4
HOLDING CABINET
Revised 01.09.20
winstonfoodservice.com | 1.800.234.5286 | +1.502.495.5400
Questions? Concerns? E-mail us at [email protected]
ELECTRICAL
The equipment is shipped from the factory with a 84"
(2134mm) (minimum) power cord and plug. It may be
necessary to hire a licensed electrician to install the
correct outlet or wiring. Winston does not recommend
wiring the unit direct.
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 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 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.
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!
CAUTION:
CAUTION:
High Temperature &
Grease Hazard
Can cause damage to equipment >>
Avoid placing equipment near high heat or in grease-laden atmosphere.
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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, 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 specific
requirements.
1.
Air Heaters (
not visible) - supply heat for precise
food texture control.
2.
Food chamber
- holding cavity where the dual heat
system combines to create the perfect holding
environment.
3.
Adjustable Rack Supports
- located on both sides
inside equipment, holds trays, pans, shelves, and
racks.
COMPONENT IDENTIFICATION
4.
Evaporator and Heaters
- supply vapor atmosphere
to the food chamber by heating water within the
evaporator.
5.
Trough
collects moisture that condenses on door.
6.
Power Switch
- turns electrical power to the unit on
or off.
7.
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.
8.
Cord Wrap
(behind unit if applicable) provides
storage for power cord.
9.
Door Gasket
seals food chamber against heat or
vapor loss.
10.
Door & Latch
can be reversed on site (photo shows
optional upgrade handle).
11.
Drain Cap
is removable for draining water from
evaporator.
12.
Casters
provide easy movement when front casters
are in unlocked position.
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