EVent 48E Teppanyaki

Model #: 10-0148-EVT-TEPPAN

Are you are looking to expand into new locations or remodel your current location? Finding teppanyaki griddles can be challenging if a traditional commercial ventilation system (exhaust hood, ductwork, fan assemblies, make-up air units and fire suppression) isn’t possible. The Evo EVent with recirculating ventilation system has the same filtering, grease capture, odor removal and fire protection in a self-contained, optimized footprint.

Cutting-edge technology meets culinary artistry

The award-winning EVent 48E includes a high-efficiency electric 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.

Teppanyaki and Hibachi Without the Need for an Overhead Hood

EVent 48E Teppanyaki

Certified Ventless

Completely self-contained filtration process reduces grease emissions below levels allowed in the EPA 202 test method complying to the UL-710B Standard

Built-in Fire Suppression

Nozzles in cross-pattern arrangement provide a continuous zone of protection

Versatile

Features 24” x 48” rectangular steel teppanyaki griddle with a heat-focused center

Electric

Our Smart Heat technology allows for even heat and quick temperature recovery times utilizing four heaters that are energized sequentially

Perfect for

Japanese steakhouse, teppanyaki and hibachi dining concepts for theatrical cooking

Digital Controls

Resistive interactive touchscreen display that provides instant status of filters and temperature presets

Request a Quote

Submit the online form to request more information on Evo products or to schedule a live demonstration.

EVent 48E Teppanyaki

Features

24” x 48” (610mm x 1219mm) rectangular steel Teppan style griddle with a heat focused center
31” height for seated dining
Consult with our sales team for sourcing custom wood or stone dining tables to match your décor
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

Specifications, Documentations, Videos, and More

EVent 48E Teppanyaki

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Cooking Surface 48" x 24"
Temperature Range 100ºF to 550ºF (38ºC to 288ºC)
Voltage 208V or 240V, 60Hz, 1-Phase
Required Circuit 40A
Plug NEMA 6-50
Weight 857 lb.
Height 31"
Width 96.54" with dining table attached
Depth 53.18"

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EVent 48E Teppanyaki Datasheet - English
EVent 48E Teppanyaki Owner's Manual - English
EVent 48E Teppanyaki Sales Sheet - English

Visit KCL to download Evo equipment Revit files.

EVent 48E Teppanyaki Datasheet - English
EVent 48E Teppanyaki Owner's Manual - English
EVent 48E Teppanyaki Sales Sheet - English

Visit KCL to download Evo equipment Revit files.

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Playlist

EVent 48E Teppanyaki Overview Video

EVent 48E Teppanyaki Cooking Video

EVent 48E Teppanyaki Cleaning Video

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THE EVENT® DUCTLESS DOWNDRAFT VENTILATION COOKING EQUIPMENT REQUIRES A FIRE SYSTEM COMMISSIONING BEFORE FIRST USE.

Call Evo America, LLC at 503-626-1802 and request an EVent Fire System Commissioning.
Provide the complete business name and address; and specific location if necessary (such as room number, suite number, floor, etc.).
Provide a name of a contact person and phone number to schedule commissioning process.
Exact unit quantities of Evo EVent cooking stations and an individual list of serial numbers.
Expected “go live date” (when you anticipate to begin using the EVent cooking equipment).
Evo America, LLC will select a local Authorized Fire System Contractor in proximity to your business address and notify them to schedule a commissioning of the fire suppression system.
If required, the Authorized Fire System Contractor will make contact with the local municipal jurisdiction to request a fire system permit. The cost associated with the fire system permit is the responsibility of the end-customer purchaser of the EVent equipment.
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.
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.

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Service Request Form

Complete to request service or to troubleshoot with our technical support team.

Start-up and Training Form

Complete the checklist for all EVent start-ups and training.

Warranty Registration Form

Electrical Questionnaire

This form is required to be completed in full and returned with the PO prior to the order being processed.

Disposable Filter Order Form

Complete to purchase disposable charcoal odor filters.

EVent Care

Visit to download pilot tube and filtration system cleaning guides and all EVent series documentation.

Certifications

EVent 48E Teppanyaki

What our Customers Say

“Upon diligent research and in person testimonials, we have found that the EVO teppan tables, represent the future of teppanyaki cooking. The design, odor removal, and lack of overhead exhaust represent a liberating turn for Benihana, as we will now have the capability to capture new customers and new locations in spaces that were formally prohibitive due to the overhead exhaust hood requirements.”

Robert Landolfi

Director of Licensee Operations

Benihana of Tokyo

Certified Ventless

Easy Maintenance

The EVent series features a four-stage filtration process built into the chassis that eliminates smoke, particulates, grease-laden vapors, and cooking odors. The grease baffle filter, aluminum mesh filter and electrostatic precipitator filter are washed weekly in a commercial dishwasher. The charcoal filter is replaced once every two weeks.

Easy Maintenance

Certified Ventless

Four-stage Filtration

Stage 1

An internal stainless steel grease filter captures airborne grease.

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.

The Power of Smart Heat Technology

EVent 48E Teppanyaki

Consistent, responsive and quick recovery are critical needs in commercial kitchens. The heaters are energized sequentially using Smart Heat Technology.

This means even heat and quick temperature recovery times.

Financing Available

Middleby and Evo have partnered with LeaseQ to provide lease-to-own financing options to our valued customers.

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