Engineered for continuous service in high-demand kitchens, this electric CVap thermalizer delivers precise cook-and-hold control while reducing product waste and labor. Designed for 208 volts and three-phase power, the unit maintains consistent humidity and temperature to preserve quality across long service periods. Operators gain predictable results and simplified workflow from a cabinet built for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow components to cool. Remove trays and wash with warm, soapy water; rinse and dry. Wipe interior and door gaskets with non-abrasive cleaner to remove grease and food residue. Clean exterior stainless steel with a mild detergent and soft cloth, following grain. Vacuum condenser and vents weekly; use a brush to dislodge buildup. Inspect seals and controls for wear. Reconnect power only when unit is fully dry to protect components and ensure safe operation.#@@#Additional Info#@#Winston's RTV7-14UV CVap Thermalizer oven provides precise cook-and-hold control for commercial kitchens at 208 volts, 3-phase, 33.7 amps, and 10,815 watts.#@@#General Info#@#Description #@#
Engineered for continuous service in high-demand kitchens, this electric CVap thermalizer delivers precise cook-and-hold control while reducing product waste and labor. Designed for 208 volts and three-phase power, the unit maintains consistent humidity and temperature to preserve quality across long service periods. Operators gain predictable results and simplified workflow from a cabinet built for commercial use.
The electronic control provides accurate temperature and humidity setpoints, enabling repeatable holding without manual intervention. Staff can program profiles that stabilize product conditions and reduce overcooking during peak shifts.
A full-height stainless steel cabinet maximizes holding capacity while maintaining tight environmental control across shelves. The durable exterior resists corrosion and simplifies daily cleaning in busy back-of-house operations.
A single compartment layout concentrates conditioning on a uniform internal volume, improving consistency across loads. Culinary teams benefit from even heat distribution for full-size pans and trays.
Rated at 208 volts, 3-Ph and drawing 33.7 amps with 10,815 watts, the electrical profile supports continuous heavy use with stable performance. Facilities planners can size supply and breakers to match the NEMA 15-50P configuration.
All stainless steel construction provides structural strength and surfaces that tolerate frequent sanitation cycles. Maintenance crews will find fast wipe-downs and long service life from corrosion-resistant panels.
Certified to NSF, CSA and CE standards, the unit meets relevant commercial equipment requirements for foodservice environments. Managers gain compliance documentation and reduced inspection friction for institutional installs.
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• Check if the product you have received has all the essential parts and accessories.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect heating elements and calibration monthly to ensure consistent CVap temperatures. Clean interior surfaces with a neutral detergent and soft cloth; remove water pans and descale with a 50/50 white vinegar and water solution. Vacuums vents and condenser area weekly to prevent airflow restriction. Lubricate door hinges quarterly per Winston specifications. Verify electronic controls and NEMA 15-50P connection; test phase and voltage before service.
