Why this dual fuel oven earns its place
The Blue Seal Evolution GPE58 is built for restaurants and kitchens that need serious capacity without the electrical infrastructure of three-phase power. The base is an LPG-fired chrome griddle running at full heat—perfect for searing meat, charring vegetables, getting fond on the pan. Above it sits an electric convection oven chamber with forced-air heat circulation, loaded with two 2/1 gastronorm trays side by side.
This split approach means you can sear something on the griddle at 800 °C then finish it in the oven at a controlled temperature, all without waiting for the oven to recover. The oven handles batch roasting, pastries, reheating and plated dishes—convection air circulation ensures even cooking and fast batch recovery between seatings. At 1200 mm wide and 812 mm deep, it's a substantial piece of equipment, but the depth is clever: it's not deep for the sake of it, it's deep enough to actually work behind without burning your shins.
A single 230–240V single-phase socket powers the electric element (31 kW total across LPG and electric), and the LPG supply comes from a standard mains or bottled connection. Two-year warranty covers parts and labour. This is the machine for restaurants that don't have three-phase available but won't compromise on output.
