Stop trading consistency for convenience. This CVap cook and hold oven delivers precise temperature control and stable humidity to protect texture and yield across long service periods, supporting high-volume operations without sacrificing product quality. Operators gain repeatable results, simplified scheduling, and reduced waste through programmable controls and robust construction.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove racks and wash with warm, soapy water; scrub with a non-abrasive pad and rinse. Wipe interior surfaces with a mild detergent solution, then sanitize food contact areas to remove bacteria and stop foodborne illness. Degrease oven vents and exterior panels to prevent fires. Clean condenser coils and door gaskets to improve efficiency and avoid breakdowns. Dry all parts completely before reconnecting power to pass inspections and reduce utility costs.#@@#Additional Info#@#The Winston CHV7-04HP CVap half-size cook-and-hold oven operates at 208 volts, 2400 Watts, with programmable temperature and humidity control, one stainless steel compartment, and NEMA 6-20P configuration, meeting CSA, NSF, and CE certifications.#@@#General Info#@#Description #@#
Stop trading consistency for convenience. This CVap cook and hold oven delivers precise temperature control and stable humidity to protect texture and yield across long service periods, supporting high-volume operations without sacrificing product quality. Operators gain repeatable results, simplified scheduling, and reduced waste through programmable controls and robust construction.
#@@# Programmable Control#@#
Operators access multi-step programming and hold modes that maintain target temperatures and humidity profiles for extended periods. The control interface simplifies repeatable production runs and minimizes staff training time.
#@@# Precise Temperature#@#
CVap technology separates vapor and hot air control to regulate core temperatures accurately while preserving exterior finish on proteins and baked items. Chefs preserve cook integrity and extend holding windows with minimal monitoring.
#@@# Single Compartment#@#
A half-size single compartment footprint concentrates capacity into a compact design ideal for limited backline layouts. Kitchens maximize floor space while retaining flexible load options for multiple product types.
#@@# Stainless Construction#@#
All stainless steel exterior resists corrosion and supports daily cleaning protocols common in institutional and commercial settings. Facilities reduce long-term surface degradation and maintain a professional appearance over years of use.
#@@# Electrical Specification#@#
Unit operates on 208 volts, single-phase power and draws 11.5 amps at 2400 Watts, configured with a NEMA 6-20P plug for standard commercial circuits. Engineers plan installation around known electrical loads and avoid unexpected upgrades.
#@@# Certifications and Safety#@#
CSA, NSF, and CE certifications verify compliance with sanitation and electrical safety standards required by many institutions. Procurement teams secure equipment that aligns with inspection and regulatory expectations.
#@@#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 gasket integrity monthly and replace seals to maintain oven humidity and energy efficiency. Clean interior surfaces after each shift with food-safe alkaline cleaner and a soft scrub to remove soils without damaging stainless steel. Flush the water system weekly and descale with a recommended solution to prevent mineral buildup that impairs steam generation. Calibrate controls quarterly and verify temperature with a certified probe.
