WINSTON INDUSTRIES CAT507 CVap Thermalizer Owner’s Manual

WINSTON INDUSTRIES CAT507 CVap Thermalizer

Product Information

The CAT Series Thermalizer is a cabinet that utilizes Controlled Vapor Technology (CVap) to produce foods at precise temperatures with the desired moist or crisp texture. It is available in multiple models including CAT507, CAT509, CAT522, CAT529, CAT529-BD, and CAT529-BDR.

Specifications:

• Model Numbers: CAT507, CAT509, CAT522, CAT529, CAT529-BD, CAT529-BDR
• Owner’s Manual: 4272W233 R31 NR 06-02-14
• Manufacturer: Winston Industries
• Website: https://manual-hub.com/

Product Usage Instructions

Safety

When using the CVap cabinet, it is important to follow these safety guidelines:

• Avoid touching hot surfaces and keep hands and fingers away from heated areas to prevent burns.
• Clean the equipment daily to prevent potential contamination hazards.
• Only a licensed electrician or trained servicer should install or service the equipment to avoid electrical hazards.

Receiving Your Cabinet

Upon receiving your CVap cabinet, carefully inspect the packaging for any signs of damage. If any damage is found, contact the customer service center immediately.

Installing Auto Water Fill

If your cabinet is equipped with an auto water fill feature, follow the installation instructions provided in the manual to ensure proper setup.

Electrical Information

Due to the high voltage used by the equipment, it is crucial that only a licensed electrician or trained servicer handles the installation and service of the cabinet. Attempting to do it yourself can result in serious injuries.

Ventilation Requirements

Proper ventilation is necessary to ensure the optimal performance of the CVap cabinet. Follow the ventilation requirements specified in the manual for adequate airflow.

Component Identification

Familiarize yourself with the different components of the CVap cabinet using the component identification guide provided in the manual.

Controls

Understand the various controls and settings of the CVap cabinet by referring to the control section in the manual. This will allow you to operate the equipment effectively.

Daily Operating Procedures

Follow the step-by-step instructions outlined in the daily operating procedures section (pages 10-14) of the manual to correctly use the CVap cabinet on a daily basis.

Retherm Guidelines

If you need to retherm food using the CVap cabinet, refer to the retherm guidelines provided in the manual (page 15). These guidelines will help you achieve the desired results.

Roasting Guidelines

If you plan to roast food in the CVap cabinet, follow the roasting guidelines mentioned in the manual (page 17) for optimal cooking outcomes.

Daily Cleaning

Proper cleaning of the CVap cabinet is essential to maintain its performance and prevent food residue or chlorides from accumulating. Refer to the daily cleaning procedures on pages 18 and 19 for detailed instructions.

Troubleshooting

If you encounter any issues with the CVap cabinet, consult the troubleshooting section in the manual (pages 20-22) for potential solutions. If the problem persists, contact the customer service center for assistance.

Warranty & Terms & Conditions

Review the warranty and terms & conditions section in the manual (page 23) to understand the coverage and limitations of your CVap cabinet’s warranty.

FAQ

Q: What should I do if something cooked in my CVap Thermalizer doesn’t meet my satisfaction?

A: If you are not satisfied with the results of your cooking in the CVap Thermalizer, please contact our Customer Service Center at 1.800.234.5286 or email us at customerservice@winstonind.com for assistance.

Q: How can I contact Winston Industries for further assistance?

A: You can contact us through the following methods:

• Internet: https://www.winstonindustries.com
• Email: customerservice@winstonind.com
• Phone: 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458
• Mail: 2345 Carton Drive, Louisville, KY 40299 USA

CAT Series

• CAT507
• CAT509
• CAT522
• CAT529
• CAT529-BD
• CAT529-BDR

welcome

Thank you for your purchase of a Winston CVap® Thermalizer. The benefits you will enjoy from this cabinet include precise doneness temperatures, greater yields, safer foods, reduced labor, and superior food quality.
This cabinet utilizes Controlled Vapor Technology (CVap). Using a combination of dry and moist heat, CVap cabinets are capable of producing foods at the precise temperature and moist or crisp texture desired.
If you have any questions, or if anything cooked in your CVap Thermalizer doesn’t meet your satisfaction, please call
our Customer Service Center at 1.800.234.5286, or email us at customerservice@winstonind.com.

Need to contact us? Choose the most convenient method.

Internet: www.winstonindustries.com
Email: customerservice@winstonind.com
Phone: 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 Mail: 2345 Carton Drive | Louisville, KY 40299 USA

Copyright© 2011 Winston Industries LLC. All rights reserved. CVap is a registered trademark of Winston Industries LLC. The CVap logo is a trademark of Winston Industries LLC. All other company and product names may be trademarks of their respective companies.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

Please read this entire use & care manual before operating your CVap therm & hold cabinet. The manual contains important safety information and operating instructions.
As is the case with most cooking appliances, your CVap cabinet should be used with caution. Please read the following warnings to avoid potential injuries.

DANGER
Electrical Hazard
Can cause serious injury or death.
Do not attempt to install or service this equipment un-less you are a licensed electrician or trained servicer.

1. Because this equipment utilizes high voltage, it should only be installed and serviced by a licensed electrician or trained servicer. Attempting to install or service the equipment yourself could result in serious, potentially fatal injuries.

2. If an electrical shock is felt when touching equipment, shut off power immediately
   (unplug cord or turn off circuit breaker) and call a trained servicer for repair. Failure to do so could result in serious, potentially fatal injuries.

3. Always turn power switch off any time equipment is not in use.
   WARNING
   Burn Hazard
   Can cause serious injury.
   Avoid heated vapor when opening or closing equipment door.

4. This unit utilizes heated water vapor, which transfers heat much more quickly and efficiently than dry air of the same temperature. Use caution when opening doors or reaching into the unit, as heated vapor can quickly cause burns.
   WARNING
   Contamination Hazard
   Can cause serious illness or damage to equipment.
   Clean equipment daily to avoid potential contamination hazard.

5. Clean equipment daily to prevent food residue or chlorides (salts) from accumulating, which can damage stainless steel and contaminate food. Failing to follow proper cleaning procedures can void your warranty.

6. Prior to using equipment for the first time, perform the daily cleaning procedure found on pages 18 and 19.
   CAUTION
   Burn Hazard
   Can cause injury.
   Allow 30 minutes for equipment to cool before attempting to clean.

7. Always allow equipment to cool before cleaning.
   CAUTION
   High Temperature and Grease Hazard Can cause damage to equipment.
   Avoid placing equipment near high heat or in grease laden atmosphere.

Don’t place equipment in an area where air temperatures exceed 100˚F (38˚C). A heat shield may be required to prevent heat exposure and grease laden vapors from affecting the equipment. Excess heat and grease inside the equipment cavities can cause electrical components to fail.

receiving your cabinet

• Shipping Damage
  Examine equipment thoroughly for shipping damage before, during and after unloading. All Winston products are carefully inspected and verified to be in good condition before leaving our factory. The carrier delivering your cabinet has assumed responsibility for its safe arrival. If you notice any damage
  (obvious or hidden), a claim must be made to the carrier.

• Obvious Loss or Damage
  Please note any obvious loss or damage on the freight bill or express receipt, and have the carrier’s agent sign to acknowledge the claim. The carrier will supply the necessary forms. If you do not obtain and complete the forms before the carrier’s agent departs, the carrier might refuse your damage claim.

• Concealed Loss or Damage
  Sometimes loss or damage is not obvious until the product has been unpacked. If you notice damage that was concealed by packaging or crating, contact the carrier in writing to notify them of the damage. The carrier should agree to inspect the damage within 15 days. Please retain all packing materials. The carrier will supply an inspection report and the required claim forms.

• Physical
  Casters are non-marking; back casters are non-locking, front are locking.

• Water Supply

  • In order to operate properly, the evaporator in this cabinet must be filled with clean, potable water. Hardware is included to connect the cabinet to a copper line in your facility’s water system. If your facility has plastic or galvanized pipes, contact a licensed plumber to connect the water supply. Equipment should be installed to comply with applicable federal, state, or local plumbing codes.
  • Units with automatic water fill systems are to be installed with adequate backflow protection to comply with federal, state, and local codes.
  • As water evaporates, any minerals in the water will deposit on the surface of the evaporator. These mineral deposits will inhibit the transfer of heat. Deposits can also degrade and damage stainless steel. The best way to avoid mineral deposits is to clean the unit daily. It is also advisable to contact your water utility for advice on minimizing deposit buildup. Experience has shown that leaks will occur by failing to clean and rinse the evaporator daily. Leaking evaporators are not covered under warranty.
  • To remove the plastic tubing from the water
    Model| Height with 3″ Caster (IN/MM)| Width (IN/MM)| Depth (IN/MM)| Weight (LBS/KG)
    ---|---|---|---|---
    CAT507| 36.2/919| 27.6/701| 34.5/876| 215/98
    CAT509| 41.2/1046| 27.6/701| 34.5/876| 235/107
    CAT522| 76.1/1933 (5″ casters)| 27.6/701| 34.5/876| 410/187
    CAT529| 76.1/1933 (5″ casters)| 35.5/902| 34.5/876| 450/203
    CAT529-BD| 78.7/1998 (5″ casters)| 35.5/902| 34.5/876| 560/252
    CAT529-BDR| 78.7/1998 (5″ casters)| 35.5/902| 34.5/876| 560/252

installing auto water fill

line connector, use your fingers to carefully press the small brass capture ring in toward the body of the connector. Then gently pull the tubing out of the connector. To insert tubing back into connector, push the tubing fully into the connector. Once seated, try to pull the tubing out of the connector so that the capture ring comes out (about 1/16” (1.6mm)) and the tubing cannot be removed. See drawing below. Auto Water Fill Systems must be hooked up to a potable water supply line. Winston RECOMMENDS that the tap valve included with the kit be attached to cold water, copper, brass or steel line (the valve can handle any size line from 3/8″ to 1″ (9.5mm to 25.4mm)). The maximum incoming water temperature may not exceed 140˚F (60˚C) and the incoming water pressure must be between 20 and 150 psi (1.4 Kgf/cm2 to 10.5 Kgf/cm2 (kilogram-force per sq. centimeter)). CAUTION: Units with auto water fill

CAUTION
High Temperature Hazard
Can cause damage to equipment.
Fill evaporator with water prior to turning power on, and do not allow evaporator to run dry.

systems MUST NOT BE ALLOWED TO RUN DRY. Heat damage to the water valve may result.
It is the responsibility of the owner and installer to make sure that installation complies with all applicable local and state plumbing codes.

electrical

The equipment is shipped from the factory with a 84″ (2134mm) (minimum) power cord and plug. Refer to the table below to determine the correct electrical outlet. It may be necessary to hire a licensed electrician to install the correct outlet or wiring. Winston does not recommend hard wiring the equipment direct.
Below is electrical information for various models of Winston’s CVap therm & hold cabinet.

Model| Volts| Hertz| PH| Amps Watts Circuit| Plug
---|---|---|---|---|---
 |  |  |  |  | Amps| Type
CAT507| 208| 60| 1| 36.8| 7655| 50| US/CAN 6-50P
208| 60| 3| 23.7| 7655| 30| US/CAN 15-30P
240| 60| 1| 31.9| 7655| 50| US/CAN 6-50P
 |  |  | Inte| rnational|  |
230*| 50| 1| 33.3| 7655| N/A| N/A
CAT509| 208| 60| 1| 36.8| 7655| 50| US/CAN 6-50P
208| 60| 3| 23.7| 7655| 30| US/CAN 15-30P
240| 60| 1| 31.9| 7655| 50| US/CAN 6-50P
 |  |  | Inte| rnational|  |
230| 50| 1| 33.3| 7655| N/A| N/A
CAT522| 208| 60| 3| 33.7| 11215| 50| US/CAN 15-50P
240| 60| 3| 29.2| 11212| 50| US/CAN 15-50P
Not available for the international market at this time.
CAT529| 208| 60| 3| 33.7| 11215| 50| 15-50P
240| 60| 3| 29.2| 11215| 50| 15-50P
Not available for the international market at this time.
CAT529-BD & BDR| 208| 60| 3| 33.7| 11215| 50| 15-50P
240| 60| 3| 29.2| 11215| 50| 15-50P
Not available for the international market at this time.

ventilation requirements

Ventilation clearances – To operate properly, the thermalizer will need sufficient space for air circulation. Allow at least 2″ (51mm) clearance on all sides of the cabinet, particularly around ventilation holes. Care should be taken to prevent placing the cabinet close to anything combustible. It must be installed with its supplied legs, feet, or casters. Counter top units specifically supplied without legs or casters may be set directly upon a counter top of non-combustible material. In this situation, the unit may have to be sealed to the counter top with a food-grade silicone sealant (check local health codes). Half size units may be stacked upon each other using only a Winston supplied stacking kit and following the instructions enclosed with the kit. Your warranty may be void if you do not adhere to these ventilation requirements.

High Temperature and Grease Hazard
Can cause damage to equipment.
Avoid placing equipment near high heat or in grease laden atmosphere.

Do not place equipment in an area where air temperatures around the equipment exceed 100°F (38˚C). A heat shield may be required to prevent excessive heat exposure and grease laden vapors from affecting the equipment if adjacent to heat, vapor, or grease generating devices (such as grills, steamers, cabinets, etc.). Excess heat and grease inside the equipment cavities may cause electrical components to fail.
Vent hood – Generally this equipment does not need to be installed under a mechanical ventilation system (vent hood). Check local health and fire codes for specific requirements.

component identification

Note: Equipment shown with optional rail supports. Standard unit comes with wire rack supports.
Model shown is CAT522. Highlighted features are common to all models.

1. Power Switch allows operator to turn electrical power on and off.
2. Microprocessor Controller allows operator to select one of eight multi-interval programmable cycles
3. Food Chamber cooking cavity where the dual heat system combines to create the perfect cooking environment.
4. Adjustable Rack Support supports racks onto which food is placed.
5. Evaporator and Heater (not visible) supply vapor atmosphere to the food chamber by heating water within the evaporator.
6. Drain Trough carries water that has condensed onto door back to evaporator.
7. Drain Valve enables operator to drain evaporator, to perform daily cleaning.
8. Bottom Cover (not visible) provides service access.
9. Top Cover provides service access.
10. Control Escutcheon is removable for servicing or replacing microprocessor.
11. Side Panels support insulation and form outside of cabinet.
12. Rack Support Bracket receives rack support.
13. Air Heaters (not visible) supply air heat for food texture control.
14. Door & Latch can be reversed on site.
15. Door Gasket seals food chamber against heat or vapor loss.
16. Name Plate identifies model and serial number- important for servicing and parts orders. Plate also displays electrical data.

controls

1. Power Switch controls electrical power to the cabinet.
2. Mode Buttons (cook / retherm / hold channels) provide operators with the ability to select desired mode of operation. Long press of these buttons allows operator to cancel out of a cook, retherm, or hold cycle. Buttons are numbered 1 through 8.
3. Digital LED Readout displays chosen setpoints for food temperature, food texture, and cook time as the cabinet is programmed. After pressing Start/Stop button, the display indicates the remaining time in each portion of the cooking process.
4. LED Program Lamps indicate which mode is selected when illuminated above that button.
5. Start/Stop Button is used to start or stop the selected mode of operation. A long press from IDLE allows the operator to enter programming mode.
6. Food Temperature Up and Down Buttons. Short press either button to adjust temperature.
7. Food Texture Up and Down Buttons. Short press either button to adjust the level of moistness or crispness in food.
8. Time Up and Down Buttons. Short press either button to adjust cook time.
9. HACCP Button enables user to check current HACCP-relevant conditions inside the cabinet. provides operator the ability to check current food temperature (E=evaporator), food texture (A=air), dry air (D=differential), relative humidity (H), or probe (P) at any time during the cycle (see page 10). This button provides HACCP data recall for Gold and Platinum edition controls.

What’s the difference between a long press and a short press?Short Press – Press button, hold for less than 1 second.
Long Press – Press button, hold for more than 1.5 seconds.

daily operating procedure

WARNING
Contamination Hazard
Can cause serious illness.
Clean equipment prior to first use, to remove traces of industrial chemicals and oils.

Prior to using equipment for the first time, perform the daily cleaning procedure listed on pages 18 and 19.

1. Prepare unit for cooking/ retherming/holding. Adjust rack supports in retherming cavity if required.
2. Fill evaporator with 3.5 gallons (13.3 liters) of water prior to operation. We recommend filling manually at first, rather than waiting for the auto fill to fill it. Tip: Speed up initial cabinet preheat by using hot water (do not use water that’s hotter than the desired food temperature. Locations with hard water should add one tablespoon white vinegar or lemon juice to water in evaporator to help prevent scale buildup. You may want to seek advice from your local water authority concerning possible water treatment necessary for the protection of the unit. Some water supplies are high enough in chemical content to be capable of destroying stainless steel if used untreated. The evaporation process can concentrate the chemicals to a level which causes a high interaction with stainless steel. When water is of unknown quality, automatic fill units should be connected to the water source through a deionizer/demineralizer. Experience has shown that leaks will occur by failing to clean and rinse the evaporator daily. Leaking evaporators are not covered under warranty.
3. Operating and Programming Functions Using Preprogrammed Settings

Preheat

• A. Turn Power Switch on. IDLE will display on the LED readout until operator selects mode. Note: Unit will not preheat until program button is selected.

• B. Select the desired preprogrammed mode (short press); Buttons 1-8 (refer to guidelines on pages 13 through 15 for suggested cook/retherm cycles). A red light will 3 appear above the selected button. Food temperature and food texture settings have been preprogrammed for each button 1-8 in the default mode. The operator must program a time value to initiate the timer function.

• C. Once a button is selected, the cabinet will enter a Preheat mode and display PRHT on the LED display.

• D. When the cabinet reaches the selected channel’s food temperature and food texture levels, the word LOAD will display on the LED, and a five-second alarm will sound.

Load Cabinet / Cook / Retherm Cycle

• A. Load cabinet with desired product.

• B. Check time value to ensure it is correct (see check values description). Press the time ▲ and ▼ buttons to TIME program a cook / retherm time (refer to suggested  guidelines on pages 15-17).

• C Long press Start/Stop button to start the timer. The programmed cook / retherm time will display with a flashing colon. Cook/retherm time cycle will then count down.

• D. When timer reads 00:00, a five-second alarm will sound and cabinet will automatically enter hold mode (hold food temperature and food texture settings are preprogrammed at the factory for buttons 1-8 in the default mode, time is indefinite). Hold will display until operator cancels program. Refer to guidelines on pages 15 through 17 in the right hand column.

Hold Cycle / Unload Cabinet

• A. When the cook/retherm mode is complete, an alarm will sound, and the LED will display HOLD and time value counting up. Food will continue to hold at preprogrammed settings until Start/Stop button is pressed. Hold is an infinite time value.
• B. Either remove food product after cook /retherm cycle is complete and alarm sounds, or allow food to hold for food production flow and flexibility. We recommend that you open the door for one to five minutes after cook/retherm cycle when selecting buttons 1 through 7. This will help prevent overcooking.
• C. Button 8 in the default mode is pre-programmed as a dedicated Hold Mode. Use this button to operate the unit as a holding 8 cabinet. Program time value for total time needed. Note: Default setting is ten hours. You can use the Time up or down buttons to initiate a timed cycle, or as an egg timer. Time will count down to zero, then an alarm will sound until you add time or reset cycle. To reset, depress Button 8, or other channel button. To cancel cycle, depress channel button. The Start/Stop button is non-active in this setting.

Canceling a Cycle

To cancel a cook/retherm cycle in at any point in the cycle:

• A. Long press the selected button. The red light will go off and unit will revert to IDLE on the LED display.
  or

• B. Long press the Start/Stop button. Unit will revert to IDLE on the LED display.

ELEC Message on LED

If the LED is displaying ELEC it indicates there has been a power interruption. This can occur if there is an interruption to the electrical power being supplied to the equipment (a blackout), or if equipment’s power switch is turned off during a cycle. To remove ELEC message, long press the Start/Stop button until the LED display reads IDLE. Proceed with normal application.

WARNING
Temperature Hazard
Can cause serious illness.
Verify that food temperature has not fallen into the danger zone.

If power is interrupted for an extended period, food temperature can drop out of the safe zone. Ensure that appropriate HACCP standards have been maintained prior to serving.

Programming Instructions

Winston’s control enables the operator to manually program a cook or retherm cycle and hold cycle for each of the channel buttons (1–8). See description below for description of programming modes.

• E1 = Food Temperature button / Temperature of moist heat cook/ retherm cycle.

• Ehold = Food Temperature button / Temperature of moist heat hold cycle.

• A1 = Food Texture button / Total oven temperature of cook retherm cycle.

• Ahold = Food texture button / Total oven temperature of hold cycle.

• T1 = Cook/retherm time

• Cnst = Infinite hold time
  Button 1| Button 2| Button 3| Button 4| Button 5| Button 6| Button 7| Button 8
  ---|---|---|---|---|---|---|---
  E1| E1| E1| E1| E1| E1| E1| E1
  E Hold| E Hold| E Hold| E Hold| E Hold| E Hold| E Hold| E Hold
  A1| A1| A1| A1| A1| A1| A1| A1
  A Hold| A Hold| A Hold| A Hold| A Hold| A Hold| A Hold| A Hold
  T1| T1| T1| T1| T1| T1| T1| T1
  CnST| CnST| CnST| CnST| CnST| CnST| CnST| CnST

• A. Long Press the Start/Stop button.LED will display PROG (Program).

• B. Short press desired channel button (1-8) to program. LED will light above chosen channel button.

• C. To program intervals E1, E HOLD: Depress the Food Temperature ▲ and ▼ buttons. E1 will display, followed by the temperature values. Using the arrows, select desired temperature. Depress the channel button to move to Ehold interval. Depress the ▲ and ▼ buttons. Ehold will display, followed by the temperature values. Using the ▲ and ▼ buttons, select desired temperature.

• D. To program intervals A1, A Hold: Depress the Food Texture ▲ and ▼ buttons. A1 will display, followed by the temperature values. Using the ▲ and ▼ buttons, select desired temperature. Depress the channel button to move to A Hold interval. Depress the Food Temperature ▲ and ▼ buttons. A HOLD will display, followed by the temperature values. Using the ▲ and ▼ buttons select desired temperature.

• E. To program interval T1, depress the Time ▲ and ▼ buttons. T1 will display, followed by the time values. Using the ▲ and ▼ buttons, select desired times.T1 is only programmed using E1 and A1.

Constant Cook Programming Instructions
To program the oven to continuously cook (CnST), depress the Time ▲ or ▼ buttons until display reads CnST. NOTE: When programmed, CnST will allow constant cooking or retherming and NO HOLD cycle. NOTE: This also activates the egg timer. To cancel cycle, depress channel button. Start/Stop button is non-functional in this mode.

Egg Timer Operation (only available when no hold values are selected, E Hold, A Hold)

• A. Count-down timer is independent of heat control. To set egg timer, press the Time ▲ and ▼ buttons.
• B. When timer reaches 00:00 value, alarm will sound. The alarm may be disarmed by a short press of the Time ▼ button. The equipment will not enter an automatic hold.

Set Delay Timer

The delay timer enables the operator to specify an amount of time before the oven will enter preheat mode.

• A. To enter DELAY
  programming, while in IDLE, long press the Time ▲ button.

• B. The LED display will read dLay.

• C. Select the channel button to cook, retherm, or hold. LED light will illuminate over the button number.

• D. Using the Time ▲ and ▼ buttons, program the number of hours to preheat.

• E. Short press Start/Stop button.

• F. Display will alternate between dLay and the amount of time remaining until preheat.

• G. At the specified time, delay mode will automatically engage heaters and enter a preheat mode for selected channel.

• H. Delay timer may be canceled with a long press of Start/Stop button , returning the cabinet to IDLE mode.

To Check Cycle Settings

• A. To view current temperature, short press HACCP button. The LED will read the evaporator (E) temperature, differential (D) temperature, air (A) temperature, in order, displaying each reading consecutively for five seconds.
• B. To view programming settings, depress channel button (1–8) and long press Food Temperature ▼ button. The LED display will read the following values: E1, E hold, A1, A Hold consecutively

Quick Operating Procedures Using Factory Preprogrammed Settings
Here are some tips for operating your CVap® therm & hold cabinet.

To select mode – Press desired channel button (1–8). Red LED lamp will light above selected channel.

To start retherm mode – When display shows LoAd, add food, program time (using Time ▲ and ▼ buttons), and then press long press Start/Stop button .

To check temperature – Water (evaporator) temperature may be checked at any time during a cycle by pressing the HACCP button . Current water temperature will be displayed. Press the HACCP button again to display differentialtemperature between water and air. Press the HACCP button a third time for total water and air temperature. Press HACCP button a fourth time for HACCP food probe (if applicable). Press HACCP button a fifth time for relative humidity.

To cancel cycle – Any cycle may be cancelled by long pressing the Start/ Stop button of selected mode after cycle has been started. IdLE will be displayed and cabinet will not heat until a mode has been selected.
For any of the following three functions, make certain the control reads “idLE.”

To change from Fahrenheit to Centigrade – Press and hold the Food Temperature ▼ button and Food Texture ▲ button at the same time, and then toggle the Food Texture ▲ button to CENT or FAHR.
To disarm low water alarm – hold down both Food Temperature ▲ and ▼ buttons and toggle.

To set RTC-Clock setting – From the Idle mode, long press the Time ▲ and ▼ buttons. Toggle the Time ▲ and ▼ buttons until time displays on the control LED. Press the Time ▲ and ▼ buttons to set the time to operator’s local time (the default is Eastern Time Zone). After time has been set, wait 5 seconds for the control display to revert back to display IDLE. Note: Time is displayed in military time.

WARNING
Temperature Hazard
Can cause serious illness.
Verify that food temperature has not fallen into the danger zone.

ELEC Message on LED
If the LED is displaying ELEC, this indicates there has been an interruption in power to the unit. This canoccur if there is an interruption to the electrical power being supplied to the equipment (a blackout), or if the equipment’s power switch is turned off in the middle of a cycle. To remove ELEC message, long press the Start/Stop button until the LED display reads IDLE. Proceed with normal application. If power is interrupted for an extended period, food temperature can drop out of the safe zone. Ensure that appropriate HACCP standards have been maintained prior to serving.

Retherm Guidelines

Retherm Guidelines

Roasting Guidelines

Menu

| Retherm

Food Food

Temp Texture

| ****

Roasting Time

| Hold

Food Food

Temp Texture

---|---|---|---
Top & Bottom Rounds Rare| ****

130-135˚F       160-175˚F

54-57˚C           71-79˚C

| ****

5-7 hrs.

30 minutes per lb. 66 minutes per kg.

| ****

130˚F       135˚F

54˚C        57˚C

Medium| 140-145˚F        170-175˚F

60-63˚C           77-79˚C

| 140˚F       145˚F

60˚C        63˚C

Well-done| 145-150˚F       175-180˚F

63-66˚C           79-82˚C

(30˚ differential)

| 140˚F        145˚F

60˚C        63˚C

Corned Beef (requires minimum 2-hour hold)| 190˚F              250˚F

93˚C               121˚C

| 20 minutes per lb. 44 minutes per kg.| 165˚F        180˚F

74˚C        82˚C

Beef Brisket (requires minimum 2-hour hold)| 190˚F              220˚F

88˚C               104˚C

| 20 minutes per lb. 44 minutes per kg.| 165˚F       180˚F

74˚C        82˚C

Chicken

Breast* 4-6 oz. (113-170g)

| ****

140-165˚F       185-200˚F

60-74˚C           85-93˚C

| ****

30-60 minutes

| ****

140˚F       165˚F

60˚C        74˚C

Whole| 140-165˚F       300-350˚F

60-74˚C         149-177˚C

| 45-60 minutes| 140˚F       165˚F

60˚C        74˚C

Turkey (25-lb (11.3-kg)), whole or breast

(recommend overnight for

whole)

| 140-165˚F       300-350˚F

60-74˚C         149-177˚C

| 5 hours or

12 minutes per lb. 27 minutes per kg.

| 140˚F       165˚F

60˚C        74˚C

Ham (football)| 190˚F           230-300˚F

88˚C           110-149˚C

| 15 minutes per lb.

33 minutes per kg.

| 150˚F       160˚F

66˚C        71˚C

Pork Ribs

(requires minimum 1-hour hold)

| 190˚F              230˚F

93˚C               110˚C

| ****

2 – 2.5 hours

| 140˚F       165˚F

60˚C        74˚C

Hamburger Raw| 140-165˚F       225-350˚F

60-74˚C         107-177˚C

| 20 – 60 minutes| 140˚F       165˚F

60˚C        74˚C

Fish/Seafood Filet| 140-160˚F       200-300˚F

60-71˚C          93-149˚C

| 30 – 60 minutes| 140˚F       165˚F

60˚C        74˚C

Time and temperature settings are recommended guidelines only. Due to variations in the products’ quality, weight, and desired degree of doneness, the cooking times may need to be adjusted accordingly.

daily cleaning

Required Cleaning Accessories & Supplies

• Pan for draining evaporator (unless utilizing floor drain)
• Food grade germicidal detergent
• Descaling agent

DANGER
Electric Hazard
Can cause serious injury or death.
If an electrical shock is felt during operation or cleaning, unplug equipment and have it serviced by a licensed electrician or trained servicer before placing back into service.

WARNING
Contamination Hazard
Can cause serious illness or damage to equipment.
Clean equipment daily to avoid potential contamination hazard.

Ensure safe operation by cleaning cabinet daily. Failure to do so can allow harmful deposits to develop, increasing the potential for food contamination, and endangering your customers.

CAUTION
Corrosion Hazard
Can cause damage to equipment. Clean equipment daily to avoid potential corrosion damage.

Clean evaporator daily to prevent chlorides (salts) from accumulating. Chlorides can cause the evaporator tank to corrode, to the extent that leaks can occur. Leaks caused by corrosion, which is caused by a failure to clean daily, are not covered under the manufacturer’s warranty.

WARNING
Prior to using equipment for the first time, perform the daily cleaning procedure listed on the next page.

daily cleaning procedure

CAUTION
Burn Hazard
Can cause injury.
Allow 30 minutes for equipment to cool before attempting to clean.

Before each cleaning procedure, disconnect equipment from its electrical power source and allow to cool for at least one half hour.

1. Place empty pan under drain valve, open valve, and allow evaporator to drain.
2. Remove and clean rack supports using a food grade germicidal agent. Clean probe (if included) with mild soap and water.
3. Spray food chamber and evaporator with a food grade germicidal detergent.
4. Wipe inside surfaces to remove all food deposits.
5. Inspect for scale build-up on tank surface, float, and probe. (see photo below). If present, apply descaling agent. Read ALL warnings and follow directions listed on descaling agent package.

6. Inspect heating elements (if exposed). The heating elements are stainless steel. If cleaning is needed, scrub with a Teflon® or nylon bristle brush to remove heavy food particles. Further cleaning may be done with a plastic scouring pad and alkaline based cleansers. DO NOT use wire brushes, scrapers, steel wool pads or chloride based cleansers. Follow cleanser manufacturer’s instructions for use on stainless steel. Rinse well several times with clean water and wipe immediately.

7. Rinse all inside surfaces, including evaporator, and dry with clean towel.
   WARNING
   Electrical Hazard
   Can cause serious personal injury or damage to equipment.
   Avoid spraying equipment exterior or controls with water.
   Do not spray outside of equipment or controls with water.

8. Rinse, dry, and replace rack supports.

9. Verify that valve is closed, and refill evaporator.

10. Reconnect equipment to electrical power and make ready for use.

troubleshooting

We know how frustrating and costly it can be when a critical piece of equipment is down for repairs. It is our goal to minimize service disruptions, to get you back up and operating in the shortest time possible.
We carefully analyze all service calls. This analysis helps us to improve our manufacturing processes, and reduces product service issues. Generally speaking, most equipment failures can be attributed to the following three causes:

• Faulty use and care practices.
• Electrical supply problems.
• Equipment faults.

Please refer to the Troubleshooting Chart on the page 22 for common problems and solutions. If the problem you’re experiencing isn’t listed, or if the standard solution fails to resolve your problem, you will need a qualified servicer to diagnose and repair the problem. If your equipment is still under warranty, or you are uncertain whether or not warranty is still in place, please call Winston Customer Service at 1-800-234-5286 (or 502-495-5400). Our friendly staff will help you verify coverage, and if under warranty, will arrange for a servicer to call on you. If your equipment is no longer under warranty, or you are uncertain whether the warranty is still in place, please call Customer Service at 1-800-234-5286, or visit our website at www.winstonind.com, and click the Service tab to locate an authorized servicer near you. In order to expedite service, please have the complete model and serial number (found on the equipment’s identification tag) on hand when you contact us. Service parts may be purchased directly from the factory online. Visit www.winstonind.com

Please have the following information on hand when contacting Winston Industries regarding product service.

DANGER
Electrical Hazard
Can cause serious injury or death.
Do not attempt to install or service equipment unless your are a licensed electrician or trained servicer.

This equipment utilizes high voltage, high temperature heating systems, and hot water vapor. If used improperly, any of these hazards can cause serious injury or death. To avoid the potential for an accident, please have cabinet installed by a licensed electrician, and serviced only by trained servicers. Please make these pages available to the servicer.

Warranty and Terms and Conditions

• Limited 1 year Warranty (excluding gaskets, lamps, hoses, power cords, glass panels, fryer baskets, batteries, and evaporators). Warranty disclaimer for failure to clean.
• WINSTON EXPRESSLY DISCLAIMS ALL OTHER WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING ANY IMPLIED WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE AND ANY IMPLIED WARRANTY OF MERCHANTABILITY.
• Ask us for a complete warranty disclosure or go to: www.winstonind.com/documents/4272V089_zap_warranty_agreement.pdf
• Terms and Conditions of Sale for Winston Industries’ products are available here: www.winstonind.com/documents/4272X833_terms_and_conditions_of_sale.pdf
• Both the Warranty and Terms and Conditions of Sale are integral to this document.
• Buy Winston Parts Online!
• Parts and accessories for our products are available to purchase through our online, secure site – it’s your one-stop shop for genuine Winston replacement parts. These parts are designed specifically for our products and can help you save on costly repairs while maintaining valuable warranty coverage.
  http://www.winstonparts.com/

Winston Industries LLC | 2345 Carton Drive | Louisville, KY 40299
1.800.234.5286 | 1.502.495.5400 | Fax 1.502.495.5458 | www.winstonindustries.com

References

• Winston Industries
• Manual-Hub.com - Free PDF manuals!
• Winston Industries
• Winston Industries
• Winston Industries
• Manual-Hub.com – Free PDF manuals!

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