WVAE55FC is available in 208V or 240V, 1 0 or 30. 10 phase models @ 11.3 KW and 30 models @ 17 KW
Wells Ventless Fryers are Certified Type-1 compliant, UL71 OB
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
Fire 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's responsibility).
Filtration - Completely self-contained filtration process reduces
emissions below that allowed in NFPA 96 and ANSI UL710B
using the EPA 202 test method. Wells Ventless Fryers include a
fully self-contained 3-stage air filtration system including a baffle
filter with grease cup, a EPA (High- Efficiency Particulate Air) filter
and a Carbon-Charcoal Filter. All filters are easily removable with
out tools. Air flow 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 in all VCS models. The WVAE55F and WVAE55FC
provide high-production capacity in the narrowest footprint
and include a paperless oil filtration system that reduces labor
while cleaning oil more efficiently. All models feature Automatic
Basket Lifts to maximize handling safety.
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.