LACANCHE OVENS

High powered and built to withstand the demands of professional chefs, the ovens found in every Lacanche cooker are similar to those found in a commercial environment. Possible configurations vary from model to model, but four different types (see below) and five sizes of oven are available.

When a Lacanche has more than one oven, it is usually feasible to mix and match fuels. A popular choice for example is to have one professional gas oven (perfect for roasting) and one static electric oven (wonderful for baking).

Static Electric Oven with Grill

A versatile general purpose oven, the static electric is thermostatically controlled and features a large independent electric grill (for closed door grilling). This oven is available in five different sizes; 25, 35, 55, 74 and 137 litres and all have a temperature range of 50-260ºC.

Convection Electric Oven with Grill

This oven offers faster cooking, minimal transfer of smell and taste plus a large independently controlled grill (for closed door grilling). Three different sizes are available; 50, 55 and 74 litres and all have a temperature range of 50-260ºC.

Professional Gas Oven

A Lacanche speciality, the powerful gas oven is thermostatically controlled and has push button electric ignition. Three different sizes are available; 55, 74 and 137 litres and all have a temperature range of 160-285ºC. The fierceness of this oven makes it ideal for high temperature cooking - brilliant for roasting, soufflés, pizzas etc.

Choose your Colour and Trim

Lacanche is renowned for offering a wide range of beautiful enamel colours. The standard palette is made up of 20 popular shades, but in the highly unlikely event nothing takes your fancy, Lacanche will even provide a bespoke colour of your choosing. Trim options include Solid Brass, Chrome, Nickel and Brushed Stainless Steel.

Simmer Oven

This really useful oven has a capacity of 84 litres and a temperature range of 30-110ºC. The large size offers plenty of room for plate warming, holding food, proving dough and slow cooking of dishes such as stews and meringues.