LOTUS CF4-78ET Electric Range with Oven for Professional Kitchens

An electric range combines hob and oven in one unit, letting a single appliance handle boiling, frying, grilling and baking. The hob uses cast iron hotplates that heat electrically and transfer energy directly to pots and pans. Each hotplate has a seven-position switch that controls the power in steps, so the chef can bring a stock to a gentle simmer or a sauce to a rolling boil without overshooting. A temperature limiter inside each hotplate prevents the element from exceeding a safe maximum, protecting the equipment and the oil or fat in the pan.

The oven beneath is a static or fan-assisted electric cavity. In static mode, heating elements at the top and bottom of the oven create natural convection currents that circulate hot air around the food. When the fan is switched on, it forces the air to move faster, shortening cooking times and allowing multiple trays to be loaded without hot or cold spots. The oven's interior dimensions accommodate a gastronorm 2/1 tray, so standardised kitchen containers fit without trimming or folding.

To operate the range, the chef first selects the oven mode—static or fan—and sets the desired temperature. The hotplates are then switched on individually, each with its own seven-position knob. Once the hotplates reach the set power, pots and pans are placed on the cast iron grates. The oven door is opened, the supplied wire grid is positioned, and trays or dishes are loaded. After the cooking cycle, the oven and hotplates are switched off, and the unit is left to cool before cleaning.

The construction is 2 mm thick CrNi 18/10 AISI 304 stainless steel with a Scotch-Brite satin finish, chosen for corrosion resistance and durability in a busy kitchen. Rounded edges reduce the risk of cuts and make wiping down easier. Chrome-plated components add contrast and resist tarnishing. The worktop is a single sheet of the same stainless steel, providing a seamless surface that can be used for prep as well as cooking. A pot support grate sits above the hotplates, keeping pans stable and allowing air to circulate underneath.

Controls are IPX5-rated water-resistant knobs, each marked with the seven power levels. The oven has separate temperature and mode selectors, so the chef can switch between static and fan-assisted cooking without resetting the temperature. All serviceable components are accessible by removing the front control panel, simplifying maintenance and repairs.

The 15.4 kW power rating indicates a heavy load on the electrical supply, requiring a dedicated 400 V three-phase circuit. This voltage is standard in commercial kitchens and allows the range to reach full power without tripping breakers. The 112 kg weight means the unit is moved with a trolley or two people, and the adjustable feet allow levelling on uneven floors. The 800 mm width fits standard worktop depths, while the 900 mm height matches most kitchen counters, keeping the hob at a comfortable working height.

Cleaning is straightforward due to the stainless steel construction and rounded edges. The front control panel can be removed to access internal components, and the chrome-plated parts wipe clean without scrubbing. The cast iron hotplates should be cleaned while still warm but not hot, using a soft brush or cloth to avoid damaging the surface. The oven interior can be wiped down after each use, and the wire grid is removable for thorough cleaning.

The range is supplied with a single wire grid measuring 65x53 cm, matching the oven cavity dimensions. Adjustable feet are included for levelling, and the unit is designed for use with or without a side compartment, depending on kitchen layout.

This model is categorised as a professional electric range with oven, suitable for restaurants, hotels and catering kitchens where space and power efficiency are essential.