Winston foodservice Cvap hov3 series User manual

SERIAL #:

series 3 holding cabinets with CVap®technology

HOV3-05UV

HOV3-10UV

HOV3-14UV

2345 Carton Drive | Louisville, Kentucky 40299 USA

winstonfoodservice.com | 800.234.5286 | +1.502.495.5400

class series 3

HOV3

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

equipment type - class series 3

!CAUTION:CAUTION: High Temperature and

Grease Hazard

Can cause damage to equipment >>

Avoid placing equipment near high heat or in

grease-laden atmosphere.

!WARNING:WARNING: Safety Hazard,

Intended Use

Can cause serious illness 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 com-

mercial 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: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.

MAKE CERTAIN EVAPORATOR HAS AN

ADEQUATE SUPPLY OF WATER PRIOR TO

TURNING ON POWER SWITCH. WATER LEVEL

SHOULD BE APPROXIMATELY AT FILL LINE.

KEEP DOOR(S) CLOSED WHEN NOT IN USE. If

food temperature becomes too low during

serving period, increase VAPOR TEMP setting

by 10-20° F (11-17° C) to maintain desired food

temperature.

!WARNING:WARNING: Burn Hazard

To avoid scalding, do not use loaded

containers with liquids or cooking goods

which becomes uid by heating in higher

levels than those which can be easily

observed.

!WARNING:WARNING: Burn Hazard

When opening the door of the cooking

compartment hot steam can come out.

!DANGER:DANGER: Electrical Hazard

If supply cord is damaged, it must be

replaced by the manufacturer, its service

agent, or similarly qualified persons in order

to avoid a hazard.

Warnings

MISUSE AND OTHER

Warranty & Terms and

Conditions of Sale

Limited one-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:// bit.ly/2Qzwi6G

Both the Warranty and Terms

and Conditions of Sale are integral

to this document.

!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.

!DANGER:DANGER: Electrical Hazard

and Burn Hazard

Can cause serious injury or death >>

Do not attempt to service this equipment

unless you are a licensed electrician or

trained servicer.

This equipment uses high voltage electrical

systems, high temperature heating systems,

and hot water vapor. If used improperly, any

of these hazards are capable of causing

serious injury or death. To avoid the

potential for an accident, please have

equipment serviced only by a trained

servicer. Please make this page available to

the servicer.

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

equipment type - class series 3

Requirements

GENERAL INSTALLATION

Install equipment on a solid, flat, level

surface in a location where ambient

temperatures will not exceed 100 F and

away from grease laden vapors from other

equipment. For proper ventilation of the

equipment, allow 2-inch clearance on all

sides, particularly around any ventilation

holes. Plug the equipment into a properly

grounded outlet of the correct voltage and

phasing as indicated by the equipment ID

labels. Please read the installation instructions

that follow.

water

If manually filling equipment with water, fill

evaporator pan with approximately 2.5

gallons of water.As water evaporates,

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. To avoid mineral deposits

clean the equipment daily. It is advisable to

contact your water utility for advice on

minimizing deposit buildup.

!CAUTION:CAUTION:

High Temperature Hazard

Can cause damage to equipment >>

If utilizing vapor heat, ll evaporator with

water prior to turning power on and do not

allow evaporator to run dry.

Do not place equipment in an area where

ambient temperature (air temperature

around the equipment) exceeds 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 requirements

specific to your location.

auto water fill

Automatic water fill is available as an

optional feature. Auto water fill systems

must be hooked up to a potable water

supply line. The maximum incoming water

temperature may not exceed 140 ˚F (60 ˚C)

and the incoming water pressure must be

between 20 and 150 psi (137.9 kPa to 1034

kPa). 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 ensure that installation complies

with all local and state plumbing codes.

shelving

The load limit per rack is 65 lbs (29.25kg).

Internet: https://foodservice.winstonind.com/

E-mail customercar[email protected]

Phone: 800.234.5286 | +1.502.495.5400

Fax: +1.502.495.5458

Mail: 2345 Carton Drive | Louisville, KY 40299 USA

Contact Information

For locations with hard water, add one

tablespoon (15 ml) 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 treatments 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.

ventilation

Ventilation Clearances: To operate properly,

the equipment will need sufficient space for

air circulation. Allow at least 2" (51 mm)

clearance on all sides, particularly around

ventilation holes. Care should be taken to

prevent placing the equipment close to

anything combustible. It must be installed

with its supplied casters or legs. 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.

Customer Care | 800.234.5286

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winstonfoodservice.com

equipment type - class series 3

Vapor (water)

Temperature controls

Air Temperature controls

Icon Indicators

Power Button

Enter Button

Menu and Temperature

display

Back Button

Display

New Winston CVap: Control Navigation

Customer Care | 800.234.5286

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winstonfoodservice.com

equipment type - class series 3

New Winston CVap: Control Operation

STARTUP BASICS

Product Vapor Temperature Air Temperature

Soft Moist Foods

Sauces, gravies, vegetables, sh, etc.

140 to 155° F

(60 to 68° C)

140 to 155° F

(60 to 68° C)

Firm Moist Foods

Bakery, meats, chicken, etc.

140 to 155° F

(60 to 68° C)

145 to 185° F

(63 to 85° C)

Crisp Foods

Fried or breaded products

130 to 150° F

(50 to 66° C)

170 to 200° F

(77 to 93° C)

Very Crisp Foods

Tortilla chips, fries, etc.

O to 130° F

(O to 50° C)

180 to 200° F

(82 to 93° C)

Food Holding Reference Chart

1. Ensure that the evaporator pan

has water in it before turning the

unit on.

2. Press the power button to

turn the unit on.

3. Press the up or down button to set

the water temperature.

4. Press the up or down button to

set the air temperature.

5. Place product in unit after "heated"

is displayed.

Is illuminated when the air heaters

are activated.

Is illuminated when the water heater

is activated.

Is illuminated when the water ll

system is activated.

Is illuminated when in the settings

menu or when updating.

Is illuminated when the volume is

muted.

Is illuminated when there is an error

message.

Icon Indicators

Customer Care | 800.234.5286

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winstonfoodservice.com

equipment type - class series 3

Updating Firmware

1. Power your cabinet on. The current rmware version will scroll across the screen

when booting up.

2. Go to https://foodservice.winstonind.com/rmware-updates/ to determine

if the current version is installed.

3. Follow instructions to update your rmware, if needed.

Main Menu

• Settings - Allows you to make special adjustments

to the unit.

o Security - Using the code 2345 locks or unlocks a

unit, allowing general daily operation only.

o Volume - Adjust the volume of the speakers.

o Display - Adjust the display temperature readout

to show air or evaporator temperature.

o Temperature Scale - Adjust between Fahrenheit

or Celsius.

o Fill System - Adjust setting for Water Level Sensor

(disabled, probe, or oat) and Water Valve

(disabled or enabled).

o Tuning - Calibrates vapor temperature for the size

and model of the unit, for maximum precision.

To access the main menu. Press and

hold the menu button for 3 seconds.

Press the air temperature "up" button

to scroll forwards through the menu.

Press the "enter" button to make

menu selection.

Press the air temperature "down"

button to scroll back through the menu.

Press the "back" button to go back

within the menu.

• Upload Presets - Allows for uploading presets from a USB.

• About - Informs the user of software versions

during troubleshooting needs.

• Reboot - Allows unit to be rebooted

Customer Care | 800.234.5286

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winstonfoodservice.com

equipment type - class series 3

5. Spray food chamber and evaporator

with a food grade germicidal detergent.

6. Wipe inside surfaces to remove all

food deposits.

7. Inspect for scale build-up on the tank

surface and probe. If present, apply

descaling agent like Citranox. Read ALL

warnings and follow directions listed on

descaling agent package.

!DANGER:DANGER: Electrical Hazard

Can cause serious personal injury or damage

to the equipment >> Avoid spraying

equipment exterior or controls with water.

8. Rinse all inside surfaces, including

evaporator, and dry with clean towel.

Do not spray outside of equipment or

controls with water.

9. Replace rack supports.

10. Replace evaporator cover.

11. Close the drain valve.

12. Reconnect equipment to electrical

power and make ready for use.

Required Cleaning Accessories & Supplies

•Pan for draining evaporator

•Food grade germicidal detergent

•Descaling agent

!CAUTION:CAUTION: Corrosion Hazard

Can cause damage to equipment >>

Clean unit 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.

!CAUTION:CAUTION: Burn Hazard

Can cause serious injury >>

Allow equipment to cool for at least

30 minutes.

cleaning procedure

Ensure that any chemical used to

clean equipment is free of sodium

and other ingredients that could be

corrosive to metal.

1. Disconnect power supply.

Allow equipment to cool.

2. Place empty pan under drain valve,

open drain valve and allow evaporator

to drain.

3. Remove and clean rack supports using

a food-grade germicidal agent. Rinse

and allow to dry.

4. Remove evaporator cover and clean,

then allow cover to dry.

Procedures

DAILY CLEANING

1. Control Panel - contains power button and control escutcheon. Allows operator to

program food temperature and food texture. Escutcheon is removable for servicing or

replacing microprocessor.

2. Door Gasket seals food chamber against heat or vapor loss.

3. Door & Latch can be reversed on site.

4. Adjustable Rails - located on both sides inside equipment, holds trays, pans, shelves,

and racks.

5. Food Chamber - holding cavity where the dual heat system combines to create the

perfect holding environment.

6. Evaporator and Water Heater (not visible) - supply vapor atmosphere to the food

chamber by heating water within the evaporator.

7. Trough collects moisture that condenses on door.

8. Drain Valve allows for draining water from evaporator.

9. Cord Wrap (behind unit if applicable) provides storage for power cord.

10. Name Plate identifies model number, serial number (important for servicing and

ordering parts), voltage, power, and electrical information. Electrical Requirements Label

identifies that equipment is for use with an individual branch circuit only.

11. Air Heaters (not visible) - supply heat for precise food texture control.

12. Casters provide easy movement when front casters are in unlocked position.

Component Identification

Full-size cabinet

shown. Elements

are common to all

holding cabinets.

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

equipment type - class series 3

*Capacity- Determined by 3.5" (89mm) adjustable spacing, with a load limit of 65lb (29.25kg) per rack. | **Exterior Dimensions- Based on use of standard supplied 3" Heavy Duty plate casters. Subtract 2.37" (60mm)

for 1" wheels, add 2.14"(54mm) for 5" casters, add 0.17(4mm) for 4" legs, and add 2.17"(55mm) for 6" legs. | ***NEMA- Supplied with 84” (2134mm) (minimum) power cord and plug. The input average of current did not

exceed the allowable amperage for the circuit listed.

CAPACITY* EXTERIOR DIMENSIONS** ELECTRICAL

MODEL #

SHEET

PAN

(18" x 26")

HALF SHEET

PAN

(18" x 13")

HOTEL PAN

(12" x 20" x

2.5")