Why this dual fuel oven earns its place
The Blue Seal Evolution dual-fuel range combines what restaurant kitchens actually use: boiling power up front and precision oven work behind. Four LPG burners drive the range-top action — stockpots, sauces, fast veg prep, plate warmth. Below, an electric convection oven delivers air-driven heat that circles every gastronorm pan evenly. No hot spots, no cold corners; roasts brown on all sides, batch bakes come out consistent, and holding doesn't dry food out.
This is a kitchen geometry decision: instead of running a separate range and a separate oven, you get dual cooking modes in a 750 mm footprint. The convection fan cycles air around the cavity, so you can load more pans higher than a static oven lets you, and cook them faster. Powered by 230–240 V electric supply (28 kW when the oven's running), with LPG feeding the burners. The 812 mm depth gives you real work surface behind the rings, and the range slots cleanly into line-ups with other Evolution kit when you're building a production station.
Two years' warranty covers parts and labour across both the gas and electric sides. This is built to work hard.
