The Prestige 700 SPT70/12021E electric range is the large-format model of the line: 120 cm wide, 6 independent electric cooking zones and 21.9 kW of power on three-phase 400 V. It is aimed at large professional kitchens needing 6 simultaneous cooking zones — high-volume brasseries, gastronomic restaurants with brigades of 4 to 6 cooks, hotels with a full restaurant service, collective kitchens with a varied menu. With 6 zones permanently available, each cook in the brigade can work on 1 or 2 dedicated zones without competing with the other stations.
Why a 6-zone 120 cm range is a strategic investment
The decision to move to 6 zones is not justified by production volume alone — it depends above all on the diversity of simultaneous cooks. A restaurant serving 100 covers with 5 different mains needs to cook in parallel: sauces for each dish, side vegetables, garnishes, reductions, and sometimes express cook-to-order. With 4 zones, the brigade often has to prioritise and wait for a zone to free up. With 6 zones, each cook has their own 2 zones to work autonomously.
The 21.9 kW three-phase power ensures the 6 zones can run at full power at once with no performance drop — impossible with a single-phase range of the same width. For intense rushes where all zones are active, this power stability translates directly into consistent cooking and a smooth service.
Which establishments is the SPT70/12021E the optimal solution for
High-volume brasseries and restaurants with a structured brigade: 100 to 200 covers, 3 to 4 cooks on station, each managing their own zones. The 6 zones allow an organisation in distinct stations (starters/mains/sauces/garnishes) without sharing zones.
Gastronomic restaurants with an elaborate tasting menu: each cook is precise and specific — an 8-dish menu can use 5 to 6 different cooking zones at once. The 6 zones offer this freedom of organisation with no compromise.
Hotels with a full restaurant service: hot breakfasts, lunches and dinners with a varied menu — the 6 zones cover a full day of service without reconfiguring the brigade between services.
High-end caterer kitchens: producing large events (weddings, seminars, galas) means cooking amuse-bouches, starters and hot mains at once for 150 to 300 people. The 6 zones maximise productivity in the express cooking phases at the end of preparation.
Kitchens extending an existing line: replacing two separate 4-zone ranges, the 6-zone 120 cm offers a coherent cooking surface on a single line, with no break between units.
Technical specifications
| Reference | SPT70/12021E |
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| Range | Prestige 700 |
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| Cooking zones | 6 electric zones |
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| Built-in oven | GN 1/1 (static electric) |
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| Total power | 21.9 kW |
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| Supply | Three-phase 400 V |
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| Dimensions | 120 × 70 × 90 cm (W × D × H) |
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| Weight | 77 kg |
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| Standard | HACCP |
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Prestige 700: 4 burners or 6 burners?
| Criterion | SPT70/8021E (4 burners) | SPT70/12021E (6 burners) |
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| Width | 80 cm | 120 cm |
| Number of zones | 4 | 6 |
| Total power | 16.7 kW | 21.9 kW |
| Oven | GN 1/1 | GN 1/1 |
| Ideal for | Brigade 2-3 cooks, 50-100 covers | Brigade 4-6 cooks, 100-200 covers |
Frequently asked questions about the large-format 6-zone electric range
- Is a 6-zone range really necessary, or can you manage with 4?
- The answer depends on the complexity of your menu and the size of your brigade. For 4 cooks managing 8 to 10 different preparations at once, 4 zones create contention points — two cooks share a zone, which generates waiting times and stress during service. The 6 zones remove this bottleneck. For 2 cooks with a simple menu, 4 well-used zones are enough.
- How do you size the electrical installation for a 21.9 kW range?
- A 21.9 kW three-phase 400 V range requires a three-phase supply with a suitable cable section (generally 16 mm² in three-phase depending on circuit length), a dedicated residual-current breaker sized for the rated power, and a check that the establishment's electrical board has the available capacity across the 3 phases. For existing premises, have an electrical audit done before ordering — some single-phase premises need a meter change to access three-phase.
- Can a 6-zone range be paired with a gas range in the same cooking line?
- Yes, electric and gas ranges can coexist in the same line, subject to safety standards (distance between units, ventilation, battery materials). Some chefs choose a 4-burner gas range and a 4-to-6-zone electric one to get the advantages of both technologies by cooking type. Our team can advise on the optimal configuration for your kitchen.
- What minimum space is needed around a 120 cm 6-zone range?
- Allow at least 80 cm of free circulation behind the range (for the working cook's back) and 50 cm of clearance on the sides for maintenance. The extraction hood must cover the whole length of the unit (120 cm minimum) and overhang at least 20 cm on each side of the range to capture all cooking vapours.
Delivery and installation — SPT70/12021E electric range. 120 × 70 × 90 cm, 77 kg — its size needs sufficient access for indoor delivery; check your door and corridor dimensions with our team before ordering. Three-phase 400 V connection by a certified electrician. Write via the contact form.
MFF Guarantee & After-Sales: 1-year manufacturer guarantee (parts and labour), extended guarantee available. MFF technical support and spare parts. Professional electrical connection required (a kitchen extraction hood is also needed). Delivery across mainland France — lead times via the contact form.
