Handle intense kitchen traffic without compromise. This commercial electric coil range delivers focused broiling performance and consistent cooking across a compact 20-inch footprint, helping operators maintain pace during peak service. Engineers specified 220 volts and 40 amps to provide reliable power in demanding restaurant, bar, and institutional environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Summit RE2031B and cool it completely before cleaning. Remove coils and trays; scrub trays with warm, soapy water and a non-abrasive pad. Wipe coil shells with a damp cloth; avoid soaking electrical parts. Clean oven interior with a mild alkaline cleaner, rinse thoroughly, and dry. Degrease vent and surface areas with a commercial degreaser to reduce fire risk. Check seals and knobs; tighten or replace as needed to prevent breakdowns and ensure CSA compliance.#@@#Additional Info#@#Summit RE2031B is a 20" black electric coil range for commercial kitchens, operating at 220 volts and 60 Hz with 40 amps. It features a durable broiler, 19.5" width, 25.13" depth, 41.75" height, and weighs 125 pounds, CSA listed for foodservice use.#@@#General Info#@#Description #@#
Handle intense kitchen traffic without compromise. This commercial electric coil range delivers focused broiling performance and consistent cooking across a compact 20-inch footprint, helping operators maintain pace during peak service. Engineers specified 220 volts and 40 amps to provide reliable power in demanding restaurant, bar, and institutional environments.
#@@# Top Heating Output#@#
Designed for direct heat control, the coil elements produce even searing and steady simmering across pans. Operators gain precise temperature response that supports repeatable results for sautéing, frying, and pan roasting.
#@@# Compact Commercial Footprint#@#
Measuring 19.5 inches wide and 25.13 inches deep, the unit fits tight backline layouts while preserving full oven capacity. Facilities with limited floor space can install this range without sacrificing production capability.
#@@# Robust Electrical Design#@#
Configured for 220v, 60 hertz service and a 40 amp draw, the range integrates with commercial electrical circuits to sustain continuous operation. Maintenance teams benefit from standardized wiring and service practices common to commercial kitchens.
#@@# Durable Construction#@#
Engineers built the chassis to withstand heavy use in high turnover settings, with a weight of 125 pounds that indicates solid, stable assembly. Staff will notice minimal movement during heavy-duty tasks, reducing the need for frequent repositioning.
#@@# Oven Versatility#@#
A built-in broiling oven provides concentrated top heat for gratin, finishing, and rapid browning tasks. Chefs achieve consistent browning and crust development for high throughput plating.
#@@# Simplified Serviceability#@#
Designers emphasized component access to reduce downtime during routine repairs and parts replacement. Technicians can perform diagnostics and maintenance with fewer disassembly steps, preserving kitchen uptime.
Company history supports professional needs.
#@@#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#@#Delivered curbside. Ensure to inspect for any visible damage before signing. Requires 220-volt outlet.#@@#Maintenance Guide#@#Inspect and clean coil elements and drip trays weekly to prevent carbon buildup and ensure broiling performance. Remove burner coils, soak drip pans in warm, soapy water, and scrub with a nonabrasive pad; dry thoroughly before reinstalling. Verify power connections and tighten terminal screws monthly; confirm 220v supply, 60 hertz, and 40 amp circuit integrity. Test thermostat calibration quarterly and adjust per guidelines.
