1 / 67

The Why We Are Different Story

The Why We Are Different Story. The Company Winston Industries. Founded in 1969/ Engineered and Designed first commercial pressure fryer for Colonel Sanders of Kentucky Fried Chicken. More Winston pressure fryers worldwide than any other manufacturer in the world.

lotus
Download Presentation

The Why We Are Different Story

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. The Why We Are Different Story

  2. The CompanyWinston Industries • Founded in 1969/ Engineered and Designed first commercial pressure fryer for Colonel Sanders of Kentucky Fried Chicken. • More Winston pressure fryers worldwide than any other manufacturer in the world. • $20 to $25 Million/Louisville Headquarters • Asia Sales Office/Worldwide Distribution • Account Execs/Mfg. Reps/Dist’s/Dealers • FCSI/NAFEM/FEDA/MAFSI/CEFESA

  3. The FounderWinston Shelton • Research And Development Engineer • Over 42 Patents obtained including the Collectramatic Fryer and CVap (Controlled Vapor Technology) line of products • Published “Shelton’s Three Laws Of Thermoisturization” & “Fundamentals of Controlled Vapor Technology” • Honorary Doctorates from the three major Culinary colleges in the U.S.

  4. Holding Cabinets • Transport Cabinets • Hold & Serve Drawers • Cook & Holds • Therm & Holds • Steamers • Display Cabinets • VLP/T Fryers • Open Fryers • Breaders • Filters • Accessories Winston’s Brands

  5. The Market Segments Primary Focus: Global Chains Schools, Colleges, Universities Culinary Kitchen Design Consultant

  6. The Market Segments Global Chains 38 out of Top 100 Independent research and design department references and operator performance testimonials are available . Truly is the choice of chains!

  7. The Market Segments SCHOOLS, COLLEGES, UNIVERSITIES Utilize chef-sales executives that communicate with end users who prioritize quality of food , yield, day-part management and product consistency.

  8. The Market Segments CULINARY Chef sales executives talking to Chefs about food quality. The operators who use the equipment understand why what we say about our technology is true by comparison and actual kitchen performance.

  9. Celebrity Chef OperatorsEmeril Lagasse-Emeril’s, Emeril’s Orlando , Gulfport, Nola, Delmonico New Orleans , Las Vegas Mario Baltali's-Del Posto & LupaJean George Vongerichten-Jean GeorgeThomas Keller-Bouchon BakeryMichel RichardCitronelle

  10. Daniel BouludCafe Boulud Palm Beach, Brasserie Las VegasWylie Dufresne-WD-50Charlie Trotter-Charlie TrottersNorman Van Aken-Norman'sTom Colicchio-WichcraftDavid Bouley-Bouley

  11. Michelle Bernstein-Michy’sBarton Seaver-HookNora Pouillon Restaurant Nora, Asia NoraRobbie Lewis-BacarKent Rathbun-AbacusTre Wilcox-AbacusLanny LancarteLanny’s Alta Cocina Mexicana Akhtar Nawab-E.U.

  12. Josh DeChellis-BarflyFranklin Becker-BrasserieZak PelaccioFatty crab,5th Ninth, BoroughIacapo FalaiFalai & Falai CafeMichael Jordan-Rosemary'sCarlos GuiaCommander’s Palace Las VegasThomas Solomunovich-Larkspur, Larkburger French Culinary InstituteNew York City

  13. Continuous Industry Recognition Example: Foster F. Frable Jr., FCSI Design Consultant Nations Restaurant News “….Hi Tech Holding Cabinets like the Winston Industries CVT have completely changed operator’s expectations of how long food can be held without deterioration…of all the new equipment introduced over the past 30 years, no single equipment class has introduced more excitement.” “Winston CVT has the longest holding time without product degradation.”

  14. Industry Recognition Frable continued: “Winston has changed the rules for the length of time during which hot food can be held. NO COMPANY HAS A GREATER PASSION FOR EXTENDING HOLDING TIMES FOR THE WIDEST VARIETY OF PRODUCTS. Winston equipment provides the benefits advertised, and they have been rewarded with repeat business from most of the top 100 chains and distinguished restaurants worldwide”

  15. Recognition Examples Yum Asia-Business Relationship Award Yum Intl-Supplier of the Year Pizza Hut -Vendor of the Year Star Chefs Intl ChefsCongress Innovator Arby's-Supplier of the Year FCSI-New Product Design of the Year A&W Canada-Vendor of the Year Manufacturer of the Year/Electric Cooking Council Product Design of the Year/Electric Cooking Council

  16. The Science of Not one product in our line would have any value to you other than to be one more commodity product if not for the discovery of Controlled Vapor Technology. If this brief presentation accomplished one objective, it would be to communicate the technical correctness of our technology and how it translates into benefits for the end-user.

  17. Controlling Food TemperatureAndControlling Food Texture

  18. Made Simple Food is mostly water. Water is a common element to all fresh food. Bread, meat, vegetables, and fruits can contain up to 90% water. Controlling food quality then is dependent upon the control of food moisture.

  19. Controlling Food Temperature While Holding or Cooking This is accomplished by controlling the temperature of the water in the large reservoir or heated evaporator in the bottom of the cabinet. Water in the food and water in the evaporator reach the same temperature.

  20. Made Simple When food is placed in a common holding cabinet or oven, the food’s moisture evaporates as its temperature is increased. Evaporation of moisture wastes heat and food succulence. The result is that uncontrolled evaporation disallows the control of food temperature. Food safety, food mass and diner enjoyment are compromised.

  21. Bakers understood evaporation control Made Simple

  22. Made Simple When food is placed in aCVap holding cabinet, it is greeted by a moisture laden atmosphere having a vapor pressure that opposes the vapor pressure of the food. In effect, an equilibrium is reached between the vapor pressure of the food and the food environment… disallowing evaporation.

  23. While prevention of evaporation is important to yield and food succulence, it also produces precision food temperature control. The precision and repeatability of the CVap process therefore provides operational benefits; food quality benefits; and an assurance as to food safety. Made Simple

  24. The Dual Heat System Determines Food Temperature and the temperature at which evaporation begins… Sets Air Temp above Food Temperature (Differential) to evaporate surface moisture-- to texture or brown…

  25. Dual Control Holding In holding, the Differential temperature controls texturing…

  26. Dual Control Cooking In cooking, Differential temperature controls browning…

  27. Why Then Are We Different? Others in our industry have a different understanding of the physics of HEAT TRANSFER. The traditional belief is that air is the medium for heating foods, but the reality is that air is the medium for drying foods.

  28. Why Then Are We Different? It is still an industry standard for equipment testing companies to measure the uniformity of air temperature circulation from the top to the bottom of the cabinet. Water temperature control is the “technically correct” medium for uniform heating & cooking of food.

  29. Why Then Are We Different? Even though most of our warming cabinet competitors have passive humidified cabinets with evaporators, they still have the physics up side down or reversed. 100% still use air to control the temperature of the food, even if they have copied our two dial control. PROTECTED BY NINE PATENTS

  30. Why Then Are We Different? Do Combi ovens have it right…? Combi engineers thought the primary value of moisture in the oven was to produce foods with a higher moisture content. They therefore concluded that a method employing high pressure injection of steam was best. While it is true that the higher oven moisture content increases food moisture, they overlooked that the best, first purpose of vapor should be to control food temperature. Their error caused them to miss the right and best way of doing it.

  31. Why Then Are We Different? Winston discovered the fundamental benefit of vapor to be food temperature control. By putting an evaporator in the chamber with the food and controlling its temperature, our first purpose is accomplished—food temperature control. Our second purpose… the Combi Engineer’s first… is controlling food moisture--by controlling air temperature relative to the evaporator temperature.

  32. Why Then Are We Different? Combi ovens locate the steam source remote from the food chamber and inject the steam into the temperature controlled food chamber. Relative humidity shuts off injection as its setting is satisfied. Air temperature and RH are directly controlled not Food Temperature and Food Moisture

  33. Why Then Are We Different? Because Controlled Vapor Technology’s technical correctness is unique to the foodservice profession.

  34. CVap Therm and Hold CAT522 RH Control RH Sensor Hi Lo Food Food Chamber Chamber Vapor is fed from remote boiler under control of RH sensor... Controls foodTemperature Dry Bulb Temp RH Control Temperature Temperature Asymptote Food Temperature Indirectly controlled. Time Time Why Then Are We Different? Rationale Combi Model SCC 102 List Price = $14,006 (28 pan) List Price = $22,790 (20 pan) No Hood Required Hood Required

  35. The Science of Food ThermoisturizationControlled Vapor TechnologyIT’S ALL ABOUT FOOD

  36. Food Temp: 164 oF Shrink: 2.5% Held 3 hours Brand A Food Temp: 161 oF Shrink: 23.3% Held 3 hours See the Holding Difference

  37. Food Temp: 154 oF Shrink: 1.9% Held 3 hours Brand C Food Temp: 132 oF Shrink: 19.9% Held 3 hours See the Difference

  38. Food Temp: 148 oF Held 2 hours Brand A again Food Temp: 138 oF Held 2 hours See the Difference

  39. Food Temp: 150 oF Shrink: 3% Held 2 hours Brand F Food Temp: 135 oF Shrink: 7% Held 2 hours See the Difference

  40. Food Temp: 162 oF Shrink: 3.4% Held 3 hours Brand C Food Temp: 153 oF Shrink: 24.5% Held 3 hours See the Difference

  41. Full Line of Holding Cabinets

  42. Full Line of Hold & Serve Drawers

  43. Cook and Hold Ovens • Highest yield large protein oven available • Operator friendly three-input control • Operator sets doneness temp (130 to 200) • Operator sets browning level (0 to 10) • Operator sets cook time according to meat thickness @ one and a half hour per inch • Press start, walk away, end result will be higher yield and a consistent, precisely cooked product EVERY TIME…………………. EVERY TIME

  44. Cook and Hold Ovens • Automatic FDA compliant hold • Custom cook cycle options • Thaw, poach, braise, steam, roast, and bake delicate foods like crème brulee and cheesecake • Control has four pre-programmable channels • HACCP smart software that monitors up to 24 hours of cook and hold cycle • Data retrievable from install date

  45. Cook and Hold Ovens • CVT technology delivers uniform doneness • End to end - top to bottom - front to back • Use “select” cuts of meat and produce “choice” quality • Achieve the ultimate in customer satisfaction • Minimum food shrink…….Maximum yield • Then hold hours and hours without quality loss • Silver, Gold, Platinum control options

  46. Cook and Hold Ovens • Cooks slow- high yield ( 3 -4% loss ) • Fan on for 40% of cook cycle • Creates browning and color applications • Whole proteins • Sous Vide cooking • Staging

  47. Cook and Hold OvensUniform Doneness

More Related