Stop settling for inconsistent holding and uneven warm-up cycles. This half-height electric thermalizer cabinet delivers controlled humidity and precise temperature management to maintain product quality during high-volume service. Designed for institutional kitchens and commercial operations, this unit sustains safe holding conditions while enabling predictable output and simplifying workflow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and trays; wash with warm, soapy water and rinse. Wipe interior with a mild detergent solution and a soft cloth to remove food residue and bacteria. Clean vents and exterior with non-abrasive cleaners to prevent grease buildup and fire risk. Vacuum condenser coils and check seals for wear to maintain efficiency and avoid breakdowns. Dry all surfaces before reconnecting power. Regular cleaning helps pass CSA and NSFC inspections.#@@#Additional Info#@#The Winston RTV5-05UV-ST CVap Thermalizer oven operates at 208 volts, 7212 watts, with precise cook-and-hold control in two compartments. It features NEMA 6-50P connection, CSA and NSF certification, and all stainless steel construction.#@@#General Info#@#Description #@#
Stop settling for inconsistent holding and uneven warm-up cycles. This half-height electric thermalizer cabinet delivers controlled humidity and precise temperature management to maintain product quality during high-volume service. Designed for institutional kitchens and commercial operations, this unit sustains safe holding conditions while enabling predictable output and simplifying workflow.
#@@# Temperature Stability#@#
Engineered with electronic controls and CVap technology, the cabinet maintains independent temperature and humidity settings to preserve texture and yield. Operators achieve repeatable results across various product types while minimizing moisture loss and overcooking.
#@@# Dual Compartment Layout#@#
Two insulated compartments provide separate zones for different menu items, allowing simultaneous holding at distinct set points. Managers can reduce cross-flavor transfer and improve staging flexibility during service peaks.
#@@# Stainless Exterior Construction#@#
The all-stainless steel exterior resists corrosion and cleans quickly, supporting daily sanitation protocols in busy kitchens. Staff benefit from durable surfaces that withstand frequent wipe downs and high-traffic use.
#@@# Electrical Specification#@#
The unit operates on 208 volts, single phase, drawing 34.7 amps and consuming 7212 watts, making it compatible with standard commercial electrical infrastructure. Facilities planners can size circuits and select the NEMA 6-50P plug type for safe installation.
#@@# Capacity and Footprint#@#
The half-size cabinet measures 27.7 inches wide, 76.8 inches high, and 34.23 inches deep, optimizing floor space while delivering substantial holding volume. Kitchen designers can integrate the cabinet into lines where vertical storage and staging efficiency are essential.
#@@# Compliance and Certification#@#
The unit carries CSA, CE, and NSF certifications, meeting regulatory expectations for commercial foodservice operations.
#@@#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 weekly and replace worn seals to preserve temperature stability. Clean the stainless steel exterior with a nonabrasive detergent and a soft cloth; rinse and dry to prevent spotting. Vacuum condenser coils monthly and remove debris to maintain airflow. Verify electrical connections to the 208 volts supply and tighten terminals quarterly to prevent heat buildup. Calibrate electronic controls biannually and log results for CSA and NSF compliance.
