This oven holds CSA, NSF, and CE certifications, meeting multiple regulatory standards for commercial kitchens. Procurement teams document compliance confidently and minimize inspection delays.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove pans and rack; wash with warm water and mild detergent. Wipe interior surfaces with a non-abrasive cloth; disinfect food-contact areas to remove bacteria. Clean vents and exterior with degreaser to reduce fire risk. Vacuum condenser coils and check seals; maintenance lowers energy use. Inspect moving parts and remove grime to prevent breakdowns. Dry thoroughly before reconnecting power to pass CSA and inspection standards.#@@#Additional Info#@#Winston's RTV7-05UV-ST CVap Thermalizer oven offers precise cook-and-hold control in a half-height, two-compartment stainless steel cabinet.#@@#General Info#@#Description #@#
This oven holds CSA, NSF, and CE certifications, meeting multiple regulatory standards for commercial kitchens. Procurement teams document compliance confidently and minimize inspection delays.#@@#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 gaskets weekly and replace worn seals to maintain consistent humidity and prevent heat loss. De-scale water lines and drain systems monthly to prevent mineral buildup that reduces CVap performance. Lubricate door hinges and inspect latches quarterly to ensure tight closure and uniform cooking. Calibrate electronic controls semiannually and verify 208 volts supply and NEMA 6-50P connection to avoid electrical faults. Train staff on correct loading and cleaning procedures.
