Wells WVG-136RW 30

Wells WVG-136RW 30" Electric Ventless Range

WLS-WVG-136RW
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Wells WVG-136RW 30" Electric Ventless Range

SKU WLS-WVG-136RW
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Special Price $44,873.00
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VCS2000 Ventless Griddle, electric, 22" x 18" grill area, thermostatic controls, self-contained hood system, stainless steel construction, RW-26 (2) drawer warmer base, front legs, rear casters, cULus (NON-RETURNABLE Item) (For replacement filters, this model requires (1) Pre-filter (22618) & (1) HEPA Charcoal Filter Pack

Wells WVG-136RW Specs

Brand Wells
Model Number WVG-136RW
Weight 738 lbs
Width 30.38"
Depth 35.06"
Height 77.19"
Exterior Finish all stainless steel exterior
Top (1) griddle
Interior Finish stainless steel
Base (2) warmer drawers
Vent hood

Wells Cabinet Base and Griddle Top

FEATURES:

  • Completely self-contained, 4-stage fi ltration system
  • Completely self-contained fi re protection system
  • Very quiet with only 68 dBA average
  • Interlock system will disable cooking appliances if fi lters are missing, clogged or in the event of a fi re
  • Airfl ow sensors continually monitor airfl ow for optimizing performance and grease removal
  • Illuminated early-warning system to monitor fi lter replacement
  • Completely self-contained fi ltration process reduces emissions below that allowed in NFPA 96 and ANSI UL710B using the EPA 202 test method
  • Interior incandescent light in protected glass globe improves visibility
  • Stainless steel construction for strength, durability and ease of cleaning
  • Fits through a 36” wide door opening
  • Two each adjustable 6” to 8” front legs and 2 each 6” rear mounted rigid casters standard
  • VCS are movable, making them ideal for leased spaces
  • Cabinet base features dual-hinged stainless steel doors and heavy-duty hinges for durability and ease of access
  • WVG136 is available in 208/240V 1Ø OR 3Ø @ 7.3KW/ 9.5KW.
  • 6-Foot cords & plugs provided on all 3Ø models

DESCRIPTION:

  • Wells Universal hoods are Certifi ed Type-1 compliant, UL710B approved recirculation hood systems and feature completely self-contained air fi ltration and fi re-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

SPECIFICATIONS:

  • Fire Protection – Completely self contained ANSUL® R-102 system includes ANSUL® tank, nitrogen cartridge, ANSUL® sopanifi er, 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 certifi ed by ANSUL® Authorized distributor after installation and before fi rst use (operator’s responsibility).
  • Filtration – Completely self-contained fi ltration 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 fi ltration system including a stainless steel grease baffl e fi lter with grease cup, a fi re-rated fi berglass pre-fi lter, a HEPA (High-Effi ciency Particulate Air) fi lter / carbon-charcoal fi lter pack. All fi lters are easily removable with out tools. Air fl ow sensors continually monitor air fl ow optimizing performance and grease removal while an interlock system will not allow cooking appliances to function if fi lters are missing, clogged or in the event of a fi re.
  • Cooking Appliances – Cooking equipment is included and integrated in all VCS models. Model WVG136 includes a sturdy and practical stainless steel cabinet base for storage, featuring dual-hinged stainless steel doors and heavy-duty hinges for durability and ease of access. The WVG136 also includes a heavy duty, full-size griddle with removable splash guard and two independent controls.
  • Exhaust and Air Flow – Exhaust air is vertical discharge. Typical airfl ow 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.
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