CASTA LADY 700 gas stove with oven for professional kitchens, 800 mm

A gas stove with an integrated oven combines direct flame heat on the worktop with radiant and convected heat inside the chamber. On the hob, open burners transfer energy instantly to pots and pans, letting the chef adjust the intensity of each ring independently. The oven below circulates hot air around the food, browning and cooking evenly without the need to turn or stir. This dual method suits kitchens that prepare multiple dishes at once, from searing meats on the burners to roasting vegetables or baking pastries in the oven.

The sequence begins by placing a pot or pan on one of the four cast-iron grates. Each burner is lit manually with a knob, giving immediate feedback on flame height. The oven is set by turning its thermostat to the desired temperature between 50 °C and 300 °C; a pilot flame ignites the main burner automatically once the thermostat calls for heat. During operation, the hob's pressed recess collects spills, keeping the surrounding area clean. After cooking, the burners are turned off individually, and the oven door is opened only when the chamber has cooled enough to release the seal safely.

The worktop is a single sheet of AISI 304 18/10 stainless steel, pressed to form a 22 mm deep recess around the burners. Four open burners of chromium-plated cast iron sit on individual grates coated with glossy porcelain enamel. The oven chamber is lined with AISI 430 stainless steel, while its bottom is made of FE steel; both oven doors are also AISI 430 and are fitted with a heat-retaining seal. Control knobs and handles are heat-resistant with a cool-grip surface, and the adjustable legs are AISI 304 18/10 stainless steel.

Each burner is rated at 7.5 kW, and the oven burner at 7.9 kW, so the total gas load must be supplied by a commercial catering connection. The 800 mm width fits standard worktop runs, while the 850 mm height allows comfortable reach for most chefs. The 700 mm depth leaves room for rear splash guards or extraction canopies without overhanging the work surface.

The pressed recess on the worktop catches liquids during cooking; after use it is wiped with a damp cloth and mild detergent. The cast-iron burners and porcelain-coated grates are lifted off for cleaning; the oven chamber is accessed by removing the internal grid and wiping the walls and floor with a non-abrasive pad. The oven seal should be checked periodically for cracks or hardening.

The stove is supplied with one internal oven grid and one burner reduction ring. It is certified to European Union EC standards for gas safety and hygiene.