CookTek MC21006-200 Six-Burner Commercial Induction Range 21 kW • 208–240 V / 3-Phase • Made in USA Turn any work table or countertop into a high-production sauté station. The CookTek MC21006-200 delivers six independent 3,500-watt induction burners, giving chefs flame-like speed with far greater efficiency, safety and control. Key Features Six 3,500 W induction zones on a seamless, high-temperature glass-ceramic surface Rotary control knobs with 10 precise power levels per burner Automatic pan detection & microprocessor-driven auto-shut-off to prevent overheating LED bar-graph displays for at-a-glance power confirmation Integral 140 CFM cooling fan, air baffle & removable grease filter keep electronics cool and clean Heavy-gauge Litz wire coils, oversized heat sinks & water-resistant enclosure (IPX3) built for 24/7 duty All-stainless housing with adjustable 6–8 in. legs for countertop, work-table or freestanding use Certified cETLus, NSF & CE for global compliance One-year on-site parts & labor warranty (U.S. & Canada) Why Induction? Up to 90 % energy transfer—cuts utility costs and keeps kitchens cooler Instant response rivals gas for searing, simmering and sautéing Cool-touch surface around the pan reduces burn risk and eases cleanup No open flame—ideal for operations with strict ventilation or fire-safety requirements Specifications Model MC21006-200 Total Power 21,000 W (6 × 3,500 W) Power Settings 10 per burner (knob controlled) Electrical 208–240 V, 50/60 Hz, 3-Phase, 58.3 A Dimensions (H × W × D) 17.2″ × 36″ × 30.4″ (437 × 914 × 772 mm) Legs adjustable 6–8″ (152–203 mm) Cooking Surface 33.9″ W × 25.3″ D (861 × 643 mm) Unit Weight 175 lb (79.4 kg) Max Ambient Temp 122 °F / 50 °C Required Clearances 2″ (51 mm) front, rear & sides Cooling Airflow 140 CFM internal fan Construction 304 stainless steel chassis & bezel Certifications cETLus • NSF • CE • FCC Country of Origin Carrollton, Texas USA Installation note: A dedicated 3-phase circuit is required. Cord & plug are not supplied. Professional installation is recommended to ensure compliance with local codes. Induction cooking requires magnetic (ferrous) cookware.
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