Bloomfield Convection Oven WVOC G136 User Manual

509  
WELLS BLOOMFIELD, LLC  
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439  
telephone: 775-689-5703  
fax: 775-689-5976  
OPERATION MANUAL  
WVOC-G136 SERIES  
GRIDDLE and  
CONVECTION  
OVEN  
with  
UNIVERSAL  
HOOD  
MODEL:  
WVOC-G136  
Includes  
INSTALLATION  
USE & CARE  
Model WVOC-G136  
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 305936 Rev. E ECN-13463  
M509 080523 cps  
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INTRODUCTION  
1ø  
AMP  
S
3ø AMPS  
L2  
ROLL  
WARMER 50/60 Hz  
VOLTS  
DIMENSIONS  
POWER CORD  
MODEL  
WATTS  
L1  
L3  
30-3/8” WIDE  
(42-3/8" wide including spacers)  
34-5/8” DEEP  
80-9/16” HIGH  
Power Cord (when provided):  
NEMA 15-60P  
208V  
37  
28  
33  
37  
59  
63  
12,200  
15,000  
WVOC-G136  
NO  
240V  
38  
38  
Minimum clearances required from unit to nearest combustible surface or object  
BACK  
n/a  
SIDE  
6
BOTTOM  
TOP  
19  
inches  
millimeters  
6
n/a  
152  
152  
483  
1
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28  
28  
28  
VENTILATOR CONTROL PANEL  
see pages 4 & 5  
a15  
1
56  
53  
19  
16  
a11  
18  
16  
18  
22  
22  
GRIDDLE CONTROL PANEL  
see pages 4 & 5  
a10  
INCASE OF  
FIRE  
ANSUL  
®
H
E
N  
F
IR  
S
Y
S
T
EM  
41  
12  
42  
COCKED  
FIRED  
P
O
W
E
R
O
N
H
E
H
A
G
T
O
N
O
N
I
H
O
F
F
F
A
N
L
O
W
43  
a31  
44  
T
I
M
E
T
E
M
P
40  
U
S
E
1
0
A
M
P
T
Y
P
E
A
C
F
U
S
E
O
N
L
Y
38  
8
9
OVEN CONTROLS  
see pages 4 & 5  
38  
Fig. 1 Ventilator Section Operating Features & Controls  
2
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3
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Fig. 2 Ventilator Section Controls & Indicator Lights  
Fig. 3 Griddle & Warmer Drawer Operating Features & Controls  
4
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VENTILATOR SECTION CONTROLS  
*
See PRECAUTIONS & GENERAL INFORMATION, pages 6 & 7 for special procedures regarding  
prefilters and filter packs.  
CONVECTION OVEN SECTION CONTROLS  
5
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DANGER  
ELECTRIC SHOCK HAZARD  
DO NOT SPRAY WATER ON OR AROUND  
ELECTRICAL EQUIPMENT  
DO NOT WASH FLOOR NEAR ELECTRICAL  
EQUIPMENT WITH WATER SPRAY  
WARNING:  
ELECTRIC  
SHOCK HAZARD  
All servicing requiring access  
to non-insulated electrical  
components must be  
performed by a factory  
authorized technician.  
DO NOT open any access  
panel which requires the use  
of tools. Failure to  
follow this warning can  
result in severe electrical  
shock.  
CAUTION:  
RISK OF  
DAMAGE  
DO NOT connect or energize  
this appliance until all  
installation instructions are  
read and followed. Damage  
to the appliance will result if  
these instructions are not  
followed.  
CAUTION:  
HOT SURFACE  
Cooking surface is very hot  
during operation. Contact with  
the griddle can cause serious  
burns.  
6
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Fig. 4 Ventilator Warning  
Indicators  
This appliance conforms to NSF Standard 4 for sanitation only if  
installed in accordance with the supplied Installation Instructions  
And operated and maintained in accordance with the instructions in this  
manual.  
This appliance is  
Listed under UL File E146882.  
STD 4  
E146882  
7
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8
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9
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INSTALLATION (continued)  
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 31.  
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 28 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)  
10  
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INSTALLATION (continued)  
Fig. 6 Filter Installation  
11  
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INSTALLATION (continued)  
WARNING:  
SLIP / FALL  
HAZARD  
GREASE TROUGH AND GREASE CUP INSTALLATION  
1. Install the GREASE COLLECTORonthepinsbelowthefilter
opening.  
SPILLED OIL  
GRIDDLE INSTALLATION  
Install GREASE DRAWER in place under the griddle.  
OVEN RACK INSTALLATION  
1. Install fan baffle.  
Use care around the  
fan. The blades are  
sharp.  
DO NOT OPERATE UNLESS  
THE GREASE CUP  
TROUGH AND  
GREASE DRAWER ARE  
INSTALLED.  
Oil and moisture will drip onto  
the floor and falls may result.  
Death or serious injury may  
result from slipping and falling  
2. Install one rack support  
on the fan baffle, and  
one rack support on the  
left wall of the oven  
cavity.  
3. Install racks as needed  
for the product being  
prepared.  
Fig. 7 Oven Rack Installation  
12  
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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 griddle will be energized. The roll warmer is  
energized at all times.  
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 griddle. 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 griddle 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.  
Fig. 8 Ventilator Indicator  
and Warning Lights  
Reset the unit by turning the VENTILATOR POWER switch to  
OFF, then back ON.  
NOTE:  
Neither oven nor griddle will  
operate until and unless the  
fire suppression is charged  
and cocked, and the ventilator  
section is operating.  
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.  
13  
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OPERATION (continued)  
CAUTION:  
GRIDDLE OPERATION  
HOT SURFACE  
PREPARING THE GRIDDLE SURFACE  
1. SEASONING STANDARD GRIDDLES  
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.  
Exposed surfaces  
can be hot to the touch  
and may cause burns.  
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.  
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.  
2. CHROME PLATED GRIDDLES  
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.  
Because the microscopic  
pores in the griddle surface  
are filled by the chrome  
USING THE GRIDDLE  
plating, no seasoning of the  
griddle surface is required.  
1. Check the chart below for recommended cooking temperatures.  
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.  
IMPORTANT: SCRATCHES  
WILL DAMAGE THE  
SURFACE OF CHROME  
GRIDDLES!  
DO NOT use anything on this  
griddle that could scratch the  
surface.  
DO NOT clean chrome  
surface with griddle bricks,  
pumice stone or abrasive  
cleansers.  
2. For standard griddles, keep the griddle surface clean and well  
oiled during use. Scrape cooking waste into the grease trough  
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  
trough after preparing each order.  
DO NOT bang or tap pots,  
pans, spatulas or other metal  
utensils on chromed griddle  
surface as this may damage  
the chrome plating.  
RECOMMENDED GRILLING TIMES AND TEMPERATURES  
NOTE: The times and temperatures in this chart are suggestions only.  
Your own experience with your own menu items will be your best guide  
to achieving the best food product.  
PRODUCT  
TEMPERATURE ºF  
TIME  
NOTE: Separate sections of  
the griddle may be set to  
different temperatures.  
This will allow a variety of  
products to be prepared at  
the same time, and will allow  
prepared product to be held  
at serving temperature after  
cooking.  
Sausage, link and patty  
Bacon  
Canadian Bacon  
Ham Steaks  
350º  
350º  
350º  
375º  
375º  
400º  
400º  
400º  
350º  
350º  
3 minutes  
2 - 3 minutes  
2 - 3 minutes  
3 - 4 minutes  
2 minutes  
3 - 4 minutes  
3 - 4 minutes  
3 - 5 minutes  
3 - 4 minutes  
3 - 4 minutes  
3 - 4 minutes  
2 - 3 minutes  
Broiled Ham  
Beef Tenderloin  
Minute Steaks  
Club Steak, 1” thick  
Hamburgers  
Cheeseburgers  
Melted Cheese Sandwich 375º  
Hot Dogs 325º  
14  
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OPERATION (continued)  
CONVECTION OVEN OPERATING INSTRUCTIONS  
CAUTION:  
HOT SURFACE  
A. MANUAL COOK MODE  
1. Set the OVEN POWER SWITCH (C.01) to ON. The OVEN  
POWER ON INDICATOR (C.03) will glow when the switch is ON.  
Exposed surfaces can be hot  
to the touch and may cause  
burns.  
2. Rotate OVEN TEMPERATURE CONTROL knob (C.07) until the  
desired cooking temperature is displayed on the READOUT  
(C.05A). The oven will begin heating, and the temperature digits  
will flash, until the set temperature is reached.  
CAUTION:  
ELECTRIC  
3. Rotate OVEN TIME CONTROL knob (C.06) until the desired time  
is displayed on the READOUT. The digits and colon will flash,  
indicating that time has been set but the timer is not started.  
SHOCK HAZARD  
DO NOT splash or pour water  
onto control panel or wiring.  
4. Load product in the oven. Press START TIMER key (C.08). The  
timer digits count down and the colon (only) flashes during the  
timer period.  
CAUTION:  
ELECTRIC  
SHOCK HAZARD  
DO NOT operate the unit if  
the keypad is torn or broken.  
5. At the end of the timer period, an audible alarm will sound. Press  
CANCEL key (C.11) to silence the alarm.  
SUGGESTION: For best baking results when making baking soda  
biscuits, use rack positions 2, 5 & 8 ( where rack position 1 is the top  
rack). When baking one pan: use rack 5 (center rack); when baking  
2 pans: use racks 2 & 8; when baking three pans: use racks 2, 5 & 8.  
C.04  
C.02  
C.03  
C.01  
B. PROGRAM COOK MODE  
1. Five (5) programmable keys (C.10) are provided for presetting  
frequently used time / temperature combinations. To set the  
program:  
C.05  
A
a. Press and hold the appropriate PGM key.  
b. While holding the PGM key, turn the TIME and TEMP knobs  
until the desired time and temperature is displayed on the  
readout.  
c. Release the PGM key to store the displayed time and temp in  
memory.  
C.05  
C.06  
C.05  
B
C.07  
2. The program for any PGM key can be recalled by momentarily  
pressing that PGM key.  
3. To start a programmed cook cycle, press the appropriate  
PGM key and the START TIME key. Once the cook cycle  
has started, the TIME and TEMP knobs are locked out to  
prevent accidental re-programming.  
C.08  
C.10  
C.09  
C.11  
4. The actual oven temperature may be recalled at any time  
by pressing the ACTUAL TEMP key (C.09).  
5. At the end of the timer period, an audible alarm will sound.  
Press CANCEL key (C.11) to silence the alarm.  
Fig. 9 Oven Programming  
Keys  
15  
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OPERATION (continued)  
C. TEMPERATURE OFFSET MODE  
CAUTION:  
HOT SURFACE  
1. A user preference offset mode is provided should the user feel the  
oven cooks too hot or too cold.  
Exposed surfaces can be hot  
to the touch and may cause  
burns.  
2. The OFFSET MODE can be used to offset the set / displayed  
temperature from the sensed temperature by as much as ± 35ºF, in  
5ºF increments:  
a. Rotate the TIME controller until the time digits on the display  
read "00:00".  
b. Rotate the TEMP control until the temp digits display between  
400º and 500º.  
CAUTION:  
BURN HAZARD  
c. Press and hold the START TIMER key for five seconds.  
d. Turn either the TIME or TEMP control until the desired offset is  
displayed.  
Do not attempt to clean the  
oven until it has cooled to  
150ºF or less. See  
CLEANING INSTRUCTIONS,  
page 18.  
e. Press the ACTUAL TEMP key to exit.  
CAUTION:  
ELECTRIC  
SHOCK HAZARD  
DO NOT splash or pour water  
onto control panel or wiring.  
IMPORTANT:  
To extend the life of your  
appliance and internal  
components, allow the oven,  
to cool and griddle to 200ºF  
or less before turning the  
ventilator off.  
16  
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OPERATION (continued)  
SUGGESTED COOKING TIMES  
CONVECTION OVEN  
PRODUCT  
TEMP  
TIME  
NUMBER  
ºF  
MINUTES  
OF RACKS  
BREAD PRODUCTS  
Hamburger Roll  
Bread (1 lb loaves)  
Roll  
300  
325  
300  
400  
15  
34  
16  
7
5
3 (12 loaves)  
5 (60 rolls)  
3
Baking Soda Biscuit  
For best baking results, use rack positions 2, 5 & 8 ( where rack position 1 is the top rack)  
Baking one pan: use rack 5; baking 2 pans: use racks 2 & 8.  
PASTRIES  
Sheet Cake (2½ lbs. per pan)  
300  
350  
350  
300  
350  
275  
300  
17  
50  
40  
15  
12  
75  
19  
5
Frozen Fruit Pie (46oz.)  
Frozen Fruit Pie (26oz. - 8" dia.)  
Sugar Cookie  
Danish Roll  
Fruit Cake  
5 (10 pies)  
5 (15 pies)  
5
5
3
Cake (1 lb.)  
5 (10 cakes)  
OTHER  
Melted Cheese Sandwich  
Idaho Potato (120 potatoes)  
Macaroni & Cheese  
400  
450  
350  
8
40  
30  
5
5
5
NOTE: "HIGH" fan speed provides the fastest cook time. "LOW" fan speed is used for foods which are  
sensitive to air currents, such as meringue pie.  
17  
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CLEANING INSTRUCTIONS  
CONVECTION OVEN CLEANING INSTRUCTIONS  
DANGER  
ELECTRIC SHOCK HAZARD  
PRECAUTIONS  
Turn oven power switch to FAN  
Allow oven to cool  
FREQUENCY  
TOOLS  
As Noted  
Mild Detergent, Soft Cloth or Sponge  
Plastic Scouring Pad  
Spray Bottle  
Commercial Oven Cleaner/Degreaser  
DAILY  
1. Turn oven power switch to FAN; remove racks and take to back  
DO NOT SPRAY WATER ON OR AROUND  
ELECTRICAL EQUIPMENT  
sink.  
DO NOT WASH FLOOR NEAR ELECTRICAL  
EQUIPMENT WITH WATER SPRAY  
2. Let oven cool to 200°F. If oven is cooler than 200°F, raise  
temperature to no more than 200°F.  
3. Mix oven cleaner/degreaser per manufacturer’s directions. Spray  
oven cleaner/degreaser solution onto soiled surfaces; then, close  
oven door and let stand for 5 min.  
CAUTION:  
CUT HAZARD  
Use due care when cleaning  
near fan. Blades are sharp.  
4. Open door slowly to allow steam to escape and allow oven to cool  
completely.  
5. Wipe oven surfaces with a soft cloth, rinse cloth as necessary.  
CAUTION:  
ELECTRIC  
SHOCK HAZARD  
6. Re-spray any remaining soiled areas and scrub with a plastic  
scouring pad.  
7. Rinse all surfaces with a clean soft cloth dampened with clean  
water.  
DO NOT splash or pour water  
onto control panel or wiring.  
8. Wash, rinse, and sanitize oven racks and replace in oven.  
CAUTION:  
HEAT AND  
SMOKE HAZARD  
9. Wipe exterior surfaces with a clean cloth dampened with clean  
water and a non-abrasive cleanser. Rinse by wiping with a clean  
cloth dampened with clean water.  
Keep the ventilator fan  
running during any "hot  
surface" cleaning operation to  
avoid a build-up of heat and/  
or smoke.  
HEAVY SOIL RECOVERY—As Needed  
1. Turn oven power switch to FAN; remove racks and take to back  
sink.  
2. Let oven cool to 200°F. If oven is cooler than 200°F, raise  
temperature to no more that 200°F.  
IMPORTANT: Avoid Fire  
Suppression System  
discharge!  
3. Spray Oven Cleaner/Degreaser full strength onto soiled surfaces;  
then, close oven door and let stand for 5 min.  
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.  
4. Open door slowly to allow steam to escape and allow oven to cool  
completely.  
5. Wipe oven surfaces with a soft cloth, rinse cloth as necessary.  
6. Re-spray any remaining soiled areas and scrub with a plastic  
scouring pad.  
7. Rinse all surfaces with a clean soft cloth dampened with clean  
water.  
IMPORTANT:  
Always rub / wipe in the  
direction of the polish lines  
or grain of the metal.  
8. Wash, rinse, and sanitize oven racks and replace in oven.  
18  
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CLEANING INSTRUCTIONS (continued)  
19  
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CLEANING INSTRUCTIONS (continued)  
VENTILATOR WEEKLY CLEANING  
CAUTION:  
ELECTRIC  
SHOCK HAZARD  
PREPARATION: Disconnect appliance from electric power  
Allow to cool before cleaning  
Disconnect appliance from  
electric power before  
cleaning.  
FREQUENCY:  
TOOLS:  
Weekly  
Warm water and a mild detergent  
Soft clean cloth or sponge  
Bristle brush  
CAUTION:  
HOT SURFACE  
Container for disposal of grease  
Exposed surfaces can be hot  
to the touch and may cause  
burns. Allow appliance to  
cool before cleaning.  
1. Remove the grease baffle, pre-filter assembly, grease trough and  
grease cup. Empty the grease trough and grease cup.  
2. Remove the pre-filter from the filter frame. Wash and rinse the  
filter frame ONLY.  
IMPORTANT:  
3. 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.  
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.  
4. Reinsert the pre-filter into the filter frame. Reinstall the pre-filter,  
grease baffle, grease trough and grease cup.  
Procedure is complete  
IMPORTANT:  
DO NOT spill or pour water  
into controls, control panel or  
wiring Damage to internal  
components will occur.  
Damage to internal  
components from water  
damage is not covered by  
warranty.  
IMPORTANT:  
DO NOT use steel wool or  
metal implements to clean  
cabinet surfaces.  
20  
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CLEANING INSTRUCTIONS (continued)  
VENTILATOR MONTHLY CLEANING  
CAUTION:  
ELECTRIC  
SHOCK HAZARD  
PREPARATION: Disconnect appliance from electric power  
Allow to cool before cleaning  
Disconnect appliance from  
electric power before  
cleaning.  
FREQUENCY:  
TOOLS:  
Monthly  
Warm water and a mild detergent  
Soft clean cloth or sponge  
Plastic scouring pad, plastic scraper  
Container for disposal of grease  
CAUTION:  
HOT SURFACE  
Exposed surfaces can be hot  
to the touch and may cause  
burns. Allow appliance to  
cool before cleaning.  
EXTERIOR  
1. Wash exterior surfaces with a soft clean cloth or sponge dampened  
with warm water, mild soap or detergent.  
IMPORTANT:  
2. Rinse with a soft clean cloth or sponge dampened with warm  
water. Allow to air dry.  
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.  
INTERIOR:  
3. In addition to the weekly cleaning procedure, remove the filter  
pack.  
4. Cover the griddle section.  
IMPORTANT:  
5. Wash the interior surfaces of the ventilator with warm water, mild  
soap or detergent and a clean, soft cloth or sponge. Stubborn or  
burned-on food debris bay be removed with a plastic scouring pad  
or plastic scraper.  
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.  
6. Dry thoroughly with a clean soft cloth.  
7. Uncover the griddle and reassemble the ventilator.  
Procedure is complete.  
IMPORTANT:  
DO NOT use steel wool or  
metal implements to clean  
cabinet surfaces.  
21  
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TROUBLESHOOTING SUGGESTIONS  
A. NO PART OF THE APPLIANCE WILL HEAT  
CAUTION:  
ELECTRIC  
SHOCK HAZARD  
1. Verify that appropriate cooking controls are ON.  
2. Check electrical supply. Make sure service breaker is ON.  
3. Make sure all filters are properly installed, and that no filter warning  
lights are lit.  
4. Possible improper service wiring: Have a licensed electrician verify  
that all three legs of the 3ø service are properly connected  
(i.e. Leg 1 to L1, Leg 2 to L2, Leg 3 to L3), and that all three legs are  
of the proper voltage and phase.  
Removal of any cabinet panel  
will result in exposed  
electrical circuits. Any  
procedure requiring the  
removal of any cabinet panel  
must be performed by a  
qualified technician only.  
5. Ansul® Fire Suppression System not charged.  
B. GRIDDLE WILL NOT HEAT  
1. Verify that associated temperature control is set to the desired  
temperature.  
2. Possible internal component damage: Have unit serviced by an  
Authorized Wells Service Agency.  
C. CONVECTION OVEN WILL NOT HEAT  
See Error Codes diagram at left.  
1. Verify that the oven switch is ON and that the temperature control is  
set to the desired temperature.  
2. Verify that the door is closed.  
3. Hi-Limit control may have tripped: Allow unit to cool; Hi-Limit will  
reset automatically.  
4. Blown fuse(s) (item 40): Correct cause of over-current and replace  
fuses with fuses having the same configuration and ratings.  
5. Possible internal component damage: Have unit serviced by an  
Authorized Wells Service Agency.  
D. CONVECTION OVEN FAN WILL NOT RUN  
1. Verify that the oven switch is set to ON or FAN.  
2. Verify that the fan switch is set to either HIGH or LOW.  
3. Hi-Limit control may have tripped: Allow unit to cool; Hi-Limit will  
reset automatically.  
4. Blown fuse(s): Correct cause of over-current and replace fuses with  
fuses having the same configuration and ratings.  
5. Possible internal component damage: Have unit serviced by an  
Authorized Wells Service Agency.  
NOTE: There are no user  
serviceable components in  
the appliance. In all cases of  
damage or component  
malfunction, contact your  
Authorized Wells Service  
Agency for repairs.  
22  
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SERVICING INSTRUCTIONS  
TEMPERATURE CALIBRATION  
CAUTION:  
HOT SURFACE  
PRECAUTIONS:  
The technician is exposed to hot surfaces  
during this procedure. Wear appropriate  
protective clothing.  
Exposed surfaces can be hot  
to the touch and may cause  
burns.  
FREQUENCY:  
TOOLS:  
Monthly, at a Minimum; or, As Needed  
Digital Pyrometer with Oven Probe,  
Protective Gloves  
THE FOLLOWING PROCEDURE IS TO BE  
PERFORMED BY QUALIFIED PERSONNEL ONLY  
1. With the oven empty, clamp the thermocouple sensor in the center  
of the middle rack:  
a. Pass the thermocouple sensor wires through the corner of the  
door gasket and close the door.  
b. Plug the sensor into the Pyrometer.  
2. Turn the OVEN POWER (V.01) switch to ON. Turn the FAN  
switch (V.02) to HI.  
a. Rotate the TIME control (V.06) until the time digits (V.05B) on  
the display read "60:00".  
b. Rotate the TEMP control (V.07) until the temp digits (V.05A)  
display 375º.  
c. Press the START TIMER key (V.08).  
3. Allow the oven to heat for 45 minutes. If, after 45 minutes, the  
temperature display reads between 370º and 380º, the calibration  
is satisfactory. Otherwise:  
a. Rotate the TIME controller until the time digits (V.05B) on the  
display read "00:00".  
b. Rotate the TEMP control until the temp digits (V.05A) display  
between 400º and 500º.  
c. Press and hold the START TIMER (V.08) key for five seconds.  
d. Turn either the TIME or TEMP control until the desired offset is  
displayed.  
e. Press the ACTUAL TEMP (V.09) key to exit. Procedure is  
complete.  
23  
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SERVICING INSTRUCTIONS (continued)  
CAUTION:  
HINGE ADJUSTMENT  
None  
BURN HAZARD  
PRECAUTIONS:  
Allow appliance  
FREQUENCY:  
Monthly, at a Minimum; or, As Needed  
to cool completely before  
adjusting.  
TOOLS:  
Phillips (+) Screwdriver  
7/16" Nut Driver  
7/8" and 1-1/8" Wrenches  
THE FOLLOWING PROCEDURE IS TO BE  
PERFORMED BY QUALIFIED PERSONNEL ONLY  
1. Remove bottom panel to access pivot.  
2. Gap between top of door and frame , and between bottom  
of door and frame must be approximately equal  
Adjust height of door by loosening jamb nut, then turning  
pivot on its screw mounting. Clockwise lowers the door  
height. Re-tighten jamb nut .  
3. Gap between left side of door and frame must be the  
same from top to bottom  
Adjust door for plumb by loosening holding screws. Turn  
adjusting bolt to increase or decrease gap at bottom.  
Clockwise increases gap. Re-tighten holding screws.  
4. Gap between top of door and frame must be the same  
from side to side  
Adjust door for level by loosening holding screws, then  
raising or lowering latch-end of door until it is level.  
Re-tighten holding screws.  
Hinge Adjustment  
5. Reinstall bottom panel.  
Procedure is complete  
24  
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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,  
editions).  
DANGER  
FIRE  
HAZARD  
INSTALLATION, RECHARGE AND MAINTENANCE MANUAL  
(Ansul® #418087-05).  
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).  
FAILURE TO PROPERLY  
CLEAN AND MAINTAIN THIS  
EQUIPMENT CAN  
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  
AUTHORIZED ANSUL® DISTRIBUTOR ONLY):  
NOTE: A signed and dated  
VENTILATOR HOOD  
MAINTENANCE LOG must  
be maintained on the  
premises, and shall be  
available for inspection by the  
authority having jurisdiction.  
See pages 26 & 27.  
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).  
25  
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26  
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27  
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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  
28  
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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  
29  
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NOTE: Other than filters, there are no user serviceable components in the appliance.  
A. In all cases of damage or component malfunction, contact your Authorized Wells Service Agency for  
repairs.  
B. For service of the fire suppression system, contact an Authorized Ansul® Distributor.  
30  
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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.  
31  
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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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