Lainox Compact Manual Electric Combi Oven 6x 1/1 GN CBES061R 3-Phase
Product Description
The Lainox CBES061R is a six-grid electric combi oven from the Compact Manual range, designed for kitchens that need reliable combi performance without the complexity of a fully automated or...
Specifications
- Colour
- Silver
- Dimensions
- 705(H) x 875(W) x 650(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
Downloads
Product Description
The Lainox CBES061R is a six-grid electric combi oven from the Compact Manual range, designed for kitchens that need reliable combi performance without the complexity of a fully automated or connected system. It operates as a boiler-based combi, generating steam internally rather than through direct injection, which gives a more consistent humidity environment across the full cooking cycle. The manual programming interface is straightforward to learn and suits brigade members who prefer direct, hands-on control over the cooking process.
In a working kitchen environment, this oven is well suited to mid-volume service — carveries, hotel kitchens, contract catering operations, and busy restaurant kitchens running continuous covers. The 99 convection programmes can each be configured with up to four individual steps, which means operators can build reliable cook sequences for their most frequently prepared dishes and achieve repeatable results across different staff. The multipoint core probe adds further consistency where accurate internal temperature is critical, particularly with roasting joints, whole poultry, or dense protein portions.
Practical advantages for day-to-day kitchen operation include:
- Consistent, repeatable results across multiple covers without constant monitoring
- Multi-step programmes reduce reliance on individual cook judgement
- Boiler-based steam generation for stable humidity control throughout service
- Stainless steel construction throughout, supporting robust daily cleaning routines
- Compact footprint relative to capacity, helping where floor space is limited
The CBES061R runs on three-phase electrical supply, so it is not suitable for sites with single-phase provision only. At 89kg it is a substantial piece of equipment and will require appropriate floor or stand support. Ventilation needs careful consideration — an extract canopy positioned correctly above the unit is standard practice in most installations, and some sites may require additional ventilation provision depending on kitchen layout. Water connection and drainage are required for the boiler system, and water quality can affect long-term performance; a water treatment or softening solution is worth factoring into the installation plan, particularly in hard water areas.
This oven is a practical choice for mid-volume operations looking for a dependable, operator-friendly combi without advanced connectivity or automated cleaning systems. For kitchens with higher throughput demands or a preference for injection steam, it may be worth considering a higher-capacity or more fully featured model within the Lainox range. Equally, smaller operations may find a four-grid unit more appropriately sized.
If you'd like to talk through whether this model suits your service volume and kitchen setup, the team are happy to work through the detail with you before you commit.
Key Features
- Boiler-based steam generation for consistent humidity across cooking cycles
- 99 convection programmes each configurable with up to four cooking steps
- Multipoint core probe for accurate internal temperature monitoring throughout service
- Six 1/1 GN grid capacity on a three-phase electric supply
- Heavy-gauge stainless steel construction for durability under daily commercial use
Operational Benefits
- Repeatable cook results reduce dependency on individual staff experience
- Multi-step programmes support consistent output across a full service
- Stable humidity control helps protect product quality throughout the cook
- Compact footprint makes practical use of limited kitchen floor space
- Straightforward interface shortens training time for new brigade members
Specifications
- Colour
- Silver
- Dimensions
- 705(H) x 875(W) x 650(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Power
- 11:00:00
- Temperature range
- 30°C to 300°C
- Warranty
- 2 Years Parts & Labour
- Weight
- 89kg
Downloads
Frequently Asked Questions
- A six-grid combi at this capacity is generally well matched to kitchens in that range, depending on menu complexity and how the oven is integrated into the wider cooking workflow. Where the oven is carrying a significant proportion of the protein load through service, operators sometimes find a larger capacity unit gives more flexibility during peak periods — it is worth discussing your specific service pattern before deciding.
- The oven requires a three-phase electrical supply, a cold water connection, and a drainage outlet for the boiler system. An extract canopy above the unit is standard practice, and depending on your kitchen layout, additional ventilation provision may be needed. In hard water areas, a water softener or treatment unit is strongly recommended to protect the boiler and maintain performance over time — this is worth building into the installation budget from the outset.
- A boiler-based system generates steam in a dedicated chamber before introducing it into the cooking cavity, which tends to give a more stable and controllable humidity environment throughout the cook. Direct injection systems introduce water directly onto a heating element to produce steam rapidly, which can be effective but may give slightly less consistent humidity control in some applications. For most roasting, baking, and regeneration tasks the difference is modest, but where precise moisture management is important — bread, patisserie, or delicate proteins — the boiler approach is generally preferred by operators.