The Summit CR425BL Radiant Cooktop Electric 24" W is a commercial-grade built-in hotplate designed for precise cooking performance in foodservice environments. Featuring four high-efficiency ceramic glass burners, including three 6.5" 1200W E.G.O. burners and an 8.0" 1800W E.G.O. burner, this electric cooktop provides consistent heat distribution for demanding culinary applications. Its smooth Schott black ceramic surface ensures durability and ease of cleaning, making it suitable for mid-volume restaurant kitchens, catering operations, and institutional food preparation. With a cutout dimension of 22.13" W x 18.63" D x 2.5" H, this model fits seamlessly into custom installations, offering reliable control at 230V/60/3-ph, 21.0 amps. Constructed in the USA, it combines sturdy stainless steel trim with practical features such as push-to-turn knobs and indicator lights for efficient workflow management.
Top Summit CR425BL Features
The Summit CR425BL radiates professional cooking efficiency with four rated ceramics burners, featuring durable E.G.O. heating elements. Its seamless black ceramic glass surface minimizes maintenance complexity, while manual controls enable precise temperature adjustments. Designed for installation in commercial kitchens, it supports critical workflows where reliable heat performance and ease of servicing are essential. Suitable for moderate-volume food preparation in institutional or restaurant facilities, the cooktop ensures consistent, uniform cooking with straightforward operation.
- Four high-capacity burners: 3 x 6.5" 1200W & 1 x 8.0" 1800W, ideal for versatile cooktop tasks
- Durable ceramic glass surface: withstands temperature fluctuation and simplifies cleaning
- Manual controls with indicator lights: precise heat adjustment and operational monitoring
- Stainless steel trim: resistant to corrosion and easy to maintain in busy kitchens
- Designed for built-in installation: cutout dimensions of 22.13" W x 18.63" D x 2.5" H aid seamless integration
Optimal for commercial foodservice operations requiring reliable, consistent cooking power with straightforward maintenance.
Summit CR425BL Technical Specs
The Summit CR425BL radiates a robust commercial electric cooktop with a 230V/60Hz/3-phase electrical configuration, drawing 21.0 amps and rated at 1800W for the largest burner, alongside three 1200W burners. Its construction features a professional-grade black ceramic glass surface, mounted within stainless steel trim, designed to withstand daily use in busy kitchens. The unit’s dimensions—24" W x 20.5" D x 3.13" H—ensure a compact fit in standard cutouts, while its weight of 35 lbs facilitates installation and servicing. With a product category of hotplate, built-in, electric, it is compatible with both front-of-house and back-of-house applications, suitable for moderate throughput environments, and supports typical operating temperatures within standard safe limits. The ETL and cETL certifications confirm compliance with industry safety standards for commercial cooking equipment.
- Electrical Requirements: 230V, 60Hz, 3-phase at 21.0 amps, 1800W burner
- Construction & Finish: Black ceramic glass surface, stainless steel trim
- Dimensions: 24" W x 20.5" D x 3.13" H for seamless integration
- Weight: 35 lbs for easy handling and installation
- Control Type: Manual controls with indicator lights for precise operation
- Certifications: ETL and cETL for safety compliance
- Electrical Compatibility: Must connect to 230V power with appropriate wiring and circuit protection
- Cutout Dimensions: Install within 22.13" W x 18.63" D x 2.5" H cutout
- Ventilation Needs: Needs proper airflow for cooling during extended use
- Cleaning Routine: Easy to clean with appropriate non-abrasive cleaners for ceramic glass surfaces
- Installation Clearance: Maintain sufficient space around the unit for heat dissipation and maintenance access
What is a commercial hotplate?
A commercial hotplate is a built-in electric cooking appliance designed for high-volume food preparation in professional kitchens. The Summit CR425BL model features four ceramic glass burners with precise manual controls, making it suitable for moderate throughput tasks. Installed in restaurant, catering, or institutional settings, this unit provides consistent heat, durable construction, and efficient workflow integration. With its ceramic surface and stainless steel trim, it supports quick cleaning and reliable operation in demanding culinary environments.
Top electric hotplates for restaurant kitchens
Top commercial electric hotplates combine durable materials, reliable function, and precise control for efficient cooking in moderate-volume restaurant operations. Summit's CR425BL model from Summit Commercial offers built-in performance suitable for foodservice settings requiring consistent heat and straightforward maintenance, making it ideal for mid-sized culinary workflows.
- Operation type — suitable for medium-volume restaurant kitchens
- Kitchen space — ideal for compact commercial setups
- Foodservice category — supports diverse cooking needs in institutional facilities
- Workload qualifier — handles moderate throughput reliably
- Use case — efficient, versatile cooking for professional environments
Why Choose Summit CR425BL?
Summit CR425BL distinguishes itself from alternative models through its sturdy stainless steel trim, precisely engineered ceramic glass surface, and four powerful burners optimized for consistent heat output. Its built-in design ensures seamless integration into custom kitchen layouts, while manual controls facilitate accurate temperature management. This unit enhances operational efficiency, simplifies cleaning routines, and offers lasting performance for foodservice professionals seeking reliable, restaurant-ready cooktop equipment.
- Compact footprint enables easy integration in standard cutouts
- Durable, heat-resistant ceramic glass surface minimizes maintenance
- High-performance E.G.O. burners support various cooking styles
- Stainless steel trim provides corrosion resistance in busy kitchens
- Designed for consistent operation in moderate-volume foodservice environments
