LOTUS CFM4-66ETX/V Electric Stove with Oven for Marine Kitchens

An electric stove built for the demands of shipboard kitchens, combining four cast iron hot plates with a full electric oven in a single 600 mm footprint. The unit draws power from a 3-phase supply, heating the plates and oven chamber independently so that boiling, simmering and baking can run at once without competing for current or temperature.

Each cast iron hot plate transfers heat evenly across its surface, holding a steady temperature once set. The seven-position switches let the chef select the exact level of heat needed, from a gentle simmer to a rolling boil, while a built-in limiter prevents the plate from exceeding its safe range. Below the hob, the oven circulates heated air around the chamber, browning, roasting or baking dishes at temperatures from 50 °C up to 260 °C. Indicator lights show which elements are live, so the operator can see at a glance which plates and oven are active.

Operation follows a simple sequence: the stove is switched on at the main supply, the desired hot plates are set to the required position, and the oven temperature is dialled in. Once the indicator lights confirm the elements are live, pots and pans are placed on the plates or the oven shelf is loaded. The sliding shelf beneath the hob provides a temporary rest for hot cookware, while adjustable feet level the unit on uneven deck surfaces.

The body is fabricated from marine-grade CrNi 18/10 AISI 304 stainless steel, finished with a Scotch-Brite satin polish that resists fingerprints and corrosion. Rounded edges and chrome-plated accents reduce snag points, and a rear splash guard protects the wall from grease and steam. Control knobs are sealed to IPX5, allowing them to be wiped down without risk of water ingress. When deeper cleaning is needed, the front control panel lifts away for access to the wiring and switches.

The 19 kW power rating reflects the total load the stove places on the ship's electrical system, requiring a dedicated 3-phase circuit at either 400 V or 440 V. The 70 kg weight keeps the unit stable on a rolling deck while still allowing it to be moved with a pallet truck or trolley. The 600 × 600 mm footprint fits standard marine worktop depths, and the 460 × 370 × 350 mm oven cavity accommodates standard gastronorm trays and roasting tins.

Cleaning is limited to the parts the entry names: the stainless-steel body and splash guard can be wiped with a damp cloth and mild detergent; the cast iron hot plates are cleaned after each use to prevent baked-on residue; the oven interior is lined with enamel that can be scrubbed once cooled; the control panel is removed periodically to clear any dust or grease from the switches and wiring.

The model is supplied as a single version, article 06660632X, designed for marine and offshore catering environments where space is constrained and power supply is 3-phase.