LOTUS CFVQ4-98ETX/V Marine Electric Stove with Oven

A marine-grade electric stove and oven built for shipboard kitchens, where space is tight and conditions are demanding. The unit combines a four-burner hob with a below-counter oven in a single stainless-steel cabinet, allowing chefs to sear, simmer and bake without leaving the worktop.

Electric hobs heat by passing current through cast-iron elements. The elements warm quickly and hold their temperature evenly across the entire surface, so pots and pans receive steady heat from edge to edge. A seven-position switch on each burner gives fine control over power, letting the chef move from a rolling boil to a gentle simmer in seconds. The hob is protected by a raised steel rim that keeps spills from running onto the deck and makes the surface easier to wipe clean.

The oven beneath is a static electric cavity that heats from the bottom and top elements. The temperature range of 50 °C to 260 °C covers everything from slow proofing of dough to high-heat grilling. A signal lamp on the control panel shows when the oven is heating, so the operator can judge the moment it reaches the set point.

To use the stove, the chef places pots on the cast-iron burners and sets the power level for each. The oven is loaded with trays or tins, the door closed, and the temperature dialled in. Once the signal lamp goes out, the oven is ready. After cooking, the hob and oven are switched off and allowed to cool before cleaning.

The entire unit is housed in a cabinet of 18/10 CrNi stainless steel, finished with a Scotch-Brite satin polish and rounded edges for safety. Chrome-plated trim and a rear splash guard protect the body from splashes and knocks. The control knobs are IPX5-rated for water resistance, ensuring they remain safe and functional in a wet galley environment. A removable front control panel allows access to the wiring for maintenance without dismantling the whole appliance.

Four adjustable legs level the stove on uneven decks, and a built-in roller shelf beneath the oven provides a temporary home for hot pots and pans, freeing the worktop for the next task.

The 21 kW power rating requires a 400 V three-phase supply, the standard aboard most commercial vessels. The 800 mm width and 900 mm depth fit the tight galley layouts typical of ships, while the 150 kg weight ensures the unit stays stable in rough seas. The oven cavity measures 550 mm wide, 370 mm deep and 340 mm high, accepting a standard GN1/1 grid that is supplied with the stove.

Cleaning is straightforward: the hob is wiped down after each service, the oven interior brushed out weekly, and the control panel removed annually to check connections. The stainless-steel construction resists corrosion and can be sanitised with standard galley chemicals.

The CFVQ4-98ETX/V is a single model; no variants are listed. It is catalogued under marine catering equipment, specifically shipboard cooking appliances.