Wells - 55 lb Ventless Fryer w/ Auto-Lift & Cabinet Base 208V/3Ph - WVAE55FC

Wells Ventless Fryers are Certified Type-1 compliant, UL710B compliant 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.

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 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 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 filters are missing, clogged or in the event of a fire.

Appliances Cooking equipment is included and integrated in all VCS models. The WVA55F provides 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.