Winston Industries HA4 Series User manual

Includes all HA40, HA45, HL and HMA Series Models
Owner’s Manual
HOLDING CABINET
HA4 Series
HA4002
HA4003
HA4005
HA4503
HA4507
HA4508
HA4009
HA4509
HA4511
HA4519
HA4022
HA4522
HL4022
HL4522
HMA018
4272X294 R29
nr 06.02.14

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
Welcome....................................... 2
Safety ........................................... 3
Receiving Your Cabinet................ 4
Installing Auto Water Fill............... 5
Electrical Information.................... 6
Ventilation Requirements ............. 7
Component Identification.............. 8
Controls ........................................ 9
Daily Operating Instructions ......... 10
Holding Reference Chart.............. 11
GM Guidelines - HA45 Series...... 12
School Guidelines - HA45 Series. 13
GM Guidelines - HA40 Series...... 14
School Guidelines - HA40 Series. 15
Daily Cleaning .............................. 16-17
Troubleshooting............................ 18-20
Warranty & Terms & Conditions ... 21
Notes............................................. 22-23
Thank you for your purchase of a Winston
CVap®holding/proofing cabinet. The benefits
you will enjoy from this cabinet 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
holding cabinets keep foods hot and maintain
texture, whether moist or crisp, throughout
long serving periods. The two electronic
differential control dials 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.winstonind.com
Email: [e-mail]
Phone: [phone] • 502-495-5400 • Fax [phone]
Mail: 2345 Carton Drive • Louisville, KY 40299 USA.
Need to contact us? Choose
the most convenient method.
dial allows precise control of food
temperature from 90˚F (32˚C) to 180˚F
(82˚C). The FOOD TEXTURE dial maintains
just cooked texture with settings labeled very
moist, firm moist, and crisp. No guesswork
required.
CVap holding/proofing 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 holding/proofing 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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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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 16 and 17.
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 owners manual before
operating your CVap holding cabinet. The
manual contains important safety information
and operating instructions.
As is the case with many kitchen
appliances, your CVap holding 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 appliance 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.
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
equipment.
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 equipment.
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 door.

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
writing to notify them of the damage. The
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.
Physical
Casters are non-marking; back casters are
non-locking, front are locking.
Water Supply
In order to operate properly, the evaporator in
this cabinet must be filled with clean, potable
water. An optional automatic water fill system
is available. This option includes hardware to
connect the equipment to a copper line in
your facility's water system. If your facility has
plastic or galvanized pipes, contact a licensed
plumber to connect the water supply.
Equipment should be installed to comply with
applicable federal, state, or local plumbing
codes.
Equipment with automatic water fill
systems are to be installed with adequate
backflow protection to comply with
federal, state, and local codes.
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
receiving your cabinet
Model Height with 3" Width Depth Weight
Casters (IN / MM) (IN / MM) (IN / MM) (LBS / KG)
HA4002 33.2/843 19.9/505 27.1/688 120/55
HA4003 36.1/916 19.9/505 27.1/688 135/61
HA4005 43.5/1105 19.9/505 27.1/688 215/98
HA4503 36.1/916 19.9/505 27.1/688 135/61
HA4507 36.2/919 27.6/701 34.5/876 210/96
HA4508 41.4/1051 24.6/625 34.5/876 250/113
HA4009 41.2/1046 27.6/701 34.5/876 225/102
HA4509 41.2/1046 27.6/701 34.5/876 225/102
HA4511 45.8/1165 27.6/701 34.5/876 280/127
HA4519 73.1/1857 24.6/625 34.5/876 369/168
HA4022 73.1/1857 27.6/701 34.5/876 355/162
HA4522 73.1/1857 27.6/701 34.5/876 405/184
HL4022 73.1/1857 27.6/701 34.5/876 355/162
HL4522 73.1/1857 27.6/701 34.5/876 405/184
HMA018 66.5/1689 29.5/749 39.0/991 370/168

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
installing auto water fill
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.
Automatic water fill is available as an optional
feature. To remove the plastic tubing from the
water line connector, use your fingers to
carefully press the small brass capture ring in
toward the body of the connector. Then gently
pull the tubing out of the connector. To insert
tubing back into connector, push the tubing
fully into the connector. 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.
See drawing below. Auto water fill systems
must be hooked up to a potable water supply
line. Winston RECOMMENDS that the tap
valve included with the kit be attached to cold
water, copper, brass or steel line (the valve
can handle any size line from 3/8" to 1"
(9.5mm to 25.4mm)). 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)).
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.
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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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
The equipment is shipped from the factory
with a 7' (213cm) (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 appliance direct.
Below is electrical information for various
models of Winston’s CVap®holding cabinets.
electrical
Model Volts Hertz PH Amps Watts Circuit Plug
Amp Type
HA4002 120 60 1 17.0 2040 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 8.8 2024 N/A N/A
HA4003 120 60 1 17.6 2112 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 8.8 2024 N/A N/A
HA4503 120 60 1 18.6 2232 20 5-20P
230 50 1 9.1 2106 N/A N/A
HA4005 120 60 1 14.8 1775 US 15/CAN 20 US 5-15P/CAN 5-20P
HA4507 120 60 1 19.3 2320 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 10.1 2320 N/A N/A
HA4009 120 60 1 14.2 1700 US 15/CAN 20 US 5-15P/CAN 5-20P
HA4508 120 60 1 19.1 2290 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 8.8 2020 N/A N/A
HA4509 120 60 1 19.3 2320 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 10.1 2320 N/A N/A
HA4511 120 60 1 19.3 2320 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 10.1 2320 N/A N/A
HA4519 120 60 1 19.3 2320 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 10.1 2320 N/A N/A
HA4022 120 60 1 17.6 2112 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 9.2 2112 N/A N/A
HA4522 120 60 1 19.3 2320 US 20/CAN 30 US 5-20P/CAN 5-30P
230 50 1 10.1 2320 N/A N/A
HL4022 120 60 1 14.0 1685 US 15/CAN 20 US 5-15P/CAN 5-20P
HL4522 120 60 1 14.4 1730 US 15/CAN 20 US 5-15P/CAN 5-20P
HMA018 120 60 1 15.0 1840 US 15/CAN 20 US 5-15P/CAN 5-20P
230 50/60 1 8.0 1840 N/A N/A
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL
INTERNATIONAL

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
.
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 legs, feet, or casters. Counter top
equipment supplied without legs or casters
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). 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.
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.

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
1. 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.
2. Door Gasket seals food chamber against
heat or vapor loss.
3. Door & Latch can be reversed on site.
4. Adjustable Rack Supports - located on
both sides inside equipment, hold trays,
pans, shelves, and racks.
5. Food chamber - holding cavity where the
dual heat system combines to create the
perfect holding environment.
6. Trough collects moisture that condenses
on door.
7. Drain Cap is removable for draining water
from evaporator.
component identification
8. Evaporator and Heaters (not visible) -
supply vapor atmosphere to the food
chamber by heating water within the
evaporator.
9. Cord Wrap (behind unit) provides storage
for power cord.
10. Air Heaters (not visible) - supply heat for
precise food texture control.
11. Name Plate identifies model number and
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.
12. U.L. Sanitation Label shows that
equipment is in accordance with NSF
standard.
13. Casters provide easy movement when
front casters are in unlocked position.
Full size cabinet
shown. Elements
are common to all
holding cabinets.
1
9
10
11
12
13
2
3
4
5
6
7
8

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
1
1. Power Switch controls electrical power to
the appliance.
2. Digital LED Readout shows current
cabinet temperature(s). The default
temperature display on the A series
control is the temperature of the water in
the evaporator. To view current air
temperature, turn the Food Texture dial up
or down 5° F, then immediately back to
set temperature. The actual air
temperature will display for five seconds.
After five seconds the default evaporator
temperature will be displayed.
3. Food Temp Dial controls the temperature
of the water in the evaporator, which
directly controls the temperature of the
food being held.
4. F˚/C˚ Button is used to switch appliance
display between Centigrade and
Fahrenheit temperature scales.
On older cabinet models, simply press
button to switch from one mode to the
other.
2
Newer cabinet models allow the operator
to program the default temperature display
scale, and at the same time choose
between the display of evaporator (Food
Temp) or air (Food Texture) temperature.
Briefly pressing the ˚F/˚C key will cause
the display to cycle through the following
readings: EF (Evaporator Fahrenheit), EC
(Evaporator Celsius), AF (Air Fahrenheit),
and AC (Air Celsius). Continue to give the
key brief presses until the temperature
mode you desire is displayed. This
changes the default display from the
factory setting (EF) to the selected mode.
5. Food Texture Dial 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.
controls
3 4 5

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
daily operating procedures
Prior to using equipment for the first time,
please perform the daily cleaning procedure
listed on pages 16 and 17.
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.
1. Set appropriate food temperature using
the FOOD TEMP dial (set in accordance
with local health codes). Set desired
texture (from moist to crisp) using the
FOOD TEXTURE dial. See guidelines on
pages 12-15 for specific settings.
2. Fill evaporator to within 1" (25mm) of
overflow with water.
NOTE: For locations with hard water, add
1 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. If you are
using the optional automatic water fill with
your equipment, and water is of unknown
quality, please make the water connection
via a deionizer/demineralizer. Failure to
do so could void the warranty!
3. Toggle Power Switch on. Allow 30
minutes for warm-up.
4. Insert food.
5. Adjust FOOD TEMP or FOOD TEXTURE
dials as needed to achieve desired food
quality.
KEEP DOOR(S) CLOSED WHEN NOT IN
USE. If food temperature becomes too low
during serving period, increase FOOD TEMP
setting by 10-20°F (11-17˚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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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
Food Holding Reference Chart
Product Food Temp Food Texture
Very moist foods
Sauces, gravies, vegetables, etc. 140˚F (60˚C) +5˚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)
See Holding Guidelines Charts on pages 12-13 for product recommendations with F/C
settings.
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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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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
general market guidelines - HA45 series

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holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
school guidelines - HA45 series
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°
PROOFING 90-100 +5 32-38 +3
BREAKFAST
Breakfast Pizza 145 +40 63 +22
Cinnamon Rolls 140 +20 60 +11
Eggs, Scrambled 150 +10 66 +5
Grits 150 +10 66 +5
Muffins 140 +5 63 +2
Pancakes 150 +5 66 +2
Piggiestix 150 +5 66 +2
Sausage Patties 150 +5 66 +2
Waffles 145 +10 63 +5
LUNCH
Pizza
Thin Crust 140 +50 60 +27
Thick Crust 145 +30 63 +16
Parbaked Thin Crust 140 +50 60 +27
Parbaked Thick Crust 145 +30 63 +16
Tony’s ReadyRise 145 +30 63 +16
Sandwiches
Ham & Cheese Melt 130 +30 54 +16
Hamburgers on Bun 150 +10 66 +5
Hot Dogs on Bun 150 +10 66 +5
Meats
BBQ Pork, Chopped 150 +10 66 +5
Chicken, Baked 150 +20 66 +11
Fish, Baked 150 +5 66 +2
Hamburger Patties 150 +5 66 +2
Hot Dog Wieners 150 +5 66 +2
Meat Loaf 150 +5 66 +2
Pork Chops 150 +10 66 +5
Salisbury Steak 150 +5 66 +2
Turkey, Whole Roasted 150 +20 66 +11
Casseroles
Beef-a-Roni 150 +10 66 +5
Ravioli 150 +10 66 +5
Squash Casserole 150 +15 66 +8
Turkey Tetrazzini 150 +15 66 +8
CELSIUS
FAHRENHEIT
Breaded Foods
Chicken, Fried 130 +50 54 +27
Chicken, Fillet 130 +50 54 +27
Chicken, Fingers 130 +50 54 +27
Chicken, Nuggets 140 +40 63 +22
Corn Dogs 150 +20 66 +11
Breaded Beef Patty 140 +30 63 +16
VEGETABLES
Broccoli 150 +5 66 +2
Baked Beans 150 +5 66 +2
Green Beans 150 +5 66 +2
Corn on Cob 150 +5 66 +2
Peas & Carrots 150 +5 66 +2
Potato, Baked 150 +20 66 +11
Mexican Beans 150 +5 66 +2
Vegetables, Steamed 150 +5 66 +2
Squash 150 +5 66 +2
BREADS
Biscuits 140 +20 63 +11
Cornbread/Muffins 150 +20 66 +11
Rolls, Yeast 140 +20 63 +11
SIDE ITEMS
Apples, Baked 150 +10 63 +5
French Fries, 130 +80 54 +44
Oven Style
Macaroni & Cheese 150 +10 66 +5
Rice 150 +5 66 +2
Tater Tots, Oven Style 130 +60 54 +33
DESSERT
Fruit Cobbler 150 +20 66 +11
Apple Fritter 150 +40 66 +11
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

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www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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 150-160 +20 66-71 +11
Rolls 150-160 +10 66-71 +5
Danishes 150-160 +10 66-71 +5
Croissants 150-160 +10 66-71 +5
White/Wheat Bread 150-160 +10 66-71 +5
French/Italian Bread 150-160 +15 66-71 +8
Pancakes/Waffles 150-160 +10 66-71 +5
French Toast 150-160 +10 66-71 +5
Fruit Pies 150-160 +15 66-71 +8
Gingerbreads 150-160 +15 66-71 +8
DAIRY & EGG
PRODUCTS
Eggs (Benedict, Fried,
Scrambled, Poached) 155-160 +5 68-71 +2
Omelets 160-170 +10 71-77 +5
Puddings/Custards 150-160 +5 66-71 +2
MEATS
Beef (Prime Rib,
Roasts, Steaks, BBQ) 150-160 +15 66-71 +8
Pork (Roasts, Chops,
BBQ, Bacon, Ham,
Sausage) 150-160 +15 66-71 +8
Lamb & Veal 150-160 +15 66-71 +8
Hamburger Patties 160-170 +10 71-77 +5
Hot Dogs 160-170 +10 71-77 +5
POULTRY
Chicken
Fried, Soft 160-170 +15 71-77 +8
Fried, Crisp 140-150 +50 60-66 +27
Roasted 160-170 +15 71-77 +8
BBQ 160-170 +15 71-77 +8
Turkey, Goose, Duck 160-170 +15 71-77 +8
SEAFOOD &
SHELLFISH
Fish, Fried 140-150 +50 60-66 +27
Fish, Broiled/Baked 160-170 +15 71-77 +8
Shrimp, Fried 140-150 +50 60-66 +27
Fish/Shrimp in
Sauce/Gravy 160-170 +5 71-77 +2
CELSIUS
FAHRENHEIT
VEGETABLES
Vegetables, Unbreaded 160-170 +5 71-77 +2
Vegetables, Breaded 140-150 +60 60-66 +33
Potatoes, Baked 160-170 +15 71-77 +8
STARCHES
Spaghetti 150-160 +5 66-71 +2
Rice 150-160 +5 66-71 +2
Lasagna 160-170 +10 71-77 +5
Beans 150-160 +15 66-71 +8
Soups & Sauces 150-160 +5 66-71 +2
Cooked Cereals 160-170 +10 71-77 +5
Casseroles 160-170 +5 71-77 +2
CRISP TEXTURED
FOODS
Pizza 140-150 +60 60-66 +33
Pastry Shells 140-150 +60 60-66 +33
Crisp Breadings 140-150 +60 60-66 +33
Crisp, Dry Foods 140-150 +60 60-66 +33
French Fries 110 +60 43 +33
PREPARED FOODS
Seafood in Sauce 160-170 +15 71-77 +8
Hamburgers in Buns 160-170 +10 71-77 +5
Cheeseburgers in Buns 160-170 +10 71-77 +5
Open Sandwich
w/Sauce/Gravy 160-170 +5 71-77 +2
Plated Foods 160-170 +5 71-77 +2
Entrees 150-160 +15 66-71 +8
Corn Dogs 150-160 +40 66-71 +22
PROOFING
Dough (Yeast Rolls,
Danish Dough) 110 +10 43 +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
general market guidelines - HA40 series

15
www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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°
PROOFING 100-110 +5 38-43 +2
BREAKFAST
Breakfast Pizza 160 +30 71 +16
Cinnamon Rolls 160 +10 71 +5
Eggs, Scrambled 160 +5 71 +2
Grits 160 +5 71 +2
Muffins 160 +10 71 +5
Pancakes 160 +5 71 +2
Piggiestix 160 +10 71 +5
Sausage Patties 160 +5 71 +2
Waffles 160 +10 71 +5
LUNCH
Pizza
Thin Crust 155 +30 68 +16
Thick Crust 155-160 +15 68-71 +8
Parbaked Thin Crust 155 +30 68 +16
Parbaked Thick Crust 155-160 +15 68-71 +8
Tony’s ReadyRise 155-160 +15 68-71 +8
Sandwiches
Ham & Cheese Melt 140 +20 60 +11
Hamburgers on Bun 160 +10 71 +5
Hot Dogs on Bun 160-170 +10 71-77 +5
Meats
BBQ Pork, Chopped 160 +5 71 +2
Chicken, Baked 160-170 +10 71-77 +5
Fish, Baked 160 +5 71 +2
Hamburger Patties 160 +5 71 +2
Hot Dog Wieners 160-170 +5 71-77 +2
Meat Loaf 160 +5 71 +2
Pork Chops 160 +5 71 +2
Salisbury Steak 160 +5 71 +2
Turkey, Whole Roasted 160 +10 71 +5
Casseroles
Beef-a-roni 160 +5 71 +2
Ravioli 160 +5 71 +2
Squash Casserole 160 +10 71 +5
Turkey Tetrazzini 160 +10 71 +5
CELSIUS
FAHRENHEIT
Breaded Foods
Chicken, Fried 140-150 +30 60-66 +16
Chicken, Fillet 160 +30 71 +16
Chicken, Fingers 160 +30 71 +16
Chicken, Nuggets 160 +30 71 +16
Corn Dogs 160 +10 71 +5
Breaded Beef Patty 140-150 +20 60-66 +11
VEGETABLES
Broccoli 160 +2 71 +1
Baked Beans 160 +5 71 +2
Green Beans 160 +5 71 +2
Corn on Cob 160 +5 71 +2
Peas & Carrots 160 +5 71 +2
Potato, Baked 160-170 +5 71-77 +2
Mexican Beans 160 +5 71 +2
Vegetables, steamed 160 +5 71 +2
Squash 160 +5 71 +2
BREADS
Biscuits 150 +10 66 +5
Cornbread/Muffins 160 +10 71 +5
Rolls, Yeast 165 +10 74 +5
SIDE ITEMS
Apples, Baked 160 +5 71 +2
French Fries, 140 +80 60 +44
Oven Style
Macaroni & Cheese 160 +5 71 +2
Rice 160 +5 71 +2
Tater Tots, Oven Style 130-140 +50 54-60 +27
DESSERT
Fruit Cobbler 160 +10 71 +5
Apple Fritter 160 +20-30 71 +11-16
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
school guidelines - HA40 series

16
www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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.
daily cleaning
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.
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 facing page.
Electrical and Burn 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.
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 equipment.
Clean equipment daily to avoid potential corrosion
damage.
Contamination Hazard
Can cause serious illness or damage to
equipment.
Clean equipment daily to avoid potential contamination
hazard.

17
www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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 and clean rack supports 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, sensor (optional automatic water
fill sensor shown), 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. Replace rack supports.
9. Verify O-ring is on drain pipe, replace
drain cap, and refill evaporator.
10.Reconnect equipment to electrical power
and make ready for use.
Electrical Hazard
Can cause serious personal injury or
damage to equipment.
Avoid spraying equipment exterior or controls with
water.
Burn Hazard
Can cause injury.
Allow 30 minutes for equipment to cool before
attempting to clean.

18
www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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
troubleshooting resolve your problem, you will need a
qualified servicer to diagnose and repair the
problem.
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 equipment’s identification tag) on hand
when you contact us.
Service parts may be purchased directly
from the factory online.
Visit www.winstonparts.com
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 _________________________________________________________
_______________________________________________________________________
_______________________________________________________________________
_______________________________________________________________________

19
www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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 9
C. Drain pipe o-ring defective or missing ..................................................... Replace
D. Food Temp setting too high ..................................................................... See page 9
E. Food Temp setting too low....................................................................... See page 9
F. Food Texture setting too high .................................................................. See page 9
G. Food Texture setting too low.................................................................... See page 9
H. Door gasket defective .............................................................................. Replace
I. Drain cap defective or missing................................................................. Replace
J. Injury or accident, call manufacturer........................................................ 1-800-234-5286
TROUBLE FAULT CODE
Digital display fails to light................................................................................ A
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.............................................................................................. J
Prices subject to change without notice.
F.O.B. Louisville, KY, USA
[phone] or [phone] Fax [phone]
www.winstonind.com
All sales subject to Company’s Terms and Conditions
Winston Products Company
2345 Carton Drive
Louisville, KY 40299

20
www.WinstonIndustries.com | 1.502.495.5486
holding cabinet
Includes all HA40, HA45, HL and HMA Series Models
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.
SERVICE PARTS PART NO.
Power Switch (120V-240V) PS2304
Switch Guard
HA4005 PS2981
Circuit Board Asm
(before 4/1/05)
120V PS2720
208V-240V PS2891
HA4522
HA4022
HA4519
(after 4/1/05)
120V PS2827
208V-240V PS2842
HA4507
HA4509
HA4511
(after 7/18/05)
120V PS2827
208V-240V PS2842
HA4005 PS2860
Circulating Fan 120V PS2051
Circulating Fan 208V-240V PS2100
Cooling Fan 120V PS2066
Cooling Fan 208V-240V PS2098
Latch, Door PS1774
Hinge Kit, Door PS2116
Hinge Kit, Self Close Door
HA4005 PS2703
Gasket, Door
HA4002 PS2555
HA4003, HA4503 PS1440
SERVICE PARTS PART NO.
Gasket, Door
HA4005 PS2913
HA4507 PS2554
HA4509 PS1444
HA4519 (Top) PS1442
HA4519 (Bottom) PS1446
HA4522 (Top) PS2151
HA4522 (Bottom) PS2150
Probe, Air PS2255
Probe, Water PS2177
Heater, Air
HA4002 120V PS2556
HA4003 120V PS2557
HA4003 208V-240V PS2558
HA4005 120V PS2908
HA4503 120V PS2388
All Others 120V PS2067
All Others 240V PS2099
Heater, Water
HA4002 & 4003 120V PS2198
HA4003 208V-240V PS2389
HA4005 120V PS2909
HA4503 120V PS2198
All Others 120V PS2068
All Others 208V-240V PS1711
Casters
3" Locking PS2146
3" Non-Locking PS2147
5" Locking PS2142
5" Non-Locking PS2141
troubleshooting
Electrical Hazard
Can cause serious injury or death.
Do not attempt to install or service equipment unless
you are a licensed electrician or trained servicer.