Cook until rethermed
to 165˚F, or manufacturer’s instructions. Remove product after cook
cycle. For additional holding capabilities, open cabinet door for two
minutes at the conclusion of the cook cycle, to allow heat to escape.
Close door and hold for maximum of 25 minutes. Channel 4 produces
more browning than channel 2. It is recommended that pizza cooked
or rethermed on channel 4 be moved to holding unit upon completion
of cook cycle.
Cooking process is the same for individual and portioned pizza.
Channel 2 is recommended for ovenable boxed pizza. Channel 4 has a
greater differential, providing a drier air environment and increasing
browning. Consider using Channel 4 if more browning is desired.
www.winstonind.com
DOC070116N Rev 1
rs 3-07-07
