Lainox Compact 6x 1/1 GN Electric Injection Combi Oven COES061R
Product Description
The Lainox COES061R is a six-grid electric injection combi oven from the Compact Manual range. It operates across convection, steam, and combination modes, using water injection to generate steam rather...
Specifications
- Colour
- Silver
- Dimensions
- 880(H) x 510(W) x 800(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
Downloads
Product Description
The Lainox COES061R is a six-grid electric injection combi oven from the Compact Manual range. It operates across convection, steam, and combination modes, using water injection to generate steam rather than a boiler system. The manual assisted controls give kitchen teams direct access to 99 programmable cooking cycles, each configurable with up to four sequential steps — making it practical for operations that need repeatable results without complex touchscreen navigation.
In a working kitchen environment, the COES061R suits mid-volume service — think restaurant kitchens, hotel banqueting prep, contract catering units, or busy pub kitchens where a six-grid capacity covers the bulk of daily cooking output. The injection steam system responds quickly, and the multipoint probe takes the guesswork out of core temperature management, which matters during a high-pressure service when consistency is non-negotiable.
From an operational standpoint, the key practical advantages are:
- 99 programmable cycles with up to four steps each, reducing reliance on individual cook judgement
- Multipoint core probe for consistent results across different protein thicknesses and batches
- Injection steam system requires no separate boiler, simplifying installation and maintenance
- High-strength stainless steel construction throughout, built for daily commercial use
- Manual controls that are straightforward to learn and operate without extensive training
The COES061R runs on a three-phase electrical supply, so your site must have three-phase power available and correctly rated isolation in place before installation. At 89kg, it will require appropriate floor loading consideration and two-person positioning. A water connection and drain are needed to support the injection steam function. If your kitchen has limited ventilation or restricted hood clearance, confirm extraction capacity before specifying. This oven sits at a practical size for many mid-sized kitchens, but sites with very high throughput or large-scale batch cooking may find a larger-capacity model a better fit.
The COES061R is well suited to independent restaurants, hotels, and contract catering operations running consistent, volume-driven menus where programmable cooking and reliable core temperature control are more important than advanced connected features. For lighter-use environments a four-grid model may suffice, and for higher-volume central production kitchens a ten-grid or larger unit is worth considering.
If you're weighing up whether this oven is the right capacity for your operation, or need to confirm installation requirements for your site, we're happy to talk it through before you commit.
Key Features
- Six 1/1 GN grid capacity with injection steam generation system
- 99 programmable convection cooking cycles with up to four steps each
- Multipoint core temperature probe for accurate, repeatable results
- Manual assisted controls operable without complex touchscreen navigation
- High-strength stainless steel construction rated for daily commercial use
Operational Benefits
- Consistent batch results across service without relying on cook judgement
- Programmable cycles reduce errors during high-pressure kitchen service
- No boiler required, simplifying installation and lowering maintenance demands
- Multipoint probe prevents under or over-cooking across varied protein batches
- Straightforward controls allow new kitchen staff to operate with minimal training
Specifications
- Colour
- Silver
- Dimensions
- 880(H) x 510(W) x 800(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Temperature range
- 30°C to 300°C
- Warranty
- 2 Years Parts & Labour
- Weight
- 89kg
Downloads
Frequently Asked Questions
- A six-grid combi is a practical fit for many restaurant kitchens handling two sittings, particularly where the menu involves proteins, vegetables, and reheating that can be cycled through the oven in batches. It works well when combined with good prep planning. If your covers are consistently high and the oven would be running near-continuously across both services, it is worth discussing whether a larger capacity would give you more operational headroom.
- The oven requires a three-phase electrical supply, so your premises must have three-phase power available with correctly rated isolation fitted by a qualified electrician. You will also need a mains cold water connection and a drain for the injection steam system. Adequate extraction above or around the oven is required in line with kitchen ventilation standards. At 89kg, access and positioning will need two people and a clear route into the kitchen.
- In an injection steam oven, water is introduced directly into the heated cooking chamber to generate steam, rather than being produced by a separate boiler unit. This removes the boiler as a maintenance and descaling point, which can reduce servicing complexity over time. The trade-off is that injection systems can be less precise in steam saturation at certain cooking applications compared to high-end boiler models, though for the majority of commercial menu programmes the difference is not operationally significant.