Application Sheet
www.winstonind.com
Application: Stock production
Market(s): General, hotels, institutional
Product: Stock
Other Suitable
Food Product(s):
Soups, purees, all applicable products.
Models to Consider: CAT522, CAT529, CAC Series cook & holds. CVap holding cabinets.
CVap Advantage: Precise temperature maintenance, clear stock/broth, ease of procedure, maximum
protein and starch utilization for maximum coagulation and gelatinization,
reduced labor.
Recommended
Product Line: CVap
®
therm & holds
Recommended
Set Points: Roasting the bones – Channel #5 for two hours, hold for overnight
simmer.
Option 2 - Open channel #7, Food Temperature 180˚F, Food Texture
190˚F.
Recommended
Process: Turn unit on and program desired settings. Allow unit to preheat until
LOAD displays on digital display. Prepare mirpiox and brush bones
with tomato puree if needed. Place mirpiox into the bottom of a
hotel/steam table pan. Place bones on top of mirpiox. Place food
product into the CVap therm & hold. Press START. At conclusion of
cook cycle, remove the food product and place into deep pans. Fill
with water until level is about one inch above the bones. Place pans
back into the therm & hold (or into CVap holding cabinet (Temp 180˚F,
Texture +10) and simmer for 8 to 36 hours, depending on chef
approval.
CAT529
DOC070125g Rev 0
rs 1-25-07
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