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

An electric range built for continuous service in professional kitchens, combining four cast-iron hotplates with a spacious electric oven beneath a single stainless-steel worktop. The unit draws power from a 400 V three-phase supply, distributing heat through separate circuits to the hob and oven so that each can be set and run independently without affecting the other. The hotplates are heated by embedded electric elements. A seven-position rotary switch on each plate controls the element's output, allowing the chef to move from a gentle simmer to a rolling boil. A built-in temperature limiter prevents the cast iron from overheating, protecting both the plate and the cookware. Below, the oven uses either static heating—where elements at the top and bottom radiate heat evenly—or fan-assisted circulation, which moves hot air around the cavity to speed cooking and reduce hot spots. The choice of mode depends on the dish: static for slow-roasted joints, fan for trays of pastries or sheet pans of vegetables. To operate the range, the chef first selects the oven mode and sets the desired temperature. Each hotplate is then turned to the required heat level. Once the oven reaches temperature, a signal light confirms readiness. Pans are placed directly on the cast-iron plates, while oven trays slide onto a wire grid that spans the full width of the cavity. The supplied pot-support grate sits above the worktop, keeping larger vessels stable and freeing the plates for smaller items. Adjustable feet beneath the frame allow the unit to be levelled on uneven floors, ensuring oil and sauces do not pool to one side. The entire structure is fabricated from 2 mm thick CrNi 18/10 AISI 304 stainless steel, finished with a Scotch-Brite satin polish that resists fingerprints and scratches. Rounded edges on the worktop and control panel reduce the risk of cuts, while chrome-plated components add contrast and durability. Water-resistant IPX5 knobs protect the internal wiring from splashes and steam. For maintenance, the front control panel lifts away without tools, exposing all serviceable parts for inspection or replacement. A 15.4 kW power rating reflects the combined load of four hotplates and an oven running simultaneously, requiring a dedicated 400 V three-phase circuit. The 112 kg weight indicates a floor-standing unit that must be positioned before connection; once in place, it remains stationary. The 800 mm width and 705 mm depth fit standard worktop runs, while the 900 mm height aligns with adjacent worktops for a seamless line. The oven cavity measures 670 mm wide, 550 mm deep and 340 mm high, accommodating a full-size GN 2/1 gastronorm tray or the supplied 65 x 53 cm wire grid. The satin-finish stainless steel worktop sheds grease and steam while the chrome-plated knobs wipe clean with a single pass after service. The stainless-steel surfaces can be wiped down with a damp cloth and mild detergent, while the cast-iron hotplates are scraped clean after each service and seasoned to prevent rust. The oven interior is lined with smooth stainless steel, allowing trays to be removed and the cavity brushed out. The control knobs are removable for thorough cleaning, and the pot-support grate lifts off for separate washing. A 440 V three-phase version is available for sites with that supply, otherwise identical in construction and operation.