Find answers below for frequently asked questions (FAQs) and info on our CVap® and Collectramatic® products. Still can’t find what you’re looking for? Contact our Customer Relations for further assistance.
Our warranty policy can be located in the Warranty Agreement, which is shipped with each piece of equipment. The Warranty Agreement is also available on our website. The standard warranty states “Any part of a new piece of equipment, except gaskets, hoses, lamps, power cords, fryer baskets, glass panels, and evaporators, which proves to be defective in material or workmanship within one (1) year from the date of delivery to original end-user purchaser or 18 months from the date of manufacture, whichever comes first, will be repaired or replaced (at Winston’s option) free of charge.”
Winston Foodservice sells our products through an international network of foodservice representatives and dealers. To start the process, please fill out a Contact Us form, call our toll-free number (800-234-5286), or message our Customer Care team. One of our Regional Sales Managers will reach out to you to discuss the best options for your specific application.
You can contact our Customer Care team via email, by phone at 800-234-5286 (or +1-502-495-5400 internationally), or message us on our Contact Page.
| We recommend a minimum space of 2″ (51 mm) between a CVap and other equipment, to allow air to circulate. Please allow extra distance if the other equipment is a heat source (such as a flat top grill or oven). |
| The most recent firmware can be located on our website. Click here. |
| The factory presets can be located on our website. Click here. |
| Winston does not provide pans for drawers because there are multiple pan options available. We recommend contacting your dealer or sourcing them from a local kitchenware store. |
If you’re interested in purchasing CVap products, please message us on our Contact Form. One of our sales team or reps will reach out to you to discuss the best options for your needs. Our Customer Care team can also help put you in touch with the right folks.
CVap is an acronym for Controlled Vapor Technology. It’s a dual-heat system that utilizes moist vapor heat and dry air heat to control food temperature and texture. A few key thinks to bear in mind:
CVap technology controls evaporation by precisely matching the unit’s vapor pressure to the vapor pressure of the food, while keeping foods at safe serving temperatures. CVap ovens and holding cabinets are the only equipment that can control food vapor pressure, and thereby precisely control food temperature and texture.
A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses moisture to the environment. The resulting evaporation cools the product.
A food’s specific vapor pressure is determined by the food’s temperature. If the food’s vapor pressure is higher than the surrounding vapor pressure, it loses valuable moisture to the environment. The resulting evaporation cools the product.
If the food’s vapor pressure is lower, it absorbs moisture and its temperature rises. When vapor pressures are the same, equilibrium is established. The food neither absorbs nor releases moisture, and the temperature remains constant.
Relative humidity does not control food temperature. Food temperature is directly controlled by the temperature of the vapor within the food chamber. Unlike systems that only control relative humidity, CVap heats water vapor to a precise temperature, and pairs this heated vapor with dry air heat. Food temperature automatically equalizes to the set vapor temperature, while the air heat maintains food texture at the moist or crisp level desired.
CVap Holding Cabinets can precisely control food temperature up to 180˚F (82˚C). It is possible to get the actual cabinet temperature (or differential) higher. If both the food temperature and food texture settings are turned all the way to maximum, the cabinet will reach an actual temperature of approximately 250˚F (121˚C). This setting would only be appropriate for foods that need to be held with a very crisp texture, and for a limited time.
CVap products are American-made, and are designed and built at our Louisville, Kentucky facility. Each unit features high-grade stainless steel and full insulation on top, sides and doors. Our controls are rigorously tested, and are plug and play. CVap cabinets and ovens have full perimeter door gaskets, magnetic door handles, lift-off field-reversible doors, and removable side racks. Radial fans improve food quality with frequent door openings.
Generally, CVap ovens and cabinets do not require a vent hood. However, it is advisable to check with your local health department and fire marshal for the requirements specific to your location.
Increased food quality – Food cooked or held in CVap provides optimal quality characteristics; hotter food temperature, higher yield, increased quality. CVap keeps food a just-cooked quality for an extended time.
Maintain precise food temperature – CVap controls food temperature precisely, keeping temperatures safely out of the Danger Zone. CVap can also facilitate documentation and monitoring of food safety plans based on HACCP principles.
Increased yield/decreased food cost – CVap technology locks in the moisture of menu items from the start of the holding cycle. This extends hold times and provides more time for your staff to deal with other tasks. Excess food items can be held without degradation until ready to serve, which decreases food costs.
Many manufacturers utilize simple thermostatic controls. Winston doesn’t. Instead we build our own solid-state controls, which are superior to thermostatic controls. Benefits include:
This error code indicates that there is an issue with either the evaporator probe, the control board, or the connections between the two.
| A good general hold setting is 150°F Vapor Temp, 165°F Air Temp. A good general setting for legacy CVap products is 150°F for the food temperature dial and +15 for the food texture dial. |
| This error code indicates that there is an issue with either the air probe, the control board, or the connections between the two. |
| Yes. If the unit is set correctly, you can create a warm, dry environment, even with water in the evaporator. A general hold setting for crisp foods would be from 120°F to 140°F for the vapor temperature, and 180°F to 190°F for the air temperature. |
| In most cases, yes. The water allows CVap to provide heat from water vapor. This is the main heat source, and is necessary for the unit to function correctly. However, some processes, such as dehydrating, require no water vapor. |
The lowest vapor temperature setting is 90°F. It can also be set to OFF. The Air Temperature can also be set to OFF. Air Temperatue cannot be set lower than the Vapor Temperature. The maximum Vapor Temperature is 200°F. The maximum Air Temperature in CVap Holding Cabinets is 205°F. Maximum for CVap ovens is 350°F. |
Yes, and vice-versa. Check out our Options page for more information on this and other options.
| Remove the USB drive and reboot the unit. Carefully insert the USB drive and try again. If “No USB Detected” is still displayed, verify that the USB drive is formatted to FAT or FAT32. If USB is correct format, and unit continues to display “NO USB Detected,” contact Winston Customer Care. |
| Yes, but only if they are from a different product type (cook and hold oven, retherm oven, or holding cabinet). |
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No. Date, time, and presets will all need to be reset.
Yes. Tuning calibrates vapor temperature for the size and model of the unit, for maximum precision.
| Yes, but the file name must be changed. Otherwise the second file will overwrite the first. |
| No. HACCP data and presets are wiped when firmware is updated. |
No. Sous vide mode is only available in CVap ovens.
| “Heated” will display when vapor and air temperatures have both reached programmed set points. |
| “Cooling down” will display until the temperature in the upper electronics compartment drops below 110°F. It is an automatic cycle that helps protect electronics from overheating. |
The timer mode is a timed cycle. It is the only process available on Series 5 models of CVap holding cabinets and ovens. On the other hand, Series 7 units allow a choice between using the timer or using an optional probe. In cooking processes, timer must be set to a specific duration. In holding processes, timer may be set to either a specific duration, or infinite. |
| Those channels will remain as previously programmed. |
| At the end of a timed hold cycle. To clarify, it indicates that the food needs to be removed from the unit, not that it actually needs to be thrown away. |
| All CVap cabinets and ovens come standard with plate casters (except 04HP units, which have stem casters). Stem casters are also an option for CVap drawers. |
| A standard (non-reinforced) unit can safely hold up to 50 lbs. Adding an optional reinforced top increases capacity to 150 lbs (footprint needs to align with support bars). |
| The issue could be with the cooling fans located in the back of the unit. You can check your cooling fans by physically touching the back of the unit where the cooling fans are located. Feel for air being pushed out by the fans. If you do not feel air venting out, the cooling fan may have failed. This would trip the power sense board. |
| High Yield is available in CVap Cook and Hold Ovens and Retherm Ovens. High yield is only used on timer cooking and will reduce air temperature during the initial browning cycle, to maximize yields. |
| Yes. All new CVaps have tuning adjust +/-30. All CVaps ship with the tuning set at +8 (except the CHV 04HP models). |
| Retherm ovens are more powerful, so cook faster than cook and hold ovens. On the other hand, cook and hold ovens can deliver better yields. Retherm ovens have three air heaters, while cook and hold ovens have two. Retherm heaters have higher wattage. All retherm ovens have two convection fans, whereas only full-size cook and hold ovens have two fans. Cook and Hold Ovens are available with a pass-through option; retherm ovens are not. |
Yes. The water temperature in sous vide mode must be set between 90°F and 150°F.
| If LO is displayed the unit is heating to its drop point. This is a normal display when the unit is heating. |
| If the unit will not heat over 200°F the unit is stuck in Aqua Alert. The oil will need to be stirred inside the unit until the temp drops under 180°F. Once the temp is under 180°F, stop stirring and allow the unit to heat on its own. The unit will display STIR at this time, but you do NOT stir. Allow the unit to heat to its drop temp before performing a deep stir. If the issue continues you will need to shut the unit down, drain the shortening inside the unit, refill the unit with new shortening, and allow the unit to heat. |
| No. Winston does not sell or provide shortening oil for the fryer. We recommend you contact a foodservice distributor to obtain shortening. |
| The temperature of your fryer is too high for the first set point of the selected cooking channel. Please allow the shortening to cool. |
| Yes. If the heating elements are active while the fryer has no shortening or oil, it could cause a fire. Please make sure that the fryer is turned off before draining the shortening. Newer fryer models are equipped with a Drain Valve Indicator (DVI) alert, which notifies the end user if the drain valve is open while the fryer’s power is on. |
| Yes, ONLY if the fryer is 240V. 208V fryers CANNOT be converted to single phase. |
Since 1969 Winston Foodservice has manufactured the best commercial foodservice equipment in the industry. Winston’s CVap® and Collectramatic® equipment are known for producing precise, repeatable results in kitchens worldwide. From schools to chains, to healthcare, to fine dining; you’ll find us wherever good food is served.