CVAP CAT Series CVap Thermalizer Owner's Manual

Owner's Manual for CVAP models including: CAT Series CVap Thermalizer, CAT Series, CVap Thermalizer, Thermalizer

WINSTON CVAP CAT529 (01) PDF MANUAL - Manual-Hub.com

File Info : application/pdf, 24 Pages, 2.12MB

WINSTON CVAP CAT529 (01)

CAT Series
CAT507 CAT509 CAT522 CAT529 CAT529-BD CAT529-BDR

THERMALIZER Owner's Manual

4272W233 R31 NR 06-02-14

https://manual-hub.com/

Thermalizer

welcome

Thank you for your purchase of a Winston CVap® Thermalizer. 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 Thermalizer doesn't meet your satisfaction, please call our Customer Service Center at 1.800.234.5286, 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 procedures ........... 10-14 retherm guidelines ........................ 15 retherm guidelines (blank)............ 16 roasting guidelines ....................... 17 daily cleaning................................ 18-19 troubleshooting ............................. 20-22 warranty & terms & conditions ..... 23

Need to contact us? Choose the most convenient method.

Internet: www.winstonindustries.com Email: customerservice@winstonind.com Phone: 1.800.234.5286 | 1.502.495.5400 | 1.502.495.5458 Mail: 2345 Carton Drive | Louisville, KY 40299 USA

Copyright© 2011 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.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

Please read this entire use & care manual before operating your CVap therm & hold cabinet. The manual contains important safety information and operating instructions.
As is the case with most cooking appliances, your CVap cabinet should be used with caution. Please read the following warnings to avoid potential injuries.

doors or reaching into the unit, as heated vapor can quickly cause burns.
Contamination Hazard Can cause serious illness or damage to equipment. Clean equipment daily to avoid potential contamination hazard.

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.

5. Clean equipment daily to prevent food residue or chlorides (salts) from accumulating, which can damage stainless steel and contaminate food. Failing to follow proper cleaning procedures can void your warranty.
6. Prior to using equipment for the first time, perform the daily cleaning procedure found on pages 18 and 19.

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

Burn Hazard Can cause injury. Allow 30 minutes for equipment to cool before attempting to clean.
7. Always allow equipment to cool before cleaning.

3. Always turn power switch off any time equipment is not in use.
Burn Hazard Can cause serious injury. Avoid heated vapor when opening or closing equipment door.
4. This unit utilizes heated water vapor, which transfers heat much more quickly and efficiently than dry air of the same temperature. Use caution when opening

High Temperature and Grease Hazard Can cause damage to equipment. Avoid placing equipment near high heat or in grease laden atmosphere.
Don't 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 affecting the equipment. Excess heat and grease inside the equipment cavities can cause electrical components to fail.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

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. 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, 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 unit daily. It is also advisable to contact your water utility for advice on minimizing deposit buildup. Experience has shown that leaks will occur by failing to clean and rinse the evaporator daily. Leaking evaporators are not covered under warranty.
To remove the plastic tubing from the water

Model
CAT507 CAT509 CAT522 CAT529 CAT529-BD CAT529-BDR

Height with 3" Caster (IN/MM)
36.2/919 41.2/1046 76.1/1933 (5" casters) 76.1/1933 (5" casters) 78.7/1998 (5" casters) 78.7/1998 (5" casters)

Width (IN/MM) 27.6/701 27.6/701 27.6/701 35.5/902 35.5/902 35.5/902

Depth (IN/MM) 34.5/876 34.5/876 34.5/876 34.5/876 34.5/876 34.5/876

Weight (LBS/KG)
215/98 235/107 410/187 450/203 560/252 560/252

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

installing auto water fill

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)). CAUTION: Units with auto water fill

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.
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.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

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 hard wiring the equipment direct.
Below is electrical information for various models of Winston's CVap® therm & hold cabinet.

Model CAT507

Volts
208 208 240

230*

CAT509

208

240

230

CAT522

208

240

CAT529

208

240

CAT529-BD

208

& BDR

240

Hertz
60 60 60
50 60 60 60
50 60 60
60 60
60 60

Amps

Watts

36.8

7655

23.7

7655

31.9

7655

International

Circuit Amps
50 30 50

33.3

7655

N/A

36.8

7655

23.7

7655

31.9

7655

International

33.3

7655

N/A

33.7

11215

29.2

11212

Not available for the international market at this time.

33.7

11215

29.2

11215

Not available for the international market at this time.

33.7

11215

29.2

11215

Not available for the international market at this time.

Plug Type US/CAN 6-50P US/CAN 15-30P US/CAN 6-50P
N/A US/CAN 6-50P US/CAN 15-30P US/CAN 6-50P
N/A US/CAN 15-50P US/CAN 15-50P
15-50P 15-50P
15-50P 15-50P

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

ventilation requirements

Ventilation clearances - To operate properly, the thermalizer 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. Counter top units specifically supplied without legs or casters may be set directly upon a counter top of noncombustible material. In this situation, the unit may have to be sealed to the counter top with a food-grade silicone sealant (check local health codes). 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.

High Temperature and 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, cabinets, 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.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

component identification

10 11

1 2

Note: Equipment shown

with optional rail

supports. Standard unit

comes with wire rack

supports.

Model shown is CAT522.

Highlighted features are common to all models.

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

15
16 8. Bottom Cover (not visible) provides
service access.

2. Microprocessor Controller allows operator to select one of eight multiinterval programmable cycles
3. Food Chamber cooking cavity where the dual heat system combines to create the perfect cooking environment.

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 cabinet.

4. Adjustable Rack Support supports racks 12. Rack Support Bracket receives rack

onto which food is placed.

support.

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

13. Air Heaters (not visible) supply air heat for food texture control.
14. Door & Latch can be reversed on site.

6. Drain Trough carries water that has

15. Door Gasket seals food chamber against

condensed onto door back to evaporator.

heat or vapor loss.

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

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

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

controls

Thermalizer
3

1. Power Switch controls electrical power to

the cabinet.

89
press from IDLE allows the operator to enter programming mode.

2. Mode Buttons (cook / retherm / hold channels) provide operators with the ability to select desired mode of operation. Long press of these buttons allows operator to cancel out of a cook, retherm, or hold cycle. Buttons are numbered 1 through 8.
3. Digital LED Readout displays chosen setpoints for food temperature, food texture, and cook time as the cabinet is programmed. After pressing Start/Stop button, the display indicates the remaining time in each portion of the cooking process.
4. LED Program Lamps indicate which mode is selected when illuminated above that button.
5. Start/Stop Button is used to start or stop the selected mode of operation. A long

6. Food Temperature Up () and Down () Buttons. Short press either button to adjust temperature.
7. Food Texture Up () and Down () Buttons. Short press either button to adjust the level of moistness or crispness in food.
8. Time Up () and Down () Buttons. Short press either button to adjust cook time.
9. HACCP Button enables user to check current HACCP-relevant conditions inside the cabinet. provides operator the ability to check current food temperature (E=evaporator), food texture (A=air), dry air (D=differential), relative humidity (H), or probe (P) at any time during the cycle (see page 10). This button provides HACCP data recall for Gold and Platinum edition controls.

What's the difference between a long press and a short press? Short Press - Press button, hold for less than 1 second. Long Press - Press button, hold for more than 1.5 seconds.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

daily operating procedure

3. Operating and Programming Functions Using Preprogrammed Settings

Preheat

Contamination Hazard Can cause serious illness. Clean equipment prior to first use, to remove traces of industrial chemicals and oils.

A. Turn Power Switch on. IDLE will display on the LED readout until operator selects mode. Note: Unit will not preheat until program button is selected.

Prior to using equipment for the first time, perform the daily cleaning procedure listed on pages 18 and 19.

B. Select the desired preprogrammed mode (short press); Buttons 1-8 (refer to guidelines on pages 13

1. Prepare unit for cooking/ retherming/ holding. Adjust rack supports in retherming cavity if required.

through 15 for suggested cook/
retherm cycles). A red light will 3
appear above the selected button. Food temperature and

2. Fill evaporator with 3.5 gallons (13.3 liters) of water prior to operation. We recommend filling manually at first, rather than waiting for the auto fill to fill it. Tip: Speed up initial cabinet preheat by using

food texture settings have been preprogrammed for each button 1-8 in the default mode. The operator must program a time value to initiate the timer function.

hot water (do not use water that's hotter than the desired food temperature. Locations with hard water should add one tablespoon white vinegar or lemon juice to

C. Once a button is selected, the cabinet will enter a Preheat mode and display PRHT on the LED display.

water in evaporator to help prevent scale buildup. You may want to seek advice from your local water authority concerning possible water treatment necessary for the protection of the unit. Some water supplies are high enough in chemical

D. When the cabinet reaches the selected channel's food temperature and food texture levels, the word LOAD will display on the LED, and a five-second alarm will sound.

content to be capable of destroying stainless steel if used untreated. The

Load Cabinet / Cook / Retherm Cycle

evaporation process can concentrate the chemicals to a level which causes a high

A. Load cabinet with desired product.

interaction with stainless steel. When water is of unknown quality, automatic fill units should be connected to the water source through a deionizer/demineralizer. Experience has shown that leaks will occur by failing to clean and rinse the evaporator daily. Leaking evaporators

B. Check time value to ensure it is correct
(see check values description). Press
the time and buttons to TIME
program a cook / retherm
time (refer to suggested guidelines on pages 15-17). HACCP HACCP

are not covered under warranty.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

C. Long press Start/Stop button to START start the timer. The programmed STOP cook / retherm time will display with a flashing colon. Cook/retherm time cycle will then count down.

D. When timer reads 00:00, a five-second alarm will sound and cabinet will automatically enter hold mode (hold food temperature and food texture settings are preprogrammed at the factory for buttons 1-8 in the default mode, time is indefinite). Hold will display until operator cancels program. Refer to guidelines on pages 15 through 17 in the right hand column.

Hold Cycle / Unload Cabinet

A. When the cook/retherm mode is complete, an alarm will sound, and the LED will display HOLD and time value counting up. Food will continue to hold at preprogrammed settings START until Start/Stop button is pressed. STOP Hold is an infinite time value.

B. Either remove food product after cook / retherm cycle is complete and alarm sounds, or allow food to hold for food production flow and flexibility. We recommend that you open the door for one to five minutes after cook/retherm cycle when selecting buttons 1 through 7. This will help prevent overcooking.

C. Button 8 in the default mode is

pre-programmed as a dedicated

Hold Mode. Use this button to

operate the unit as a holding

cabinet. Program time value for

total time needed. Note: Default setting

is ten hours. You can use the Time up

or down buttons to initiate a timed

cycle, or as an egg timer. Time will

count down to zero, then an alarm will sound until you add time or reset cycle. To reset, depress Button 8, or other channel button. To cancel cycle, depress channel button. The Start/Stop button is non-active in this setting.

Canceling a Cycle

To cancel a cook/retherm cycle in at any point in the cycle:

A. Long press the selected button. The

red light will go off and unit will revert

to IDLE on the LED display.

B. Long press the Start/Stop button. Unit

will revert to IDLE on the LED START

display.

STOP

ELEC Message on LED

If the LED is displaying ELEC it indicates there has been a power interruption. This can occur if there is an interruption to the electrical power being supplied to the equipment (a blackout), or if equipment's power switch is turned off during a cycle. To remove ELEC message, long START press the Start/Stop button until the STOP LED display reads IDLE. Proceed with normal application.

Temperature Hazard Can cause serious illness. Verify that food temperature has not fallen into the danger zone.
If power is interrupted for an extended period, food temperature can drop out of the safe zone. Ensure that appropriate HACCP standards have been maintained prior to serving.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

4. Programming Instructions Winston's control enables the operator to manually program a cook or retherm cycle and hold cycle for each of the channel buttons (18). See description below for description of programming modes. E1 = Food Temperature button / Temperature of moist heat cook/ retherm cycle. Ehold = Food Temperature button / Temperature of moist heat hold cycle. A1 = Food Texture button / Total oven temperature of cook retherm cycle. Ahold = Food texture button / Total oven temperature of hold cycle. T1 = Cook/retherm time Cnst = Infinite hold time

Channel Channel Channel Channel Channel Channel Channel Channel Button 1 Button 2 Button 3 Button 4 Button 5 Button 6 Button 7 Button 8
E1 E1 E1 E1 E1 E1 E1 E1 E Hold E Hold E Hold E Hold E Hold E Hold E Hold E Hold
A1 A1 A1 A1 A1 A1 A1 A1 A Hold A Hold A Hold A Hold A Hold A Hold A Hold A Hold
T1 T1 T1 T1 T1 T1 T1 T1 CnST CnST CnST CnST CnST CnST CnST CnST

A. Long Press the Start/Stop button. START

LED will display PROG

STOP

(Program).

B. Short press desired channel button (1-8) to program. LED will light above chosen channel button.

C. To program intervals E1,

FOOD

TEMPERATURE

E HOLD: Depress the Food

Temperature and

buttons. E1 will display,

followed by the temperature values.

Using the arrows, select desired

temperature. Depress the channel

button to move to Ehold interval.

Depress the and buttons. Ehold

will display, followed by the
temperature values. Using the and buttons, select desired temperature.

D. To program intervals A1, A Hold: Depress the Food

FOOD TEXTURE

Texture and buttons.

A1 will display, followed by

the temperature values. Using the

and buttons, select desired

temperature. Depress the channel

button to move to A Hold interval.

Depress the Food Temperature and

FOOD TEMPERATURE

buttons. A HOLD will display,

followed by the temperature

values. Using the and buttons

select desired temperature.

E. To program interval T1, TIME depress the Time and buttons. T1 will display, HACCP HACCP followed by the time values.
Using the and buttons, select desired times.T1 is only programmed
using E1 and A1.

5. Constant Cook Programming Instructions

To program the oven to continuously cook

(CnST), depress the Time or buttons

until display reads CnST.

NOTE: When programmed,

TIME

CnST will allow constant

cooking or retherming and NO HACCP HACCP

HOLD cycle.

NOTE: This also activates the egg timer.

To cancel cycle, depress channel button.

Start/Stop button is non-functional in this

mode.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

6. Egg Timer Operation (only available when no hold values are selected, E Hold, A Hold)

A. Count-down timer is independent of heat control. To set egg timer, press the Time and buttons.

TIME HACCP HACCP

B. When timer reaches 00:00 value,

alarm will sound. The alarm may be

disarmed by a short press of

the Time button. The

TIME

equipment will not enter an

automatic hold.

HACCP HACCP

C. Egg timer will read CnST + value.

To cancel cycle, depress channel button. Start/Stop button is non-functional in this mode.

7. Set Delay Timer The delay timer enables the operator to specify an amount of time before the oven will enter preheat mode.

A. To enter DELAY programming, while in IDLE, long press the Time button.

TIME HACCP HACCP

G. At the specified time, delay mode will automatically engage heaters and enter a preheat mode for selected channel.

H. Delay timer may be canceled with a

long press of Start/Stop button, START

returning the cabinet to IDLE

STOP

mode.

8. To Check Cycle Settings

A. To view current temperature, short

press HACCP button. The LED

will read the evaporator (E)

HACCP

temperature, differential (D)

temperature, air (A) temperature, in

order, displaying each reading

consecutively for five seconds.

B. To view programming settings, depress

channel button (18) and long press

Food Temperature button. FOOD

The LED display will read

TEMPERATURE

the following values: E1, E

hold, A1, A Hold

consecutively.

Quick Operating Procedures Using Factory Preprogrammed Settings

B. The LED display will read dLay.

Here are some tips for operating your CVap® therm & hold cabinet.

C. Select the channel button to cook, retherm, or hold. LED light will illuminate over the button number.

D. Using the Time and

TIME

buttons, program the number

of hours to preheat.

HACCP HACCP

To select mode Press desired channel button (18). Red LED lamp will light above selected channel.

To start retherm mode When

TIME

display shows LoAd, add food,

START
E. Short press Start/Stop button. STOP
F. Display will alternate between dLay

program time (using Time and HACCP HACCP

buttons), and then press long press START

Start/Stop button.

STOP

and the amount of time remaining until

preheat.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

To check temperature Water (evaporator)

temperature may be checked at any

time during a cycle by pressing the

HACCP

HACCP button. Current water

temperature will be displayed. Press the

HACCP button again to display differential

temperature between water and air. Press the

HACCP button a third time for total water and

air temperature. Press HACCP button a

fourth time for HACCP food probe (if

applicable). Press HACCP button a fifth time

for relative humidity.

To set RTC-Clock setting From the Idle mode, long press the Time and buttons. Toggle the Time and buttons until time displays on the control LED. Press the Time and buttons to set the time to operator's local time (the default is Eastern Time Zone). After time has been set, wait 5 seconds for the control display to revert back to display IDLE. Note: Time is displayed in military time.

To cancel cycle Any cycle may be START cancelled by long pressing the Start/ STOP Stop button of selected mode after cycle has been started. IdLE will be displayed and cabinet will not heat until a mode has been selected.

For any of the following three functions, make certain the control reads "idLE."

To change from Fahrenheit to
Centigrade - Press and hold the Food Temperature button and Food Texture button at the same time, and then toggle the Food Texture button to CENT or FAHR.

FOOD TEMPERATURE
FOOD TEXTURE

To disarm low water alarm hold
down both Food Temperature and buttons and toggle.

FOOD TEMPERATURE

TIME

Temperature Hazard Can cause serious illness. Verify that food temperature has not fallen into the danger zone.

ELEC Message on LED

START

If the LED is displaying ELEC, this

STOP

indicates there has been an

interruption in power to the unit. This can

occur if there is an interruption to the

electrical power being supplied to the

equipment (a blackout), or if the equipment's

power switch is turned off in the middle of a

cycle. To remove ELEC message, long

press the Start/Stop button until the LED

display reads IDLE. Proceed with normal

application.

If power is interrupted for an extended period,

food temperature can drop out of the safe

zone. Ensure that appropriate HACCP

standards have been maintained prior to

serving.

HACCP HACCP

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer
Thermalizer
Retherm Guidelines

E Moist Heat/Food Temperature D Dry Heat A Total Oven Temperature/Food Texture
Menu

Retherm
(minutes)
Thawed Frozen

Hold

1 Slow Moist Cook/Retherm E 190 D 40 A 230

Wrapped sandwiches, i.e., frozen/thawed hot dogs, hamburgers, chicken. BBQ items, i.e., pulled beef pork riblets, ground meat. Vegetables, i.e., frozen, canned, fresh vacuum - packed bags/chubs. Pizza (moist, soft crust no color, combination dishes i.e. lasagna/casseroles/eggs).

25-35

30-70 Auto Soft Moist Hold Food Temp 150°F (66°C) Food Texture 160°F (71°C)

2 Moist Bake E 170 D 120 A 290

Pizza (moist with some browning), breakfast items i.e., pancake on stick, french toast, waffles, smiles, grilled cheese, hot pockets, pizza sticks, burritos, egg rolls, hashbrowns, fish patty, chicken patty, grilled proteins, biscuits, desserts, i.e., pies/rolls/bar cookies.

14-25

18-30

Auto Moist Bake Hold Food Temp 150°F (66°C) Food Texture 175°F (79°C)

3 4

Moist Cook/Retherm
E 190 D 110 A 300

Fast bake pizza (moist with some browning), chicken patty, fish patty (whole meat product), wrapped sandwiches, i.e., frozen/thawed hot dogs, burgers, chicken BBQ items, i.e., pulled pork ribs, large proteins and combination foods, i.e., casseroles, vegetables (fresh, frozen, canned), desserts, such as, individual cookies, rolls, pies, cakes.

12-30

Crisp Bake
E 150 D 200 A 350

Crisp chicken patty, fish patty, steak, popcorn/ breaded foods, french fries, potato products, items typically cooked in fryer (note: items must be bakable)

12-30

30-70

Auto Moist Hold

Food Temp 150°F (66°C)

Food Texture 160°F (71°C)

12-60

Auto Crisp Hold

Food Temp 140°F (60°C)

Food Texture 190°F (88°C)

5 Extra Crisp Bake E 130 D 220 A 350

Bake-only fries, tater tots or extra crispy items.

12-30

12-60

Auto Crisp Hold

Food Temp 130°F (54°C)

Food Texture 190°F (88°C)

6 Rapid Retherm E 190 D 160 A 350
7 Bake E 170 D 180 A 350

Baked potatoes, casseroles. Sheet cakes/pastries, general bake cycle.

15-40

30-90

No Hold. Remove product when Retherm cycle is
completed

20-60

60-300

Auto Bake Hold

Food Temp 150°F (66°C)

Food Texture 180°F (82°C)

8 General Holding Cycle E 150 D 30 A 180

Holding of foods with moist/firm texture.

Constant

General Hold Food Temp 150°F (66°C) Food Texture 180°F (82°C)

Copyright© 2009 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.

www.winstonindustries.com Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer Retherm Guidelines
Thermalizer

E Moist Heat/Food Temperature D Dry Heat A Total Oven Temperature/Food Texture
Menu

Retherm
(minutes)
Thawed Frozen

1 Slow Moist Cook/Retherm E 190 D 40 A 230

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________ _____________________________ _____________

2 Moist Bake E 170 D 120 A 290

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

Moist Cook/Retherm
E 190 D 110 A 300

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

4 Crisp Bake E 150 D 200 A 350

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

5 Extra Crisp Bake E 130 D 220 A 350

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

6 Rapid Retherm E 190 D 150 A 350

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

7 Bake E 170 D 180 A 350

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

8 General Holding Cycle E 150 D 30 A 180

_____________________________ _____________ _____________________________ _____________ _____________________________ _____________ _____________________________ _____________ _____________________________ _____________

_____________________________ _____________

Hold
Auto Soft Moist Hold Food Temp 150°F (66°C) Food Texture 160°F (71°C)
Auto Moist Bake Hold Food Temp 150°F (66°C) Food Texture 175°F (79°C)
Auto Moist Hold Food Temp 150°F (66°C) Food Texture 160°F (71°C)
Auto Crisp Hold Food Temp 140°F (60°C) Food Texture 190°F (88°C)
Auto Crisp Hold Food Temp 130°F (54°C) Food Texture 190°F (88°C)
No Hold. Remove product when Retherm cycle is
completed
Auto Bake Hold Food Temp 150°F (66°C) Food Texture 180°F (82°C)
General Hold Food Temp 150°F (66°C) Food Texture 180°F (82°C)

Copyright© 2008 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.

MMooddeellss CCAATT550077,, CCAATT550099,, CCAATT552222,, && CCAATT552299

www.winstonind.com · 800-234-5286 www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

Roasting Guidelines
Thermalizer

Menu
Top & Bottom Rounds Rare
Medium
Well-done
Corned Beef (requires minimum 2-hour hold)
Beef Brisket (requires minimum 2-hour hold)

Retherm

Food

Temp Texture

130-135°F 160-175°F

54-57°C 71-79°C

140-145°F 170-175°F

60-63°C 77-79°C

145-150°F 175-180°F

63-66°C 79-82°C

(30° differential)

190°F

250°F

93°C

121°C

Hold Roasting Time Food Food
Temp Texture

5-7 hrs. 30 minutes per lb. 66 minutes per kg.

130°F 54°C 140°F 60°C 140°F 60°C

135°F 57°C 145°F 63°C 145°F 63°C

20 minutes per lb. 44 minutes per kg.

165°F 180°F 74°C 82°C

190°F 88°C

220°F 104°C

20 minutes per lb. 44 minutes per kg.

165°F 180°F 74°C 82°C

Chicken Breast* 4-6 oz. (113-170g)
Whole
Turkey (25-lb (11.3-kg)), whole or breast
(recommend overnight for whole)
Ham (football)
Pork Ribs (requires minimum 1-hour hold)
Hamburger Raw
Fish/Seafood Filet

140-165°F 60-74°C 140-165°F 60-74°C 140-165°F 60-74°C

185-200°F 85-93°C 300-350°F 149-177°C 300-350°F 149-177°C

190°F 88°C 190°F 93°C

230-300°F 110-149°C
230°F 110°C

140-165°F 225-350°F 60-74°C 107-177°C

140-160°F 200-300°F 60-71°C 93-149°C

30-60 minutes 45-60 minutes
5 hours or 12 minutes per lb. 27 minutes per kg. 15 minutes per lb. 33 minutes per kg.
2 - 2.5 hours 20 - 60 minutes
30 - 60 minutes

140°F 60°C 140°F 60°C 140°F 60°C

165°F 74°C 165°F 74°C 165°F 74°C

150°F 66°C 140°F 60°C

160°F 71°C 165°F 74°C

140°F 165°F 60°C 74°C

· Time and temperature settings are recommended guidelines only. Due to variations in the products' quality, weight, and desired degree of doneness, the cooking times may need to be adjusted accordingly.

Models CAT507, CAT509, CAT522, & CAT529
www.winstonindustries.com | 1.800.234.5286
https://manual-hub.com/

17 17

Thermalizer

daily cleaning
Required Cleaning Accessories & Supplies

· Pan for draining evaporator (unless utilizing floor drain)
· Food grade germicidal detergent · Descaling agent

Corrosion Hazard Can cause damage to equipment. Clean equipment daily to avoid potential corrosion damage.

Electric Hazard Can cause serious injury or death. If an electrical shock is felt during operation or cleaning, unplug equipment and have it serviced by a licensed electrician or trained servicer before placing back into service.

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.

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

Contamination Hazard Can cause serious illness. Clean equipment prior to first 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 next page.

Ensure safe operation by cleaning cabinet daily. Failure to do so can allow harmful deposits to develop, increasing the potential for food contamination, and endangering your customers.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

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 valve, open valve, and allow evaporator to drain.

6. Inspect heating elements (if exposed). The heating elements are stainless steel. If cleaning is needed, scrub with a Teflon® or 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 several times with clean water and wipe immediately.
7. Rinse all inside surfaces, including evaporator, and dry with clean towel.

2. Remove and clean rack supports using a food grade germicidal agent. Clean probe (if included) with mild soap and water.
3. Spray food chamber and evaporator with a food grade germicidal detergent.
4. Wipe inside surfaces to remove all food deposits.

Electrical Hazard Can cause serious personal injury or damage to equipment. Avoid spraying equipment exterior or controls with water.
Do not spray outside of equipment or controls with water.

5. Inspect for scale build-up on tank surface, float, and probe. (see photo below). If present, apply descaling agent. Read ALL warnings and follow directions listed on descaling agent package.

8. Rinse, dry, and replace rack supports.
9. Verify that valve is closed, and refill evaporator.
10. Reconnect equipment to electrical power and make ready for use.

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

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 page 22 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 502-4955400). 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, or you are uncertain whether the warranty is still in place, please call Customer Service 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.winstonind.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 _________________________________________________________
_______________________________________________________________________ _______________________________________________________________________ _______________________________________________________________________

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

troubleshooting
Electrical Hazard Can cause serious injury or death. Do not attempt to install or service equipment unless your are a licensed electrician or trained servicer.

This equipment utilizes high voltage, high temperature heating systems, and hot water vapor. If used improperly, any of these hazards can cause serious injury or death. To avoid the potential for an accident, please have cabinet installed by a licensed electrician, and serviced only by trained servicers. Please make these pages available to the servicer.

SERVICE PARTS Ball Valve 1/4", for transport cabinets Bracket Mount Threaded Caster
Holds Stem Caster New Style after 20060123-029 Bracket Mount Threaded Caster Holds Stem Caster Old Style before 20060123-029 Caster, 5" Locking Casters, 5" Non-Locking Caster, 5" Lock & NLock Stem (29) Caster, 3" locking Caster, Swivel, non-lock, 3 T-Stem Casters 3" Non-Locking Casters 3" Plate Locking Casters 3" Plate Non-Locking Control Board 208/240V Control Board 208/240V, Stargazer Door handle, magnetic Door Hinge Door Relay Switch 3.62 Ohms Door Switch Stop Asm Fan Blade Floats Floats SS Evaporator Cover External Water Filter Gasket, door (Top) (22) Gasket, door, bottom (22) Gasket (29-BD) Gasket, door, bottom Gasket, door, top Grommet, Large, door (6 pack) Grommet, Small, (6 pack) Handle-Magnetic Heater Air 208V, 3 Phase (3004 watts, 14.4 Ohms) Heater, Air 240V (1852 watts, 31.1 ohms) Heater, Water 208V (1803 watts, 24 ohms)

PART NUMBER PS2896 PS2934-4
PS2421-4
PS2142 PS2141 PS2343-4 PS2146 PS2147 PS2540-4 PS2310 PS2311 PS2613 PS2964 PS1774 PS2116 PS2991 PS2372 PS2371 PS2669 PS2669 SS PS1806 PS2429 PS2798 PS2799 PS2796 PS2150 PS2151 PS1263-6 PS1271-6 PS1774 PS2766
PS2714
PS2174

SERVICE PARTS Heater Water 240V
(1852 watts, 31.1 ohms) Heater Air 208V (29)
(2800 watts, 15.5 ohms) Mobile Water Removal Motor, Blower Motor, Blower
(Before November 2004) Motor Cooling O-Ring for Drain Cap O-Ring for Float O-Ring for Heaters O-Ring for Water Inlet Power Cord Power Switch Probe, Air Probe, Water T-Stat Hi Limit Rails, Wire Rails, Wire, (26 pack) Relay 208/240 Three pole
Main & Air Relay Relay 208/240 Two pole
Water heater Relay ScaleKleen (24 pack) ScaleKleen (12 pack) Top Cover Extension 11" (22) Top Cover Extension 8.5" (22) T-Stat HI Limit Tube & Clamps Valve Saddle, Self Tapping Valve Water Retro
Upgrade from Plastic to Brass Water Solenoid (208V) Wheel Stems (29) Water Solenoid/Valve (Brass) 208/240V Wire Oven Rack, Chrome Plated Wire Oven Rack, Chrome Plated Wire Oven Rack, Chrome Plated Wire Rail, Chrome Plated Wire Rail, Chrome Plated 26-pack

PART NUMBER PS2795
PS2732
PS2696 PS2119 PS2100
PS2098 PS1280-3 PS1216-1 PS1784-3 PS1786-3 PS2346 PS2304 PS2178 PS2177 PS2750 PS2359 PS2359-26 PS1007
PS2460
PS2192-24 PS2192-12 PS2351 PS2553 PS2750 PS2586 PS1251 PS2692
PS2754 PS2540-4 PS2754 PS2206-14 PS2206-4 PS2206-6 PS2980-1 PS2980-28

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

Thermalizer

troubleshooting

TROUBLE

FAULT CODE

Digital display fails to light .................................................................................. A Flooding/leaking water ....................................................................................... G, H Food drying out .................................................................................................. B, D, E, G Food excessively moist ...................................................................................... C, F Food not hot enough .......................................................................................... B, D, F, G Food too hot ....................................................................................................... C, E Injury or accident ................................................................................................ I

FAULT

CORRECTION

A. Circuit breaker tripped...................................................................... Adjust Fuse blown....................................................................................... Replace Power cord not plugged in ............................................................... Adjust Faulty cordset .................................................................................. Call servicer Faulty power switch ......................................................................... Call servicer
B. Evaporator (water) tank empty ........................................................ Adjust, see pg. 10 C. Food Temperature setting too high .................................................. Adjust, see pgs. 10-12 D. Food Temperature setting too low ................................................... Adjust, see pgs. 10-12 E. Food Texture setting too high .......................................................... Adjust, see pgs. 10-12 F. Food Texture setting too low............................................................ Adjust, see pgs. 10-12 G. Door gasket defective ...................................................................... Replace H. Drain valve defective or missing ...................................................... Replace I. Injury or accident - call manufacturer .............................................. Tel 1-800-234-5286

Prices subject to change without notice. F.O.B. Louisville, KY, USA
22

1.800.234.5286 or 1.502.495.5400 Fax 1.502.495.5458 www.winstonindustries.com
All sales subject to Company's Terms and Conditions
Models CAT507, CAT509, CAT522, & CAT529
www.winstonindustries.com | 1.800.234.5286
https://manual-hub.com/

Winston Products Company 2345 Carton Drive
Louisville, KY 40299

Thermalizer
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 specifically for our products and can help you save on costly repairs while maintaining valuable warranty coverage.
http://www.winstonparts.com/

Models CAT507, CAT509, CAT522, & CAT529

www.winstonindustries.com | 1.800.234.5286

https://manual-hub.com/

References