Optional Fire Protection WVC hoods are ANSUL ready and include heat sensors and an ANSUL nozzle in the plemium. The WVC-46 includes on-board, self-contained fire prevention including the ANSUL tank, and is ready for the ANSUL representative to provide the sopanifier, nitrogen cartridge and to activate and tag the system. The WVC-46X is designed to be connected to an external ANSUL system (not included). A manual fire-pull may be provided by a licensed ANSUL representative and mounted at point of egress. Side access is provided for easy system maintenance. 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 and includes stainless steel grease baffle filter with grease cup, fiberglass pre-filters, high-efficiency (Particulate Air) filter/ carbon-charcoal filter pack. 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 Only electrically heated, enclosed, forward facing compartment-type appliances are acceptable for installation.. Cooking equipment is optional from Wells or other manufacturers. Appliances must be installed as per manufacturers instructions and controlled thru the hood equipment shut-off interface through a customer supplied contractor which will disable cooking equipment in the event of fire or hood malfunction. For size, temperature and KW limits see back page or manual.
Exhaust and Air Flow Exhaust air may be directed horizontally or vertically and is field convertible. Typical airflow is 850 CFM. A minimum of 150 cubic feet of fresh air per minute is required both in and out of the cooking areas to ensure the dilution of cooking aromas.