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.
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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