Winston CAC503 Owner’s Manual

Series Includes:
CAC503
CAC507
CAC509

CAC SERIES

1

CVap® Cook & Hold Oven Owner’s Manual

CAC522

4275V275 R43

wp 01.09.20

2

COOK & HOLD OVEN

WELCOME

If you have questions about your CVap equipment,
please contact your corporate office, local distributor, or
Winston’s Customer Care Center at 1.800.234.5286 or

1.502.495.5400, or e-mail us at customercare@

winstonind.com.

CONTACT INFORMATION:

Internet: www.winstonfoodservice.com
E-mail: [e-mail]
Phone: [phone] | 1.502.495.5400
Fax: [phone]
Mail: 2345 Carton Drive | Louisville, KY 40299 USA

CONTENTS

Important Safety Information 2-3
General Installation 3-5
How Your CVap Works 6-11
Daily Cleaning Procedure 12-13
Warranty & Terms and Conditions 14

WARNINGS AND INSTALLATION
INSTRUCTIONS

As is the case with most cooking equipment, your
CVap oven should be used with caution. Please read
the following warnings to avoid potential injuries.

!

WARNING:WARNING: Burn Hazard

Can cause serious injury >> Avoid heated vapor when opening

or closing cabinet door.

This equipment 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.

!

WARNING:WARNING: Contamination

Hazard

Can cause serious illness or damage to equipment >>

Clean equipment daily to avoid potential contamination hazard.

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.

Prior to using equipment for the first time, perform the
daily cleaning procedure listed on page 12-13.

!

DANGER:DANGER: Electrical Hazard

Can cause serious injury or death >> Do not attempt to

service this equipment unless you are a licensed electrician or trained
servicer.

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.

If an electrical shock is felt when touching equipment,
shut off power immediately (pull cord or turn off circuit
breaker) and call a trained servicer for repair. Failure to
do so could result in serious, potentially fatal injuries.

Always turn power switch off any time equipment is not
in use.

!

CAUTION:CAUTION: Electrical Hazard

Can cause injury >> Do not connect equipment to an

external switching device.

In order to avoid a hazard due to inadvertent resetting of
the thermal cutout, this appliance must not be supplied
through an external switching device, such as a timer, or
connected to a circuit that is regularly switched on and
off by the utility.

!

CAUTION:CAUTION: Burn Hazard

Can cause injury >> Allow 30 minutes for equipment to cool

before attempting to clean.

Always allow equipment to cool before cleaning to avoid
potential burns.

Copyright© 2020 Winston Foodservice. 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.

winstonfoodservice.com | 1.800.234.5286

Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400

Revised 01.09.20

!

WARNING:WARNING: Safety Hazard,

Intended Use

Can cause serious injury or damage to equipment >>
Supervise untrained, young, or handicapped persons.

1. This equipment is not intended for use by persons
(including children) with reduced physical, sensory,
or mental capabilities, or lack of experience and
knowledge, unless they have been given supervision or
instruction concerning use of the equipment by a person

responsible for their safety.

2. Children should be supervised to ensure that they do
not play with the equipment.

3. This equipment is intended to be used for commercial
applications, for example in kitchens of restaurants,
canteens, hospitals and in commercial enterprises such
as bakeries, butcheries, etc., but not for continuous mass
production of food.

COOK & HOLD OVEN

Equipment with automatic water fill systems are to
be installed with adequate backflow protection to
comply with federal, state, and local codes.

As water evaporates, any minerals in the water will
deposit on the surface of the evaporator. These mineral
deposits will inhibit the transfer of heat. Deposits can
also degrade and damage stainless steel. The best way
to avoid mineral deposits is to clean the equipment
daily. It is also advisable to contact your water utility for
advice on minimizing deposit buildup.

For locations with hard water, add one tablespoon
(15ml) of white vinegar or lemon juice to water to help
minimize scale buildup. Please consider contacting your
local water authority to obtain advice on possible water
treatment to protect the 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.

3

!

CAUTION:CAUTION: High Temperature &

Grease Hazard Can cause damage to equipment

>> Avoid placing equipment near high heat or in grease-laden

atmosphere.

Do not place equipment in areas where air temperature
exceeds 100˚F (38˚C). A heat shield may be required to
prevent heat exposure and grease-laden vapors from
affecting the equipment if near heat, vapor, or grease
generating devices (such as grills, steamers, ovens, etc.).
Excess heat and grease inside the equipment cavities
may cause electrical components to fail.

WATER FILL PROCEDURE

Water Supply

In order to operate properly, the evaporator in this oven
must be filled with clean, potable water. Hardware is
included to connect the oven 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.

INSTALLING AUTO WATER FILL

Insert tubing and push fully into the connector.
(Reference drawing on this page.) Once seated, try to pull
the tubing out of the connector so that the capture ring
comes out (about 1/16” (1.6mm)) and the tubing cannot
be removed.

Prior to connecting a newly installed water line to the
auto water fill connection, it is extremely important
to flush the water line of any debris. Debris in the
water line will cause damage to the water solenoid
and would not be covered under warranty.

PUSH
HERE

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)).

APPLIANCE WALL

TUBING

CAPTURE RING

Revised 01.09.20

winstonfoodservice.com | 1.800.234.5286

Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400

4

COOK & HOLD OVEN

!

CAUTION:CAUTION: High Temperature

Hazard Can cause damage to equipment >> Fill

evaporator with water prior to turning power on, and do not allow
evaporator to run dry.

CAUTION: Equipment with auto water fill systems
MUST NOT BE ALLOWED TO RUN DRY. Heat damage to
the water valve may result.

It is the responsibility of the owner and installer to
make sure that installation complies with all
applicable local and state plumbing codes.

!

CAUTION:CAUTION: High Temperature &

Grease Hazard Can cause damage to equipment >>

Avoid placing equipment near high heat or in grease-laden atmosphere.

Do not place equipment in an area where air
temperatures around the equipment exceed 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 specific requirements.

ELECTRICAL

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 to hire a licensed electrician to install
the correct outlet or wiring. Winston does not
recommend wiring the unit direct.

VENTILATION REQUIREMENTS

Ventilation clearances - To operate properly, the Cook &

Hold oven will need sufficient space for air circulation.
Allow at least 2" (51mm) clearance on all sides of the
oven, particularly around ventilation holes. Care should
be taken to prevent placing the oven close to anything
combustible. It must be installed with its supplied legs,
feet, or casters. 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.

winstonfoodservice.com | 1.800.234.5286

Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400

Revised 01.09.20

COOK & HOLD OVEN

5

COMPONENT IDENTIFICATION

1

2

3

4

5

6
7

8

9

10

11

12

13

14

15
16
17

1. Microprocessor Controller allows operator to
program doneness, browning, and cook time.

2. Power Switch allows operator to turn electrical
power on and off.

3. Food Chamber cooking cavity where the dual heat
system combines to create the perfect cooking
environment.

4. Door & Latch can be reversed on site.

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

6. Evaporator and Heater (not visible) supply vapor
atmosphere to the food chamber by heating water
within the evaporator.

7. Drain Valve enables operator to drain evaporator, to
perform daily cleaning.

8. Bottom Cover (not visible) provides service access.

9. Top Cover provides service access.

10. Control Escutcheon is removable for servicing or
replacing microprocessor.

11. Side Panels support insulation and form outside of
oven.

12. Adjustable Rack Support supports racks onto which
food is placed.

13. Rack Support Bracket receives rack support.

14. Air Heaters (not visible) supply air heat for food
texture control.

15. Drain Trough carries water that has condensed onto
door back to evaporator.

16. Name Plate identifies model and serial number­important for servicing and parts orders. Plate also
displays electrical data.

17. Casters are non-locking in the back; front are
locking.

Revised 01.09.20

winstonfoodservice.com | 1.800.234.5286

Questions? Concerns? E-mail us at [e-mail]

| +1.502.495.5400