Winston Industries Cvap UHB Series User manual

UHB Series
HA8503-08
HA8503-04
Owner’s Manual
UNIVERSAL HOLDING
BIN CABINET
DOC100630a r04
nr 06-05-14

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universal holding bin cabinet
Welcome....................................... 2
Safety ........................................... 3
Receiving Your Equipment ........... 4
Electrical Information.................... 5
Ventilation Requirements ............. 5
Component Identification.............. 6
Controls ........................................ 7
Daily Operating Instructions ......... 8
Food Holding Reference Chart .... 9
Holding Guidelines ....................... 10
Daily Cleaning .............................. 11-12
Troubleshooting............................ 13-14
Warranty & Terms & Conditions ... 15
Thank you for your purchase of a Winston
CVap®universal holding bin (UHB) cabinet.
The benefits you will enjoy from this
appliance include longer hold times, better
quality food, quicker service, higher
productivity, and safer food temperatures.
This CVap holding cabinet utilizes Controlled
Vapor (CVap) technology. Using a
combination of dry and moist heat, CVap
UHB cabinets keep foods hot and maintain
texture, whether moist or crisp, throughout
long serving periods. The two sets of
electronic differential control keys are easy to
understand and reliable. The controls never
need field calibration. The FOOD TEMP
Copyright© 2014 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.
Internet: www.winstonindustries.com
Email: [e-mail]
Phone: [phone] | 1.502.495.5400 | Fax [phone]
Mail: 2345 Carton Drive • Louisville, KY 40299 USA.
Need to contact us? Choose
the most convenient method.
keys allow precise control of food
temperature from off/90 to 200˚F (32 to 93˚C).
The FOOD TEXTURE keys maintain just
cooked texture. Set texture near the Food
Temp for moist foods, or set higher for crisp
foods. Maximum cabinet temperature (Food
Temp plus Food Texture) is 250˚F (121˚C).
CVap UHB cabinets are built with durable
stainless steel construction and full insulation,
and they are designed for high volume usage.
If you have any questions, or if anything held
in your CVap UHB cabinet doesn't meet your
satisfaction, please call our Customer
Service Center at 1-800-234-5286 or
502-495-5400, or email us at
[email protected].
table of contents
welcome

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universal holding bin cabinet
opening cabinets or reaching into the
equipment, as heated vapor can quickly
cause burns.
5. 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.
6. Prior to using equipment for the first
time, perform the daily cleaning
procedure listed on pages 11-12.
7. Always allow equipment to cool before
cleaning, to avoid potential burns.
8. 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.
Please read this entire owner’s manual
before operating your CVap®UHB cabinet.
The manual contains important safety
information and operating instructions.
As is the case with many kitchen
appliances, your CVap UHB cabinet should
be used with caution. Please read the
following warnings to avoid injuries.
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
appliance, shut off power immediately
(either pull power cord or turn off circuit
breaker) and call a trained servicer for
repair. Failure to do so could result in
serious, potentially fatal injuries.
3 Always turn power switch off any time
equipment is not in use.
4. This equipment utilizes heated water
vapor, which transfers heat much more
quickly and efficiently than dry air of the
same temperature. Use caution when
Electrical Hazard
Can cause serious injury or death.
Do not attempt to install or service this equipment un-
less you are a licensed electrician or trained servicer.
Contamination Hazard
Can cause serious illness or damage to
appliance.
Clean equipment daily to avoid potential contamination
hazard.
Burn Hazard
Can cause injury.
Allow 30 minutes for equipment to cool before
attempting to clean.
High Temperature and Grease Hazard
Can cause damage to appliance.
Avoid placing equipment near high heat or in grease
laden atmosphere.
Burn Hazard
Can cause serious injury.
Avoid heated vapor when opening or closing
equipment bin(s).

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universal holding bin cabinet
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.
Water Supply
In order to operate properly, the evaporator in
this cabinet must be filled with clean, potable
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 appliance
daily. It is advisable to contact your water
utility for advice on minimizing deposit
buildup.
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
receiving your equipment
Model Height Width Depth Weight
(IN / MM) (IN / MM) (IN / MM) (LBS / KG)
HA8503-08 36.1/917 19.9/505 27.1/688 135 (61)
HA8503-04 36.1/917 19.9/505 27.1/688 135 (61)
High Temperature Hazard
Can cause damage to appliance.
Fill evaporator with water prior to turning power on,
and do not allow evaporator to run dry.

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universal holding bin cabinet
The equipment is shipped from the factory
with a 84" (2134mm) minimum power cord
and plug. Refer to the table below to
determine the correct electrical outlet. It may
be necessary for a licensed electrician to
install the correct outlet or wiring. Winston
does not recommend wiring the equipment
direct.
Below is electrical information for various
models of Winston’s CVap®UHB cabinets.
electrical
Ventilation clearances - To operate properly,
the equipment will need sufficient space for
air circulation. Allow at least 2" (51mm)
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 feet or legs. Counter top
equipment supplied without feet or legs may
be placed directly upon a counter top of non-
combustible material. In this situation, the
appliance may have to be sealed to the
counter top with a food-grade silicone sealant
(check local health codes). 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.
ventilation requirements
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.
High Temperature and Grease Hazard
Can cause property damage.
Avoid placing equipment near high heat or in grease
laden atmosphere.
Model Volts Hertz PH Amps Watts Circuit Amp Plug Type
HA8503-08 120 60 1 11.9 1428 US 15 /CAN 15 US 5-15P/CAN 5-15P
HA8503-04 120 60 1 11.9 1428 US 15 /CAN 15 US 5-15P/CAN 5-15P

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1. NEMA 5-15P Plug and power cord (not
visible in photo) - Located on back side,
lower right-hand corner, provides
electricity to appliance.
2. Power Switch allows operator to turn
electrical power on and off.
3. Drawer Handles - accommodate 4"deep
shotgun pans.
4. Food chamber - (not visible in photo)
holding cavity where the dual heat system
combines to create the perfect holding
environment.
5. Air Heaters (not visible) - Located inside
the food chamber, supply heat for precise
food texture control.
6. Evaporator (not visible in photo) located
inside the base, supplies vapor to food
chamber to control food temperature.
7. Drain Cap is removable for draining water
from evaporator.
8. 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.
9. Name Plate identifies model and serial
numbers (important for servicing and
ordering parts), voltage, power, and
electrical information. Electrical
Requirements Label identifies that
appliance is for use with an individual
branch circuit only.
10. Bottom cover (not visible in photo)
located underneath, allows service
access.
Control shown
is 8 channel.
7
1
28
9
10
3
5
6
4
component identification

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1
1. Power Switch controls electrical power to
the equipment.
2. Digital LED Readout shows time remaining
on selected channel.
3. Food Temp Key controls the temperature of
the water in the evaporator, which directly
controls the temperature of the food being
held. Allows food temperature to be set in a
range from off/90 to 200˚F (32˚to 93˚C). Use
in conjunction with up and down arrow keys
to select food temperature.
4. Food Texture Key controls the air
temperature within the food chamber. The
“+” temperature scale indicates the number
of degrees that the air temperature is
elevated above the Food Temp setting. A
texture setting at or near the food temp
setting will provide a moist texture. Elevating
the texture setting will deliver a progressively
drier and crisper texture. Use in conjunction
with up and down arrow keys to select food
texture. For food holding reference
information, see pages 9-10.
5. Up and Down Arrow Keys - used in
combination with the Food Temp and Food
2
HA8503 series controls
3 4 5
Some details have
been omitted for
clarity.
6
Texture keys to choose settings.
6. Timer Channel Keys - the HA8503
controller allows the user to set a single
food temperature and texture for the entire
appliance. The eight channel keys allow the
setting of eight different timed cycles for the
set temperature. A red light illuminates over
the selected timer channel.
7. F°/C° Key (hidden) - this button is available
for switching the cabinet display between
Fahrenheit and Centigrade temperature
scales.
8. Fill/No Fill Key (hidden) indicates the state
of the water fill alert. When enabled, the
controller will display ‘FiLL’ and sound an
alarm which will continue until the operator
or automatic valve fills the evaporator to the
required level (see page 8). When disabled,
the controller will still attempt to fill the
evaporator, but it will not give any indication
that it is doing so (no display or alarm).
HIDDEN KEY NOTE: Hidden keys are available
only when in Programming Mode (see page 8).
7 8

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daily operating procedures
Prior to using equipment for the first time,
please perform the daily cleaning procedure
listed on pages 11 - 12.
Please make certain evaporator has an
adequate supply of water prior to turning on
power switch. Water level should be
approximately 1" (2.5 cm) from overflow.
Please note that your HA8503-08 cabinet is
set to 158 + 0 and there are 8 timer channels
that are pre-set for your operation. You can,
however, program timer channels and
temperature or texture using the following
instructions:
1. To enter programming mode, press the 1
Key and toggle the Power Switch on
simultaneously. Immediately release the 1
Key when the machine beeps.
2. To adjust the timer value for a particular
Timer Channel, select the desired Timer
Channel Key and change the setting
using the Up and Down Arrow Keys.
3. Set appropriate food temperature using
the FOOD TEMP keys (set in accordance
with local health codes). Set desired
texture (from moist to crisp) using the
FOOD TEXTURE keys. See reference
chart on page 10 for general guidelines.
4. To exit programming mode, long press the
1 Key.
5. Fill evaporator to within 1" (25mm) of
overflow with water.
NOTE: 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
appliance. 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.
6. Toggle Power Switch on. Allow 30
minutes for warm-up.
7. Insert food.
8. Re-enter programming mode (Step 1) to
adjust FOOD TEMP or FOOD TEXTURE
keys as needed to achieve desired food
quality.
KEEP BIN(S) CLOSED WHEN NOT IN USE.
If food temperature becomes too low during
serving period, increase FOOD TEMP setting
by 10 to 20°F (11 to 17˚C) to maintain desired
food temperature.
High Temperature Hazard
Can cause damage to appliance.
Fill evaporator with water prior to turning power on,
and do not allow evaporator to run dry.
Contamination Hazard
Can cause serious illness.
Clean equipment prior to rst use, to remove traces of
industrial chemicals and oils.

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universal holding bin cabinet
Food Holding Reference Chart
Product Food Temp Food Texture
Very moist foods
Sauces, gravies, vegetables, etc. 140˚F (60˚C) +6˚F (3˚C)
Soft moist foods
Bakery, meats, fish, chicken, etc. 140˚F (60˚C) +10˚F (6˚C)
Firm moist foods
Finger foods, baked potatoes, etc. 140˚F (60˚C) +15-30˚F (8-17˚C)
Crisp dry foods
Crispy fried chicken, french fries, etc. 140˚F (60˚C) +50-60˚F (28-33˚C)
NOTE:1. The actual temperature of crisp dry foods may substantially exceed optimal
serving temperatures, making it necessary to reduce the FOOD TEMP setting as
much as 20-30˚F (11-17˚C) to obtain the desired temperature.
2. Total Food Texture (air temperature) setting equals the addition of the FOOD
TEMP and FOOD TEXTURE settings. For example, a FOOD TEMP setting of
140˚F (60˚C) and a FOOD TEXTURE setting of +10˚F (+6˚C) is equal to an
evaporator temperature of 140˚F (60˚C) and an air temperature of 150˚F (66˚C)
(140+10˚F (60+6˚C)).

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universal holding bin cabinet
Food
Temp
F°
PRODUCT Food
Texture
F°
Food
Temp
C°
Food
Texture
C°
Food
Temp
F°
Food
Texture
F°
Food
Temp
C°
Food
Texture
C°
BREAD PRODUCTS
Biscuits 140-150 +20 60-66 +11
Rolls 140-150 +10 60-66 +5
Danishes 140-150 +10 60-66 +5
Croissants 140-150 +10 60-66 +5
White/Wheat Bread 140-150 +10 60-66 +5
French/Italian Bread 140-150 +15 60-66 +8
Pancakes/Waffles 140-150 +10 60-66 +5
French Toast 140-150 +10 60-66 +5
Fruit Pies 140-150 +15 60-66 +8
Gingerbreads 140-150 +15 60-66 +8
DAIRY & EGG
PRODUCTS
Eggs (Benedict, Fried,
Scrambled, Poached) 145-150 +5 62-66 +2
Omelets 150-160 +10 66-71 +5
Puddings/Custards 140-150 +5 60-66 +2
MEATS
Beef (Prime Rib,
Roasts, Steaks, BBQ) 130-140 +15 54-60 +8
Pork (Roasts, Chops,
BBQ, Bacon, Ham,
Sausage) 140-150 +15 60-66 +8
Lamb & Veal 140-150 +15 60-66 +8
Hamburger Patties 150-160 +10 66-71 +5
Hot Dogs 150-160 +10 66-71 +5
POULTRY
Chicken
Fried, Soft 150-160 +15 66-71 +8
Fried, Crisp 130-140 +50 54-60 +27
Roasted 150-160 +15 66-71 +8
BBQ 150-160 +15 66-71 +8
Turkey, Goose, Duck 150-160 +15 66-71 +8
SEAFOOD &
SHELLFISH
Fish, Fried 130-140 +50 54-60 +27
Fish, Broiled/Baked 150-160 +15 66-71 +8
Shrimp, Fried 130-140 +50 54-60 +27
Fish/Shrimp in
Sauce/Gravy 150-160 +5 66-71 +2
CELSIUS
FAHRENHEIT
VEGETABLES
Vegetables, Unbreaded 150-160 +5 66-71 +2
Vegetables, Breaded 130-140 +60 54-60 +33
Potatoes, Baked 150-160 +15 66-71 +8
STARCHES
Spaghetti 140-150 +5 60-66 +2
Rice 140-150 +5 60-66 +2
Lasagna 150-160 +10 66-71 +5
Beans 140-150 +15 60-66 +8
Soups & Sauces 140-150 +5 60-66 +2
Cooked Cereals 150-160 +10 66-71 +5
Casseroles 150-160 +5 66-71 +2
CRISP TEXTURED
FOODS
Pizza 130-140 +60 54-60 +33
Pastry Shells 130-140 +60 54-60 +33
Crisp Breadings 130-140 +60 54-60 +33
Crisp, Dry Foods 130-140 +60 54-60 +33
French Fries 100 +60 38 +33
PREPARED FOODS
Seafood in Sauce 150-160 +15 66-71 +8
Hamburgers in Buns 150-160 +10 66-71 +5
Cheeseburgers in Buns 150-160 +10 66-71 +5
Open Sandwich
w/Sauce/Gravy 150-160 +5 66-71 +2
Plated Foods 150-160 +5 66-71 +2
Entrees 140-150 +15 60-66 +8
Corn Dogs 140-150 +40 60-66 +22
PROOFING
Dough (Yeast Rolls,
Danish Dough) 100 +10 38 +5
Notes:
1. The recommendations in this chart should be regarded
as starting points. If user desires a more firm/dry
textured product, increase the Food Texture setting; for
a more soft/moist textured product, decrease the Food
Texture setting.
2. The holding time for very crisp foods may be less than
for other products.
3. Use a thermometer to assure compliance with local
health codes.
CELSIUS
FAHRENHEIT
PRODUCT
holding guidelines

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Required Cleaning Accessories & Supplies
• Pan for draining evaporator
• Food grade germicidal detergent
• Descaling agent
This equipment utilizes 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 installed
by a licensed electrician, and serviced
only by trained servicers. Please make
this page available to the servicer.
If an electrical shock is felt during
operation or cleaning, unplug equipment
and have it serviced before placing back
into service.
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.
daily cleaning
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.
Prior to using equipment for the first time,
perform the daily cleaning procedure listed on
the following page.
Electrical Hazard
Can cause serious injury or death.
Disconnect equipment and contact licensed electrician
or trained servicer.
Contamination Hazard
Can cause serious illness.
Clean equipment prior to rst use, to remove traces of
industrial chemicals and oils.
Corrosion Hazard
Can cause damage to appliance.
Clean equipment daily to avoid potential corrosion
damage.
Contamination Hazard
Can cause serious illness or damage to
appliance.
Clean equipment daily to avoid potential contamination
hazard.

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daily cleaning procedure
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 cap, remove
cap and allow evaporator to drain.
2. Remove drawer(s) and wash using a food-
grade germicidal agent. Rinse and allow
to dry.
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, water level sensor, and probe
(see photo below). If present, apply
descaling agent. Read ALL warnings and
follow directions listed on descaling agent
package.
6. 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.
7. Rinse all inside surfaces, including
evaporator, and dry with clean towel.
Do not spray outside of equipment or
controls with water.
8. Verify O-ring is on drain pipe, replace
drain cap, and refill evaporator.
9. Reconnect equipment to electrical power
and make ready for use.
Burn Hazard
Can cause injury.
Allow 30 minutes for equipment to cool before
attempting to clean.
Electrical Hazard
Can cause serious personal injury or
damage to equipment.
Avoid spraying equipment exterior or controls with
water.

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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, 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
the next page 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.
troubleshooting If your equipment is still under warranty, or
you are uncertain whether or not 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,
you can call our Customer Service line 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.
In order to expedite service, please have the
complete model and serial number (found on
the appliance's identification tag) on hand
when you contact us.
Service parts may be purchased directly
from the factory online.
Visit www.winstonparts.com
For the latest parts availability, call our
Customer Service line at 1-800-234-5286 or
502-495-5400.
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 _________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

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universal holding bin cabinet
troubleshooting
FAULT CORRECTION
A. Circuit breaker tripped.................................................................. Adjust
Fuse blown................................................................................... Replace
Power cord not plugged in ........................................................... Plug in
Faulty cordset............................................................................... Call servicer
Faulty power switch ..................................................................... Call servicer
B. Evaporator (water) tank empty..................................................... See page 8
C. Drain pipe o-ring defective or missing ......................................... Replace
D. Food Temp setting too high ......................................................... See page 8
E. Food Temp setting too low........................................................... See page 8
F. Food Texture setting too high ...................................................... See page 8
G. Food Texture setting too low........................................................ See page 8
H. Door gasket defective .................................................................. Replace
I. Drain cap defective or missing..................................................... Replace
J. Faulty microprocessor controller.................................................. Call servicer
K. Injury or accident, call manufacturer............................................ Administer first aid. If
necessary, call 911 for
emergency assistance.
Then contact Winston
at 1-800-234-5286.
TROUBLE FAULT CODE
Digital display fails to light................................................................................ A
Digital display reading inconsistently ............................................................... J
Flooding/leaking water ..................................................................................... C, H, I
Food drying out ................................................................................................ B, E, F, H
Food excessively moist .................................................................................... D, G
Food not hot enough ........................................................................................ E, G, H
Food too hot ..................................................................................................... D, F
Injury or accident.............................................................................................. K
Prices subject to change without notice.
F.O.B. Louisville, KY, USA
[phone] or [phone] Fax [phone]
www.winstonindustries.com
All sales subject to Company’s Terms and Conditions
Winston Industries
2345 Carton Drive
Louisville, KY 40299

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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 specically for our
products and can help you save on costly repairs while maintaining valuable warranty coverage.
http://www.winstonparts.com/

Winston Industries LLC | 2345 Carton Drive | Louisville, KY 40299
1.800.234.5286 | 1.502.495.5400 | Fax [phone] | www.winstonindustries.com