Built for continuous service in demanding kitchens, this half-size cook and hold oven combines precise temperature control with durable construction to support steady production. Operators will reduce product loss and maintain consistent food quality through programmable cycles and moisture control. The unit installs on standard electrical service and integrates into busy lines without compromising throughput.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior surfaces with a mild detergent and non-abrasive cloth to remove food residue and grease. Clean door gasket gently and inspect for wear. Vacuum exterior vents and condenser area; clean coils to improve efficiency and reduce energy use. Empty and clean drip trays; sanitize food-contact surfaces with approved CSA-compliant sanitizer. Reassemble when dry and plug back in.#@@#Additional Info#@#Winston CHV5-04UV half-size CVap cook-and-hold oven operates at 208 volts and 4,803 watts, providing precise temperature and humidity control; stainless steel, single compartment, NEMA 6-30P plug, 23 amps, CSA and NSF certified, 198 pounds.#@@#General Info#@#Description #@#
Built for continuous service in demanding kitchens, this half-size cook and hold oven combines precise temperature control with durable construction to support steady production. Operators will reduce product loss and maintain consistent food quality through programmable cycles and moisture control. The unit installs on standard electrical service and integrates into busy lines without compromising throughput.
#@@# Control Precision#@#
Programmable controls provide repeatable cooking and holding cycles that preserve texture and moisture across runs. Operators can set profiles that maintain target temperatures and times, reducing manual intervention and variation.
#@@# Consistent Moisture#@#
CVap thermal technology separates vapor and convection to stabilize food environments for reliable results. Chefs can deliver uniform doneness and extended hold times while minimizing dehydration and rework.
#@@# Compact Footprint#@#
The half-height cabinet fits tight back-of-house footprints while preserving a full compartment capacity for high-yield production. Kitchen planners can place the unit under shelves or on counters to expand capability without sacrificing space.
#@@# Durable Construction#@#
The all stainless steel exterior resists corrosion and withstands continuous use in commercial settings. Maintenance staff can clean surfaces quickly and avoid deterioration from frequent washdown.
#@@# Electrical Compatibility#@#
Designed for 208 volts, 1-Phase service and drawing 23 amps at 4803 Watts, the oven integrates with common commercial electrical layouts. Engineers can size circuits and breakers using NEMA 6-30P configuration to ensure safe, reliable operation.
#@@# Compliance Assurance#@#
The unit carries CSA, NSF, and CE certifications, confirming adherence to regulatory sanitation and safety standards. Purchasing managers can document compliance for audits and streamline approval for institutional use.
#@@#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#@#Inspect door gaskets weekly and replace at first sign of cracking to maintain airtight seals. Clean the all stainless steel exterior with a mild alkaline cleaner and a soft microfiber to prevent corrosion. Descale water reservoirs monthly using a food-safe descaler; flush until pH returns to neutral. Calibrate the programmable controls quarterly and verify temperature uniformity with a traceable probe. Schedule electrical checks annually by a licensed technician.
