Evo America Event 48E 4E-EVT34F25 Electric Cooktop with Ventless Ventilation

Evo America Event 48E Electric Cooktop and Recirculating Ventilation with 34 inch dining height

The Evo America (Middleby) Event 48E 4E-EVT34F25 is a commercial electric cooktop integrated into a ventless recirculating ventilation system, providing a practical cooking solution for restaurants, hotels, cafeterias, catering operations, food courts, open kitchens, and other professional foodservice environments.

This electric cooktop operates at 40 amps with a 208-220V/60/1-ph electrical configuration and is equipped with casters for convenient mobility and positioning. The integrated ventless recirculating ventilation system provides a self-contained cooking and ventilation configuration for suitable commercial applications where a conventional overhead exhaust hood may not be practical.

The Event 48E combines commercial electric cooking with integrated recirculating ventilation in a mobile configuration. It can be used for food preparation and cooking in professional foodservice environments, including open kitchens, temporary cooking stations, concession areas, and other applications requiring flexible equipment placement. The unit is UL Certified.

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Key Features:

• Evo America (Middleby) Event 48E electric cooktop
• Model 4E-EVT34F25
• Integrated ventless recirculating ventilation system
• 40 amp electrical requirement
• 208-220V/60/1-ph electrical configuration
• 34 inch dinning height
• Mobile design with casters
• Commercial electric cooking equipment
• Self-contained recirculating ventilation system
• Designed for professional foodservice applications
• Suitable for open-kitchen and flexible cooking environments
• UL Certified

Used For:

• Restaurant cooking stations
• Open-kitchen cooking applications
• Commercial food preparation
• Hotels and hospitality kitchens
• Cafeterias and institutional foodservice
• Catering operations
• Food courts and concession areas
• Temporary cooking stations
• Mobile commercial foodservice applications
• Kitchens requiring integrated ventless recirculating ventilation
• Foodservice operations with limited conventional hood options

(Model may differ from images shown)

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