Bloomfield Industries Wells Bloomfield Cooktop WV 2HSG User Manual

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.  
Internet Address: http://www.ansul.com  
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  

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