Owners Manual f
or V
entles
s Do
wndr
aft Induction Range T
op
6
RISK OF INJURY
Installation procedures must be performed by a qualified technician with full knowledge of all
applicable electrical codes. Failure can result in personal injury and property damage.
WARNING:
SLIP AND FALL HAZARD
DO NOT operate any grease-producing cooking procedures unless the grease cup is properly
installed. Oil will drip onto floor creating a slipping hazard.
WARNING:
DO NOT
attempt to wash the HEPA / CHARCOAL filter pack or pre-filter. Water absorption will
render the filter unusable. Use of a wet or clogged filter will cause the ventilator system to shut
down. Use only new, clean Wells® Authorized Service Parts. Keep spare filter packs on hand to
avoid disruptions.
Service Department 1-800-264-7827.
Exposed surfaces can be hot to the touch and may cause burns. Allow unit to cool before cleaning
or servicing.
iv
UNPACKING & INSPECTION
Carefully remove the downdraft from the carton. Remove all protective plastic film, packing materials
and accessories from the appliance before connecting electrical power or otherwise performing any
installation procedure.
Carefully read all instructions in this manual and any other documents packed with the appliance
before starting any installation. All documentation should remain with the equipment operator for
future reference. Write the model and serial number on page ii of this manual.
Read and understand all labels and diagrams attached to the downdraft.
Carefully account for all components and accessories before discarding packing materials.
COMPONENTS
Pre-Filter
1
ea.
Baffle
Filter
1
ea.
Filter
pack
1
ea.
Grease cup
1 ea.
Induction drop-in unit
4 ea.
Sneeze
Guard
1
ea.
LED
light
1
ea.
Back kick plate
1 ea.
Front kick plate
1 ea.
Side kick plate
2 ea.
SITE PREPARATION
1. Provide clearance around installation site to safely place equipment into its final position.
Consider general service and installation space when locating unit.
2. Thoroughly review the plans and specification of the project.
3. Determine the exact location in which the cooking downdraft will be installed and verify that
there are no interferences, which will prevent proper installation.
4. This unit is designed to sit on a permanent level floor, at no time should this unit be in operation
on a movable cart. Ensure the site is capable of supporting both the downdraft’s weight as well
as any cooking equipment.
5. Determine if adequate room is available to install the downdraft with proper clearance from
combustible material. IMC, NFPA96 and local authorities having jurisdiction call for a minimum
clearance (typically 18 inches) between the cooking hood(s) and building materials, which are
combustible. However, IMC and NFPA96 outline acceptable clearance reduction methods. It is
important to check with the local authority having jurisdiction to determine that the installation
method is satisfactory to meet their requirements prior to installing the equipment.
