UHB CABINET 3
Revised 01.25.22
winstonfoodservice.com | 1.800.234.5286
| +1.502.495.5400
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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.
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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.
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.
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!WARNING:WARNING: Safety Hazard,
Intended Use: Can cause serious injury or damage to
equipment >>Supervise untrained, young, or handicapped
persons.
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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, such as in restaurants and
institutions, and in commercial operations, such as
bakeries, but not for continuous mass production of
food.
INSTALLING AUTO WATER FILL
Insert tubing and push fully into the connector (reference
drawing below). 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)).
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!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.
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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
