Stop sacrificing kitchen throughput for control. This electric ventless cooktop combines a fry station and a griddle with thermostatic controls, integrated warmers, and a self-contained hood system to support continuous service without ductwork. Operators gain consistent frying and griddling performance while reducing installation complexity in constrained facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove fry pot and griddle plates; wipe surfaces with mild detergent and a soft cloth. Clean hood filters: replace pre-filter 22618 and HEPA Charcoal Filter Pack 22619 as scheduled. Degrease exterior stainless steel with non-abrasive cleaner. Vacuum condenser and vents to prevent grease buildup. Inspect seals and controls; tighten or replace worn parts to avoid breakdowns. Dry completely before reconnecting power.#@@#Additional Info#@#Wells WV-FGRW-E Electric ventless cooktop runs at 208 volts and 11,500 watts, featuring one fryer, one griddle, thermostatic controls, a self-contained hood, stainless steel, two warmer drawers, front legs, rear casters, cULus, and NSF certified.#@@#General Info#@#Description #@#
Stop sacrificing kitchen throughput for control. This electric ventless cooktop combines a fry station and a griddle with thermostatic controls, integrated warmers, and a self-contained hood system to support continuous service without ductwork. Operators gain consistent frying and griddling performance while reducing installation complexity in constrained facilities.
#@@# Ventless Hood#@#
The self-contained hood system captures grease and particulates without a dedicated exhaust connection, allowing flexible placement in kitchens where ductwork proves impractical. Operators lower renovation time and avoid external vent construction while maintaining compliance through integrated filtration components.
#@@# Fryer Module#@#
A dedicated fryer delivers controlled oil temperature with thermostatic regulation to maintain consistent cook times and product quality. Chefs achieve repeatable frying results and reduce oil consumption through precise heat management during peak service periods.
#@@# Griddle Surface#@#
The griddle uses thermostatic controls to stabilize surface temperature across the cooking area, supporting flat-top applications from searing to toasting. Staff produce uniform results across batches, minimizing rework and maintaining menu consistency.
#@@# Warmer Drawers#@#
Two drawer warmers provide heated holding capacity to keep finished products at service temperature without overcooking. Kitchens stage plates and pans efficiently, preserving texture and reducing pass time during rush periods.
#@@# Stainless Construction#@#
Stainless steel exterior and interior surfaces resist corrosion and simplify cleaning routines for busy operations. Maintenance teams spend less time on deep cleaning, and the finish sustains a professional appearance through heavy daily use.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect hood filters weekly and replace the pre-filter (22618) and HEPA charcoal filter pack (22619) per manufacturer intervals to maintain airflow and odor control. Clean stainless steel surfaces daily with a nonabrasive detergent and microfiber cloth. Drain and flush fryer oil according to usage; verify thermostat calibration monthly and adjust to specified temperatures. Tighten electrical connections and confirm 208v, 3-Ph supply meets NEMA 15-60P requirements.