Wells WVO-G136 42

Wells WVO-G136 42" Electric Ventless Range

WLS-WVO-G136
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Wells WVO-G136 42" Electric Ventless Range

SKU WLS-WVO-G136
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Special Price $52,349.00
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VCS2000 Ventless Cooktop, electric, (1) convection oven, (1) griddle with solid state temp. controls, self-contained hood system, stainless steel construction, convection oven base, casters, cULus (NON-RETURNABLE Item) (For replacement filters, this model requires (1) Pre-filter (22618) & (1) HEPA Charcoal Filter Pack

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Wells WVO-G136 Specs

Brand Wells
Model Number WVO-G136
Weight 793 lbs
Width 42.38"
Depth 34.38"
Height 80.56"
Exterior Finish all stainless steel exterior
Top (1) griddle
Interior Finish stainless steel
Base (1) convection oven
Vent hood

Wells Convection Oven Base and Griddle Top

FEATURES:

  • Completely self-contained, 4-stage filtration system
  • Completely self-contained fire protection system
  • Very quiet with only 68 dBA average
  • Interlock system will disable cooking appliances if filters 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 filtration 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
  • Convection oven base features stainless steel exterior and interior, full-insulation, two-speed fan, ergo metric handle, five HD oven racks and solid state temperature and timer controls with fi ve easy-to-use programmable menu keys
  • WVOG136 is available in 208V 3Ø @ 12.2 KW or 240V 1Ø or 3Ø @15.0KW.
  • 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® 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 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 filtration system including a stainless steel grease baffle filter with grease cup, a fire-rated fi berglass pre-fi lter, a HEPA (High-Effi ciency Particulate Air) fi lter / carbon-charcoal filter pack. All fi lters 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 WVOG136 includes a convection oven base featuring solid-state programmable controls and a two-speed fan. The WVOG136 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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