Gas stove with oven MBM FB77FEXL

A professional gas stove with four burners and an electric oven combines direct gas heat for hobs with electric elements for baking and roasting. The burners heat a pan from below, while the oven circulates hot air around the food, allowing simultaneous cooking on the worktop and inside the chamber. This dual-fuel arrangement gives chefs control over both high-heat searing and precise oven temperatures, essential for menus that require both stovetop and oven work.

The sequence begins by igniting the gas burners, each with a protected pilot flame that remains lit inside the main burner. The operator adjusts the flame from a gentle simmer to full power, using the control knobs to match the heat to the pan size and cooking method. Pans up to 40 cm in diameter sit on single cast iron supports, which distribute the weight evenly and resist warping. Once the burners are set, the electric oven is switched on, with separate controls for top and bottom heating elements. The ventilated oven mode adds a fan to move hot air around the chamber, reducing cooking time and ensuring even browning. Racks slide in at three levels, accommodating gastronorm trays for bulk cooking.

Construction uses stainless steel for the oven chamber and exterior, with brass burner caps on the hob. The cast iron pan supports are sized to fit commercial dishwashers, simplifying cleaning. Each burner's self-stabilising flame adjusts automatically to changes in gas pressure, maintaining a steady heat without manual intervention. The oven's armoured heating elements are embedded in stainless steel, protecting them from splashes and impact.

Controls include individual knobs for each burner, setting the gas flow from 1.5 kW to a maximum of 5.5 or 7 kW. The oven has separate thermostatic dials for top and bottom heat, allowing the operator to choose between static or ventilated modes. A single switch selects the oven function, and a temperature gauge shows the current setting.

The 28 kW gas input requires a dedicated gas line capable of supplying the full load, while the 5.3 kW electric oven needs a 400 V three-phase circuit. The 95 kg weight means the unit is floor-standing and must be positioned on a stable surface that can support its mass. The 700 mm width fits standard worktop runs, with 730 mm depth allowing clearance for pan handles and oven doors. The oven chamber measures 560 mm wide, 630 mm deep and 300 mm high, providing space for three gastronorm trays in either static or ventilated mode.

Cleaning involves removing the cast iron pan supports for dishwasher cleaning, while the brass burner caps and stainless steel surfaces can be wiped down with a damp cloth. The oven's stainless steel interior resists staining and can be scrubbed without damaging the heating elements. The ventilated oven mode reduces residue by keeping food moisture moving, which helps prevent baked-on deposits.

The DOMINA PRO 700 is a single model with no variants, designed for commercial kitchens requiring both gas hobs and electric oven functions in one unit. It appears in the catalogue under professional stoves and dual-fuel cooking equipment.