Ventless Teppanyaki Dining Table
The innovative design of the Evo EVent® 48E includes a high-efficiency griddle integrated with a ventilation system that extracts air across the griddle surface through a series of filters including an electrostatic precipitator that removes smoke and grease particulates before exhausting clean air.
- Choosing a restaurant space is no longer restricted by clearances and above ceiling space constraints.
- A better line of sight for customers.
- Ability to position the griddle anywhere.
- Reduction in construction cost and time.
- Leased Space? Take these with you if you move!
- Historical Building? No need for overhead or under floor ductwork!
- Non-traditional location? Open up new location possibilities!
- 24” x 48” (610mm x 1219mm) rectangular steel Teppan style griddle surrounded with black granite counter top.
- Wood table trim and under counter panels available as an optional add-on.
- Resistive touch screen display controls cook temperature presets and ventilation system monitoring.
- Variable temperatures 100˚F to 550˚F (38˚C to 288˚C).
- Electric: 208V – 220V, 40AMP, 1-Phase.
- Low noise, high efficiency CFM downdraft ventilation system with chef-side intake aperture and discharge duct.
- Chef-side accessible washable stainless steel pre-filter and washable electrostatic precipitator filter, with replaceable activated charcoal post-filter.
- Self-contained fire suppression system with nozzles in cross-pattern arrangement provide a continuous zone of protection.
The EVent 48E has a four stage filtration process built into the chassis that eliminates smoke, particulates, grease-laden vapors and cooking odors:
- Stage 1 – An internal stainless steel grease filter captures airborne grease. This metal filter is washable.
- Stage 2 – An aluminum mesh filter captures airborne food particles. This metal filter is washable.
- Stage 3 – An electrostatic precipitator filter further extracts airborne grease, and smoke particles. This metal filter is washable.
- Stage 4 – The last filter is a disposable activated charcoal post-filter.
[sdm-download id=”2530″ fancy=”0″ button_text=”Download Filtration Maintenance Guide” new_window=”1″]
The Evo EVent® 48E is equipped with the latest in technology and safety and includes a Buckeye Model BFR-5, Kitchen Mister™ Automatic Fire Suppression System for commercial cooking applications. The Model BFR-5 Fire Suppression System must be inspected and maintained by an Authorized, Factory Trained, Buckeye distributor. Inspection and maintenance procedures must adhere to the design, installation, and maintenance manual part# BFR-TM, NFPA 17A, Sections of NFPA 96 where applicable, Local, State, and National Codes as well as the UL listing.
THE EVENT® DUCTLESS DOWNDRAFT VENTILATION COOKING EQUIPMENT REQUIRES A FIRE SYSTEM COMMISSIONING BEFORE FIRST USE.
1) Call Evo, Inc. at 503-626-1802 and request an EVent Fire System Commissioning.
2) Provide the complete business name and address; and specific location if necessary (such as room number, suite number, floor, etc.).
3) Provide a name of a contact person and phone number to schedule commissioning process.
4) Exact unit quantities of Evo EVent 48E cooking tables and an individual list of serial numbers.
5) Expected “go live date” (when you anticipate to begin using the EVent cooking equipment).
6) Evo, Inc. will select a local Authorized Fire System Contractor in proximity to your business address and notify them to schedule a commissioning of the fi re suppression system.
7) If required, the Authorized Fire System Contractor will make contact with the local municipal jurisdiction to request a fi re system permit. The cost associated with the fire system permit is the responsibility of the end-customer purchaser of the EVent equipment.
8) Following the local municipal jurisdiction approval, if required, the Authorized Fire System Contractor will schedule a time with you, the end-customer purchaser, to conduct the process of commissioning the fire suppression system. The commissioning process will likely take 1 hour per cooking station.
9) Note that some jurisdictions may require the cooking station to be interfaced to the building fire alarm system, if present. The EVent cooking station is designed to be supervised by a building fire alarm system.
Keep in mind that with all commercial fire suppression systems, there are semi-annual inspections and servicing of the EVent Fire Suppression Equipment that is required per local, state and National codes, as well as your local Authorized Fire System Contractor’s product policy and warranty. This semi-annual inspection is to be negotiated and scheduled directly between the end-customer purchaser of the EVent equipment and the local Authorized Fire System Contractor.