Lainox Naboo Boosted Electric Combi Oven 20x 1/1 GN NAE201BS
Product Description
The Lainox Naboo Boosted NAE201BS is a 20-grid electric combination oven built for high-volume commercial kitchens. It operates across three core cooking modes — convection, steam, and combination — with...
Specifications
- Colour
- Silver
- Dimensions
- 2040(H) x 1100(W) x 1110(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
Downloads
Product Description
The Lainox Naboo Boosted NAE201BS is a 20-grid electric combination oven built for high-volume commercial kitchens. It operates across three core cooking modes — convection, steam, and combination — with a boiler-based steam system that generates genuine saturated steam rather than relying on injection. The 10-inch full-colour touchscreen provides the primary control interface, and the oven's software allows recipes to be stored, organised into folders, and recalled quickly during service.
In a busy kitchen environment, the NAE201BS is designed to keep pace with sustained demand. The boiler system allows consistent steam delivery throughout extended service periods, which matters in high-throughput operations where quality and consistency cannot drop between the first cover and the last. Multilevel cooking capability means the oven can manage items with different cooking times simultaneously, provided they share a compatible temperature, and the system will identify compatible saved recipes automatically — a genuine time-saver when a kitchen is running at full capacity.
From an operational standpoint, the touchscreen interface reduces the margin for error during busy service. Key benefits include:
- Home screen shortcuts for frequently used menu items, reducing setup time mid-service
- Recipe folders that allow consistent results across different members of the brigade
- Boiler steam generation for precise humidity control and consistent output
- Multilevel cooking to maximise oven capacity during peak periods
- Stainless steel construction throughout, suited to rigorous cleaning regimes
At 290kg and with a footprint of 1100mm wide by 1110mm deep, the NAE201BS requires careful planning before installation. It will need a dedicated electrical supply — confirm your site's electrical capacity with a qualified engineer before ordering. Adequate ventilation is essential, either via a suitable extraction canopy or a ventless hood system if the canopy option is not available. Given its size and weight, access routes and floor loading should be assessed in advance, particularly in basement kitchens or older buildings.
This oven is best suited to central production kitchens, large hotel operations, contract catering facilities, and high-volume restaurants where a 20-grid capacity is genuinely needed and will be consistently utilised. If your service volumes are more modest, a smaller-grid model from the Naboo range may offer better operational efficiency and running cost proportionality. For sites requiring even greater throughput or specific production requirements, heavier-duty alternatives exist within the wider catalogue.
If you're working through the specification for a new kitchen or replacing an existing combi, our team is happy to talk through whether this model fits your service profile before you commit.
Key Features
- Boiler-based steam system delivers consistent saturated steam throughout service
- 20x 1/1 GN capacity supports high-volume multilevel cooking simultaneously
- 10-inch full-colour touchscreen with recipe folder organisation and home screen shortcuts
- Three cooking modes — convection, steam, and combination — selectable from home screen
- Stainless steel construction rated for demanding commercial cleaning regimes
Operational Benefits
- Consistent steam quality maintained across extended high-volume service periods
- Multilevel cooking maximises oven utilisation during peak kitchen demand
- Recipe storage reduces brigade errors and supports consistent plate quality
- Touchscreen shortcuts cut setup time between courses during busy service
- Robust build quality supports reliable daily operation in demanding environments
Specifications
- Colour
- Silver
- Dimensions
- 2040(H) x 1100(W) x 1110(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Warranty
- 2 Years Parts & Labour
- Weight
- 290kg
Downloads
Frequently Asked Questions
- A 20-grid oven is most efficiently used in kitchens producing significant volumes — typically large restaurants, hotel banqueting operations, central production units, or contract catering facilities. If your covers are modest or your menu is limited, a smaller-grid model is likely to be more cost-effective to run and better matched to your actual throughput. It's worth discussing your typical service volumes before deciding on capacity.
- The oven requires a dedicated electrical supply, and given the power demands of a unit this size, your site's electrical infrastructure should be assessed by a qualified engineer before purchase. You'll also need adequate overhead ventilation — either a traditional extraction canopy or a compatible ventless filtration system. The unit weighs 290kg, so floor loading, delivery access, and positioning should all be planned in advance, particularly in older or multi-storey premises.
- A boiler-based system generates steam separately and delivers it into the cooking chamber at a controlled rate, which gives more precise humidity management and consistent steam saturation throughout cooking. Injection systems introduce water directly into the chamber, which can be less stable, particularly under sustained high-volume use. For kitchens cooking fish, patisserie, or products where moisture consistency matters, a boiler system generally produces more reliable results over a long service.