Winston foodservice CVap HC Series User manual

DOC050725B Rev 23
wp 01.09.20
1
HC SERIES
CVap® Holding Cabinet Owner’s Manual
Series Includes:
HC4009

2HOLDING CABINET
Revised 01.09.20
winstonfoodservice.com | 1.800.234.5286 | +1.502.495.5400
Questions? Concerns? E-mail us at customer[email protected]
Copyright© 2020 Winston Foodservice. 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.
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
customercar[email protected].
CONTACT INFORMATION:
Web: www.winstonfoodservice.com
E-mail: customercar[email protected]
Phone: [phone] | 1.502.495.5400
Fax: [phone]
Mail: 2345 Carton Drive | Louisville, KY 40299 USA
CONTENTS
Important Safety Information 2-3
General Installation 3-4
How Your CVap Works 5
Daily Cleaning Procedure 6-7
Warranty & Terms and Conditions 8
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: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 cord or turn off circuit
breaker) and call a trained servicer for repair. Failure to do
so could result in serious, potentially fatal injuries.
Always turn power switch off any time equipment is not
in use.
_______________________________________________
!WARNING:WARNING: Burn Hazard
Can cause serious injury >> Avoid heated vapor when opening
or closing cabinet door.
___________________________________________
This equipment 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 equipment, as heated vapor
can quickly cause burns.
___________________________________________
!WARNING:WARNING: Contamination
Hazard
Can cause serious illness or damage to equipment >>
Clean equipment daily to avoid potential contamination hazard.
___________________________________________
Clean equipment daily to prevent 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.
Prior to using equipment for the first time, perform the
daily cleaning procedure listed on pages 6-7.
___________________________________________
!CAUTION:CAUTION: Electrical Hazard
Can cause injury >> Do not connect equipment to an
external switching device.
___________________________________________
In order 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: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.

HOLDING CABINET 3
Revised 01.09.20
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___________________________________________
!CAUTION:CAUTION: High Temperature &
Grease Hazard Can cause damage to equipment
>> Avoid placing equipment near high heat or in 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 vapors from
affecting the equipment if near heat, vapor, 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
In order 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.
_______________________________________________
!WARNING: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 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.
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.
Prior to 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 would 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. centimeter)).
___________________________________________
!CAUTION: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.
___________________________________________
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 installation complies with all applicable local
and state plumbing codes.
PUSH
HERE APPLIANCE WALL
TUBING CAPTURE RING
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 which could cause a damaging
reaction with the stainless steel.

4HOLDING CABINET
Revised 01.09.20
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Questions? Concerns? E-mail us at customer[email protected]
ELECTRICAL
The equipment is shipped from the factory with a 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 direct.
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:CAUTION: High Temperature &
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, 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.
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, holds trays, pans, shelves, and
racks.
COMPONENT IDENTIFICATION 4. Evaporator and Heaters - supply vapor atmosphere
to the food chamber by heating water within the
evaporator.
5. Trough collects moisture that condenses on door.
6. Power Switch - turns electrical power to the unit on
or off.
7. Control panel - contains power switch and control
escutcheon. Allows operator to program food
temperature and food texture. Escutcheon is
removable for servicing or replacing microprocessor.
8. Cord Wrap (behind unit if applicable) provides
storage for power cord.
9. Door Gasket seals food chamber against heat or
vapor loss.
10. Door & Latch can be reversed on site (photo shows
optional upgrade handle).
11. Drain Cap is removable for draining water from
evaporator.
12. Casters provide easy movement when front casters
are in unlocked position.
8
9
10
11
12
3
2
1
6
4
5
7

HOLDING CABINET 5
Revised 01.09.20
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Questions? Concerns? E-mail us at customer[email protected]
CONTROLS - B SERIES
881X23 REV 7
www.winstonindustries.com | 1.800.234.5286 | 1.502.495.5400
HOLDING
CABINET
Displays
Temperature
selection
Sets Evaporator temperature
to control food temperature
90-200°F (32-93°C).
Toggles
between
Fahrenheit
and Celsius
Sets Food Texture
value 90-200°F
(32-93°C)
HOW YOUR CVAP WORKS
ON/OFF SWITCH Energizes control and evaporator and air heat systems. Fill with
potable water prior to turning on.
FOOD TEMP Adjust Food Temp keys to increase/decrease temperature in 2° steps.
FOOD TEXTURE Adjust Food Texture keys to increase/decrease the dierential
(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 for air temperature in Celsius, EF for evaporator temperature in
Fahrenheit and EC for evaporator temperature in Celsius.
CLEAN DAILY Stainless steel can corrode if soil is allowed to stand. Clean daily.
Remove loose parts and wash in 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
in the event that 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: customercar[email protected]
telephone: [phone] | +1.502.495.5400
(8:00 a.m. - 5:00 p.m. ET, Monday through Friday)

6HOLDING CABINET
Revised 01.09.20
winstonfoodservice.com | 1.800.234.5286 | +1.502.495.5400
Questions? Concerns? E-mail us at customer[email protected]
DAILY CLEANING
Required Cleaning Accessories and Supplies
• Pan for draining evaporator
(unless utilizing floor drain)
• Food grade germicidal detergent
• Descaling agent
___________________________________________
!DANGER: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
back into service.
___________________________________________
___________________________________________
!WARNING:WARNING: Contamination Hazard
Can cause serious illness or damage to equipment >>
Clean equipment daily to avoid potential contamination hazard.
___________________________________________
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: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:WARNING: Contamination Hazard
Can cause serious illness >> Clean equipment prior to rst use to
remove traces of industrial chemicals and oils.
___________________________________________
Prior to using equipment for the first time, perform the
daily cleaning procedure listed in right column.
DAILY CLEANING DAILY CLEANING
PROCEDURE
___________________________________________
!CAUTION: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 (or cap), turn
drain valve (or remove cap) and allow 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 food
chamber and evaporator.
NOTE: To ensure that the door(s) opens and closes easily,
check the hinges (both on the door and on 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 descaling agent. Read ALL warnings
and follow directions listed on descaling agent
package

HOLDING CABINET 7
Revised 01.09.20
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Questions? Concerns? E-mail us at customer[email protected]
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:CAUTION: Leaking Hazard
Can cause damage to equipment >> Use care when cleaning
plastic tube. Damage to 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 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 with clean water and wipe immediately.
___________________________________________
!WARNING:WARNING: Electrical Hazard
Can cause serious personal injury or damage to
equipment >> Avoid spraying equipment exterior or controls with
water jet.
___________________________________________
8. Rinse all inside surfaces, including evaporator, and
dry with clean towel. Do not spray outside of
equipment or controls with water.
9. Replace flues and rail supports.
10. Close drain valve, or verify O-ring is on drain pipe,
replace drain cap, and refill evaporator.
11. Reconnect equipment to electrical power and make
ready for use.

8HOLDING CABINET
Revised 01.09.20
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Questions? Concerns? E-mail us at customer[email protected]
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 specically 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
Winston Foodservice is a Division of Winston Industries LLC
2345 Carton Drive | Louisville, KY 40299
800.234.5286 | +1.502.495.5400 | Fax [phone] | www.winstonfoodservice.com