Winston HA4009 Operators Manual

Download

HA4 Series

HA4002 HA4003 HA4005 HA4503 HA4507 HA4508

HOLDING CABINET

Owner’s Manual

HA4009 HA4509 HA4511 HA4519 HA4022 HA4522 HL4022 HL4522 HMA018

4272X294 R29

nr 06.02.14

Includes all HA40, HA45, HL and HMA Series Models

holding cabinet

welcome

Thank you for your purchase of a Winston

CVap 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

holding/proofing cabinet. The benefits

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 CustomerService@WinstonInd.com.

table of contents

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

Need to contact us? Choose the most convenient method.

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: CustomerService@winstonind.com Phone: 800-234-5286 • 502-495-5400 • Fax 502-495-5458 Mail: 2345 Carton Drive • Louisville, KY 40299 USA.

Includes all HA40, HA45, HL and HMA Series Models

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

www.WinstonIndustries.com | 1.502.495.5486

holding cabinet

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.

Electrical Hazard

Can cause serious injury or death.

Do not attempt to install or service this equipment unless you are a licensed electrician or trained servicer.

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

5. Clean equipment daily to prevent buildup of food residue or chlorides, which can also damage stainless steel and

Contamination Hazard

Can cause serious illness or damage to equipment.

Clean equipment daily to avoid potential contamination hazard.

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

Burn Hazard

Can cause injury.

Allow 30 minutes for equipment to cool before attempting to clean.

cleaning, to avoid potential burns.

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.

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.

Includes all HA40, HA45, HL and HMA Series Models

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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.

holding cabinet

receiving your cabinet

Shipping Damage

Examine equipment thoroughly for shipping damage before, during and after unloading. All Winston products are carefully inspected and verified to be in good condition before leaving our factory. The carrier delivering your cabinet has assumed responsibility for its safe arrival. If you notice any damage (obvious or hidden), a claim must be made to the carrier.

Obvious Loss or Damage

Please note any obvious loss or damage on the freight bill or express receipt, and have the carrier’s agent sign to acknowledge the claim. The carrier will supply the necessary forms. If you do not obtain and complete the forms before the carrier's agent departs, the carrier might refuse your damage claim.

Concealed Loss or Damage

Sometimes loss or damage is not obvious until the product has been unpacked. If you notice damage that was concealed by packaging or crating, contact the carrier in

writing to notify them of the damage. The 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.

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

Includes all HA40, HA45, HL and HMA Series Models

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holding cabinet

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.

installing auto water fill

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)).

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.

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.

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

holding cabinet

electrical

The equipment is shipped from the factory

necessary for a licensed electrician to install the correct outlet or wiring. Winston does not

recommend wiring the appliance direct. with a 7' (213cm) (minimum) power cord and plug. Refer to the table below to determine the correct electrical outlet. It may be

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

INTERNATIONAL

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

INTERNATIONAL

230 50 1 8.8 2024 N/A N/A

HA4503 120 60 1 18.6 2232 20 5-20P

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

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

INTERNATIONAL

230 50/60 1 8.0 1840 N/A N/A

Below is electrical information for various

models of Winston’s CVap

holding cabinets.

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

ventilation requirements

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.

holding cabinet

High Temperature and Grease Hazard

Can cause property damage.

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

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.

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

holding cabinet

component identification

Full size cabinet shown. Elements are common to all holding cabinets.

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.

11 12

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.

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.

Includes all HA40, HA45, HL and HMA Series Models

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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.

holding cabinet

controls

3 4 5

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.

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.

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.

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

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.

holding cabinet

daily operating procedures

Contamination Hazard

Can cause serious illness.

Clean equipment prior to rst use, to remove traces of

industrial chemicals and oils.

Prior to using equipment for the first time, please perform the daily cleaning procedure listed on pages 16 and 17.

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.

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!

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.

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.

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

holding cabinet

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)).

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

holding cabinet

general market guidelines - HA45 series

CELSIUS

Food Temp

C°

Food

Texture

C°

PRODUCT

FAHR EN HEIT

Food Temp

F°

Food

Texture

F°

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

FAHR EN HEIT

PRODUCT

Food Temp

F°

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, in crease the Food Tex ture set ting; 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 com pli ance with local health codes.

Food

Texture

F°

CELSIUS

Food Temp

C°

Food

Texture

C°

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

school guidelines - HA45 series

holding cabinet

CELSIUS

Food

Temp

C°

Food

Texture

C°

PRODUCT

PROOFING

FAHR EN HEIT

Food

Temp

F°

90-100 +5 32-38 +3

Food

Texture

F°

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

PRODUCT

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

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

FAHR EN HEIT

Food Temp

F°

Food

Texture

F°

CELSIUS

Food Temp

Texture

C°

150 +5 66 +2

Food

C°

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

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

Notes:

2. The holding time for very crisp foods may be less than for other products.

3. Use a thermometer to assure com pli ance with local health codes.

holding cabinet

general market guidelines - HA40 series

CELSIUS

Food

Temp

C°

Food

Texture

C°

PRODUCT

FAHR EN HEIT

Food

Temp

F°

Food

Texture

F°

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) Pork

(Roasts, Chops,

150-160 +15 66-71 +8

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

FAHR EN HEIT

PRODUCT

Food

Temp

F°

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:

2. The holding time for very crisp foods may be less than for other products.

3. Use a thermometer to assure com pli ance with local health codes.

Food

Texture

F°

CELSIUS

Food

Temp

C°

Food

Texture

C°

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

school guidelines - HA40 series

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CELSIUS

Food Temp C°

Food Texture

C°

PRODUCT

PROOFING

FAHR EN HEIT

Food Temp

F°

100-110 +5 38-43 +2

Food Texture

F°

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

PRODUCT

FAHR EN HEIT

Food Temp

F°

Food Texture

F°

CELSIUS

Food Temp C°

Food Texture

C°

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

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

Includes all HA40, HA45, HL and HMA Series Models

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Notes:

2. The holding time for very crisp foods may be less than for other products.

3. Use a thermometer to assure com pli ance with local health codes.

holding cabinet

daily cleaning

Required Cleaning Accessories & Supplies

• Pan for draining evaporator

• Food grade germicidal detergent

• Descaling agent

Electrical and Burn Hazard

Can cause serious injury or death.

Do not attempt to install or service this equipment unless you are a licensed electrician or trained servicer.

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.

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.

Corrosion Hazard

Can cause damage to equipment.

Clean equipment 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.

Electrical Hazard

Can cause serious injury or death.

Disconnect equipment and contact licensed electrician or trained servicer.

If an electrical shock is felt during operation or cleaning, unplug equipment and have it serviced before placing back into service.

Includes all HA40, HA45, HL and HMA Series Models

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Contamination Hazard

Can cause serious illness.

Clean equipment prior to rst use, to remove traces of

industrial chemicals and oils.

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

daily cleaning procedure

Burn Hazard

Can cause injury.

Allow 30 minutes for equipment to cool before attempting to clean.

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.

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6. Inspect heating elements (if exposed). The elements are stainless steel. If

™

cleaning is needed, scrub with Teflon 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.

Electrical Hazard

Can cause serious personal injury or damage to equipment.

Avoid spraying equipment exterior or controls with water.

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.

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.

Includes all HA40, HA45, HL and HMA Series Models

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troubleshooting

We know how frustrating and costly it can be when a critical piece of equipment is down for repairs. It is our goal to minimize service disruptions, to get you back up and operating in the shortest time possible.

We carefully analyze all service calls. This analysis helps us to improve our manufacturing processes, and reduces product service issues. Generally speaking, most equipment failures can be attributed to the following three causes:

• Faulty use and care practices.

• Electrical supply problems.

• Equipment faults.

Please refer to the Troubleshooting Chart on the next page for common problems and solutions. If the problem you're experiencing isn't listed, or if the standard solution fails to

resolve your problem, you will need a qualified servicer to diagnose and repair the problem.

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 _________________________________________________________

_______________________________________________________________________

Includes all HA40, HA45, HL and HMA Series Models

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troubleshooting

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

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

Prices subject to change without notice. F.O.B. Louisville, KY, USA

(800) 234-5286 or (502) 495-5400 Fax (502) 495-5458

www.winstonind.com

All sales subject to Company’s Terms and Conditions

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

Winston Products Company

2345 Carton Drive

Louisville, KY 40299

holding cabinet

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.

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

Includes all HA40, HA45, HL and HMA Series Models

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Warranty and Terms and Conditions

Limited 1 year Warranty (excluding gaskets, lamps, hoses, power cords, glass panels, fryer baskets, batteries, and evaporators). Warranty disclaimer for failure to clean. WINSTON EXPRESSLY DISCLAIMS ALL OTHER WARRANTIES, EITHER EXPRESS OR IMPLIED, INCLUDING ANY IMPLIED WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE AND ANY IMPLIED WARRANTY OF MERCHANTABILITY.

Ask us for a complete warranty disclosure or go to:

www.winstonind.com/documents/4272V089_zap_warranty_agreement.pdf.

Terms and Conditions of Sale for Winston Industries’ products are available here:

www.winstonind.com/documents/4272X833_terms_and_conditions_of_sale.pdf.

Both the Warranty and Terms and Conditions of Sale are integral to this document.

Buy Winston Parts Online!

Parts and accessories for our products are available to purchase through our online, secure site – it’s

your one-stop shop for genuine Winston replacement parts. These parts are designed specically for our

products and can help you save on costly repairs while maintaining valuable warranty coverage.

http://www.winstonparts.com/

Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

Notes

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Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

Notes

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Includes all HA40, HA45, HL and HMA Series Models

www.WinstonIndustries.com | 1.502.495.5486

Winston Industries LLC | 2345 Carton Drive | Louisville, KY 40299

1.800.234.5286 | 1.502.495.5400 | Fax 1.502.495.5458 | www.winstonindustries.com

Winston HA4009 Operators Manual

Specifications and Main Features

Frequently Asked Questions

User Manual