LOTUS Electric Range with Oven for GN1/1 Trays CFVQ4-78ET/V

An electric range combines a hob of heating elements with an oven chamber beneath, all controlled from a single worktop. The hob heats pans directly by conduction, while the oven surrounds food with steady heat, either from static elements or from a fan that circulates air for faster, more even cooking. The result is a single unit that can sear, boil, fry and bake without switching appliances or moving food across the kitchen.

The operator places pans on the four square cast-iron hotplates and sets each one independently with a seven-position switch. Below, the oven chamber is loaded with a GN1/1 tray or grid, and the temperature is dialled between 50 and 300 °C. Once the oven reaches the set point, the static or fan-assisted mode maintains the chosen heat level until the cooking cycle is complete. The worktop remains clear for additional prep or plating while the oven operates.

The range is built from 2 mm thick CrNi 18/10 AISI 304 stainless steel with a Scotch-Brite satin finish, rounded edges and chrome-plated components. The worktop and oven cavity are sized to accept standard GN1/1 gastronorm trays, and the supplied grid measures 53 × 32.5 cm. IPX5-rated water-resistant knobs protect the controls from splashes during cleaning.

Each hotplate is fitted with a temperature limiter and a steel sealing ring to contain spills. The front control panel lifts away without tools, giving access to all serviceable parts for maintenance. Adjustable feet allow the unit to be levelled on uneven floors.

A 15.4 kW power rating indicates the load the range places on the electrical supply. The 400 V three-phase connection is standard in professional kitchens, with a 440 V version available for sites that require it. The 120 kg weight means the unit is moved with a trolley or pallet jack rather than carried by hand. The 800 × 705 mm footprint determines the space it occupies on the worktop line, while the 900 mm height fits beneath standard overhead cupboards.

Cleaning involves wiping down the stainless steel surfaces with a damp cloth and mild detergent, taking care around the IPX5 knobs. The cast-iron hotplates are scraped and wiped after each service, and the sealing rings are removed for thorough cleaning. The oven cavity is emptied of trays and grids, then wiped or brushed to remove residue. The front panel is removed periodically to access and clean the components behind it.

The range is available with or without a side compartment, and in static or fan-assisted oven versions.