Why this electric range earns its place
This Blue Seal Evolution electric range is the workhorse of kitchens running high-volume production — six powerful 2.4 kW open radiant elements on top provide instant, controllable heat for stocks, sauces and searing, while the 2/1 GN convection oven beneath handles the main production bake. At 1085 × 900 × 812 mm, it's a wider unit than a single-oven range, built to anchor a prep station where both top and oven work in rhythm. The convection cavity reaches 400 × 665 × 650 mm internally, a genuine workhorse space — the 200 mm circulation fan delivers consistent, even heat across every tray.
The cooktop elements are open radiant coils, easy to clean and built to survive splashes and thermal shock. The convection oven runs from +50 to +320 °C, so you can hold delicate items warm at the lower end or drive hard caramel or deep bake at full temperature. The 21 kW total output (6 × 2.4 kW elements plus 6.5 kW oven heating, plus the circulation fan) means it's built for production, not batch work. Stainless steel throughout — the exterior, the interior surfaces, the door handle — it's built to survive the daily scrubbing and thermal cycles of a real commercial kitchen. The 200 kg unit is freestanding on adjustable feet, so even if the floor isn't level, the range sits stable.
It's a three-phase 400–415V unit, so you'll need proper electrical infrastructure. Have your installer check the site before ordering — voltage, cable gauge and circuit capacity all matter for this kind of output. Once it's in, it'll run the bake cycles that anchor service.
