Wells WVC-46 Ventless Canopy Hood

Wells Canopy Style Hoods are designed to provide a certified Type-1 compliant and UL710B compliant recirculating hood system, ensuring safety and efficiency in your cooking environment. These hoods feature a completely self-contained air filtration system, eliminating the need for external venting. This makes them an ideal solution for cooking in non-traditional locations or in areas where traditional Type-1 hoods and duct-work are impractical, restricted, or prohibitively expensive. With both options of models with or without integrated fire suppression systems, these hoods offer flexibility and safety to meet various operational requirements.

Perfect for use with forward-facing, enclosed compartment appliances such as electric convection ovens, combi ovens, steamers, and more, these canopy-style hoods ensure compliance while maintaining optimal air quality. They are especially beneficial for operators looking to expand cooking capabilities without the constraints of traditional ventilation systems. Backed by a reliable warranty, Wells Canopy Style Hoods deliver peace of mind and long-lasting performance, making them a trusted choice for professional kitchen setups.

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). Side access is provided for easy system maintenance. Fire protection system meets NFPA 96 Chapter 13.

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 without 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.

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.