508
WELLS BLOOMFIELD, LLC
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439
telephone: 775-689-5703
fax: 775-689-5976
OPERATION MANUAL
WV-2HG SERIES
GRIDDLE AND
HOTPLATE
COOKTOP
with
UNIVERSAL HOOD
MODELS:
WV-2HFG
WV-2HFGRW
WV-2HFGRWT
WV-2HSG
WV-2HSGRW
WV-2HSGRWT
Includes
INSTALLATION
USE & CARE
WV-2HGRW
IMPORTANT: DO NOT DISCARD THIS MANUAL
This manual is considered to be part of the appliance and is to be given to the OWNER or
MANAGER of the restaurant, or to the person responsible for TRAINING OPERATORS of
this appliance. Additional manuals are available from your WELLS DEALER.
THIS MANUAL MUST BE READ AND UNDERSTOOD BY ALL PERSONS USING OR
INSTALLING THIS APPLIANCE. Contact your WELLS DEALER if you have any
questions concerning installation, operation or maintenance of this equipment.
PRINTED IN UNITED STATES OF AMERICA
p/n 304456 Rev. D ECN-13463
M508 080523 cps
INTRODUCTION
3ø AMPS
L2
1ø
AMP
S
ROLL
WARMER 50/60 Hz
VOLTS
DIMENSIONS
POWER CORD
MODEL
WATTS
L1
L3
208V
16
18
21
23
19
21
23
26
32
35
35
38
32
35
35
38
23
24
24
24
26
27
26
27
38
41
43
46
42
45
46
50
8,000
9,900
8,900
11,100
8,675
10,800
9,575
12,000
WV-2HFG
NO
240V
208V
30-3/8” WIDE
(42-3/8" wide including spacers)
79-1/8” HIGH
35-3/8” DEEP
Power Cord (when provided):
NEMA 15-60P
WV-2HFGRW
WV-2HFGRWT
YES
240V
208V
WV-2HSG
NO
240V
208V
WV-2HSGRW
WV-2HSGRWT
YES
240V
Minimum clearances required from unit to nearest combustible surface or object
BACK
n/a
SIDE
6
BOTTOM
TOP
19
inches
6
millimeters
n/a
152
152
483
1
Fig. 1 Ventilator Section Operating Features & Controls
2
VENTILATOR SECTION
ITEM
DESCRIPTION
COMMENT
1.
NAMEPLATE
Gives manufacturer, make and model description. Also lists voltage
and amperage data.
5.
APPLIANCE LIGHT
ON when hood power switch is ON. Illuminates cooktop.
a6.
FIRE SUPPRESSION
AGENT TANK (1.5 gal.)
Container for Ansulex™ Low-pH liquid fire suppression liquid.
8.
9.
ADJUSTABLE (FRONT) LEG
RIGID (REAR) CASTER
Allows the unit to be leveled.
Allows the unit to be easily positioned by lifting the front of the unit
slightly.
a10.
a11.
MANUAL PULL STATION
FUSIBLE LINKS
Provides a means of manual activation of the fire suppression system.
PULL ONLY IN CASE OF FIRE!
Designed to break at rated temperature. Breaking (i.e. fire on the
cooktop) activates fire suppression system. Should be replaced at
least once per year.
12.
LOWER REAR ACCESS
PANEL
Allows access to Ansul® fire suppression agent tank (a6) and controls
also access to main power contactor (41).
a15.
16.
DISCHARGE NOZZLE
GREASE BAFFLE
Fire suppression media discharges here (2 places).
Extracts and drains most grease and moisture from the air flow.
18.
PRE-FILTER ASSEMBLY
Comprises the PRE-FILTER FRAME and a replaceable
PRE-FILTER. Stops larger particles of grease from reaching the
FILTER PACK for reduced maintenance costs.
19.
HI-EFFICIENCY/CHARCOAL
FILTER PACK
Stops most grease and smoke particles. Also assists in some cooking
odor removal.
22.
28.
GREASE DRIP TRAY
Collects grease/moisture dripping from grease baffle(16).
VENTILATOR EXHAUST
DUCT
Exit point for ventilator airflow - on top left rear of unit.
DO NOT BLOCK
a31.
STATUS INDICATOR
Displays status of fire suppression system (COCKED - FIRED) If
FIRED, a buzzer will sound continuously.
38.
41.
POWER CORD
6’ cord and cap. Plug for NEMA 15-60R (receptacle by user).
POWER CONTACTOR
Energizes cooking appliances only while ventilator section is sensed
as operational.
42.
BUILDING FIRE ALARM
RELAY
Reports fire alarm condition to building fire management system.
43.
44.
GROUND LUG
Ground wire of power cord connects here.
INTERLOCK TERMINAL
Provides connection for shut-down control by building fire management
system.
53.
FILTER INTERLOCK
SWITCHES
Proper installation of grease baffle and filter pack close these switches
in ventilator sensor circuit.
56.
57.
58.
VENTILATOR FAN
HOOD SIDE SHIELD
SIDE SPACERS
Provides air movement for ventilation.
Required on left and right sides of hood. Factory installed.
Required to maintain 6" spacing from combustibles. Field installed.
3
Fig. 2 Ventilator Section Controls & Indicator Lights
GRIDDLE
SECTION
G.04
H.04
H.05
G.05
G.06
G.02
COOKTOP
CONTROLS
H.06
G.01
G.03
HOTPLATE
SECTION
H.02
H.01
HUMITROL
RACK
H.03
DRAWER
INSERT PAN
RW-STYLE
W.03
W.05
W.06
W.02
W.04
W.01
RWT-STYLE
OPTIONAL
DRAWER WARMER
SECTION
W.08
W.06
W.09
W.07
Fig. 3 Griddle, Hotplate and Drawer Warmer Sections
4
VENTILATOR SECTION CONTROLS
*
See PRECAUTIONS & GENERAL INFORMATION, pages 8 for special procedures regarding prefilters and filter packs.
GRIDDLE SECTION
HOTPLATE SECTION
OPTIONAL DRAWER WARMER SECTION
5
NOTE: Fire suppression system and all associated components must
DANGER
FIRE
HAZARD
only be serviced by an authorized Ansul® Distributor. All setup,
charging, repair and/or adjustment of the fire suppression system must
be performed by an Authorized Ansul® Distributor ONLY.
IMPORTANT: If a remote pull station is installed, both rear casters (9)
must be replaced with legs to deter moving the unit. MOVING AN
APPLIANCE WITH A REMOTE PULL STATION WILL DISCHARGE
THE FIRE SUPPRESSION SYSTEM.
This Ventless Cooking System™ is designed to help reduce odor
emissions, but will not completely eliminate cooking odors. Air
exchange at the installation site must comply with the requirements of
the local jurisdictional authority. To ensure that odors do not build-up,
recommended minimum air exchange is 300 - 400 cfm of outside air
into and out of the area where the unit is used. Recommend use of
wall fan and wall switch, to be supplied by user.
THE FIRE SUPPRESSION
SYSTEM MUST BE
CHARGED AND CERTIFIED
BY AN AUTHORIZED
ANSUL® DISTRIBUTOR.
NEVER ATTEMPT TO
MODIFY OR BYPASS THE
FIRE SUPPRESSION
SYSTEM.
AN UNCONTROLLED FIRE
CAN CAUSE SERIOUS
INJURY, DEATH AND/OR
PROPERTY LOSS.
Disconnect this appliance from electrical power before performing any
maintenance or servicing.
Any procedure which requires the use of tools must be performed by a
qualified technician.
This appliance is not jet stream approved. Do not direct water jet or
steam jet at this appliance, or at any control panel or wiring.
WARNING:
ELECTRIC
SHOCK HAZARD
Do not splash or pour water on, in or over any exposed element,
control, control panel or wiring.
All servicing requiring
The surface of the griddle is very hot during operation and can cause
severe burns. Avoid contact with the hot griddle surface.
access to non-insulated
electrical components must
be performed by a factory
authorized technician.
Exposed surfaces of this appliance can be hot to the touch and may
cause burns.
DO NOT open any access
panel which requires the use
of tools. Failure to follow this
warning can result in severe
electrical shock.
6
This appliance is intended for use in commercial establishments
only.
CAUTION:
RISK OF
DAMAGE
This appliance is intended to prepare food for human consumption.
No other use is recommended or authorized by the manufacturer or its
agents.
DO NOT connect or
energize this appliance
until all installation
Operators of this appliance must be familiar with the appliance use,
limitations and associated restrictions. Operating instructions must be
read and understood by all persons using or installing this appliance.
instructions are read and
followed. Damage to the
appliance will result if
these instructions are not
followed.
Cleanliness of this appliance is essential to good sanitation. Read and
follow all included cleaning instructions and schedules to ensure the
safety of the food product.
CAUTION:
HOT SURFACE
DO NOT submerge pre-filter or filter pack in water. Water will destroy
the filters leading to equipment shut-down.
Exposed surfaces can be hot
to the touch and may cause
burns.
The technical content of this manual, including any wiring diagrams,
schematics, parts breakdown illustrations and/or adjustment
procedures, is intended for use by qualified technical personnel.
This manual is considered to be a permanent part of the appliance.
This manual and all supplied instructions, diagrams, schematics, parts
breakdown illustrations, notices and labels must remain with the
appliance if it is sold or moved to another location.
This appliance is made in the USA. Unless otherwise noted, this
appliance has American sizes on all hardware.
7
Fig. 4 Ventilator
Warning
Indicators
E146882
8
INSTALLATION
NOTE: DO NOT discard
UNPACKING & INSPECTION
the carton or other packing
materials until you have
inspected the appliance for
hidden damage and tested it
for proper operation.
Carefully remove the appliance from the carton. Remove all
protective plastic film, packing materials and accessories from the
Appliance before connecting electrical power or otherwise performing
any installation procedure.
Refer to SHIPPING DAMAGE
CLAIM PROCEDURE on the
inside front cover of this
manual.
Carefully read all instructions in this manual and the Installation
Instruction Sheet packed with the appliance before starting any
installation.
Read and understand all labels and diagrams attached to the
appliance.
WARNING:
RISK OF
INJURY
Carefully account for all components and accessories before
discarding packing materials. Store these components in or near the
appliance for later use. These items must be installed before operating
the appliance.
Installation procedures must
be performed by a qualified
technician with full knowledge
of all applicable electrical
codes. Failure can result in
personal injury and property
damage.
1 ea. FIRE SUPPRESSION AGENT (ANSULEX® Low pH, 1.5 GAL.)
See Material Safety Data Sheet, page 28.
1 ea. FIRE SUPPRESSION MEDIA TANK
1 ea. FIRE SUPPRESSION TANK CHARGING CARTRIDGE
1 ea. GREASE BAFFLE
1 ea. FILTER PACK ASSEMBLY
1 ea. PRE-FILTER HOLDER with PRE-FILTER
1 ea. GREASE DRIP TRAY
1 ea. GREASE DRAWER ASSY FOR GRIDDLE
2 ea. 6” SIDE SPACERS
1 ea. LITERATURE PACKAGE
WARNING:
FIRE HAZARD
Additionally:
Avoid storing flammable or
combustible materials near
the appliance.
2 ea. DRAWER PANS (if unit has optional drawer warmers)
2 ea. HUMITROL RACKS (if ordered with warmer drawers)
SETUP
Setup the appliance only on a firm level surface. Non-combustible
material is recommended.
Refer to the Installation Instruction Sheet for required clearances.
Maintain required clearances between the appliance and adjacent
combustible surfaces. Verify 6” left and right side clearances to
combustible construction. This appliance requires a minimum of 8 ft
(96”) (floor to overhead) to allow for adequate exhaust.
IMPORTANT: Provided 6" side spacers (item 58) must be installed on
the appliance.
Factory installed side shields (item 57) are required.
Verify that the VENTILATOR HOOD ASSEMBLY is properly and
securely assembled to the cooking appliance before beginning the
installation procedure.
If a remote manual pull station is to be installed, replace the rear
casters with legs.
Level the unit after it is in its final position. Using a spirit level, verify
that the unit is level front-to-back and side-to-side.
9
10
DANGER
FIRE
FIRE SUPPRESSION SYSTEM INSTALLATION
1. Any REMOTE MANUAL PULL STATION must be installed by an
authorized ANSUL® distributor in accordance with the
AUTHORITY HAVING JURISDICTION.
HAZARD
NOTE: If a REMOTE MANUAL PULL STATION is installed, moving
the unit for servicing will cause the Ansul® system to discharge. In
this case, the unit must only be installed with four fixed legs
(i.e. remove rear casters and replace with legs). Additional legs may
be ordered through an Authorized Wells Service Agency. See page 29.
2. The FIRE SUPPRESSION SYSTEM is comprised of a
pressurized cartridge &
THE FIRE SUPPRESSION
SYSTEM MUST BE
container of liquid fire
suppressant, with
CHARGED AND CERTIFIED
BY AN AUTHORIZED
ANSUL® DISTRIBUTOR.
NEVER ATTEMPT TO
MODIFY OR BYPASS THE
FIRE SUPPRESSION
SYSTEM.
AN UNCONTROLLED FIRE
CAN CAUSE SERIOUS
INJURY, DEATH AND/OR
PROPERTY LOSS.
associated plumbing and
controls. It utilizes factory
installed FUSIBLE LINKS
for automatic actuation,
and a factory installed
MANUAL PULL STATION
for manual actuation.
Two NOZZLES are used
to disperse the liquid fire
suppression media.
3. When the fire suppression
system activates, the fire
suppression media is
IMPORTANT: The FIRE
SUPPRESSION SYSTEM
must be SET-UP and
CHARGED by an authorized
Ansul® distributor before the
ventilator blower will operate.
discharged, both the
cooking appliance and the
ventilator are de-energized,
and a buzzer will sound
continuously.
The fire suppression media
will form an emulsion
NOTE: If the fire suppression
system is discharged, a
buzzer will sound
continuously and the cooking
appliance will remain
Fig. 5 Fire Suppression System
designed to both smother
and cool the fire.
inoperable until the fire
suppression system is
serviced. Recharging and
resetting must be
performed by an authorized
Ansul® distributor ONLY.
Call your Authorized Ansul® Distributor immediately for
service.
NOTE: See page 24 for the Material Safety Data Sheet for the fire
suppression agent.
4. The MANUAL PULL STATION and any similar REMOTE MANUAL
PULL STATION will activate the fire suppression system when the
ring on the pull station is pulled horizontally.
Charging of the Ansul Fire
Suppression system must be
in accordance with Ansul®
Design, Installation, Recharge
and Maintenance Manual.
(Ansul® #418087-05)
11
INSTALLATION (continued)
Fig. 6 Filter Installation
12
INSTALLATION (continued)
CAUTION:
BURN HAZARD
GREASE DRIP TRAY INSTALLATION
1. Install the GREASE DRIP TRAY on the hanger brackets, directly
below the grease baffle.
DO NOT OPERATE UNLESS
THE GREASE DRIP TRAY
IS INSTALLED.
ROLL WARMER DRAWER INSTALLATION
1. Be sure roller catches (inside warmer cavity) are in the open
position. Install drawer assemblies in drawer slides.
2. Place appropriate one drawer insert pan into each warmer drawer.
If used, place one Humitrol rack into each drawer pan.
HUMITROL
RACK
DRAWER
INSERT PAN
Moisture will drip into the hot
cooking surface causing
splattering of hot liquids.
Serious injury can result from
contact with hot splatter.
AIR VENT
CONTROL
DRAWER
STOP
ROLLER
CATCH
DRAWER
ROLLER
DRAWER
SLIDE
DRAWER
CATCH
DRAWER
ASSEMBLY
(shown from back)
Fig. 7 Roll Warmer Drawer Pan Installation
13
OPERATION
CAUTION:
VENTILATOR OPERATION
HOT SURFACE
1. Press the VENTILATOR POWER switch to ON. The green
VENTILATOR POWER light will glow and the blower fan will start.
After a short time, if all filters are sensed as being in position and
not clogged, the cooking appliance will be energized.
Exposed surfaces can be hot
to the touch and may cause
burns.
During normal operation, the VENTILATOR POWER light will be
the only light glowing on the upper control panel.
2. If the amber CHECK FILTER light glows, one or more filter
elements is out of position. Check the GREASE BAFFLE,
PRE-FILTER and FILTER PACK for proper installation in their
respective positions. Grease baffle and filter pack position are
sensed by mechanical switches. Pre-filter position is sensed by a
vacuum switch.
3. When the amber REPLACE PRE-FILTER light glows, the pre-filter
is nearing the end of its service life. Replace the disposable
PRE-FILTER ELEMENT.
4. When the amber REPLACE FILTER PACK light illuminates, the
HEPA / Charcoal filter pack is nearing the end of its service life.
Replace the FILTER PACK.
Note: The REPLACE PRE-FILTER and REPLACE FILTER PACK
lights are a warning that the indicated filter is near the end of its
service life. The appliance will continue to operate for a period of
time after the light glows to allow continued operation through a
peak period. However, the indicated filters must be replaced within
a reasonably short time period or they will clog and shut down
electrical power to the cooking appliance . The ventilator blower
will continue to run.
5. When the red SERVICE REQUIRED light glows, either the
pre-filter or filter pack (or both) is clogged and can no longer pass
sufficient air to allow further operation. The ventilator fan continues
to run, but the cooking appliance is shut down until the underlying
clogged filter situation has been corrected. This can occur when
neither CHANGE...FILTER indicator light is lit, if both pre-filter and
filter pack are marginal. Replacing both the pre-filter and the filter
pack will remedy the situation.
Note: Replacing the pre-filter, even though not very dirty, will often
extend the service life of the more expensive filter pack.
Reset the unit by turning the VENTILATOR POWER switch to
OFF, then back ON.
Fig. 8 Ventilator Indicator
and Warning Lights
6. A failure of incoming electrical power will cause a shut down of the
unit. After power is restored, reset the unit by turning the
VENTILATOR POWER switch to OFF, then back ON.
NOTE: Griddle and fryer will not operate unless the fire suppression
system is charged, and the ventilator section is operating .
14
OPERATION (continued)
GRIDDLE OPERATION
CAUTION:
HOT SURFACE
PREPARING THE GRIDDLE SURFACE
Exposed surfaces can be hot
to the touch and may cause
burns.
1. SEASONING STANDARD GRIDDLES
As manufactured, the steel surface of your Wells griddle has
microscopic pores. It is important to fill these pores with oil in order
to provide a hard, non-stick cooking surface.
a. Preheat the griddle surface to 375ºF (191ºC).
b. Spread a light film of cooking oil over the entire griddle surface
c. Allow the oil film to cook in for approximately 2 minutes, or until
it smokes.
d. Wipe the griddle surface with a clean damp cloth until all oil is
removed.
e. For new griddles, repeat this procedure 2-3 times until the
griddle has a slick, clean surface.
NOTE:
Standard griddles must be
seasoned after every cleaning.
IMPORTANT:
FOR CHROMED GRIDDLES,
SCRATCHES WILL DAMAGE
THE GRIDDLE SURFACE!
DO NOT use anything on this
griddle that could scratch the
surface.
2. CHROME PLATED GRIDDLES
DO NOT clean chrome surface
with griddle bricks, pumice
stone or abrasive cleansers.
DO NOT bang or tap pots,
pans, spatulas or other metal
utensils on the griddle surface
as this may damage the
chrome plating.
Because the microscopic pores in the griddle surface are filled by
the chrome plating, no seasoning of the griddle surface is required.
a. Thoroughly clean the griddle surface using a soft clean cloth
and a small amount of mild detergent.
b. Rinse and dry thoroughly after cleaning.
c. The griddle is now ready to use.
USING THE GRIDDLE
1. Turn the temperature control knob to the desired temperature.
The indicator light will glow while the griddle is heating. When the
indicator light first goes out, the griddle is ready to use.
2. For standard griddles, keep the griddle surface clean and well oiled
during use. Scrape cooking waste into the grease tray frequently
during use. Occasionally brush or spray a light coat of cooking oil
on the griddle surface in order to maintain the non-stick surface.
3. For chrome plated griddles, scrape cooking waste into the grease
tray after preparing each order.
DO NOT bang or tap pots, pans, spatulas or other metal utensils on
the griddle surface as this may damage the chrome plating.
15
OPERATION (continued)
CAUTION:
DRAWER WARMER OPERATION (when provided)
HOT SURFACE
HEATING OPTIONS
1. Moist heat with Humitrol Rack:
Exposed surfaces can be hot
to the touch and may cause
burns.
a. MOIST operation prevents food from drying out as moisture, as
well as heat, is applied to the warming chamber.
b. To set for MOIST operation, remove Humitrol Rack from
bottom of drawer insert pan and carefully pour approximately
2 quarts of water (½” depth) into the pan. Reinstall rack.
c. The Humitrol Rack decreases the sloshing effect of the water
in the pan when the drawer is opened. When the drawer is
closed, the Humitrol Rack allows steam to rise through the
stored product in the drawer.
Indicator
Light
d. Place the food directly on the rack. The rack is designed to
support the food off of the steam vents, where water droplets
may form.
e. Check the water level in the pan periodically, and add water
when necessary.
Temperature
Control
(Infinite
Switch)
f. Set the front air vent between fully closed and half-open.
Actual setting will depend upon the type and amount of product
stored in the drawer, the temperature setting, and the
frequency with which the drawer is opened.
Fig. 9 Roll Warmer
Temperature Control
2. Moist heat with pans:
a. This Wells warmer is designed to accommodate any
combination of standard-size, steam table pans.
b. Place a small amount of water in drawer pan. Place pans in
drawer pan.
c. Check the water level in the pan periodically, and add water
when necessary.
NOTE:
The chart below is intended
as a guide ONLY. Your own
experience with this
appliance, type of foods and
method of operation will
enable you to determine the
temperature control and air
vent settings best suited to
your operation.
3. Dry heat:
a. For some applications, you may want to store previously
prepared foods in a dry-heat environment. To do so, place
the food directly into the empty (i.e. no water) drawer pan.
OPERATING CHART FOR DRAWER WARMERS
PRODUCT
TYPE
RECOMMENDED
STORAGE TEMP.
TYPE
OF HEAT
CONTROL
SETTING
AIR VENT
SETTING
Hard Rolls
Soft Rolls
Vegetables
Meats
160-185ºF
150-175ºF
175-185ºF
165-185ºF
165-185ºF
150-175ºF
160-185ºF
Dry
7-8
6-7
7-8
6-8
6-8
6-7
6-7
Closed
Open - ½
Open - ½
Closed
Open
Moist
Moist
Dry
Fish
Moist
Dry
Casseroles
Pies, Desserts
Closed
Closed
Dry
16
OPERATION (continued)
DRAWER WARMER OPERATION (when provided)
1
2
3
ITEM DESCRIPTION
PROCESS Key:
1
Press to view actual temperature of cavity.
ºF
4 Character LED Display:
Normally shows SETPOINT temperature.
2
3
4
5
ºC
LOAD
ºF or ºC Indicator:
Glows to indicate if unit is configured for
degrees Fahrenheit or degrees Celsius.
PROCESS
LOAD Indicator:
Glows when heating element is energized.
Increment and Decrement Keys:
Press UP arrow to increase
Press DOWN arrow to decrease
4
5
RWT- CONTROL MODULE
SET SETPOINT TEMPERATURE
ºF
ºC
Press an arrow key:
UP arrow to increase
LOAD
DOWN arrow to decrease
Release key when desired setpoint temperature
is displayed.
PROCESS
Reading is locked into memory 3 seconds after
last key stroke.
Minimum setpoint is 140ºF (60ºC)
Maximum setpoint is 250ºF (121ºC)
CHANGE DISPLAY MODE ( ºF or ºC)
Press and hold UP arrow and DOWN arrow keys
for 10 seconds.
ºF
ºC
Release keys when display reads F C.
LOAD
Within 3 seconds, press UP arrow or DOWN arrow
key until desired indicator (ºF or ºC) glows.
PROCESS
The new value will lock into memory 3 seconds
after last keystroke.
HOLD
10 SEC.
17
CLEANING INSTRUCTIONS
VENTILATOR SECTION CLEANING INSTRUCTIONS
CAUTION:
ELECTRIC
SHOCK HAZARD
PREPARATION
Disconnect appliance from electric power
Allow to cool before cleaning
Disconnect appliance from
electric power before
cleaning.
FREQUENCY Weekly
TOOLS
CAUTION:
Warm water and a mild detergent
Soft clean cloth or sponge
Bristle brush
HOT SURFACE
Exposed surfaces
Container for disposal of grease
can be hot to the touch
and may cause burns. Allow
appliance to cool before
cleaning.
CLEANING
Disconnect appliance from electric power
Allow to cool before cleaning
IMPORTANT:
Never allow PRE-FILTER or
FILTER PACK to get wet.
DO NOT wash either of these
two filters. Washing these
filters will ruin them and cause
the appliance to shut-down.
Remove the grease baffle, pre-filter assembly, grease trough and
grease cup. Empty the grease trough and grease cup.
Remove the pre-filter from the filter frame. Wash and rinse the
filter frame ONLY.
Wash and rinse the grease baffle, grease trough and grease cup in
a sink or dishwasher using mild detergent and warm water. Allow
to air dry.
IMPORTANT:
DO NOT spill or pour water
into controls, control panel,
wiring or coil-type hotplate
elements. Damage to internal
components will occur.
Damage to internal
Reinsert the pre-filter into the filter frame. Reinstall the pre-filter,
grease baffle, grease trough and grease cup.
Procedure is complete
components from water
damage is not covered by
warranty.
IMPORTANT:
This appliance is not jet
stream approved. Do not
direct water jet or steam jet
at this appliance, or at any
control panel or wiring.
Do not splash or pour
water on, in or over any
controls, control panel or
wiring.
IMPORTANT:
DO NOT use steel wool or
metal implements to clean
drawers or cabinet surfaces.
18
CLEANING INSTRUCTIONS (continued)
HOTPLATE SECTION
CAUTION:
ELECTRIC
SHOCK HAZARD
PREPARATION
Disconnect appliance from electric power
Allow to cool before cleaning
Disconnect appliance from
electric power before
cleaning.
FREQUENCY Daily
TOOLS
CAUTION:
Warm water and a mild detergent
Soft clean cloth or sponge
Plastic scouring pad, plastic scraper
Hot Surface
Exposed surfaces can be hot
to the touch and may cause
burns. Allow appliance to
cool before cleaning.
CLEANING
Disconnect appliance from electric power
Allow to cool before cleaning
IMPORTANT:
Spiral Hotplate Elements:
DO NOT spill or pour water
into controls, control panel,
wiring or coil-type hotplate
elements. Damage to internal
components will occur.
Damage to internal
components from water
damage is not covered by
warranty.
Raise elements. Remove and empty drip pans.
Drip pans and element supports may be washed in a sink or
dishwasher. Allow to air dry and reinstall.
Scrape burned-on food debris from element using a plastic scraper
or plastic scouring pad. DO NOT use steel wool or metal
implements to clean elements.
Solid Plate Hotplate Elements:
IMPORTANT:
Scrape burned-on food debris from element using a plastic scraper
or plastic scouring pad. DO NOT use steel wool or metal
implements to clean elements.
DO NOT use steel wool or
metal implements to clean
hotplate elements.
Wipe elements and counter top with a clean cloth or sponge
dampened with warm water and a mild detergent. Rinse by wiping
with a clean cloth or sponge dampened with warm water. Allow to
air dry.
Procedure is complete.
19
CLEANING INSTRUCTIONS (continued)
CAUTION:
GRIDDLE CLEANING INSTRUCTIONS
HOT SURFACE
PRECAUTIONS
Griddle surfaces are HOT. Wear appropriate heat
protective gloves, apron and goggles
Exposed surfaces can be hot
to the touch and may cause
burns.
FREQUENCY
TOOLS
As Noted
Scraper, Pumice Stone or Griddle Brick
Clean Cooking Oil
Mild Detergent, Soft Cloth or Sponge
Plastic Scouring Pad
CAUTION:
ELECTRICAL
SHOCK HAZARD
DO NOT splash or pour water
onto control panel or wiring.
1. To keep the griddle clean and food flavors at their best, scrape the
griddle after preparing each order. Scrape excess food into the
waste hole in the grease trough (front of the griddle cooking
surface). After each 2 - 3 orders, wipe the griddle surface with a
light coat of oil.
CAUTION:
HEAT AND
SMOKE HAZARD
2. Clean the griddle surface daily, at a minimum:
a. Keep the ventilator fan ON.
Keep the ventilator fan
running during any "hot
surface" cleaning operation to
avoid a build-up of heat and/
or smoke.
b. Set griddle temperature control to 220ºF. Allow the griddle
temperature to drop to 220ºF before proceeding.
c. Pour a small amount of water on the griddle surface and let it
"sizzle".
d. Use a pumice stone or griddle brick to remove all remaining
waste, and to clean the griddle surface down to bright metal.
Wipe off any remaining powder residue.
IMPORTANT: Avoid Fire
Suppression System
discharge!
e. Use a soft-bristled fiber brush in a circular motion to remove any
remaining food particles.
f. Turn temperature control to OFF. Allow the griddle surface to
cool, then wipe the surface with a clean cloth.
g. Dry the griddle surface thoroughly.
Keep the ventilator fan
running during any "hot
surface" cleaning operation to
avoid melting a fusible link
and causing a discharge of
the fire suppression media.
h. Season the cooking surface after each cleaning using the
instructions on page 10.
3. At least once each day, the GREASE TROUGH must be
thoroughly cleaned. Using a scraper, remove all grease and
food waste from the grease trough and into the grease drawer.
4. After scraping all cooking waste from grease trough into GREASE
DRAWER, take the grease drawer to kitchen cleaning area and
properly dispose of all waste.
a. Clean drawer with hot water and a mild detergent.
b. Dry drawer thoroughly and reinstall in griddle.
5. GRIDDLE EXTERIOR:
a. Wipe down splash guards, griddle body and the grease trough
with a cloth dampened with warm water and a mild detergent.
b. A plastic scouring pad and a non-abrasive cleanser may be
used for hard-to-remove food particles.
c. Rinse thoroughly with clean water. DO NOT splash or pour
water onto control panel or wiring.
d. Dry griddle with a soft, clean cloth.
20
CLEANING INSTRUCTIONS (continued)
DRAWER WARMER CLEANING INSTRUCTIONS
CAUTION:
ELECTRIC
SHOCK HAZARD
PRECAUTIONS: Turn control knob to OFF.
Allow drawers to cool before proceeding.
Disconnect appliance from
electric power before cleaning.
Remove drawer pans and Humitrol racks.
FREQUENCY:
TOOLS:
Minimum -Daily
CAUTION:
HOT SURFACE
Warm water and mild detergent
Clean cloth or sponge
Exposed surfaces
can be hot to the touch
and may cause burns.
Allow appliance to cool before
cleaning.
1. Remove drawers from warmer:
a. Pull warmer drawer out until fully extended.
b. Slide finger along left and right slide rail until you reach the
latches (located at the front end of the cabinet-mounted rails)
Press down on both left and right latch.
c. Pull drawer away from warmer.
2. Clean drawers, drawer pans, Humitrol Racks and/or insets with
warm water and mild detergent.
Rinse all components thoroughly with clear water.
Dry all components prior to reinstalling them in warmer.
3. Sweep crumbs and other debris from warmer cavity.
4. Clean the outside of the unit by wiping with a clean cloth or
sponge, warm water and mild detergent. Dry with a clean cloth,
then wipe with a polish formulated for stainless steel.
5. It is important to keep the slide rails clear and free from debris.
Periodic cleaning of the slide rails and other adjoining parts is
necessary to assure smooth drawer operation.
6. Check drawer rollers. Be sure they roll freely and that the slide
rails are free from debris.
7. Be sure cabinet-mounted drawer catch roller is “up”, then re-
install drawers.
21
ADJUSTMENTS AND LUBRICATION
CAUTION:
SHOCK HAZARD
PRECAUTIONS: Turn control knob to OFF. Unplug warmer
Allow drawers to cool before proceeding.
Disconnect appliance from
electric power before cleaning.
Remove drawer pans and Humitrol racks
FREQUENCY:
TOOLS:
Minimum - monthly. Every 2 weeks recommended.
CAUTION:
HOT SURFACE
Screwdrivers, Phillips (+) and flat blade (-).
Nut drivers, 3/8” and 7/16”.
Food-grade lubricant.
Exposed surfaces can be hot
to the touch and may cause
burns. Allow appliance to cool
before servicing.
1. Check slides on cabinet and drawers for cleanliness.
2. Check all rollers on cabinet and drawers for cleanliness and
tightness. Lubricate.
3. Check cabinet drawer stops for operation. Stops must “snap” down
positively. Clean and adjust as required.
4. Check cabinet heating element fasteners for tightness.
5. Check all cabinet drawer catches for tightness and operation.
Lubricate. Be certain roller is “out” before attempting to install
drawer.
6. Check thermostat thermobulb and capillary tube for condition.
Thermobulb must be securely mounted in the appropriate holder.
Arrange repairs for damaged thermobulb or capillary tube.
7. Check drawer faceplate and handle fasteners for tightness.
8. Check drawer catch clip for tightness.
9. For drawers equipped with gaskets, examine condition of gasket.
Arrange repairs for torn or damaged gaskets.
10. Reinstall drawers and check for proper operation.
Procedure is complete.
9
5
3
2
1
7
4
3
2
1
8
1
2
6
22
SYMPTOM
No power to unit
POSSIBLE CAUSE
RECOMMENDED REMEDY
Not plugged in or circuit breaker
tripped
Plug unit into power receptacle
Reset circuit breaker
Cooking appliances not
energized
Filters not properly installed
(CHECK FILTERS lit)
Install filters properly
Filters expended
Replace filters
(SERVICE REQUIRED lit)
Ansul® system discharged or not Contact Ansul® Distributor for
cocked. (Buzzer sounds)
service.
Internal damage
Contact Authorized Wells Service
Agent for repairs.
Hotplate (only) will not heat
Hotplate Temperature Control not Set Hotplate Temperature Control
set
to desired temperature. Each hot-
plate is controlled individually.
Internal damage
Contact Authorized Wells Service
Agent for repairs.
Griddle (only) will not heat
Warmer Drawer will not heat
Griddle Temperature Control not Set Griddle Temperature Control
set
to desired temperature
Internal damage
Contact Authorized Wells Service
Agent for repairs.
Drawer Temperature Control not Set Drawer Temperature Control
set
to desired temperature
Internal damage
Contact Authorized Wells Service
Agent for repairs.
23
MAINTENANCE SCHEDULES
USE AND MAINTENANCE
SHALL BE IN ACCORDANCE
WITH THE STANDARD FOR
VENTILATION CONTROL
AND FIRE PROTECTION OF
COMMERCIAL COOKING
OPERATIONS, N.F.P.A 17A
& N.F.P.A. 96 (current
1. 6-MONTH MAINTENANCE (MUST BE PERFORMED BY AN
AUTHORIZED ANSUL® DISTRIBUTOR ONLY):
a. Inspect and test total operation including FIRE DAMPER and
all SAFETY INTERLOCKS.
b. All FIRE SUPPRESSION SYSTEM actuation components
including MANUAL PULL STATION and any REMOTE
MANUAL PULL STATION must be inspected for proper
operation in accordance with the maintenance schedule
published in ANSUL® R-102 SYSTEM DESIGN,
INSTALLATION, RECHARGE AND MAINTENANCE MANUAL
(Ansul® #418087-05).
editions).
DANGER
Fire Hazard
FAILURE TO PROPERLY
CLEAN AND MAINTAIN THIS
EQUIPMENT CAN
c. The FIRE SUPPRESSION SYSTEM FUSIBLE LINKS must be
inspected. NOZZLES and MANUAL PULL STATION must be
cleaned in accordance with ANSUL® R-102 SYSTEM
DESIGN, INSTALLATION, RECHARGE AND MAINTENANCE
MANUAL (Ansul® #418087-05).
CAUSE A FIRE. AN
UNCONTROLLED FIRE CAN
CAUSE SERIOUS INJURY,
DEATH AND/OR PROPERTY
LOSS.
d. The FIRE SUPPRESSION AGENT TANK, PIPING and
FLEXIBLE TUBING must be INSPECTED.
2. 12-YEAR MAINTENANCE: (MUST BE PERFORMED BY AN
NOTE: A signed and dated
VENTILATOR HOOD
AUTHORIZED ANSUL® DISTRIBUTOR ONLY):
MAINTENANCE LOG must
be maintained on the
premises, and shall be
available for inspection by the
authority having jurisdiction.
See pages 25 & 26.
a. The FIRE SUPPRESSION AGENT TANK and ¼” FLEX HOSE
must be HYDROSTATICALLY TESTED, and the FIRE
EXTINGUISHING AGENT must be REPLACED in accordance
with the maintenance schedule published in ANSUL® R-102
SYSTEM (STANDARD UL 300 LISTED).
b. The FUSIBLE LINKS in plenum and damper must be
REPLACED. This maintenance to be performed by qualified
Ansul® service personnel only.
IMPORTANT: Parts used
for the Ansul® fire
suppression system are not
serviceable by the owner /
operator. Procedures for
servicing fire suppression
equipment are described in:
ANSUL® R-102 SYSTEM
DESIGN, INSTALLATION,
RECHARGE AND
MAINTENANCE MANUAL
(Ansul® #418087-05).
24
25
26
ANSUL INCORPORATED
MARINETTE, WI 54143-2542
MATERIAL SAFETY DATA SHEET
®
ANSUL
ANSULEX Low pH
QUICK IDENTIFIER (In Plant Common Name)
Emergency
Telephone No.:
Manufacturer’s
Name:
CHEMTREC
ANSUL INCORPORATED
(800) 424-9300 or (703) 527-3887
Other Information
Calls:
Address:
One Stanton Street, Marinette, WI 54143-2542
(715) 735-7411
Date Prepared:
Prepared By:
Safety and Health Department
February 1, 1999
SECTION 1 - IDENTITY
Common Name (Used on Label):
(Trade Name and Synonyms)
CAS No.:
ANSULEX Low pH Liquid Fire Suppressant
N/A
Chemical
Name:
Chemical
Family:
Mixture
N/A This is a Mixture
N/A
Formula:
SECTION 2 - INGREDIENTS
PART
A
-
HAZARDOUS INGREDIENTS
Principal Hazardous Component(s) (chemical and common name(s)):
Acute Toxicity Data
Wt.%
CAS No.
ACGIH TLV
None
N/A
N/A
N/A
N/A
PART
B
-
OTHER INGREDIENTS
Acute Toxicity Data
Other Component(s) (chemical and common name(s)):
Wt.%
CAS No.
ACGIH TLV
Proprietary Mixture of Organic and Inorganic Salts
N/A
N/E
NDA
48.0 - 50.0
0.2
Phosphoric Acid
EDTA
N/E
N/E
NDA
NDA
7664-38-2
64--02-8
518-47-8
0.65
Oral LD50(rat)
6800 mg/kg
Yellow-Green Fluorescent Dye
Water
0.011
N/E
N/E
Approx. 50.0
NDA
7732-18-5
SECTION 3 - PHYSICAL AND CHEMICAL CHARACTERISTICS (Fire and Explosion Data)
Vapor Pressure
(mm Hg):
Boiling
Point:
Specific
Gravity (H2O=1):
Not Determined
113ºC
1.33
Percent Volatile
by Volume (%):
Vapor Density:
(Air = 1):
Evaporation Rate: Approx. 0.005
Approx. 50.0
1.03
(Butyl Acetate=1):
Reactivity in
Water:
Solubility
in Water:
Mild exothermic reaction
100%
Appearance
and Odor:
Fluorescent Yellow Colored Liquid, Mild Odor
Extinguisher
Media:
Auto-Ignition
Temperature:
Flammable Limits
in Air % by Volume:
Flash Point:
None to boiling
N/A
N/A
N/A
Special Fire
Fighting Procedures: NONE - THIS IS AN EXTINGUISHING AGENT
Unusual Fire and
Explosion Hazards:
None
SECTION 4 - PHYSICAL HAZARDS
Conditions
to Avoid:
Unstable
Stable
Stability:
N/A
Incompatibility
(Materials to Avoid):
Reactive Metals, ClF3, electrically energized equipment, any material reactive with water.
Hazardous
Decomposition Products:
Not established, acrid fumes.
Hazardous
Polymerization:
May Occur
Will Not Occur
Conditions
to Avoid:
N/A
27
ANSULEX Low pH (continued)
SECTION 5 - HEALTH HAZARDS
Threshold
Limit Value:
None Established
Routes of Entry:
Eye Contact:
Irritant
Skin Contact:
Inhalation:
Irritant
Not an expected route of entry. Can be irritating to mucous membranes.
Ingestion:
Irritating to mucous membranes. Acute Oral LD50 (Sprague-Dawley rats) 825.5mg/kg.
Signs and
Symptoms:
Acute Exposure: Material irritates skin, eyes, and mucous membranes.
Chronic Exposure: None known.
Medical Conditions Generally
Aggravated by Exposure:
None known.
OSHA
Yes
No
Yes
No
Chemical Listed as
Carcinogen or Potential:
I.A.R.C
Monographs:
Yes
No
National Toxicology
Program:
SECTION 6 - EMERGENCY AND FIRST AID PROCEDURES
Flush and irrigate with water for 15 minutes while holding eyelids open.
If irritation persists, seek medical attention.
Eye Contact:
Skin Contact:
Inhalation:
Wash thoroughly with soap and water. If irritation persists, seek medical attention.
Fresh air if symptoms occur. If irritation persists, seek medical attention.
Dilute by drinking large quantities of water.
Ingestion:
SECTION 7 - SPECIAL PROTECTION INFORMATION
Respiratory Protection
N/A
(Specify Type):
Ventilation:
Mechanical
(General):
Local
Exhaust:
N/A
N/A
Chemical goggles recommended during
spill/leak procedures.
Eye
Protection:
Protective
Gloves:
Rubber gloves for spill/leak
Other Protective
Clothing or Equipment:
Eye wash and safety showers are good safety practice.
SECTION 8 - SPECIAL PRECAUTIONS AND SPILL/LEAK PROCEDURES
Precautions to be taken
in Handling and Storage:
Store in original container. Keep tightly closed. Keep separate from acid.
See incompatibility information in Section 4.
Other
Precautions:
Steps to be taken in Case
Material is Released or Spilled:
Stop leaks. Contain spills. Remove as much as possible. Place in closed container for proper disposal
Wash spill area with large amounts of water to remove traces and neutralize.
Waste Disposal
Methods:
Dispose of in compliance with local, state and federal regulations.
HAZARDOUS MATERIAL IDENTIFICATION SYSTEM
HAZARD INDEX
4
3
2
1
0
SEVERE HAZARD
SERIOUS HAZARD
MODERATE HAZARD
SLIGHT HAZARD
0
HEALTH
0
FLAMMABILITY
REACTIVITY
MINIMAL HAZARD
0
N/A = Not Applicable
NDA = No Data Available
N/E = Not Established
ANSUL and ANSULEX are registered trademarks.
ANSUL INCORPORATED, ONE STANTON STREET, MARINETTE, WI 54143-2542
Form No. F-90160-6
©1999 Ansul Incorporated
28
IMPORTANT: Use only
factory authorized service
parts and replacement
filters.
For factory authorized
service, or to order factory
authorized replacement parts,
contact your Wells authorized
service agency, or call:
Wells Bloomfield, LLC
2 Erik Circle
P. O. Box 280
Verdi, NV 89439
Service Parts Dept.
phone: (775) 689-5707
fax:
(775) 689-5976
Service Parts Department can
supply you with the name and
telephone number of the
WELLS AUTHORIZED
SERVICE AGENCY
nearest you.
29
Commercial Food Equipment Service Association
Wells Bloomfield proudly supports CFESA
Commercial Food Equipment Service Association
SERVICE TRAINING -- QUALITY SERVICE
Genuine Parts
Protect - YOU - All - Ways
CUSTOMER SATIISFACCTION
WELLS BLOOMFIELD, LLC
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439
telephone: 775-689-5703
fax: 775-689-5976
PRINTED IN UNITED STATES OF AMERICA
|