Winston Industries CA8522, CA8509 Owner's Manual

CA85 Series

CA8509
CA8522

COOK & HOLD CABINET

Owner’s Manual

DOC080408B Rev8 wp 10-18-17

COOK & HOLD CABINET

WELCOME

Thank you for your purchase of a Winston CVap CA85 series Cook & Hold cabinet. The benefits
you will enjoy from this cabinet include precise doneness temperatures, greater yields, safer
foods, reduced labor, and superior food quality.

This cabinet utilizes Controlled Vapor Technology (CVap). Using a combination of dry and
moist heat, CVap cabinets are capable of producing foods at the precise temperature and
moist or crisp texture desired.

If you have any questions, or if anything cooked in your CVap Cook & Hold doesn’t meet your
satisfaction, please call our Customer Service Center at 1.800.234.5286, or email us at
[e-mail].

TABLE OF CONTENTS

Welcome 2

Safety 3

Receiving Your Equipment 4

Ventilation Requirements 5

Water Supply 5

Auto Water Fill 6

Electrical Information 7

Component Identication 8

NEED TO CONTACT US? CHOOSE THE MOST CONVENIENT METHOD.

Internet: www.winstonfoodservice.com

Email: [e-mail]

Phone: [phone] | 1.502.495.5400 | 1.502.495.5458

Mail: 2345 Carton Drive | Louisville, KY 40299 USA

Controls 9

Daily Operating Instructions 10-13

Cooking Reference Chart 14-16

Roasting Guidelines 17

Daily Cleaning 18-19

Troubleshooting 20-21

Warranty and Terms & Conditions 22

MISSION

Transforming the world’s
kitchens through innovation.

VALUES

We operate with the

highest integrity.

We are passionate,

focused, and driven.

We celebrate one

another’s achievements.

We respect one another

and work as a team.

We invest in the

betterment of the global
community.

We innovate through

continuous improvement
and discovery.

FOUNDER’S PHILOSOPHY

“We are a family
business. We believe
in the entrepreneurial
spirit, strong drive, and
initiatives of individuals.
The company was founded
on the idea of an individual
and ourished through
the energy and sacrice
of family members and
countless other individuals.
Our commitment to
those individuals is
indistinguishable from that
of our own family members.
Together, we shall share the
work, sacrices, challenges,
and triumphs of the
business.”

– Winston Shelton

Copyright© 2017 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.

2

www.winstonfoodservice.com | 1.800.234.5286

Models CA8509, CA8522

COOK & HOLD CABINET

Please read this entire owner's manual before operating
your CVap Cook & Hold cabinet. The manual contains
important safety information and operating instructions.

As is the case with all cooking appliances, your CVap
Cook and Hold should be used with caution. Please
read the following warnings to avoid potential
injuries.

!

DANGER: 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
equipment, shut o power immediately (pull cord or
turn o circuit breaker) and call a trained servicer for
repair. Failure to do so could result in serious,
potentially fatal injuries.

6. Prior to using equipment for the rst time, perform
the daily cleaning procedure found on pages 18
and 19.

!

CAUTION: Burn Hazard – Can cause

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

7. Always allow equipment to cool before cleaning.

!

CAUTION: High Temperature and Grease

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

Do not place equipment in an area where air

temperatures exceed 100˚F (38˚C). A heat shield
may be required to prevent heat exposure and
grease-laden vapors from aecting the unit 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.

3. Always turn power switch o any time equipment is
not in use.

!

CAUTION: Burn Hazard – Can cause

injury. Avoid heated vapor when opening or
closing unit door.

4. This equipment utilizes heated water vapor, which

transfers heat much more quickly and eciently
than dry air of the same temperature. Use caution
when opening doors or reaching into the
equipment, as heated vapor can quickly cause burns.

!

DANGER: Contamination Hazard – Can

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

5. Clean equipment daily to prevent buildup of food

residue or chlorides, which can damage stainless
steel and contaminate food. Failure to follow proper
cleaning procedures can void your warranty.

!

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.

Email [e-mail] • Phone [phone] | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA

Models CA8509, CA8522

3

COOK & HOLD CABINET

CUSTOMER FREIGHT RESPONSIBILITIES

Thank you for your recent order. For your convenience,
we have summarized your responsibilities for receiving
a shipment and suggest procedures to follow if there is
freight damage. Once an order has left the factory, all
inspection responsibilities for the shipment passes on to
you.

If Merchandise Is Delivered in Damaged
Condition, You Must:

1. Have the driver note the damage and sign all
copies of the freight bill.

2. Examine for concealed damaged as soon
as possible.

3. Notify carrier of the freight claim immediately
(You have a 24-hour window).

4. Retain damaged merchandise and all original
packaging until inspected by carrier.

Steps to Take at Time of Delivery to Protect
Against Loss or Damage

1. Verify Count - Make sure you receive as many
cartons as are listed on the delivery receipt. Note any
shortage on carrier’s delivery receipt and have the
driver note the shortage on your copy.

2. Carefully Examine Each Carton for Damage - If
damage is visible, note this fact on the delivery
receipt and have the driver clearly note the same
on your copy. If the carton appears to have internal
damage, insist that the package be opened. You
and the driver should make joint inspection of
the contents. Any concealed damage discovered
should be noted on the receipt and on your copy.

3. Immediately After Delivery, Open All Cartons and
Inspect for Concealed Damage.

2. Call Carrier to Report Damage and Request
Inspection - The call should be placed immediately
upon discovery of the damage. Claims will be denied
if not reported within 24/48 hours.

3. Conrm Call in Writing - For your own protection,
conrm your telephone claim in writing using
certied, return receipt requested mail.

Steps to Take When Carrier Makes Inspection
of Damaged Items

1. Have Damaged Items in Receiving Area - The
damaged items should have not been moved from
the receiving area. Allow the carrier inspector to
inspect cartons, inner packing materials, and freight
bill. Show your copy of the delivery receipt.

2. Carefully Read the Inspection Report Before Signing ­If you do not agree with the report, do not sign it.

Steps to Take When Visible or Concealed
Damage Is Discovered

1. Retain Damaged Items - The damaged items,
shipping cartons, and all inner packing materials
must be held in the receiving area until a carrier
representative inspects them or waives the
opportunity to inspect.

4

www.winstonfoodservice.com | 1.800.234.5286

Models CA8509, CA8522

COOK & HOLD CABINET

VENTILATION REQUIREMENTS

!

CAUTION: High Temperature and Grease

Hazard – Can cause damage to equipment. Avoid
placing equipment near high heat or 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,
cabinets, etc.). Excess heat and grease inside the
equipment cavities may cause electrical components to
fail.

Ventilation clearances - To operate properly, the Cook &

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

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.

WATER SUPPLY

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

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

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.

Experience has shown that leaks occur by failing
to clean and rinse evaporator daily. Leaking
evaporators are not covered under warranty.

!

CAUTION: High Temperature

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

Email [e-mail] • Phone [phone] | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA

Models CA8509, CA8522

!

CAUTION: Corrosion Hazard – Can

cause damage to equipment. Clean
equipment daily to avoid corrosion damage.

5

COOK & HOLD CABINET

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.

PUSH
HERE

TUBING

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

CAPTURE RING

!

CAUTION: High Temperature Hazard –

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

!

CAUTION: Corrosion Hazard – Can

cause damage to equipment. Clean equipment
daily to avoid corrosion damage.

Regardless of whether the evaporator is lled 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.
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 rst 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 unit is to be

installed to comply with the applicable federal, state,
or local plumbing codes.

6

www.winstonfoodservice.com | 1.800.234.5286

Models CA8509, CA8522

ELECTRICAL

The equipment is shipped from the factory with an 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 hard wiring the equipment direct.

COOK & HOLD CABINET

Model Volts Hertz PH Amps Watts Circuit

Plug Type

Amps

CA8509 208 60 1 27.9 5805 30 US/CAN 6-30P

240 60 1 24.2 5805 20 US/CAN 6-20P

International

230 50 1 25.3 5805 N/A N/A

CA8522 208 60 1 37.1 7716 50 US/CAN 6-50P

208 60 3 23.7 7716 30 US/CAN 15-30P

240 60 1 32.2 7716 50 US/CAN 6-50P

Not available for the international market at this time.

Email [e-mail] • Phone [phone] | 1.502.495.5400 | 1.502.495.5458 • Mail 2345 Carton Drive | Louisville, KY 40299 USA

Models CA8509, CA8522

7

COOK & HOLD CABINET

COMPONENT IDENTIFICATION

9

10

1 2

3

4

10

11

1. Power Switch allows operator to turn electrical
power on and o.

2. Microprocessor Controller allows operator to select
one of eight multi-interval programmable cycles
and is removable for servicing or replacement.

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

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

13

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

12

5

6

7

8

Note: Equipment shown with optional rail supports.
Standard unit comes with wire rack supports.

Model shown is CA8522. Highlighted features are
common to all models.

12

15

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

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

14

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

9. Top Cover provides service access.

10. Side Panels support insulation and form outside of
cabinet.

11. Rack Support Bracket receives rack support.

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

13. Door & Latch can be reversed on site.

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

15. Name Plate identies model and serial number —
important for servicing and parts orders. Plate also
displays electrical data.

8

www.winstonfoodservice.com | 1.800.234.5286

Models CA8509, CA8522