Lainox SAE062BS Electric Boiler Combi Oven 6x 2/1 GN Manual

The Lainox SAE062BS is a manually controlled electric combination oven built around a boiler steam generation system, accepting six 2/1 GN trays. It operates across three cooking modes — convection, steam, and a combination of both — making it a versatile workhorse for kitchens that need reliable, repeatable results across a wide range of dishes. The 3.5-inch colour LCD screen gives clear access to the oven's 99 recipe storage slots and wash programme library, keeping operation straightforward even during a busy service.

In a high-output kitchen environment, boiler-based steam generation tends to deliver more consistent steam quality than injector systems, which is particularly relevant when precision matters — delicate fish, vegetable cookery, and cook-chill regeneration all benefit from stable, controllable humidity. The 2/1 GN format means full-size gastronorm pans load directly without dividers, which suits banqueting operations, central production kitchens, and contract caterers working at scale. Six rack positions across the 2/1 GN chamber give a meaningful volume of throughput per cycle without the footprint of a ten-grid unit.

Practical advantages worth noting for operators:

• Three independent cooking modes give menu flexibility without separate equipment
• Boiler steam generation supports consistent humidity for precise cooking
• 99 recipe slots reduce reliance on chef knowledge during service
• Built-in auto-clean programme reduces end-of-service cleaning time
• Stainless steel construction supports hygiene compliance and long service life

At 130kg and with a footprint of 1210mm wide by 1050mm deep, this is not a light or compact unit. It will require adequate floor space and ideally a dedicated position on a sturdy stand or base unit. As a three-phase electric oven, a suitable three-phase supply must be confirmed prior to installation, and local extraction or canopy ventilation is strongly recommended. The depth of 1050mm means access behind the unit for servicing and ventilation clearance should be factored into the kitchen layout at the planning stage.

This oven is well suited to central production kitchens, contract catering operations, large hotel kitchens, and banqueting facilities where batch cooking at 2/1 GN scale is a daily requirement. For smaller operations running 1/1 GN pans or lower volumes, a smaller-capacity unit would be a more practical fit. For sites pushing significantly higher throughput, a ten-grid model may merit consideration instead.

If you are working through the specification for a new kitchen or replacing an existing oven and want to talk through whether this model fits your service volumes and power supply, the team is happy to help before you commit.