Cvap CAT507 Thermalizer Owner’s Manual

Cvap CAT507 Thermalizer

Product Information

Specifications

• Product Name: CAT Series Thermalizer
• Models: 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/

Welcome
This cabinet utilizes Controlled Vapor Technology (CVap). Using a combination of dry and moist heat, CVap cabinets can produce foods at the precise temperature and moist or crisp texture desired.

Contact Information
If you have any questions or if anything cooked in your CVap Thermalizer doesn’t meet your satisfaction, please contact our Customer Service Center:

• Phone: 1.800.234.5286
• Email: customerservice@winstonind.com

Safety
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:

• Avoid touching hot surfaces, including doors or reaching into the unit, as heated vapour can quickly cause burns.
• Clean equipment daily to avoid potential contamination hazards.
• Only a licensed electrician or trained servicer should install or service this equipment. Attempting to do so yourself could result in serious, potentially fatal injuries.

Receiving Your Cabinet
Upon receiving your cabinet, please follow the instructions in the manual for proper installation and setup.

Installing Auto Water Fill
Refer to the manual for detailed instructions on how to install the auto water fill feature.

Electrical Information
Only a licensed electrician or trained servicer should handle the electrical installation or repair of this equipment. If you experience an electrical shock, immediately shut off power and contact a trained servicer for repair.

Ventilation Requirements
Ensure proper ventilation for the CVap cabinet as specified in the manual. Failure to do so may affect its performance.

Component Identification
Refer to the manual for a detailed diagram and description of the components of your CVap cabinet.

Controls
The manual provides instructions on how to use and adjust the controls of your CVap cabinet for optimal cooking results.

Daily Operating Procedures
Follow the step-by-step procedures provided in the manual for the daily operation of your CVap cabinet.

Retherm Guidelines
Refer to the manual for guidelines on how to retherm food using your CVap cabinet.

Roasting Guidelines
The manual provides guidelines on how to roast food using your CVap cabinet. Follow these instructions for the best results.

Daily Cleaning
Proper daily cleaning procedures are outlined in the manual on pages 18 and 19. It is important to clean the equipment daily to prevent food residue or chlorides from accumulating, which can damage stainless steel and contaminate food.

Troubleshooting
If you encounter any issues with your CVap cabinet, refer to the troubleshooting section in the manual for possible solutions.

Warranty & Terms & Conditions
Information regarding the warranty and terms & conditions can be found in the manual on page 23.

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 labour, and superior food quality. This cabinet utilizes Controlled Vapor Technology (CVap). Using a combination of dry and moist heat, CVap cabinets can produce 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. 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
It can cause serious injury or death. Do not attempt to install or service this equipment unless 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 the cord or turn off the circuit breaker) and call a trained servicer for repair. Failure to do so could result in serious, potentially fatal injuries.

3. Always turn the power switch off any time equipment is not in use.
   WARNING : Burn Hazard
   It can cause serious injury. Avoid heated vapour when opening or closing the equipment door.

4. This unit utilizes heated water vapour, 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 vapour can quickly cause burns.
   WARNING : Contamination Hazard
   Can cause serious illness or damage to equipment. Clean equipment daily to avoid potential contamination hazards.

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. Before using equipment for the first time, perform the daily cleaning procedure found on pages 18 and 19.
   CAUTION : Burn hazards can cause injury.
   Allow 30 minutes for the equipment to cool before attempting to clean it.

7. Always allow equipment to cool before cleaning.
   CAUTION: High Temperature and Grease hazards can cause damage to equipment. Avoid placing equipment near high heat or in grease 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 vapours 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
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 the tubing back into the 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 the 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. centimetre)).

CAUTION : Units with auto water fill

CAUTION: High-Temperature Hazard
Can cause damage to equipment. Fill the evaporator with water before turning the power on, and do not allow the 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 the installation complies with all applicable local and state plumbing codes .

Electrical
The equipment is shipped from the factory with an 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 directly. Below is electrical information for various models of Winston’s CVap therm & hold® cabinet.

Model| Volts| Hertz| PH| Amps Watts Circuit| Plug 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| National|  |
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| National|  |
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. Countertop units specifically supplied without legs or casters may be set directly upon a countertop of non- combustible material. In this situation, the unit may have to be sealed to the countertop 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.

CAUTION : High Temperature and Grease Hazard
Can cause damage to equipment. Avoid placing equipment near high heat or in grease 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 vapours from affecting the equipment if adjacent to heat, vapour, 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. The standard unit comes with wire rack supports.

The model shown is CAT522. Highlighted features are common to all models.

1. Power Switch allows the operator to turn electrical power on and off.
2. Microprocessor Controller allows the 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. The evaporator and Heater (not visible) supply a vapour atmosphere to the food chamber by heating water within the evaporator.
6. The Drain Trough carries water that has condensed onto the door back to the evaporator.
7. Drain Valve enables the operator to drain the evaporator, to perform daily cleaning.
8. The bottom Cover (not visible) provides service access.
9. Top Cover provides service access.
10. Control Escutcheon is removable for servicing or replacing the microprocessor.
11. Side Panels support insulation and form outside of the cabinet.
12. The 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. The door Gasket seals the food chamber against heat or vapour loss.
16. The nameplate identifies the model and serial number- important for servicing and parts orders. The 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 the desired mode of operation. The long press of these buttons allows the 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 the 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 the temperature.
7. Food Texture Up (▲ ) and Down (▼ ) Buttons. Short press either button to adjust the level of moistness or crispness in the food.
8. Time Up (▲ ) and Down (▼ ) Buttons. Short press either button to adjust the cooking time.
9. The HACCP Button enables the user to check current HACCP-relevant conditions inside the cabinet. provides the operator the ability to check the 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 the button, and hold for less than 1 second.

• Long Press
  Press the button, and hold for more than 1.5 seconds.

Operating procedure

WARNING: Contamination Hazard
It can cause serious illness. Clean equipment before first use, to remove traces of industrial chemicals and oils.

Before 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 the retherming cavity if required.

2. Fill the evaporator with 3.5 gallons (13.3 litres) of water before operation. We recommend filling it manually at first, rather than waiting for the auto-fill to fill it.
   Tip : Speed up the 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 of white vinegar or lemon juice to the water in the 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 that 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 the Power Switch on. IDLE will display on the LED readout until the operator selects the mode.
     Note : The unit will not preheat until the 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 the cabinet with the desired product.

   • B. Check the 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 HACCP HACCP guidelines on pages 15-17).

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

   • D. When the timer reads 00:00, a five-second alarm will sound and the 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 the operator cancels the program. Refer to the 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 the Start/Stop button is pressed. The hold is an infinite time value.

   • B. Either remove food product after the cook /retherm cycle is complete and the 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 the 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. The program time value for the total time needed.

   • Note : The 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 the cycle. To reset, depress Button 8, or another channel button. To cancel the cycle, depress the channel button. The Start/Stop button is non-active in this setting.

   • Cancelling a Cycle
     To cancel a cook/retherm cycle at any point in the cycle:
     A. Long press the selected button. The red light will go off and the unit will revert to IDLE on the LED display. or
     B. Long press the Start/Stop button. The 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 theequipment (a blackout), or if the equipment’s power switch is turned off during a cycle. To remove the ELEC message, long press the Start/Stop button until the LED display reads IDLE. Proceed with normal application.

   • Temperature Hazard
     WARNING: 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 before serving.

4. 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 the description below for a description of programming modes.

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

6. Ahold = Food Temperature button / Temperature of moist heat hold cycle.

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

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

9. T1 = Cook/retherm time Cnst = Infinite hold time

  *  **A**. Long Press the Start/Stop button. LED will display PROG (Program).
  *  **B**. Short press the desired channel button (1-8) to program. LED will light above the 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 the desired temperature. Depress the channel button to move to the Ehold interval. Depress the ▲ and ▼ buttons. Ahold will display, followed by the temperature values. Using the ▲ and ▼ buttons, select the 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 the 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 ▲  ▼ buttons, select desired times.T1 is only programmed using E1 and A1.

5. Constant Cook Programming Instructions
   To program the oven to continuously cook (CnST), depress the Time ▲ or ▼ buttons until the 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 the cycle, depress the channel button. Start/Stop button is non-functional in this mode.

6. 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 the egg timer, press the Time ▲ and ▼ buttons.
   • B. When the timer reaches the 00:00 value, the alarm will sound. The alarm may be disarmed by a short press of the Time ▼ button. The equipment will not enter an automatic hold.
   • C. Egg timer will read CnST + value. To cancel the cycle, depress the channel button. Start/Stop button is non-functional in this mode.

7. Set Delay Timer
   The delay timer enables the operator to specify an amount of time before the oven enters 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. The LED light will illuminate over the button number.
   • D. Using the Time ▲ and ▼ buttons, program the number of hours to preheat.
   • E. Short press the Start/Stop button.
   • F. Display will alternate between day 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 the selected channel.
   • H. The delay timer may be cancelled with a long press of the Start/Stop button, returning the cabinet to IDLE mode.

8. To Check Cycle Settings

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

• To start retherm mode
  When the display shows LoAd, add food, program time (using Time ▲ and ▼ buttons), and then press the 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. The current water temperature will be displayed. Press the HACCP button again to display the differential temperature between water and air. Press the HACCP button a third time for total water and air temperature. Press the HACCP button a fourth time for the HACCP food probe (if applicable). Press the HACCP button a fifth time for relative humidity.

• To cancel cycle
  Any cycle may be cancelled by long pressing the Start/ Stop button of the selected mode after the cycle has been started. Idle will be displayed and the 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 the low water alarm
  Hold down both Food Temperature
  To set the 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 the operator’s local time (the default is Eastern Time Zone). After the time has been set, wait 5 seconds for the control display to revert to display IDLE.
  Note : Time is displayed in military time.
  WARNING: Temperature Hazard
  It 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 can occur 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 the 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 before serving.

Retherm Guidelines

Roasting Guidelines Thermalizer

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

Daily cleaning
Required Cleaning Accessories & Supplies

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

DANGER: Electric Hazard
It 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 it back into service.

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

Ensure safe operation by cleaning the 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 the 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: Contamination Hazard
It can cause serious illness. Clean equipment before first use, to remove traces of industrial chemicals and oils. Before using equipment for the first time, perform the daily cleaning procedure listed on the next page.

Daily cleaning procedure

CAUTION: Burn Hazard
It can cause injury. Allow 30 minutes for the equipment to cool before attempting to clean it.

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

1. Place the empty pan under the drain valve, open the valve, and allow the evaporator to drain.

2. Remove and clean rack supports using a food-grade germicidal agent. Clean the 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 the tank surface, float, and probe. (see photo below). If present, apply a descaling agent. Read ALL warnings and follow the directions listed on the 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 the 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 the evaporator, and dry with a clean towel.
   WARNING: Electrical Hazard
   It 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 the valve is closed, and refill the evaporator.

10. Reconnect equipment to electrical power and make it 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, and 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 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 the 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. 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.

1. Model _____Serial # __ (located on name plate)
2. Your name__
3. Company name ____
4. Company address____
5. Company phone__
6. Type of problem__

DANGER: Electrical
It can cause serious injury or death. Do not attempt to install or service equipment unless you are a licensed electrician or trained servicer.

This equipment utilizes high voltage, high-temperature heating systems, and hot water vapour. If used improperly, any of these hazards can cause serious injury or death. To avoid the potential for an accident, please have the 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/

Models CAT507, CAT509, CAT522, & CAT529 www.winstonindustries.com 1.800.234.5286 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

FAQ’s

How do I contact customer service?

You can contact our Customer Service Center at 1.800.234.5286 or email us at customerservice@winstonind.com.

What should I do if the food cooked in my CVap Thermalizer doesn't meet my satisfaction?

Please contact our Customer Service Center for assistance.

Can I install or service the CVap cabinet myself?

No, the installation and service of the equipment should only be done by a licensed electrician or trained servicer.

How often should I clean the CVap cabinet?

The equipment should be cleaned daily to prevent the accumulation of food residue or chlorides.

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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