Winston CHV3-04HP, CHV5-04HP, CHV5-04UV, CHV5-05UV, CHV5-14SP Manual

CHV/RTV

COMMERCIAL COOKING,

RETHERMALIZATION, AND
POWERED HOT FOOD HOLDING
AND TRANSPORT EQUIPMENT

(TSQT)

1N50

ANSI/NSF 4ANSI/NSF 4

class series 5 & 7

class series 5 & 7

series 5 & 7 cook & hold/retherm oven with CVap® technology

CHV3-04HP

CHV3

CHV5

RTV5

CHV5-04HP

CHV5-04UV

CHV5-05UV

RTV5-04HP

RTV5-04UV

RTV5-05UV

2345 Carton Drive | Louisville, Kentucky 40299 USA
winstonfoodservice.com | 800.234.5286 | +1.502.495.5400

CHV5-14SP

CHV5-14UV

RTV5-14SP

RTV5-14UV

CHV7

RTV7

CHV7-04HP

CHV7-04UV

CHV7-05SP

RTV7-04HP

RTV7-04UV

RTV7-05SP

SERIAL #:

CHV7-05UV

CHV7-14SP

CHV7-14UV

RTV7-05UV

RTV7-14SP

RTV7-14UV

2

Warnings

MISUSE AND OTHER

!

Contamination Hazard

Can cause serious illness or damage to
equipment >> Clean equipment daily to
avoid potential contamination hazard.

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.

!

and Burn Hazard

Can cause serious injury or death >>
Do not attempt to service this equipment
unless you are a licensed electrician or
trained servicer.

This equipment uses 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 serviced only by trained
servicers. Please make this page available to
the servicer.

!

and Grease Hazard

Can cause damage to equipment >>
Avoid placing equipment near high heat or
in grease-laden atmosphere.

!

Intended Use

Can cause serious illness 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.

!

Hazard

Can cause damage to equipment >>
Fill evaporator with water prior to turning power
on, and do not allow evaporator to
run dry.

MAKE CERTAIN EVAPORATOR HAS AN
ADEQUATE SUPPLY OF WATER PRIOR TO
TURNING ON POWER SWITCH. WATER LEVEL
SHOULD BE APPROXIMATELY AT FILL LINE.

KEEP DOOR(S) CLOSED WHEN NOT IN USE. If food
temperature becomes too low during serving
period, increase VAPOR TEMP setting by 10-20°F
(11-17°C) to maintain desired food temperature.

!

To avoid scalding, do not use loaded
containers with liquids or cooking goods
which becomes uid by heating in higher
levels than those which can be easily
observed.

!

When opening the door of the cooking
compartment hot steam can come out.

!

If supply cord is damaged, it must be
replaced by the manufacturer, its service
agent, or similarly qualified persons in order
to avoid a hazard.

Warranty & Terms and
Conditions of Sale

Limited one-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.

For complete details on warranty
and terms & conditions of sale,
go to: https:// bit.ly/2Qzwi6G
Both the Warranty and Terms
and Conditions of Sale are integral
to this document.

cook & hold / retherm oven - class series 5 & 7

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

3

Install equipment on a solid, flat, level
surface in a location where ambient
temperatures will not exceed 100°F and
away from grease laden vapors from other
equipment. For proper ventilation of the
equipment, allow 2-inch clearance on all
sides, particularly around any ventilation
holes. Plug the equipment into a properly
grounded outlet of the correct voltage and
phasing as indicated by the equipment ID
labels. Please read the installation instructions

that follow.

water

If manually filling equipment with water, fill
evaporator pan with approximately 2.5
gallons of water, unless it is a 04-HP unit.
04-HP units require 1.25 gallons of 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 equipment daily. It is
advisable to contact your water utility for
advice on minimizing deposit buildup.

High Temperature Hazard

Can cause damage to equipment >>
If utilizing vapor heat, ll evaporator with
water prior to turning power on and do not
allow evaporator to run dry.

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 grease­laden 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:

not need to be installed under a mechanical
ventilation system (vent hood). Check local
health and fire codes for requirements
specific to your location.

auto water fill

Automatic water fill is available as an
optional feature. Auto water fill systems
must be hooked up to a potable water
supply line.

flushed of any debris before connecting
to unit. Failure to do so can damage the
water solenoid.

water temperature may not exceed 140
(60
must be between 20 and 150 psi (137.9 kPa
to 1034 kPa). Equipment with auto water fill
systems MUST NOT BE ALLOWED TO RUN
DRY. Heat damage to the water solenoid
may result.

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

shelving

The load limit per rack is 65 lbs (29.25kg).

For locations with hard water, add one
tablespoon (15 ml) 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 treatments 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.

ventilation

Ventilation Clearances: To operate properly,
the equipment will need sufficient space for
air circulation. Allow at least 2" (51 mm)
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 casters or legs. 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.

High Temperature & Grease Hazard

Can cause damage to equipment >>
Avoid placing equipment near high heat or in
grease-laden atmosphere.

Requirements

GENERAL INSTALLATION

!

CAUTION:

!

CAUTION:

Generally this equipment does

The water supply line must be

The maximum incoming

˚ F

˚ C) and the incoming water pressure

cook & hold / retherm oven - class series 5 & 7

Contact Information

Internet: https://foodservice.winstonind.com/
E-mail: [email protected]
Phone: [phone] | +1.502.495.5400
Fax: [phone]
Mail: 2345 Carton Drive | Louisville, KY 40299 USA

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

4

Air Heaters

Evaporator

Heaters

Water Fill

Valve

Menu/Settings

Programming

LED Readout

Audio

NFC Data

Transfer

(series 7)

Power Failure

High Yield Fan On/O Delay Timer Error Alert

USB Port

8 Programmable Channels

New Winston CVap: Control Programming

STARTUP BASICS

H2O

Does your unit have WATER lled
to the ll line?

Push the ashing Winston
"W" to turn unit On.

Push the Winston "W" logo at
any time to turn the unit O.
It will ash while in O mode.

Power On/O

Home

Previous Screen Enter/Accept

Temperature

QUICK USE

Cook & Holds (CHV), Holding Cabinets (HOV) or Retherm Ovens (RTV)

1. After the unit is lled with water, turn it On.

2. Select the preset channel you want. Unit will read PREHEAT.

3. When unit reads HEATED, put food into oven and press ENTER.

4. When you are done, tap the channel again to exit.

Security Lock USB

Android/NFC Card Tap (series 7)

Touch Wheel

THE TOUCH WHEEL DIAL

cook & hold / retherm oven - class series 5 & 7

Place your nger on the dial area and move it around the
circle clockwise or counterclockwise to choose between
all of your options.

When you select the option to use, always press ENTER
to continue.

Helpful Tips - Selecting Channel

1. If the incorrect channel was selected prior to starting a cycle, the channel may
be changed by tapping the illuminated channel number and selecting an
alternate channel.

2. If you desire to stop the cycle during a Cook & Hold, you may either press the
illuminated channel or the back key to exit channel, then press ENTER.

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

5

Main Menu

• View Channel - Select this to see what my settings
are on any channel.

• Program Channel - Select this to program each
channel.

• Delay Start - Prepare ahead by allowing a desired
channel to turn on automatically. It can be set for
up to a 99-hour delay.

• Settings - Allows you to make special adjustments
to the unit.

o Security - Using the code 2345 locks or unlocks a
unit, allowing general daily operation only.

o Volume - Adjust the volume of the speakers.

o Display - Adjust the display temperature readout
to show air temperature or evaporator.

o Temperature Scale - Adjust between Fahrenheit
or Celsius.

o Time and Date - Set up a calendar in the unit to
allow for accuracy with HACCP downloads.

o Fill System - Adjust setting for Water Level Sensor
(disabled, probe, or oat) and Water Valve
(disabled or enabled).

Preprogrammed Channels

COOK & HOLD

Channel 1: 135 CVap® Staging™ (Sous Vide Style) Timer/1:30/135/SV/ConvOn/InfHold/135/SV/ConvOn
Channel 2: 145 CVap® Staging™ (Sous Vide Style) Timer/1:30/145/SV/ConvOn/InfHold/145/SV/ConvOn
Channel 3: 165 CVap® Staging™ (Sous Vide Style) Timer/1:30/165/165/ConvOn/InfHold/165/165/ConvOn
Channel 4: Braising (Same-day Ribs, Overnight BBQ, etc.)Timer/4:00/200/240/HYO/ConvOn/InfHold/150/152/ConvOn
Channel 5: Gentle Steam (Innite Time- Steamed Veg, custards, etc.) Timer/Inf/200/200/ConvOn
Channel 6: Beef Roasting (Prime Rib) Timer/6:00/130/180/HYOn/ConvOn/Inf/130/131/ConvOn
Channel 7: Max Cook (Innite Time- Max Steam and Air) Timer/Inf/200/350/ConvOn
Channel 8: All Purpose Hold Timer/Inf/150/175/ConvOn

RETHERM

Channel 1: Moist Bake (Prepackaged Breakfast, Pizza, Cookies, etc.) Timer/:30/200/300/HYO/ConvOn/Inf/150/152/ConvOn
Channel 2: Bake (Breaded Products, Cakes, etc.) Timer/:40/150/350/HYO/ConvOn/Inf/140/170/ConvOn

Chef Tip- Add 10 minutes if unit has >6 shelves
Channel 3: Retherm (Pre-cooked, Casseroles, Baked Potatoes, etc.) Timer/1:00/200/350/HYO/ConvOn/Inf/200/350/ConvOn
Chef Tip- Add 10-20 minutes if unit has >6 shelves
Channel 4: Crispy Bake (Tots, Breaded Products, etc.) Timer/:30/130/350/HYO/ConvOn/Inf/130/180/ConvOn
Chef Tip- Add 15-20 minutes if unit has >6 shelves

Channel 5: Gentle Steam (Innite Time- Steamed Veg, custards, etc.) Timer/Inf/200/200/ConvOn
Channel 6: Beef Roasting (Prime Rib) Timer/5:00/130/160/HYOn/ConvOn/Inf/130/131/ConvOn
Channel 7: Max Cook (Innite Time- Max Steam and Air) Timer/Inf/200/350/ConvOn
Channel 8: All Purpose Hold Timer/Inf/150/170/ConvOn

*Note- Timing adjustments may be needed based on product, load size, or model sizes.

o Tuning - Calibrates vapor temperature for the size
and model of the unit, for maximum precision.

o Clear HACCP - Clears stored HACCP records.

• USB - Pull HACCP temperature data, upload
settings, or perform software updates.

• About - Informs the user of software versions
during troubleshooting needs.

• Reboot - Allows unit to be rebooted.

cook & hold / retherm oven - class series 5 & 7

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

6

Program Channels

USING CONTROL

1. Move your nger on the dial and select Program Channel…then press ENTER.

2. When unit reads Select Channel, pick which number you want to save to (1-8).

3. After channel is selected, use dial to Select Process. Your options are Cook & Hold or
Holding only, then press ENTER.

4. If process is selected as Cook & Hold, use dial to select Cook Type. Your options are
Timer or Probe (7 Series Models only), then press ENTER. Timer will cook for a given
time and Probe will cook to a desired food probe temperature.

5. For Time cooking, use dial to adjust time (XX:YY- XX is Hours and YY is minutes),
then press ENTER.

6. For Probe cooking (7 Series Models only), use dial select your desired
Probe Temperature, then press ENTER.

7. Use dial to adjust Cooking Vapor Temperature. Your options are O or 90-200°F
(o or 32-93°C), then press ENTER.

8. Use dial to adjust Cooking Air Temperature. Your options are O, Sous Vide*, or up
to 350°F (177°C), then press ENTER. *Note: Sous Vide mode available if
setting vapor temperature between 90-150° F and will have maximum
accuracy for actual food temperatures (without the use of any air heat).

9. Use dial to adjust Convection Cooking. Your options are On or O, then
press ENTER. (series 7 only)

10. Use dial to adjust High Yield. Your options are On or O, then press ENTER. High yield
is only used on timer cooking and will reduce air temperature during the initial
browning, to maximize yields.

11. Use dial to adjust alarm for Holding Time. Your options are Innite (no alarm)
or :01-99:00, then press ENTER. If you do not wish to use an alarm, set to Innite.

12. Use dial to adjust Holding Vapor Temperature. Your options are O or 90-200 °F
(o or 32-93 °C), then press ENTER.

13. Use dial to adjust Holding Air Temperature. Your options are O, Sous Vide*, or up to
350°F (177 °C), then press ENTER. *Note: In Sous Vide mode, this will have maximum
accuracy for actual food temperatures (without the use of any extra air heat).

14. Use dial to adjust Convection Holding. Your options are On or O, then
press ENTER. (series 7 only)

15. Unit saves your settings and then goes back to Home Screen.

Updating Firmware

1. Power your cabinet on. The current rmware version will scroll across the screen when
booting up.

2. Go to https://foodservice.winstonind.com/rmware-updates/ to determine
if the current version is installed.

3. Follow instructions to update your rmware, if needed.

Downloading HACCP Records

1. Insert USB stick

2. Use dial to navigate to "USB" heading and press ENTER key.

3. Under the "USB" heading, use the dial to choose, "DOWNLOAD HACCP RECORD"
and press ENTER.

4. The display will read, "DOWNLOADING" and the USB indicator will ash.

5. Upon completion the control will return to the menu and the display will read,
"DOWNLOAD HACCP RECORDS".

6. Remove USB stick.

Helpful Tips - Programming Channel Using Control

1. At any time after selecting enter, you can press the HOME button to end

the programming. Anything selected by pressing ENTER will already be saved.

2. At any time during the programing, you may press BACK to go to the previous

options.

cook & hold / retherm oven - class series 5 & 7

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

7

Procedures

DAILY CLEANING

Required Cleaning Accessories & Supplies

•

Pan for draining evaporator

• Food grade germicidal detergent

• Descaling agent

!

Can cause damage to equipment >>
Clean unit daily to avoid potential corrosion
damage.

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.

!

Can cause serious injury >>
Allow equipment to cool for at least
30 minutes.

cleaning procedure

Ensure that any chemical used to
clean equipment is free of sodium
and other ingredients that could be
corrosive to metal.

1. Disconnect power supply.
Allow equipment to cool.

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. Rinse
and allow to dry.

4. Remove evaporator cover and clean,
then allow cover to dry.

5. Spray food chamber and evaporator
with a food grade germicidal detergent.

6. Wipe inside surfaces to remove all
food deposits.

7. Inspect for scale build-up on the tank
surface and probe. If present, apply
descaling agent like Citranox. Read ALL
warnings and follow directions listed on
descaling agent package.

!

Can cause serious personal injury or damage
to the equipment >> Avoid spraying
equipment exterior or controls with water.

8. Rinse all inside surfaces, including
evaporator, and dry with clean towel.
Do not spray outside of equipment or

controls with water.

9. Replace rack supports.

10. Replace evaporator cover.

11. Close the drain valve.

12. Reconnect equipment to electrical
power and make ready for use.

Component Identification

1

2

3
4

5

Full-size cabinet shown.

Elements are commto

all cabinets.

6

7

8

1. Control Panel - contains power button 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 Rails - located on both sides inside equipment, holds trays, pans, shelves,

and racks.

5. Food Chamber - holding cavity where the dual heat system combines to create the
perfect cooking & holding environment.

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

7. Trough collects moisture that condenses on door.

8. Drain Valve allows for draining water from evaporator.

9. Cord Wrap (behind unit if applicable) provides storage for power cord.

10. Name Plate identifies model number, 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.

11. Air Heaters (not visible) - supply heat for precise food texture control.

12. Casters provide easy movement when front casters are in unlocked position.

9

10

11

12

cook & hold / retherm oven - class series 5 & 7

Customer Care | 800.234.5286

| +1.502.495.5400 |

winstonfoodservice.com

8

CAPACITY* EXTERIOR DIMENSIONS** ELECTRICAL

PAN

HALF SHEET

PAN

(18" x 13")

HOTEL PAN

(12" x 20" x 2.5")

HEIGHT

IN.(MM)

DEPTH

IN.(MM)

WIDTH

IN.(MM)

N/A 4 4 36.38924 26.45672 20508

4 8 8 35.70907 34.23869 27.70704

5 10 10 39.22996 34.23869  27.70704

14

28 28 73.021855 34.23869 27.70704

VO LTS PHASE WATT S AMPS NEMA*** INT'L

208 1 2814 13.53 6-20P

240 1 2808 11.7 6-20P

208 1 4992 24 6-30P

240 1 5220 21.75 6-30P

Call

Factory

Call

Factory

208 1 4992 24 6-30P

Call

Factory

240 1 5220 21.75 6-30P

208 1 4992 24 6-30P

208 3 4992 14.7 15-20P

240

1 5220 21.75

6-30P

Call

Factory

208 1 8130 39.1 6-50P

Call

Factory

240 1 8130 33.86 6-50P

MODEL #

SHEET

(18" x 26")

CHV504HP

CHV704HP

CHV504UV

CHV704UV

CHV505UV

CHV705UV

CHV505UVST

CHV705UVST

Stacked Pair

102 × 5 202 ×10 202 × 10 76.81950 34.23869 27.70704

****

CHV514UV

CHV714UV

*Capacity- Determined by 3.5"(89mm) adjustable spacing, with a load limit of 65lb (29.25kg) per rack. | **Exterior Dimensions- Based on use of standard supplied 3" Heavy Duty plate casters. Subtract 2.37"
(60mm) for 1" wheels, add 2.14"(54mm) for 5" casters, add 0.17(4mm) for 4" legs, and add 2.17"(55mm) for 6" legs. | ***NEMA- Supplied with 84" (2134mm) (minimum) power cord and plug. | **** Stacked units
require two outlets. Wattage listed is per unit.

SHIP
WEIGHT
LBS(KG)

16073

19890

250113208 3 4992 14.7 15-20P

500226

420190208 3 8130 23.7 15-30P

MODEL #

RTV504UV

RTV704UV

RTV505UV

RTV705UV

SHEET PAN

(18" x 26")

4 8 8 35.70907 34.23869 27.70704

5 10 10 39.22996 34.23869 27.70704

RTV505UVST

RTV705UVST

Stacked Pair

****

RTV5-14UV

RTV7-14UV

*Capacity- Determined by 3.5"(89mm) adjustable spacing, with a load limit of 65lb (29.25kg) per rack. | **Exterior Dimensions- Based on use of standard supplied 3" Heavy Duty plate casters. Subtract 2.37"
(60mm) for 1" wheels, add 2.14"(54mm) for 5" casters, add 0.17(4mm) for 4" legs, and add 2.17"(55mm) for 6" legs. | ***NEMA- Supplied with 84" (2134mm) (minimum) power cord and plug. | **** Stacked units
require two outlets. Wattage listed is per unit.

102 × 5 202 ×10 202 × 10 76.81950 34.23869 27.70704

14 28 28 73.021855 34.23869 27.70704

cook & hold / retherm oven - class series 5 & 7

CAPACITY* EXTERIOR DIMENSIONS** ELECTRICAL

HALF

SHEET PAN

(18" x 13")

HOTEL PAN

(12" x 20" x 2.5")

HEIGHT

IN.(MM)

DEPTH

IN.(MM)

WIDTH

IN.(MM)

VO LTS PHASE WAT TS AMPS NEMA*** INT'L

208 1 7837 37.68 6-50P

240 1 7836 32.65 6-50P

208 1 7837 37.68 6-50P

240 1 7838 32.65 6-50P

208 1 7837 37.68 6-50P

208 3 7840 24 15-30P

240 1 7838 32.65

208 3 11440 35.4 15-50P

240 3 11440

30.7 15-50P

Customer Care | 800.234.5286

6-50P

Call

Factory

Call

Factory

Call

Factory

Call

Factory

| +1.502.495.5400 |

SHIP

WEIGHT

LBS(KG)

19890208 3 7840 24 15-30P

250113208 3 7840 24 15-30P

500226

420190

winstonfoodservice.com

CHV/RTV

class series 5 & 7

2345 Carton Drive | Louisville, KY 40299 USA
winstonfoodservice.com | 800.234.5286 | +1.502.495.5400

Specifications subject to change without notice.

doc20171129wlp2rev16 | wp 07.20.22

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