This commercial kitchen equipment is being sold by Online Auction on GovDeals.com.

Auction #21935-138, ending April 19, 2023.

To see full details, additional photos and current bid, please use this link - https://govdeals.bid/3nOT3qa

**price reflects current high bid and is subject to change.

Wells VCS 2000 Ventless, All-in-One, Convection Oven with Flat Top and Dual Burners

Wells Ventless ALl in One Cook Station Includes Convection Ovenm Flat Top Griddle, Dual French Burners, and 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). 

Completely self-contained filtration 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 fiberglass pre-filter, a 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 equipment is included and integrated in all VCS models. Both the WVO2HFG and WVO2HSG include a convection oven base featuring solid-state programmable controls and two-speed fan. The WVO2HFG also include a heavy duty griddle and two each French style hot plates while the WVO2HSG includes a heavy duty griddle and two each spiral style hot plates. Hot plates are independently regulated by infinate controls with positive off positions. 

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.

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