Stop trading consistency for capacity. This commercial CVap thermalizer oven delivers precise cook and hold control in a compact half-height footprint, allowing operations to maintain product quality while increasing throughput. Designed for continuous service, this unit integrates electronic controls and robust stainless steel construction to minimize downtime and standardize results across shifts.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and allow it to cool. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior and gasket with a mild detergent solution; avoid abrasive pads. Clean exterior stainless steel with a non-abrasive cleaner following grain. Vacuum condenser coils and vents to remove grease and debris to reduce fire risk and maintain efficiency. Inspect seals and controls; replace damaged parts. Perform weekly deep cleans and document for CSA and health inspections.#@@#Additional Info#@#Winston RTV7-04UV CVap Thermalizer Oven offers controlled cook-and-hold in a half-size stainless steel cabinet. It operates at 208 volts, 7212 watts, and 34.7 amps with a NEMA 6-50P plug.#@@#General Info#@#Description #@#
Stop trading consistency for capacity. This commercial CVap thermalizer oven delivers precise cook and hold control in a compact half-height footprint, allowing operations to maintain product quality while increasing throughput. Designed for continuous service, this unit integrates electronic controls and robust stainless steel construction to minimize downtime and standardize results across shifts.
#@@# Size Optimized#@#
Engineers configured the cabinet to half-height dimensions to fit tight kitchen layouts without sacrificing internal volume. Chefs gain full compartment utility within a 27.7-inch width and 34.23-inch depth, enabling placement on counters or risers to maximize workspace efficiency.
#@@# Precise Temperature Control#@#
Advanced electronic controls manage separate cook and hold modes with repeatable accuracy, allowing teams to reproduce target textures and temperatures shift after shift. Operators achieve consistent outcomes across product runs through stable thermal regulation and program memory.
#@@# Energy and Power Design#@#
The unit operates on 208 volts single phase and draws 7212 watts at 34.7 amps, matching standard commercial electrical services for installation predictability. Facilities planners appreciate the NEMA 6-50P specification and 60 hertz compatibility for straightforward integration.
#@@# Durable Stainless Construction#@#
The all-stainless steel exterior resists corrosion and simplifies cleaning routines to support sanitation programs in high-use environments. Service staff perform routine maintenance with reduced effort thanks to rugged panels and accessible service points.
#@@# Safety and Compliance#@#
Manufacturers certified the oven to CSA and CE standards, and it carries NSF certification, delivering documented compliance with foodservice regulations. Managers mitigate audit risk and meet institutional procurement requirements with a compliant appliance.
#@@#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 the Winston RTV7-04UV CVap thermalizer daily for spills and food debris; remove trays and wash with warm, soapy water, rinse, and dry thoroughly. Clean condenser and air intakes weekly using a vacuum or brush to maintain airflow. Verify door gasket integrity monthly and replace if cracked. Calibrate electronic controls quarterly and document setpoints. Drain and flush water reservoirs per manufacturer schedule to prevent buildup and maintain CSA and NSF compliance.
