Wells WVG-136, WVG-136RW operation manual Health Hazards

Page 25

SECTION 5 - HEALTH HAZARDS

 

 

 

 

ANSULEX Low pH (continued)

Threshold

None Established

 

 

 

 

Limit Value:

 

 

 

 

 

 

 

 

 

 

 

 

Routes of Entry:

Irritant

 

 

 

 

 

 

Eye Contact:

 

 

 

 

 

 

Skin Contact:

Irritant

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Inhalation:

Not an expected route of entry. Can be irritating to mucous membranes.

 

 

 

 

 

 

 

 

 

Ingestion:

Irritating to mucous membranes. Acute Oral LD50 (Sprague-Dawley rats) 825.5mg/kg.

 

 

 

Signs and

Acute Exposure: Material irritates skin, eyes, and mucous membranes.

 

Symptoms:

Chronic Exposure: None known.

 

 

 

Medical Conditions Generally

None known.

 

 

 

 

 

Aggravated by Exposure:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chemical Listed as

National Toxicology

Yes

I.A.R.C

Yes

OSHA Yes

 

Carcinogen or Potential:

Program:

 

No

Monographs:

No

No

 

 

 

 

SECTION 6 - EMERGENCY AND FIRST AID PROCEDURES

 

 

 

Eye Contact:

Flush and irrigate with water for 15 minutes while holding eyelids open.

If irritation persists, seek medical attention.

 

 

 

 

 

 

 

Skin Contact:

Wash thoroughly with soap and water. If irritation persists, seek medical attention.

 

 

 

Inhalation:

Fresh air if symptoms occur. If irritation persists, seek medical attention.

 

 

 

 

 

Ingestion:

Dilute by drinking large quantities of water.

 

 

 

 

 

 

 

SECTION 7 - SPECIAL PROTECTION INFORMATION

 

 

 

Respiratory Protection

N/A

 

 

 

 

 

 

(Specify Type):

 

 

 

 

 

 

Ventilation:

Local

N/A

 

 

Mechanical

N/A

 

Exhaust:

 

 

(General):

 

 

 

 

 

 

Protective

Rubber gloves for spill/leak

Eye

Chemical goggles recommended during

 

Gloves:

Protection:

spill/leak procedures.

 

 

 

 

Other Protective

Eye wash and safety showers are good safety practice.

 

 

Clothing or Equipment:

 

 

 

 

 

 

 

SECTION 8 - SPECIAL PRECAUTIONS AND SPILL/LEAK PROCEDURES

 

 

Precautions to be taken

Store in original container. Keep tightly closed. Keep separate from acid.

in Handling and Storage:

 

 

 

 

 

 

 

Other

See incompatibility information in Section 4.

 

 

Precautions:

 

 

 

 

 

 

 

Steps to be taken in Case

Stop leaks. Contain spills. Remove as much as possible. Place in closed container for proper disposal

 

Material is Released or Spilled:

Wash spill area with large amounts of water to remove traces and neutralize.

 

Waste Disposal

Dispose of in compliance with local, state and federal regulations.

Methods:

HAZARDOUS MATERIAL IDENTIFICATION SYSTEM

 

 

 

HAZARD INDEX

 

 

 

 

 

 

 

4 SEVERE HAZARD

0 HEALTH

 

 

 

 

 

 

3 SERIOUS HAZARD

 

 

 

 

 

 

 

2 MODERATE HAZARD

0 FLAMMABILITY

 

 

 

 

 

1 SLIGHT HAZARD

 

 

 

 

 

 

 

0 MINIMAL HAZARD

0 REACTIVITY

 

 

 

 

 

N/A = Not Applicable

NDA = No Data Available

N/E = Not Established

 

 

ANSUL and ANSULEX are registered trademarks.

 

 

 

 

 

 

 

 

 

Internet Address: http://www.ansul.com

 

 

ANSUL INCORPORATED, ONE STANTON STREET, MARINETTE, WI 54143-2542

Form No. F-90160-6

©1999 Ansul Incorporated

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Contents Important do not Discard this Manual 502Limited Warranty Statement Specifications Table of ContentsIntroduction Ventilator Section Operating Features & Controls Features & Operating ControlsDescription Comment Ventilator SectionFeatures & Operating Controls Griddle Section Controls Ventilator Section ControlsOptional Warmer Section Controls Description CommentElectric Shock hazard Precautions and General InformationOperational Notes Agency Listing InformationSTD Setup InstallationUnpacking & Inspection Electrical Installation Service Technician Installation NotesThis is Responsibility Installer Electric Shock HazardFire Hazard Fire Suppression System InstallationAuthority Having Jurisdiction Filter Installation Filters InstallationGriddle Installation Grease Trough and Grease CUP InstallationRoll Warmer Installation Operation Ventilator OperationPRE-FILTER Element Griddle Operation Using the GriddlePreparing the Griddle Surface ProductHeating Options Drawer Warmer Operation when providedGriddle Daily Cleaning Cleaning InstructionsNever USE Steel Wool to Clean the Griddle Surface Season the Cooking Surface After Each CleaningVentilator Section Ventilator Weekly Cleaning Roll Warmer Weekly CleaningRoll Warmer Section Exterior Ventilator Monthly CleaningInterior Maintenance Schedules Page Page Ansul Health Hazards Symptom Possible Cause Suggested Action Troubleshooting SuggestionsDescription Service

WVG-136RW, WVG-136, WVG-136RW specifications

The Wells WVG-136, WVG-136RW, and WVG-136R are advanced cooking appliances designed to meet the demands of various commercial kitchen settings. These units combine modern technology with user-friendly features, ensuring efficient food preparation.

The WVG-136 series is known for its robust construction and reliability. Built from high-grade stainless steel, these units are designed to withstand heavy use in fast-paced environments. The units are not only sturdy but also easy to clean, making them ideal for busy kitchens.

One of the standout features of the WVG-136 series is its versatility. Each model is equipped with multiple cooking options, including steam, convection, and even grill settings, allowing chefs to prepare a wide range of dishes. This flexibility enables kitchens to streamline their operations, as they can use one appliance for various cooking methods.

The digital control panel is another significant aspect of the WVG-136 series. The user-friendly interface allows for easy programming and monitoring of cooking parameters, ensuring precision and consistency in food preparation. With customizable settings, chefs can easily adjust cooking times and temperatures to suit different recipes.

Moreover, the WVG-136RW features a built-in water reservoir, providing enhanced steaming capabilities. This model is particularly advantageous for restaurants that require tender, moist cooking for vegetables, seafood, and rice dishes. The precise steam control helps maintain the nutritional value and flavor of food.

Energy efficiency is another crucial characteristic of the WVG-136 series. These models are designed to consume less energy without compromising on performance. This aspect not only helps in reducing operational costs but also aligns with modern sustainability practices that many businesses are striving to achieve.

The WVG-136R model further enhances functionality with its rapid heat-up time. This feature allows kitchens to minimize wait times and enhance service speed, a critical factor in high-demand settings.

Overall, the Wells WVG-136, WVG-136RW, and WVG-136R are exemplary models that embody innovation and efficiency. Their main features, including versatile cooking options, digital control panels, energy efficiency, and robust construction, make them valuable assets for any commercial kitchen looking to elevate its cooking capabilities. Whether it's a restaurant, catering service, or institutional kitchen, these units stand out as reliable partners in culinary excellence.
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