LOTUS CFVC4-78ETX Electric Range with Ceramic Hob & Oven

An electric range built for professional kitchens combines a ceramic hob with a static or fan-assisted oven in a single unit. The hob uses radiant elements beneath a smooth glass-ceramic surface to transfer heat directly to pots and pans. Because the elements heat the entire cooking area evenly, temperature remains consistent across each zone, eliminating cold spots that can slow cooking or require constant stirring. The oven, whether static or fan-driven, circulates hot air around the cavity to bake, roast or grill without flavour transfer between dishes.

To operate the range, the chef first selects the cooking zone by turning the corresponding water-resistant knob. Each knob controls both the power level and the residual-heat indicator; when the zone is switched off, the indicator remains lit until the surface is cool enough to touch safely. The oven is set separately, with a temperature dial that adjusts from 50 to 260 °C. Once the desired settings are chosen, the range draws power from a 400 V three-phase supply, distributing the 15 kW load across the four zones and oven to prevent overloading a single circuit.

The entire unit is constructed from 2 mm thick CrNi 18/10 AISI 304 stainless steel finished in a Scotch-Brite satin that resists fingerprints and scratches. Rounded edges and chrome-plated components reduce sharp corners and improve durability. A pot-support grate sits above the ceramic surface, allowing air to circulate beneath large vessels while keeping them stable. Inside the oven, a single grid measuring 53 by 32.5 cm accommodates a full-size gastronorm tray.

Controls consist of IPX5-rated knobs for each cooking zone and the oven. The zone knobs adjust power output and activate the residual-heat warning; the oven knob sets temperature and selects static or fan-assisted mode. All serviceable components are housed behind the front control panel, which lifts away without tools for maintenance or repairs.

A 15 kW power rating indicates the total load the range places on the electrical supply, requiring a dedicated three-phase circuit in a commercial kitchen. The 800 mm width and 705 mm depth determine the space it occupies on the worktop, while the 900 mm height allows it to fit beneath standard overhead cupboards. The 120 kg weight means the unit must be positioned on a sturdy floor or reinforced base and moved only with mechanical assistance. The oven cavity dimensions of 550 by 370 by 340 mm define the maximum size of dishes that can be cooked inside.

Cleaning involves wiping the ceramic surface with a damp cloth once it has cooled, using the residual-heat indicator as a guide. The stainless steel exterior can be cleaned with mild detergent and water, avoiding abrasive pads that could damage the satin finish. The oven interior should be wiped down after each use to prevent baked-on residue, and the front panel can be removed periodically to access and clean internal components. Adjustable feet allow the unit to be levelled on uneven floors, ensuring stability during operation.

The range is supplied with a single grid for the oven and a pot-support grate for the hob. No side compartment is included in this model.