502
WELLS BLOOMFIELD, LLC
2 ERIK CIRCLE, P. O. Box 280 Verdi, NV 89439
telephone: 775-689-5703
fax: 775-689-5976
OPERATION MANUAL
WVG-136 SERIES
GRIDDLE
with
UNIVERSAL HOOD
MODELS:
WVG-136
WVG-136RW
WVG-136RWT
Includes
INSTALLATION
USE & CARE
Model WVG-136RW
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 304986 Rev. C ECN-13463
M502 080523 cps
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INTRODUCTION
3ø AMPS
L2
1ø
AMP
S
ROLL
WARMER 50/60 Hz
VOLTS
DIMENSIONS
POWER CORD
MODEL
WATTS
L1
L3
208V
17
20
20
24
29
33
28
33
17
20
20
24
35
40
38
43
7,300
9,500
7,900
10,400
30-3/8” WIDE
(42-3/8" wide including spacers)
77-1/4” HIGH
35-1/2” DEEP
Power Cord (when provided):
NEMA 15-60P
WVG-136
NO
240V
208V
WVG-136RW
WVG-136RWT
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
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28
28
28
VENTILATOR CONTROL PANEL
see pages 4 & 5
a15
1
56
53
19
16
a11
18
16
18
23
23
GRIDDLE CONTROL PANEL
see pages 4 & 5
22
a10
40
INCASE OF
FIRE
12
ANSUL
®
H
E
N
41
F
IR
S
Y
ST
EM
44
a6
a31
43
42
38
8
9
38
WARMER CONTROLS
see pages 4 & 5
Fig. 1 Ventilator Section Operating Features & Controls
2
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3
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SERVICE
REQUIRED
REPLACE
PREFILTER
REPLACE
FILTER PACK
VENTILATOR
POWER ON
CHECK FILTERS
V.02
V.03
V.04
V.05
V.06
VCS 2000
VENTLESS COOKING SYSTEM
V.01
Fig. 2 Ventilator Section Controls & Indicator Lights
GRIDDLE
SURFACE
GREASE
TROUGH
HUMITROL
RACK
GREASE
DRAWER
GRIDDLE
G.02
G.01
DRAWER
INSERT PAN
RW-STYLE
W.03
W.02
W.05
W.06
W.04
W.01
RWT-STYLE
W.08
W.09
W.06
OPTIONAL ROLL WARMER
W.07
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.
OPTIONAL WARMER SECTION CONTROLS
5
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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
This appliance is evaluated to BOCA, ICBO and SBCCI Building Code
Requirements by National Evaluation Service, Inc. (NES) under Report
No. NER-620.
Report No. NER-620
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 25.
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 22 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)
SEAL
FILTER PACK
FILTER PACK
POSITION
SWITCH
PRE-FILTER
NOTE: AIR FLOW ARROW
POINTS AWAY FROM
INSTALLER WHEN
HOLDER CLIP
CLIPS ONTO
FILTER PACK
SEAL
LEDGE
PROPERLY INSTALLED
FILTER PACK
HOLDER CLIP
FILTER HOOK
GREASE BAFFLE
POSITION
SWITCH
FILTER
HOOK
PRE-FILTER
ASSEMBLY
FILTER
RAIL
GREASE
BAFFLE
FILTER
HANDLE
GREASE
TROUGH
FILTER
FRAME
GREASE
CUP
NOTE: PRE-FILTER IS SENSED
AS BEING IN POSITION BY THE
PRESSURE DROP ACROSS IT.
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 TROUGH into the brackets below the grease
baffle.
SPILLED OIL
2. Install the GREASE CUP on the right side of the unit, directly
below the grease trough.
GRIDDLE INSTALLATION
Install GREASE DRAWER in place under the griddle.
ROLL WARMER INSTALLATION
1. Be sure roller catches (inside warmer cavity) are in the open
position. Install drawer assemblies in drawer slides.
DO NOT OPERATE UNLESS
THE GREASE CUP
TROUGH AND
GREASE DRAWER ARE
2. Place appropriate one drawer insert pan into each warmer drawer.
If used, place one Humitrol rack into each drawer pan.
.
INSTALLED.
Oil and moisture will drip onto
the floor and falls may result.
Death or serious injury may
result from slipping and falling
DRAWER
STOP
OPTIONAL
HUMITROL
RACK
PRODUCT
PAN
LATCH
ASSEMBLY
DRAWER
ASSEMBLY
Fig. 7 Roll Warmer Drawer and Pan 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.
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.
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)
CAUTION:
HOT SURFACE
DRAWER WARMER OPERATION (when provided)
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.
Temperature
Control
(Infinite
Switch)
e. Check the water level in the pan periodically, and add water
when necessary.
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
15
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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.
16
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CLEANING INSTRUCTIONS
CAUTION:
ELECTRIC
GRIDDLE DAILY CLEANING
PREPARATIONS: Set temperature control to 220ºF. Allow the
griddle temperature to drop to 220ºF before
proceeding.
SHOCK HAZARD
Disconnect appliance from
electric power before
cleaning.
FREQUENCY:
TOOLS:
Daily
Griddle Brick or Pumice Stone
Fiber Brush
Plastic Scouring Pad, Plastic Scraper
Mild Detergent, Non-Abrasive Cleanser
Clean Soft Cloth / Sponge
CAUTION:
HOT SURFACE
Food Grade Silicone Sealant
Exposed surfaces
can be hot to the touch
and may cause burns. Allow
appliance to cool before
cleaning.
1. Pour a small amount of water on the griddle surface and let it
"sizzle".
2. Clean the griddle surface:
a. For standard griddles, use a pumice stone or griddle brick to
scrape food waste. Clean the griddle surface down to bright
metal. Wipe off any remaining powder residue.
b. For grooved-surface griddles, use the supplied contoured
scraper to scrape food waste. Clean the griddle surface down
to bright metal.
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
3. Use a soft-bristled fiber brush in a circular motion to remove any
remaining food particles.
components from water
damage is not covered by
warranty.
4. Turn temperature control to OFF. Allow the griddle surface to cool,
then wipe the surface with a clean cloth. Dry the griddle surface
thoroughly.
IMPORTANT:
5. 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 by pushing it down the waste hole and into the
grease drawer.
NEVER USE STEEL WOOL
TO CLEAN THE GRIDDLE
SURFACE!
Microscopic particles of
6. After scraping all cooking waste from grease trough into the grease
drawer, take the grease drawer to kitchen cleaning area and
properly dispose of all waste.
metal will rust, damaging
the cooking surface and
contaminating the food
product.
a. Clean drawer with hot water and a mild detergent.
b. Dry drawer thoroughly and reinstall in griddle.
DO NOT use detergent or
oven cleaner to clean the
griddle surface.
7. Clean the splash guard in the sink with warm water and mild
detergent, or in the dish washer. Rinse thoroughly and reinstall.
Procedure is complete.
IMPORTANT:
Season the cooking surface
after each cleaning.
17
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CLEANING INSTRUCTIONS (continued)
CAUTION:
ELECTRIC
VENTILATOR WEEKLY CLEANING
PREPARATION: Disconnect appliance from electric power
SHOCK HAZARD
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
Container for disposal of grease
CAUTION:
HOT SURFACE
1. Remove the grease baffle, pre-filter assembly, grease trough and
grease cup. Empty the grease trough and grease cup.
Exposed surfaces
can be hot to the touch
and may cause burns. Allow
appliance to cool before
cleaning.
2. Remove the pre-filter from the filter frame. Wash and rinse the
filter frame ONLY.
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.
IMPORTANT:
4. Reinsert the pre-filter into the filter frame. Reinstall the pre-filter,
grease baffle, grease trough and grease cup.
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.
Procedure is complete
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
components from water
damage is not covered by
warranty.
IMPORTANT:
DO NOT use steel wool or
metal implements to clean
cabinet surfaces.
18
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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
FREQUENCY:
TOOLS:
Monthly
Disconnect appliance from
electric power before
cleaning.
Warm water and a mild detergent
Soft clean cloth or sponge
Plastic scouring pad, plastic scraper
Container for disposal of grease
CAUTION:
HOT SURFACE
EXTERIOR
Exposed surfaces
Wash exterior surfaces with a soft clean cloth or sponge dampened
with warm water, mild soap or detergent. Rinse with a soft clean
cloth or sponge dampened with warm water. Allow to air dry.
can be hot to the touch
and may cause burns. Allow
appliance to cool before
cleaning.
INTERIOR:
In addition to the weekly cleaning procedure, remove the filter
pack.
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.
Cover the griddle section. 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.
Dry thoroughly with a clean soft cloth.
Uncover the griddle and reassemble the ventilator.
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
Procedure is complete.
components from water
damage is not covered by
warranty.
IMPORTANT:
DO NOT use steel wool or
metal implements to clean
cabinet surfaces.
19
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CLEANING INSTRUCTIONS (continued)
20
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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 22 & 23.
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 at cooking appliance, 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).
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22
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23
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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
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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
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NOTE: 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.
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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.
27
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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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