Winston HC4009 CVap Holding Cabinet Owner’s Manual

Winston HC4009 CVap Holding Cabinet

Specifications

• Product Series: HC Series
• Model Included: HC4009
• Revision: DOC050725B Rev 23 wp 01.09.20

Product Usage Instructions

Important Safety Information
It is crucial to handle the CVap holding cabinet with care. Please ensure to follow all safety instructions to prevent potential injuries.

General Installation
For the proper installation of your CVap holding cabinet, refer to the installation instructions provided in the manual. Ensure that only licensed professionals handle the electrical connections to prevent hazards.

How Your CVap Works
The CVap equipment utilizes heated water vapour to transfer heat efficiently. Exercise caution when opening doors or accessing the equipment to avoid burns from the heated vapour.

Daily Cleaning Procedure
It is recommended to clean the equipment daily to prevent the buildup of food residue or chlorides, which can damage the stainless steel and contaminate food. Follow the cleaning procedure outlined on pages 6-7 of the manual before initial use.

Warranty & Terms and Conditions
Review the warranty and terms and conditions provided to understand the coverage and guidelines for maintenance and service of your CVap holding cabinet.

WELCOME
If you have questions about your CVap equipment, please contact your corporate office, local distributor, or Winston’s Customer Care Center at 1.800.234.5286 or 1.502.495.5400, or e-mail us at: customercare@winstonind.com.

CONTACT INFORMATION:

• Web: www.winstonfoodservice.com
• E-mail: customercare@winstonind.com
• Phone: 1.800.234.5286 | 1.502.495.5400
• Fax: 1.502.495.5458
• Mail: 2345 Carton Drive | Louisville, KY 40299 USA

INSTALLATION INSTRUCTION

WARNINGS AND INSTALLATION

INSTRUCTIONS
As is the case with most cooking equipment, your CVap holding 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 service this equipment unless you are a licensed electrician or trained servicer.

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.
If an electrical shock is felt when touching equipment, shut off power immediately (pull 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.

Always turn the power switch off any time equipment is not in use.

WARNING: Burn Hazard
Can cause serious injury >> Avoid heated vapour when opening or closing cabinet doors.
This equipment 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 equipment, 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 hazards
• Clean equipment daily to prevent the buildup of food residue or chlorides, which can also damage stainless steel and contaminate food. Failure to follow proper cleaning procedures can void your warranty.
• Before using equipment for the first time, perform the daily cleaning procedure listed on.

CAUTION: Electrical Hazard
Can cause injury >> Do not connect equipment to an external switching device.

To avoid a hazard due to inadvertent resetting of the thermal cutout, this equipment must not be supplied through an external switching device, such as a timer, or connected to a circuit that is regularly switched on and off by the utility.

CAUTION: Burn Hazard

• Can cause injury >> Allow 30 minutes for equipment to cool before attempting to clean.
• Always allow equipment to cool before cleaning to avoid potential burns.

WARNING : Safety Hazard, Intended Use Can cause serious injury or damage to equipment >> Supervise untrained, young, or handicapped persons.

1. This equipment is not intended for use by persons (including children) with reduced physical, sensory, or mental capabilities, or lack of experience and knowledge unless they have been given supervision or instruction concerning the use of the equipment by a person responsible for their safety.
2. Children should be supervised to ensure that they do not play with the equipment.
3. This equipment is intended to be used for commercial applications, for example in kitchens of restaurants, canteens, hospitals and in commercial enterprises such as bakeries, butcheries, etc., but not for continuous mass production of food.

CAUTION: High Temperature & Grease hazards can cause damage to equipment Avoid placing equipment near high heat or in a grease-laden atmosphere.

Do not place equipment in areas where air temperature exceeds 100˚F (38˚C). A heat shield may be required to prevent heat exposure and grease-laden vapours from affecting the equipment if near heat, vapour, or grease-generating devices (such as grills, steamers, ovens, etc.). Excess heat and grease inside the equipment cavities may cause electrical components to fail.

WATER FILL PROCEDURE

Water Supply
To operate properly, the evaporator in this cabinet must be filled with clean, potable water. 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 equipment daily. It is also advisable to contact your water utility for advice on minimizing deposit buildup.

For locations with hard water, add one tablespoon (15ml) of white vinegar or lemon juice to water to help minimize scale buildup. Please consider contacting your local water authority to obtain advice on possible water treatment to protect the equipment. Some water supplies are high enough in chemical content to be capable of damaging stainless steel (if used untreated). The evaporation process can concentrate the chemicals in the water to a level that could cause a damaging reaction with the stainless steel.

INSTALLING AUTO WATER FILL

Insert tubing and push fully into the connector.
(Reference drawing on this page.) 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.
Before connecting a newly installed water line to the auto water fill connection, it is extremely important to flush the water line of any debris. Debris in the water line will cause damage to the water solenoid and will not be covered under warranty.

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: High Temperature hazards can cause damage to equipment >>
Fill the evaporator with water before turning the power on, and do not allow the evaporator to run dry.

CAUTION : Equipment with auto water fill 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. It may be necessary to hire a licensed electrician to install the correct outlet or wiring. Winston does not recommend wiring the unit directly.

VENTILATION REQUIREMENTS
Ventilation clearances – To operate properly, the equipment 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. Half-size equipment 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 & Grease Hazard Can cause damage to equipment

Avoid placing equipment near high heat or in a 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, vapour, or grease-generating devices (such as grills, steamers, ovens, 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

1. Air Heaters (not visible) – supply heat for precise food texture control.
2. Food chamber – holding cavity where the dual heat system combines to create the perfect holding environment.
3. Adjustable Rack Supports – located on both sides inside equipment, hold trays, pans, shelves, and racks.
4. Evaporator and Heaters – supply vapour atmosphere to the food chamber by heating water within the evaporator.
5. The trough collects moisture that condenses on the door.
6. Power Switch – turns electrical power to the unit on or off.
7. Control panel – contains the power switch and control escutcheon. Allows the operator to program food temperature and food texture. Escutcheon is removable for servicing or replacing the microprocessor.
8. Cord Wrap (behind the unit if applicable) provides storage for the power cord.
9. The door Gasket seals the food chamber against heat or vapour loss.
10. Door & Latch can be reversed on site (photo shows optional upgrade handle).
11. The Drain Cap is removable for draining water from the evaporator.
12. Casters provide easy movement when front casters are in the unlocked position.

CONTROLS – B SERIES

HOW YOUR CVAP WORKS

• ON/OFF SWITCH: Energizes control and evaporator and air heat systems. Fill with potable water before turning it on.
• FOOD TEMP: Adjust the Food Temp keys to increase/decrease the temperature in 2° steps.
• FOOD TEXTURE: Adjust Food Texture keys to increase/decrease the differential (temperature increase above food temp setting) in 2° steps.
• CONVERT °F to °C or °C to °F: Long press (hold for 3 seconds then release) the °F/°C key (indicated above) to cycle through current temperature readings. The default temperature display can be changed with a 4-second press of the °F/°C key. Choose between AF for air temperature in Fahrenheit, AC in Celsius, EF for evaporator temperature in Fahrenheit and EC for evaporator temperature.
• CLEAN DAILY: Stainless steel can corrode if soil is allowed to stand. Clean daily. Remove loose parts and wash in the sink. Rinse well. Do not use chlorine.
• CABINET RESET BUTTON ( INTERNATIONAL UNITS ONLY):(Located on the back of the unit near the top) Resets the thermostat if the High Limit Thermostat trips. To reset, allow the cabinet unit to cool to below 250°F (121°C). Press the High Limit Reset button. If the High Limit Thermostat trips frequently, call a service technician for repair.
• TECHNICAL SERVICE AND TROUBLESHOOTING: If you have questions about your CVap equipment, please contact your corporate office, local distributor, or Winston’s Customer Care Center.
  • web: winstonfoodservice.com
  • e-mail : customercare@winstonind.com
  • telephone: 1.800.234.5286 | +1.502.495.5400 (8:00 a.m. – 5:00 p.m. ET, Monday through Friday)

DAILY CLEANING
Required Cleaning Accessories and Supplies

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

DANGER:  Electrical 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 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 equipment daily. Failure to do so can allow harmful deposits to develop, increasing the potential for food contamination, and endangering your customers.

CAUTION: Corrosion hazards 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.

WARNIN G: Contamination Hazard

• 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 in the right column.

DAILY CLEANING 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 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 (or cap), turn the drain valve (or remove the cap) and allow the evaporator to drain.

2. Remove all flues (located on inside walls), adjustable rails, trays, pans and racks and wash using a food-grade germicidal agent. Rinse and allow to dry.

3. Apply food-grade germicidal detergent to the food chamber and evaporator.
   NOTE: To ensure that the door(s) opens and closes easily, check the hinges (both on the door and the front of the equipment cavity) to make sure they are fastened tightly, in good operating condition, and not excessively worn.

4. Wipe inside surfaces to remove all food deposits.

5. Inspect for scale build-up on the tank surface, water level sensor, fill tube 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. Wipe down all outside surfaces with mild detergent, in particular, where the door seals. Also, clean the gasket. This procedure will prolong gasket life.
   CAUTION:  Leaking Hazard
   Can cause damage to equipment >> Use care when cleaning plastic tubes. Damage to the tube can cause leaking inside the equipment.

7. Inspect heating elements (if exposed). The elements are stainless steel. If cleaning is needed, scrub with Teflon™ or a 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 with clean water and wipe immediately.
   WARNING: Electrical Hazard
   Can cause serious personal injury or damage to equipment >> Avoid spraying equipment exterior or controls with a water jet.

8. Rinse all inside surfaces, including the evaporator, and dry with a clean towel. Do not spray outside of equipment or controls with water.

9. Replace flues and rail supports.

10. Close the drain valve, or verify the O-ring is on the drain pipe, replace the drain cap, and refill the evaporator.

11. Reconnect equipment to electrical power and make it ready for use.

WARRANTY AND TERMS & 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.
For complete details on warranty and terms & conditions of sale, go to: https://foodservice.winstonind.com/warranty-information/
Both the Warranty and Terms and Conditions of Sale are integral to this document.

Need Parts?
For more information regarding genuine Winston replacement parts and accessories visit our website. OEM parts are designed specifically for our products and can help you save on costly repairs. Protect your warranty coverage with genuine Winston parts. https://foodservice.winstonind.com /parts-supplies

More Information

Winston Foodservice is a Division of Winston Industries LLC

• ADDRESS: 2345 Carton Drive | Louisville, KY 40299
• 800.234.5286 | +1.502.495.5400 |
• Fax +1.502.495.5458
• www.winstonfoodservice.com
• winstonfoodservice.com | 1.800.234.5286 | +1.502.495.5400

Questions? Concerns?

• E-mail us at customercare@winstonind.com

FAQ

• Q: What should I do if I feel an electrical shock when touching the equipment?
  • A: If you experience an electrical shock, immediately turn off the power by pulling the cord or switching off the circuit breaker. Contact a trained servicer for repair to avoid serious injuries.
• Q: How often should I clean the CVap holding cabinet?
  • A: It is recommended to clean the equipment daily to prevent contamination hazards and maintain optimal performance. Failure to clean the equipment regularly may void the warranty.
• Q: Can I connect the equipment to an external switching device?
  • A: To prevent hazards, do not connect the CVap holding cabinet to an external switching device. This can lead to inadvertent resetting of safety features and pose a risk of injury.

References

• Commercial & Restaurant Equipment Manufacturers | Winston
• Commercial & Restaurant Equipment Manufacturers | Winston
• Winston Industries
• Parts and Supplies | Support | Winston Foodservice
• Warranty Information | Winston Foodservice

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