Customer Care | 800.234.5286 | +1.502.495.5400 | winstonfoodservice.com
cook & hold / retherm oven - class series 5 & 7
Warnings
MISUSE AND OTHER
!
WARNING:
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.
!
DANGER:
Electrical Hazard
and Burn Hazard
Can cause serious injury or death >>
Do not attempt to service this equipment
unless you are a licensed electrician or
trained servicer.
This equipment uses high voltage electrical
systems, high temperature heating systems,
and hot water vapor. If used improperly, any
of these hazards are capable of causing
serious injury or death. To avoid the
potential for an accident, please have
equipment serviced only by trained
servicers. Please make this page available to
the servicer.
!
CAUTION:
High Temperature
and Grease Hazard
Can cause damage to equipment >>
Avoid placing equipment near high heat or
in grease-laden atmosphere.
Warranty & Terms and
Conditions of Sale
Limited one-year warranty (excluding
gaskets, lamps, hoses, power cords, glass
panels, fryer baskets, batteries, and
evaporators). Warranty disclaimer for failure
to clean.
WINSTON EXPRESSLY DISCLAIMS ALL OTHER
WARRANTIES, EITHER EXPRESS OR IMPLIED,
INCLUDING ANY IMPLIED WARRANTY OF
FITNESS FOR A PARTICULAR PURPOSE AND
ANY IMPLIED WARRANTY OF
MERCHANTABILITY.
For complete details on warranty and terms
& conditions of sale, go to:
https://www.winstonfoodservice.com/
wp-content/uploads/2019/07/winston-
warranty_t-and-c-4247j08.pdf
Both the Warranty and Terms and Conditions
of Sale are integral to this document.
!
WARNING:
Safety Hazard,
Intended Use
Can cause serious illness or damage to equipment
>> Supervise untrained, young, or handicapped
persons.
1. This equipment is not intended for use by
persons (including children) with reduced physical,
sensory, or mental capabilities, or lack of
experience and knowledge, unless they have been
given supervision or instruction concerning use of
the equipment by a person responsible for their
safety.
2. Children should be supervised to ensure that
they do not play with the equipment.
3. This equipment is intended to be used for
commercial applications, for example in kitchens of
restaurants, canteens, hospitals and in commercial
enterprises such as bakeries, butcheries, etc., but
not for continuous mass production of food.
!
CAUTION:
High Temperature
Hazard
Can cause damage to equipment >>
Fill evaporator with water prior to turning power
on, and do not allow evaporator to
run dry.
MAKE CERTAIN EVAPORATOR HAS AN
ADEQUATE SUPPLY OF WATER PRIOR TO
TURNING ON POWER SWITCH. WATER LEVEL
SHOULD BE APPROXIMATELY AT FILL LINE.
KEEP DOOR(S) CLOSED WHEN NOT IN USE. If food
temperature becomes too low during serving
period, increase VAPOR TEMP setting by 10-20
°
F
(11-17
°
C) to maintain desired food temperature.
!
WARNING:
Burn Hazard
To avoid scalding, do not use loaded
containers with liquids or cooking goods
which becomes fluid by heating in higher
levels than those which can be easily
observed.
!
WARNING:
Burn Hazard
When opening the door of the cooking
compartment hot steam can come out.
!
DANGER:
Electrical Hazard
If supply cord is damaged, it must be
replaced by the manufacturer, its service
agent, or similarly qualified persons in order
to avoid a hazard.
