Electric Double Fryer
No Hood Required
Built-In Filtering System &
Fire Suppression System
30"W x 36"D x 76"H
Drawer Warmer Base With Dual Fryers
Wells Universal hoods are Certified Type-1 compliant, UL710B approved recirculation hood systems and feature completely self-contained air filtration and fire-suppression systems.
They do not require venting outside making it possible to cook in nontraditional locations or when traditional Type-1 hoods and ductwork are impractical, restricted or too expensive. VCS models are integrated with hood and cooking equipment in one, ready to use package.
ire Protection Completely self-contained ANSUL R-102 system includes ANSUL tank, nitrogen cartridge, ANSUL sopanifier, piping, fusible links, ANSUL drops, nozzles, and movable manual pull station. Manual pull can be relocated to the egress position or an additional station can be added by an authorized ANSUL representative. Fire protection system meets NFPA 96 Chapter 13. Fire protection system must be charged and certified by ANSUL Authorized distributor after installation and before first use (operator responsibility).
Filtration Completely self-contained filtration process reduces emissions below that allowed in NFPA 96 and ANSI UL710B using the EPA 202 test method. VCS includes a fully self-contained 4-stage air filtration system including a stainless steel grease baffle filter with grease cup, a fire-rated fiberglass pre-filter, a High-Efficiency (Particulate Air) filter / carbon-charcoal filter pack. All filters are easily removable without tools. Airflow sensors continually monitor air flow optimizing performance and grease removal while an interlock system will not allow cooking appliances to function if filters are missing, clogged or in the event of a fire.
Cooking Appliances Cooking equipment is included and integrated
Included is a world-renown Wells double-drawer warmers with individual thermostatic temperature controls. The WVF886RW also includes dual Auto-Lift fryers.
Exhaust and Air Flow Exhaust air is vertical discharge. Typical airflow is 800 CFM. A minimum of 400 cubic feet of fresh air per minute is recommended both in and out of the cooking area to ensure the dilution of cooking aromas.