LOTUS CFM4-68ET Electric Range with Oven for Professional Kitchens

This electric range integrates a hob and oven into one unit, enabling both surface cooking and baking. The hob uses cast-iron plates to transfer heat directly to pots and pans, providing consistent temperatures across each zone. Independent controls allow precise adjustments for different cooking methods. The oven operates via convection, with a fan circulating heated air evenly throughout the cavity, reducing cooking times and allowing multiple dishes to be prepared simultaneously.

Before use, the operator selects the appropriate voltage—either 230 V single-phase or 400 V three-phase—via the terminal block inside the rear panel. The four cooking zones are managed by seven-position rotary switches on the front, offering adjustable heat levels. A temperature limiter prevents overheating. Once set, pots and pans are placed on the cast-iron plates. The oven is preheated by setting the thermostat between 50 °C and 250 °C, with indicator lights showing when the desired temperature is reached. A single wire grid, measuring 53 × 32.5 cm, fits inside the oven to support trays or dishes. A sliding shelf beneath the hob offers a temporary space for hot pots, while the rear splash guard protects the wall from grease and steam.

The appliance is built from 18/10 CrNi stainless steel with a Scotch-Brite finish, ensuring durability and easy cleaning in demanding environments. Rounded edges and chrome-plated details minimise sharp corners and enhance longevity. The control knobs are IPX5-rated, allowing them to resist low-pressure water jets, which is essential for thorough cleaning. The front control panel can be removed for maintenance access.

With a total power rating of 9.05 kW, the range draws significant electrical load when all zones and the oven are in use. The 800 × 600 mm footprint defines its workspace requirement, while its 92 kg weight necessitates a sturdy floor or reinforced base. The oven cavity measures 640 × 370 × 350 mm, accommodating standard trays.

Cleaning involves wiping stainless-steel surfaces with a damp cloth and mild detergent, followed by drying to avoid water marks. Cast-iron plates should be cleaned while warm to remove residue and lightly oiled to prevent rust. The oven interior can be scrubbed with a non-abrasive pad, and the wire grid washed in hot soapy water. The control panel is periodically removed to clean behind it and inspect wiring. Adjustable feet ensure the range can be levelled on uneven surfaces for stability.