LOTUS CFV6-712ETV/V Electric Range with Six Hotplates and Oven

An electric range combines a hob of heating elements with a built-in oven beneath, allowing a single appliance to sear, boil, fry and bake. The hob heats by conduction: cast iron hotplates transfer energy directly into pots and pans, while the oven surrounds food with hot air that rises naturally or is circulated by a fan. This dual method keeps the hob responsive for immediate cooking and the oven steady for even baking, roasting or braising without flavour transfer between dishes.

To use the range, the operator selects a hotplate with the seven-position switch, which adjusts power in steps from low simmer to full boil. A temperature limiter prevents overheating. The oven is set separately; when fan-assisted mode is chosen, the fan distributes heat evenly across every shelf, reducing hot spots and cutting cooking time. The worktop remains clear for additional prep or plating, and the adjustable feet level the unit on uneven floors.

The construction is 2 mm thick CrNi 18/10 AISI 304 stainless steel with a Scotch-Brite satin finish, rounded edges and chrome-plated components for durability and hygiene. Cast iron hotplates with steel sealing rings retain heat and resist warping. IPX5-rated water-resistant control knobs allow safe wipe-downs without electrical risk. All serviceable parts are accessed by removing the front control panel, simplifying maintenance.

The 20.6 kW power rating requires a three-phase 400 V supply, the standard circuit in professional kitchens for high-demand appliances. At 134 kg, the range is moved with a trolley or pallet jack; its 1200 mm width fits standard worktop runs while the 705 mm depth leaves aisle space. The oven cavity measures 550 x 370 x 340 mm high, accommodating full-size gastronorm trays for bulk production. A pot support grate is supplied, and the worktop includes a 1 cm grid for optional accessory placement.

Cleaning involves wiping the stainless steel surfaces with a damp cloth and mild detergent, avoiding abrasives that could damage the satin finish. Hotplates and sealing rings are lifted out for thorough scrubbing, and the oven interior is lined with removable trays for easy soak-and-wash cycles. Control knobs are wiped with a damp cloth, never submerged.

The range is available with or without a side compartment, and the oven can be specified as static or fan-assisted. A single model number covers both variants.