Customer Care | 800.234.5286 | +1.502.495.5400 | winstonfoodservice.com
cook & hold / retherm oven- class series 5 & 7
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5. Spray food chamber and evaporator
with a food grade germicidal detergent.
6. Wipe inside surfaces to remove all
food deposits.
7. Inspect for scale build-up on the tank
surface and probe. If present, apply
descaling agent like Citranox. Read ALL
warnings and follow directions listed on
descaling agent package.
!
DANGER:
Electrical Hazard
Can cause serious personal injury or damage
to the equipment >> Avoid spraying
equipment exterior or controls with water.
8. Rinse all inside surfaces, including
evaporator, and dry with clean towel.
Do not spray outside of equipment or
controls with water.
9. Replace rack supports.
10. Replace evaporator cover.
11. Close the drain valve.
12. Reconnect equipment to electrical
power and make ready for use.
Required Cleaning Accessories & Supplies
•
Pan for draining evaporator
•
Food grade germicidal detergent
•
Descaling agent
!
CAUTION:
Corrosion Hazard
Can cause damage to equipment >>
Clean unit daily to avoid potential corrosion
damage.
Clean evaporator daily to prevent chlorides
(salts) from accumulating. Chlorides can
cause the evaporator tank to corrode to the
extent that leaks can occur. Leaks caused
by corrosion, which is caused by a failure
to clean daily, are not covered under the
manufacturer's warranty.
!
CAUTION:
Burn Hazard
Can cause serious injury >>
Allow equipment to cool for at least
30 minutes.
cleaning procedure
Ensure that any chemical used to
clean equipment is free of sodium
and other ingredients that could be
corrosive to metal.
1. Disconnect power supply.
Allow equipment to cool.
2. Place empty pan under drain valve,
open valve and allow evaporator
to drain.
3. Remove and clean rack supports using
a food-grade germicidal agent. Rinse
and allow to dry.
4. Remove evaporator cover and clean,
then allow cover to dry.
Procedures
DAILY CLEANING
1. Control Panel - contains power button and control escutcheon. Allows operator to
program food temperature and food texture. Escutcheon is removable for servicing or
replacing microprocessor.
2. Door Gasket seals food chamber against heat or vapor loss.
3. Door & Latch can be reversed on site.
4. Adjustable Rails - located on both sides inside equipment, holds trays, pans, shelves,
and racks.
5. Food Chamber - holding cavity where the dual heat system combines to create the
perfect cooking & holding environment.
6. Evaporator and Heaters (not visible) - supply vapor atmosphere to the food chamber by
heating water within the evaporator.
7. Trough collects moisture that condenses on door.
8. Drain Valve allows for draining water from evaporator.
9. Cord Wrap (behind unit if applicable) provides storage for power cord.
10. Name Plate identifies model number, serial number (important for servicing and
ordering parts), voltage, power, and electrical information. Electrical Requirements Label
identifies that equipment is for use with an individual branch circuit only.
11. Air Heaters (not visible) - supply heat for precise food texture control.
12. Casters provide easy movement when front casters are in unlocked position.
Component Identification
Full-size cabinet shown.
Elements are commto
all cabinets.
