Manufacturers provided CSA, CE, UL EPH classification, and NSF certifications to meet regulatory expectations for commercial food equipment. Procurement teams rely on documented compliance to simplify audits and institutional approvals.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit before cleaning. Remove food and wipe drawers with a soft cloth and mild detergent; rinse and dry. Clean stainless steel with a non-abrasive cleaner, wiping with the grain. Vacuum condenser coils and clear vents monthly to maintain airflow. Degrease fans and surfaces regularly to prevent fire risk. Inspect seals and controls; replace worn parts to avoid breakdowns and ensure CSA compliance.#@@#Additional Info#@#Winston HBB5N1 stainless steel narrow drawer CVap hold-and-serve unit operates on 120 volts, 13.1 amps, and 1572 Watts with 1-Ph, 60 Hz power.#@@#General Info#@#Description #@#
Manufacturers provided CSA, CE, UL EPH classification, and NSF certifications to meet regulatory expectations for commercial food equipment. Procurement teams rely on documented compliance to simplify audits and institutional approvals.#@@#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 teams should inspect the Winston HBB5N1 drawer daily for debris and wipe stainless steel surfaces with a damp cloth and mild neutral detergent to prevent corrosion. Schedule coil and fan access checks weekly; remove scale and food particles using nonabrasive tools. Calibrate electronic controls monthly and verify temperature stability with a certified probe. Lubricate drawer slides quarterly and replace worn seals promptly to maintain CSA compliance and reliable operation.
