Built for high-volume kitchens that require consistent thermal control, this induction smooth-top range combines precise cooking performance with energy-efficient operation. Its 220v electrical design and 2000 Watts per element deliver rapid heat response, while the 2.92 Cu. Ft. oven accommodates multiple pans for continuous service. Buyers find that the range reduces cook time variability and integrates seamlessly into floor model workflows in commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Summit WEM665W and let surfaces cool. Remove racks; wash with warm, soapy water and rinse. Clean smooth-top cooktop with non-abrasive cleaner and a soft pad; wipe spills promptly to prevent burn-on residue. Vacuum vents and condenser coils to improve efficiency. Degrease oven interior using a commercial oven cleaner, rinse thoroughly, and dry. Inspect door seals and replace if cracked. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failures.#@@#Additional Info#@#Summit WEM665W features a 2.92 cu. ft. oven and four induction burners, operating at 220 volts and 2000 watts. It offers precise heating on a smooth-top range that meets CSA and ETL standards, made in the USA.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent thermal control, this induction smooth-top range combines precise cooking performance with energy-efficient operation. Its 220v electrical design and 2000 Watts per element deliver rapid heat response, while the 2.92 Cu. Ft. oven accommodates multiple pans for continuous service. Buyers find that the range reduces cook time variability and integrates seamlessly into floor model workflows in commercial kitchens.
#@@# Control Precision#@#
Operators gain immediate temperature adjustments through induction elements that respond faster than conventional electric coils. Chefs achieve repeatable sear and simmer results, minimizing waste from overcooked products.
#@@# Four Element Layout#@#
A four-burner configuration allows simultaneous preparation of multiple menu items without sacrificing space efficiency. Kitchen teams maintain throughput during peak service by staging pots and pans across distinct heat zones.
#@@# Generous Oven Capacity#@#
The 2.92 Cu. Ft. oven accepts full-size sheet pans on included racks, enabling batch cooking and holding tasks. Staff streamline prep by transferring pans from the range top to the oven without cross-equipment juggling.
#@@# Commercial Compliance#@#
ETL and ETL sanitation listings verify that construction and electrical systems meet commercial standards, supporting inspection readiness. Facility managers rely on certified equipment to maintain regulatory compliance and minimize retrofit needs.
#@@# Robust Construction#@#
A white finish and a sturdy base with a standard oven provide durable performance suitable for institutional use. Maintenance teams appreciate accessible service points and a design that withstands daily operational demands.
#@@# Electrical Efficiency#@#
Designed for 220 volts and 40 amps at 60 hertz, the range optimizes electrical consumption for induction cooking while delivering consistent power to all elements.
#@@#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#@#Inspect for visible damage upon delivery. Ensure clear access for placement. Professional installation is recommended but not included.#@@#Maintenance Guide#@#Inspect the induction surface daily and promptly remove spills with a nonabrasive cloth and pH-neutral cleaner to prevent residue. Check element connections monthly and tighten terminal screws to maintain 220 volts supply stability. Verify door gasket integrity and replace if compressed beyond 1/8 inch to preserve performance. Descale drip pans quarterly with a food-safe solution; rinse until odor is gone. Log maintenance actions and schedule a professional CSA electrical inspection annually.
