Gas stove with oven CASTA F7/FUG4LE

A gas hob with four open burners and a static electric oven in one 800 mm unit gives a professional kitchen both immediate flame control and steady electric heat. The gas burners heat a pan directly, so the chef adjusts the power instantly by turning the valve; the electric oven circulates heat from upper and lower elements, creating an even temperature throughout the chamber that is set by separate thermostats for top and bottom heat.

On the hob, two 6.0 kW burners deliver rapid boiling or searing, while two 3.5 kW burners allow low simmering or gentle reduction. Each burner has a manual ignition knob and a thermocouple that shuts off the gas if the flame fails, removing the need for constant supervision. The oven beneath is sized for GN 2/1 trays and can be set anywhere between 0 °C and 300 °C, covering everything from proofing dough to roasting at high heat. Because the oven has independent top and bottom elements, the chef can choose whether the heat comes mainly from above, below, or equally from both, matching the needs of pastry, meat or casseroles.

The operator first levels the stove on its adjustable stainless-steel feet, then connects the gas supply and the 400 V three-phase electrical circuit. To use the hob, the chef opens the gas valve, presses the ignition knob to light the burner, and sets the flame to the desired intensity. For the oven, the desired temperature is selected on the thermostat, the element switches are set for top, bottom or both, and the oven is left to pre-heat. Once the oven reaches temperature, the tray is loaded, the door closed, and the dish baked until done. After use, the gas valves are turned off and the oven switched off at the mains.

The hob is fitted with chrome-plated burners and a pressed-steel top. The oven chamber and door are made of AISI 430 stainless steel, chosen for its resistance to corrosion and ease of cleaning at high temperatures. The door has a heat-resistant gasket that seals the chamber, reducing heat loss and improving energy efficiency. All control knobs and handles are made from a heat-resistant material with a cool-grip surface, so they remain safe to touch even when the oven is hot. The adjustable feet are AISI 304 stainless steel, which resists rust and allows the stove to be levelled on uneven floors.

The gas burners are controlled by individual valves that adjust the flame from low to full. The oven has two thermostats—one for the upper element and one for the lower—so the chef can set different heat levels for each. There is also a main switch for the oven and a pilot light that shows when the oven is on.

A 400 V three-phase supply is required, which matches the standard electrical installation in most professional kitchens and allows the oven to draw its 5.48 kW load without overloading a single phase. The 800 mm width fits standard worktop runs and GN 2/1 tray sizes, making the stove compatible with existing kitchen layouts and serving equipment. The 850 mm height allows the chef to work at the hob without stooping, while the 700 mm depth leaves enough space for trays to be loaded and unloaded from the oven without crowding the work surface.

After cooking, the hob top and burners are wiped down with a damp cloth. The oven chamber and door are cleaned with a non-abrasive cleaner suitable for stainless steel; the gasket is checked for debris and wiped clean to maintain a good seal. The adjustable feet should be checked periodically to ensure the stove remains level and stable.

The FAST F7/FUG4LE is a single model with no variants or options.

The stove is listed in the CASTA catalogue under Professional Cooking Equipment, Gas Stoves with Electric Ovens.