Stop compromising throughput for consistency. This undercounter cook and hold oven combines precise temperature control with continuous output capacity to support busy kitchens that require repeatable results and minimal oversight. Designed for counter placement, this unit delivers programmable CVap technology that maintains food quality across long service periods while conserving space.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow components to cool completely. Remove racks and trays; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe interior surfaces with a mild detergent solution and a soft cloth, rinsing thoroughly. Clean door gaskets gently and inspect for wear. Vacuum condenser vents and coil fins to remove grease and dust. Sanitize food contact surfaces with an approved sanitizer, air dry, then reconnect power before use.#@@#Additional Info#@#Winston CHV5-04HP undercounter CVap cook-and-hold oven offers programmable temperature and humidity control in a half-size stainless steel cabinet.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This undercounter cook and hold oven combines precise temperature control with continuous output capacity to support busy kitchens that require repeatable results and minimal oversight. Designed for counter placement, this unit delivers programmable CVap technology that maintains food quality across long service periods while conserving space.
#@@# Programmable Control#@#
Programmable controls allow operators to set time and temperature profiles for repeatable results across shifts. Operators reduce monitoring needs and standardize production by storing recipes and recalling them with a single input.
#@@# Precise CVap Technology#@#
CVap technology separates air and water vapor control to stabilize core temperature without overcooking surfaces. Chefs achieve uniform doneness and extended holding life, preserving product yield and presentation during prolonged service.
#@@# Compact Undercounter#@#
Undercounter sizing fits beneath work surfaces while providing a full compartment for pans and trays, saving valuable floor footprint. Facilities with limited space maintain cooking capacity without installing additional tall cabinets.
#@@# Electrical Specification#@#
Powered at 208 volts and drawing 11.5 amps at 2400 Watts on single-phase service, the unit integrates with common commercial electrical systems. Technicians appreciate the NEMA 6-20P configuration for straightforward connection and predictable load planning.
#@@# Stainless Exterior#@#
The all-stainless steel exterior withstands daily cleaning and resists corrosion in high-use environments. Maintenance crews complete sanitation tasks quickly and preserve a professional appearance with regular wipe-downs.
#@@# Certifications and Safety#@#
The oven carries CSA, NSF, and CE certifications, meeting regulatory requirements for commercial operations. Managers obtain compliance assurance for foodservice installations and reduce inspection friction.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Service technicians should inspect door gaskets monthly and replace any torn seals to maintain temperature control. Clean the All Stainless Steel exterior with a neutral detergent and soft cloth after each service period to prevent corrosion. Flush water reservoirs weekly and descale according to the manufacturer schedule to protect humidity controls. Verify 208v, 11.5 amp supply and NEMA 6-20P connection before operation. Record programmable control calibrations after maintenance.
