ILVE UPI366QMPMG Professional Plus II 36″ Induction Range (Solid Door, Graphite Matte)

Professional Plus

The irresistible appeal of technology and performance.

AISI304 steel – the raw material par excellence used in the kitchens of the best restaurants – is the emblem of Professional Plus. A complete system of range cookers, cooktops(hobs) and hoods to design and enjoy top performances in the kitchen. Aesthetics that reflects the top most professionalism, tailored to the space of the home.

The Professional Plus range cookers are inspired by the kitchens of the best restaurants, bringing robustness, ergonomics and operability to the domestic space. They offer various set up options, from double ovens to gas or induction cooktops(hobs).

Available gas cooktops(hobs) range from 30 inch up to 60 inch with up to 8 burners and can be integrated with French top(coup de feu) and griddle. Induction cooktops(hobs) are flush-mounted, from 36 inch up to 48 inch: the latter version is equipped with no less than 6 cooking zones and the bridge function.

The option of choosing different sizes, standard colors or upon request, the option of RAL colors, and metallic finishes, allows it to blend perfectly in any interior.

• Residual heat indicator
• Timer with automatic stop
• Bridge control
• Booster function
• Slide controls
• Child safety
• Overheating and liquid spill protection
• Precise electronic temperature control
• Door and drawer with soft-closing system

Product technologies

Aesthetics is important, but that’s not all. It is essential to have the best technologies available to cook well and with pleasure. ILVE puts all its experience and research at your service, offering solutions that combine top-level performance and maximum simplicity, safety and user-friendliness: to always guarantee the best satisfaction.

Cooktop(Hob) Technologies

Induction cooktop(hob)

Professional Plus induction cooktop(hobs) are a safe, fast and functional way of cooking, using the latest technology combined with a sleek and refined design. Ease of cleaning, energy saving, safety, versatile temperature control and cooking speed are some of the advantages that induction provides, helping to facilitate the preparation of dishes and recipes.

Residual heat indicator

Indicates that the glass is hot and therefore, one should be careful when touching it and when placing items on it as they might be damaged.

Timer with automatic stop

Turns off the active zone once the set time elapses.

Bridge control

Induction cooktops(hobs) that have this feature, provide the option of simultaneously controlling 2 adjacent zones with a single command as if they were a single zone.

Booster function

Allows you to focus all the power of the induction cooktop(hob) in the preset zone, to speed up the boiling and cooking times.

Slide controls

This handy “touch control” system makes it possible, for example, to increase or decrease the operating temperature by sliding your finger from right to left or vice versa.

Child safety

Once this function has been set and until it is disabled, the induction cooktop(hob) does not turn on by turning on the controls.

Overheating and liquid spill protection

If the cooktop(hob) overheats or liquid spills occur, a safety device trips and stops operation.

Oven Technologies

The ovens: grand size and performance.

Any single or double combination oven you choose, will provide you with all the space you need, even for large dishes. Our 30 inch range has an oven capacity up to 4 cubic feet.

Quick start

Reach your desired temperature in a short time with the quick preheating function, then choose the best cooking mode suited for your dish. It also works as rapid defrosting when set at a low temperature.

Precise electronic temperature control

The electronic control ensures that the temperature of the oven remains constant throughout, without fluctuating, as is the case in conventional ovens.

Door with soft closing system

The door hinges are fitted with a shock absorber that makes closure more gradual and noiseless.

​Main Oven functions. UOV 80 M

• Pizza function
• Quick start
• Multiple fan cooking
• Intensive cooking
• Fan grill cooking
• Grill cooking with closed door
• Cooking from above
• Cooking from below
• Static normal cooking

Pizza function

Suitable for baking pizza, but also for bread and focaccia. The main source of heat is the lower heating element which, with the help of the other underpowered heating elements, creates an ideal situation for this type of cooking.

Quick start

Reach your desired temperature in a short time with the quick preheating function, then choose the best cooking mode suited for your dish. It also works as rapid defrosting when set at a low temperature.

Multiple fan cooking

This is the function that allows different dishes to be cooked simultaneously without the smells mixing. Lasagna, croissants and brioches, tarts, cakes, etc. can be baked, thereby saving time and electricity.

Intensive cooking

It assures quick and intensive cooking with steam discharge. It is recommended to obtain a crispy result: baked potatoes and vegetables, chicken, salt crusted fish, etc.

Fan grill cooking

Particularly fast and deep, with significant energy savings, this function is suitable for many foods, such as: pork chop, sausages, pork or mixed kebabs, game, Roman-style gnocchi, etc.

Grill cooking with closed door

Recommended function for quick and deep grilling, browning and roasting meat in general, fillet, Florentine steak, fish and even vegetables.

Cooking from above

Particularly suitable for browning and adding the final touch of color to many foods; it is the recommended function for burgers, pork chops, veal steaks, sole, cuttlefish, etc.

Cooking from below

​This is the most suitable cooking method to complete the cooking cycle, especially pastries (biscuits, meringues, leavened desserts, fruit desserts, etc.).

Static normal cooking

This is the classic function of the electric oven, particularly suitable for cooking the following foods: pork chop, sausages, salt cod, braised meat, game, roast veal, meringues and biscuits, baked fruit, etc.