Winston Industries CAC507 User manual

Cook & Hold
All Models
Use & Care Manual
In this manual
Description 2
Safety 3
Installation 4-6
Nomenclature 7-8
Operating Instructions 9-13
Guidelines 14
Daily Cleaning 15-16
Troubleshooting 17-19
Circuit Diagram 20
ZAP Warranty 21
Terms & Conditions 22
MANUAL REORDER: LIT 4275V275 REV. 20 1-31-06
CAC507
(Shown with optional window)
WARNING
DAILY CLEANING
REQUIRED OR
WARRANTY WILL
BEVOIDED.
SEE USE AND CARE
MANUAL FOR INSTRUCTIONS

Congratulations on your purchase of the Winston CVap®cook & hold, from the
manufacturer that developed the Science of Food Thermoisturization. CVap
(Controlled Vapor) technology, arising from that science, is the fundamental principle
on which the CVap cook & hold is based!
The benefits you will experience are precision doneness temperatures, greater
yields, safer foods, reduced human disciplines to manage high food quality - to
name a few. Five years in development; this appliance combines the science of
thermalizing and moisturizing of foods with a microprocessor control that has
embedded in it the knowledge of the skilled chef, and the requirements of FDA
regulations relative to food safety.
The operating section is all that you need to understand in order to prepare foods to
the precise doneness temperature and degree of browning you desire. After only
three inputs, the microprocessor takes charge of the dual heat system – to process
the High Yield cook cycle, the FDA Hold cycle, then the Serve and Sell cycle.
We want you to be as proud of your purchase as we are of the design of the CVap
cook & hold. If you have any question, comments or criticisms, please call our
Customer Service Center at 1-800-234-5286. If you would like to communicate with
me by Email, my address is [email protected].
Thank you for your business.
Dr.Winston L. Shelton (Hon.)
Chairman of the Board
2CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
DESCRIPTION
Copyright© 2005 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.

Read and understand this entire use and care manual before operating your
CVap®cook & hold.
WARNING:
Operating this appliance can be dangerous.
Read, understand, and obey the following warnings. If you do not you could be
burned, badly hurt, or killed!
• Have appliance installed and serviced ONLY by a licensed electrician or trained
servicer. Installation and service of appliance involves electrical and high
temperature hazards which can cause death, personal injury or property
damage.
• If an electrical shock is felt when touching appliance, disconnect power cord
immediately and call a trained servicer for repair. If you don't, you could
be electrocuted!
• Always turn power switch off any time appliance is not in use. If you don't,
electric shock can cause death, personal injury or property damage.
• Always perform daily cleaning procedures for this appliance. Build up of food
residues high in acid or chlorides can cause permanent damage to the stain-
less steel and can contaminate foods!
• Always allow appliance to cool before cleaning. If you don't, you could be
badly burned!
CAUTION: Clean evaporator daily to prevent chlorides (salts) from accumulating,
causing the evaporator tank to corrode to the extent that leaks will occur. Experience
has shown that leaks will occur only through failure to clean and rinse the evaporator
daily. LEAKING EVAPORATORS ARE NOT COVERED UNDER WARRANTY.
3
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
SAFETY

INSTALLATION
4CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
SHIPPING DAMAGE
All equipment should be thoroughly examined for shipping damage before, during
and after unloading. It has been carefully inspected at our factory and the carrier
has assumed responsibility for its safe arrival. If the equipment is damaged,
either apparent or concealed, a claim must be made to the carrier.
APPARENT LOSS OR DAMAGE
If there is any obvious loss or damage, it must be noted on the freight bill or express
receipt and signed by the carrier’s agent; otherwise, the carrier may refuse the
claim. The carrier will supply the necessary forms.
CONCEALED LOSS OR DAMAGE
When loss or damage is not apparent until after the equipment is uncrated, a claim
for concealed damage must be made. Upon discovering damage, make a request
in writing to the carrier for inspection within 15 days, and retain all packing. 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
The evaporator of this appliance must be filled each day and during use from a
potable water supply. In that regard, an automatic fill system is provided that is to
be connected to a potable water supply. Hardware is included with each unit to
allow connection to a copper line.
NOTE: When installing the automatic water fill plumbing, make sure to remove the
plastic plug from the water inlet connector before hooking up the water line.
If plastic or galvanized piping is encountered, a licensed plumber should be called
to make the installation. This equipment is to be installed to comply with the
applicable federal, state, or local plumbing codes.
As water evaporates from the dual heat surface of the evaporator, any minerals in
the water will deposit on those surfaces. Consequently, the mineral deposits on the
surfaces inhibit the ability to transfer heat through the deposits, and the stainless
steel on which they are deposited can be degraded and destroyed. The first
protection against this is the daily cleaning procedure. It is also recommended that
your supplier of potable water be contacted for advice to minimize mineral deposit
build-up.
Model Height with 3” Width Depth Weight
Caster (IN/MM) (IN/MM) (IN/MM) (LBS/KG)
CAC503 36.1/917 19.9/505 27.1/688 145/66
CAC507 36.2/919 27.6/701 34.5/876 215/98
CAC509 43.2/1097 27.6/701 34.5/876 235/107

INSTALLATION
5
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
To remove the plastic tubing from the water line connector, using your fingers,
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”) and the
tubing cannot be removed. See drawing below.
If an Auto Water Fill System is supplied with (or added to) this appliance, then it
must be hooked up to a potable water supply line. Winston RECOMMENDS that the
tap valve included with the kit be attached to a cold water, copper, brass or steel
line (the valve can handle any size line from 3/8" to 1").The maximum incoming
water temperature may not exceed 140°F (60°C) and the incoming water
pressure must be between 20 and 150 psi.CAUTION: Appliances with auto
water fill systems MUST NOT BE ALLOWED TO RUN DRY. Heat damage to the
water valve may result.
Regardless of whether the evaporator is filled with water manually or
automatically, as water evaporates from the dual heat surface of the evaporator,
any minerals in the water will deposit on those surfaces. Consequently, the mineral
deposits on the surfaces inhibit the ability to transfer heat through the deposits, and
the stainless steel on which they are deposited can be degraded and destroyed.The
first protection against this is the daily cleaning procedure. It is also recommended
that your supplier of potable water be contacted for advice to minimize mineral
deposit build-up. Experience has shown that leaks will occur only through failure to
clean and rinse the evaporator daily. LEAKING EVAPORATORS ARE NOT COVERED
UNDER WARRANTY. This appliance is to be installed to comply with the
applicable federal, state, or local plumbing codes.

INSTALLATION
6CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
ELECTRIC
The appliance is shipped from the factory with an 8-foot-long power cord and plug.
Provide an electrical outlet by a licensed electrician to match plugs identified in the
following table. For the convenience of servicer and operators, do not wire direct.
Following is a copy of the electrical information on the name plate for various
models of Winston’s CVap®cook & hold.
VENTING AND VENTILATION REQUIREMENTS
Ventilation clearances - Allow space around appliance for good air circulation.
Installation of this appliance requires that a minimum 2” clearance from any
obstruction or combustible material be maintained at all locations where there are
ventilation holes in the appliance. The appliance must be installed with its supplied
legs, feet, or casters. Countertop appliances specifically supplied without legs or
casters may be set directly upon a countertop of non-combustible material. In this
situation, the appliance may have to be sealed to the countertop with a food-grade
silicone sealant (check local health codes). Half size appliances 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
the instructions above.
Vent hood - Generally this appliance 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.
Model Volts Hertz PH Amps Watts Circuit Plug
Amps Type
US 15 US 5-15P
CAC503 208 60 1 12.3 2400 CAN 20 CAN 5-15P
230 50 1 11.3 2400 20 N/A
CAC507 208 60 1 19.0 3942 30 US/CAN 6-30P
240 60 1 16.0 2842 20 US/CAN 6-20P
230 50 1 16.4 3762 20 N/A
CAC509 208 60 1 19.0 3942 30 US/CAN 6-30P
240 60 1 16.0 3842 20 US/CAN 6-20P
230 50 1 16.4 3762 20 6-20P
International
International
International

NOMENCLATURE
7
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
1. Microprocessor Controller interprets inputs as to Doneness, Browning, Time,
and High Yield Cook; then selects the optimum values of the dual heat system
to sequentialize Cook, Hold, and Sell processes.
2. Power Switch allows operator to turn electrical power on and off.
3. Food Chamber isolates CVap®dual heat food environment.
4. Adjustable Rack Support supports racks onto which food is placed
5. Rack Support Bracket receives rack support.
6. Air Heaters (not visible in photo) supply air heat for food texture control.
7. Evaporator supplies vapor to atmosphere to control food temperature.
8. Drain Trough carries water back to evaporator that has condensed onto door.
9. Evaporator Heater (not shown) supplies heat to the evaporator.
10. Drain Valve for draining evaporator during daily cleaning procedure.
11. Bottom Cover (not shown) provides service access.
12. Top Cover provides service access
1
2
3
4
7
8
16
17
18
15
Component ID
17
18
19
6
5
12
13
14
10
9
11

NOMENCLATURE
8CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
13. Control Escutcheon is removable for servicing or replacing microprocessor.
14. Side Panels support insulation, form outside of cabinet.
15. Door can be reversed on site.
16. Door Gasket seals food chamber against heat loss.
17. Latch can be reversed on site.
18. Hinges can be reversed on site.
19. Name Plate identifies Model Number and Serial Number - Important to
servicing and ordering service parts; voltage, power, and current information.

NOMENCLATURE
9
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
1
1. Power Switch controls electrical power to dual heat system through the
microprocessor.
2. F˚/C˚ Button is used to change appliance temperature scale between
Centigrade and Fahrenheit.
3. Digital LED Readout indicates chosen values of doneness, browning, and cook
time as the CVap®cook & hold is programmed. After pressing Start/Stop
button, it indicates the remaining time in each portion of the cook & hold
process.
4. Constant Cook/Hold Button allows operator to manually override High Yield
Cooking for personalized cooking and holding.
5. Start/Stop Button is used to start or stop the timed cooking process.
6. HACCP Button enables user to check current HACCP-relevant conditions
inside the cabinet. Press once to read water (evaporator) temperature. Press
again within five seconds to read differential air temperature (the difference
between the air temperature and the water temperature). Press again within
five seconds to read the actual air temperature. Press a final time to read
relative humidity. The LED readout will revert back to default display after five
seconds of inactivity.
7. Time Up (▲) and Down (▼) Buttons are utilized to set the cooking time (up to
24 hours).
8. Browning Up (▲) and Down (▼)Buttons allow selection of the degree of
browning (using a 0 to 10 scale).
9. Doneness Up (▲) and Down (▼) Buttons allow selection of the final food
temperature (from 130˚F to 200˚F).
8
4
5
7
3
96
2
Controls

OPERATING
INSTRUCTIONS
10 CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
What makes the Winston Standard CVap®Cook & Hold different?
The Winston Standard CVap®cook & hold gives you more control over your cooking
than any other machine on the market. It allows you to determine whether cooking
time or final yield is more important, and doesn’t force you to sacrifice quality for
either. The following is a brief description of this unit’s unique features.
HighYield mode
The High Yield mode gives you the maximum possible yield for your foods. Once
you have programmed the desired final temperature and degree of browning, the
microprocessor automatically determines the best heat curve to give the highest
yield possible.
Constant Cook/Hold Mode
The Constant Cook/Hold mode allows for the manual override of High Yield cook
mode while automatically predetermining optimal holding temperatures for
personalized cooking and holding.
Description of Microprocessor Controlled Processing
Cook mode
The cooking process of the CVap cook & hold utilizes the patented dual heat system
to prepare roasts to precise doneness and high yield. After doneness temperature,
degree of browning, and cook time are chosen and START/STOP is pressed, the
microprocessor takes over control of the two heat input systems until the end of the
serving period.
Hold Mode
The cooking process is followed by a timed cycle to meet the requirements of FDA
regulations pertaining to food safety in the 120˚F to 157˚F range. If doneness
temperature is set at 130˚F, the minimum hold time is 121 minutes; 135˚F, 37
minutes; 140˚F, 12 minutes; 150˚F, 2 minutes; 151˚F to 157˚F, 1 minute. If doneness
temperature is set at 158˚F or higher, there is no FDA requirement for holding time.
This data is programmed in the microprocessor and requires no action by the
operator.
Sell Mode
The microprocessor automatically chooses the right dual heat combination to hold
foods without quality loss for hours while serving. The dual heat combination of the
CVap atmosphere is selected by the microprocessor dependent upon doneness
temperature. The intelligence is programmed in the microprocessor and requires no
action by the operator to select the dual heat variable to serve foods for hours at a
consistently high quality.

OPERATING
INSTRUCTIONS
11
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
HighYield Operating Instructions
1. Fill Evaporator if not connected to water supply. Adjust shelves. NOTE: using
hot water to manually fill the Evaporator will accelerate warm-up.
2. Turn Power Switch to ON. The display flashes “ON” indicating that the unit is
warming up to current temperature settings. When unit heats up to doneness
temperature setting, display will indicate .
3. Press UP or DOWN DONENESS buttons to set doneness temperature.
4. Press UP or DOWN BROWNING buttons to set Browning (Scale 0-10, : 0=No
Browning; 10=High Browning).
5. Press UP or DOWN TIME buttons to set cook time. Measure thickness in inches
of thickest portion of biggest roast. Cook time to be 1.5 hours for each inch of
thickness if roasts are at refrigerated temperatures. One hour per inch of
thickness can be used if food is at room temperature.
6. Preheat unit prior to loading. Place roasts on pan(s) (bun pans or steam
table/hotel pans) so that spacing between roasts vertically and horizontally is at
least 2” (2.08 cm). Place pan(s) on the rack supports at about the middle of the
cabinet.
7. Close door. Press START button to begin cook cycle.
8. The CVap®cook & hold begins its timed countdown. The display shows the
remaining cook time.
9. As timer counts down to zero, if the doneness temperature is less than 158˚F,
Timer will display alternately hold and the remaining FDA hold time ( see the
HOLD Mode section on page 10 ).
10. hol display indicates that the long term holding dual heat values are in effect
and that the food may be served. Timer indicates how long product has been in
Sell Mode.
Constant Cook/Hold Operating Instructions
1. Fill Evaporator if not connected to water supply. Adjust shelves. NOTE: using
hot water to manually fill the Evaporator will accelerate warm-up.
2. Turn Power Switch to ON.
3. Press CONSTANT COOK/HOLD button.
4. Press UP or DOWN DONENESS buttons to set doneness temperature.

5. Press UP or DOWN BROWNING buttons to set Browning (Scale 0-10: 0, No
Browning; 10, High Browning).
6. Press UP or DOWN TIME buttons to set cook time.
NOTE: Please review the guidelines on page 14 for suggested Doneness,
Browning, and Cook Time settings for various food products.
7. Preheat unit prior to loading. Place roasts on pan(s) (bun pans or steam
table/hotel pans) so that spacing between roasts vertically and horizontally is at
least 2” (5.08 cm). Place pan(s) on the rack supports at about the middle of the
cabinet.
8. Close door. Press START/STOP button to begin cook cycle.
9. The CVap®cook & hold unit begins its timed countdown. The display shows the
remaining cook time.
10. As timer counts down to zero, if the doneness temperature is less than 158˚F,
timer will display alternately and the remaining FDA hold time.
11. display indicates that the long term holding dual heat values are in effect
and that the food may be served. Timer indicates how long product has been in
Sell Mode.
NOTE: When power switch is turned off, the controller remembers the last
temperature and time values set.
OPERATING
INSTRUCTIONS
12 CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual

Hidden Keys
The “hidden” key (shown above) on the control panel allows additional programming
functions. The keys are intended for management use only.
#7 KEY - Adjust sell temperature - 150˚F, 155˚F, 160˚F:
This key allows adjustment of the sell (long term holding) temperature. To operate
this function, press and hold the #7 key for 2 seconds. The current sell temperature
will be displayed. Adjust the temperature setting by tapping the #7 key. The value
will be stored after 2 seconds of inactivity.
ELEc on LED
If the LED displays “ELEc,” it indicates that the unit has experienced an interruption
in the power supply at some point during the cook cycle. This can be caused by a
power failure, an electrical surge, by the power switch being turned off during a cook
or hold cycle, or by the unit being unplugged. The LED will flash between “ELEc”
and an advancing timer. Timer indicates how long it has been since power was
restored to the unit.
To cancel this mode, push and hold the Start/Stop button for two seconds. This
clears the memory so that a new cook cycle may be programmed.
#7
OPERATING
INSTRUCTIONS
13
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual

GUIDELINES
14 CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
Item Doneness Browning Time (Cook) Recommended
Hold Time
BEEF
Brisket 170-190 4 6-8 hrs. 2-4 hrs.*
Butt of Beef 130-145 6 5 hrs. 5-7 hrs.*
Eye of Round 130-140 4 3-6 hrs. 6-8 hrs.*
Meatloaf 155 8-10 45 min-1 hr. N/A
Prime Rib 130-140 5 6-8 hrs. 4-6 hr.*
(Bone-in or Boneless)
Short Ribs, Oxtail 180 4-6 3-6 hrs. 2-4 hrs.*
Steamship Round 130-145 4 10-12 hrs. 6-8 hrs.*
Tenderloin 130-140 8 45 min. N/A
Top Round 130-145 5 8 hrs. 4-8 hrs.*
Top Sirloin 130-135 4 6 hrs. 4-6 hrs.*
PORK
Bone-In Ham 170 5 6-7 hrs. N/A
(Fresh)
Boston Butt 170-180 3-6 3-5 hrs. 6-8 hrs.*
Pork Butt 170-180 3-6 3-5 hrs. 6-8 hrs.*
Pork Loin 150 8-10 1 hr. 30 min-2 hrs. 1-6 hrs.
(Boneless)
Pork Ribs 200 4 2-2 hrs. 30 min 1-4 hrs.
(Baby, Spare, & St. Louis)
Pork Tenderloin 150 8 45 min. N/A
Smoked Ham 170 4 3-4 hrs. N/A
(Precooked)
POULTRY
Chicken 150 10 2-3 hrs. 1-4 hrs.
(Whole)
Chicken Breast 135 10 45 min-1 hr. 15 min 1-4 hrs.
(Skinless, Boneless)
Turkey 175 4-7 6-8 hrs. 4-6 hrs.
(Whole)
Turkey Roast 175 6 2-3 hrs. 3-6 hrs.
(Boneless)
LAMB & VEAL
Lamb Roast 130 -140 3-6 2-4 hrs 2-4 hrs.*
Rack of Lamb 130-135 6-7 1 hr. 30 min-2 hrs. 2-4 hrs.
Veal Roast 130-140 3-6 2-4 hrs. 2-4 hrs.*
VEGETABLES
Baked Potatoes 200 100 1-2 hrs. 4-6 hrs.
*Recommended hold times are not mandatory. They are intended to produce
optimal tenderization of product being cooked.
They are only suggestions. Personal choice may require shorter or longer hold
times.

DAILY CLEANING
15
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
Required Cleaning Accessories & Supplies
• Pan for draining evaporator (unless utilizing floor drain)
• Food grade germicidal detergent
• Descaling agent (ScaleKleen™)
(available through Winston Customer Service 1-800-234-5286)
WARNING:This appliance utilizes electrical voltages that have the potential to
produce fatal electrical shocks; utilizes electrical heaters that can cause
painful and scarring burns; and emits hot water vapors that have the potential
for painful burns. To avoid, have appliance installed only by a licensed
electrician and serviced only by trained servicers. Make this page available to
the servicer.
WARNING: Mandate food safety practices through DAILY CLEANING
PROCEDURE.
WARNING: If an electrical shock is felt during operation or cleaning, unplug
appliance and have it serviced before operating or cleaning.
CAUTION: Clean evaporator daily to prevent chlorides (salts) from accumulating,
causing the evaporator tank to corrode to the extent that leaks will occur. Experience
has shown that leaks will occur only through failure to clean and rinse the evaporator
daily. LEAKING EVAPORATORS ARE NOT COVERED UNDER WARRANTY.
DAILY CLEANING PROCEDURE:
1. WARNING: Before each cleaning procedure, disconnect appliance from its
electrical power source and allow to cool for at least one half hour.
2. Place empty pan under drain valve, open valve, and allow evaporator to drain.
3. Remove and clean rack supports using a food-grade germicidal agent.
4. Spray food chamber and evaporator with a food grade germicidal detergent.
5. Wipe inside surfaces to remove all food deposits.
6. Inspect for scale build-up in evaporator (see photo on page 16). If present,
apply descaling agent. Read ALL warnings and follow directions listed on
descaling agent package.

DAILY CLEANING
16 CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
7. Use a pipe cleaner or similar tool to clean out any debris from the tube leading
from the evaporator pan to the float tank area (see photo above).
8. Rinse all inside surfaces, including evaporator, and dry with clean towel.
CAUTION: Do not spray outside of appliance or controls with water.
9. Rinse, dry, and replace rack supports.
10. Verify that valve is closed, and refill evaporator.
11. Reconnect appliance to electrical power and make ready for use.

TROUBLESHOOTING
17
CVap®Cook & Hold
Diagnosis of complaints relative to the performance of the equipment reveals the
following to be the sources (arranged from most to least frequent):
• Faulty use and care practices
• Electrical supply problems
• Equipment faults
Refer to Troubleshooting Chart on next page for FAULT isolation and remedies. If
after checking for faulty USE and CARE practices and electrical supply problems the
fault still exists, call a qualified servicer for diagnosis and repair of equipment faults.
If equipment is ‘IN WARRANTY,’ call Winston’s Customer Service Department to
identify those authorized to perform ‘IN WARRANTY’ service. For detailed ZAP
Warranty information call 1-800-234-5286.
Contact the factory at 1-800-234-5286 to identify a convenient, local servicer. In
many cases, these servicers will carry parts and it will be possible to put equipment
back in service with a minimum delay.
Write down complete Model and Serial Number from Identification Tag and have
available when describing problem or parts needed.
Service parts may be purchased directly from the factory online.
Visit www.winstonind.com
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual

TROUBLESHOOTING
18 CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
FAULT CORRECTION
A. House circuit breaker tripped or fuse blown ............................. Reset or replace
B. Power cord not plugged in .................................................................... Plug in
C. Faulty power cord........................................................................................ Call servicer
D. Faulty power switch ................................................................................... Call servicer
E. Evaporator empty ....................................................................................... See pgs. 6 & 10
F. Drain valve defective ................................................................................ Call servicer
G. Incorrect doneness temperature selected .................................. See pgs. 10-12
H. Incorrect browning selected ................................................................ See pgs. 10-12
I. Incorrect cook time selected ............................................................... See pgs. 10-12
J. Leaking door gasket at sides or top ............................................... Call servicer
K. Faulty Microprocessor Controller ..................................................... Call servicer
L. High Yield Process used ........................................................................ See pgs. 10-12
M. Fast Roast Process used ...................................................................... See pgs. 10-12
N. Food or Scale build-up ............................................................................ See pg. 13
O. Faulty temperature sensing probe ................................................... Call servicer
P. Injury or accident, call Manufacturer .............................................. TEL [phone]
If appliance is in warranty, call Winston Industries at 1-800-234-5286. Identify
the following:
1. Model ________ Serial # ________
(located on name plate)
2. Your name ______________________________________________
3. Company name ______________________________________________
4. Company address ______________________________________________
5. Company phone ______________________________________________
6. Type of problem ______________________________________________
______________________________________________________________
______________________________________________________________
______________________________________________________________
If appliance is out of warranty, call the servicer of your choice, or you can call
Winston Industries for an authorized servicer nearest you.
TROUBLE FAULT CODE
LED fails to light ............................................................................................................ A,B,C,D
Microprocessor display reading inconsistent .............................................. K, O
Microprocessor buttons not responding correctly .................................... K
Leaking water .................................................................................................................. F, J
Food not adequately or over cooked ............................................................... E, G, J
Food not adequately or over browned ............................................................ H, I
Inadequate yield ............................................................................................................ I, M
Cooking time too long ................................................................................................ I, L
Offensive odors .............................................................................................................. N
Injury or accident .......................................................................................................... P

TROUBLESHOOTING
19
CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
WARNING:This appliance utilizes electrical voltages that have the potential to
produce fatal electrical shocks; utilizes electrical air and water heaters that
can cause painful and scarring burns; and emits hot water vapors that have
the potential for painful burns. To avoid, have appliance installed only by
licensed electrician and serviced only by trained servicers. Make this page
available to the servicer.
SERVICE PARTS PART NUMBER
Power Cord and Plug PS2207
Power Switch PS2304
Evaporator Heater PS2489
Air Heater Kit PS2487
Microprocessor Controller PS2828
Gasket (CAC503) PS1440
Gasket (CAC507 PS2554
Gasket (CAC509) PS2127
Caster (Door Side) - Locking (1) PS2146
Caster (Back Side) - Non Lock (1) PS2147
Rack Support (Wire) PS2359
Rack (Wire) PS2206-4 or PS2206-6
Hinge Set - Self Closing (1 pair) PS2493
Water Valve PS1264
Float Switch PS1354
Air Heater Protector PS2494
Air Probe PS2178
Evaporator Probe PS2177
Contactor PS2460
High Limit Thermostat PS2420
Door Handle PS2498
Strike (Magnetic) & Plate PS2499
Low Water Probe PS2500
Service parts may be purchased directly from the factory online.
Visit www.winstonind.com

CIRCUIT DIAGRAM
20 CVap®Cook & Hold
WARNING: Daily cleaning required or warranty will be voided. See Daily Cleaning instructions in this manual
POWER BOARD
1
2
3 4 5
6
1
7 8
MICROPROCESSOR
CONTROLLER
(ALL CONNECTIONS
BY MULTIPLE
CONNECTOR)
EVAP
PROBE
AIR
PROBE
FLOAT
SWITCH
MICROPROCESSOR BOARD
WATER
VALVE
1
2
3 4 5
6
CONTACTOR(S)
AIR
HEATERS
EVAPORATOR
HEATER
HIGH-LIMIT
THERMOSTAT
MAIN
CONTACTOR
L1 L2
GND.
AIR
HEATER
AIR
HEATER AIR
HEATER
POWER
SWITCH
Standard Cook & Hold