Lainox Naboo Manual Gas Combi Oven 10x 1/1 GN SAG101BV
Product Description
The Lainox Naboo SAG101BV is a ten-rack, full 1/1 GN gas combination oven operating on a boilerless direct-steam system. It offers three core cooking modes — convection, steam, and a...
Specifications
- Colour
- Silver
- Dimensions
- 1260(H) x 990(W) x 940(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
Downloads
Product Description
The Lainox Naboo SAG101BV is a ten-rack, full 1/1 GN gas combination oven operating on a boilerless direct-steam system. It offers three core cooking modes — convection, steam, and a combination of both — controlled via a straightforward manual interface with a 3.5-inch colour LCD screen. The approach is deliberately uncomplicated: operators select their mode, recall one of up to 99 stored recipes, and get on with service. There is no cloud dependency or touchscreen complexity to contend with.
In busy kitchen environments, a boilerless direct-steam system means faster heat-up and recovery compared with traditional boiler-based units. The gas burner format suits kitchens where gas running costs are a consideration or where electrical capacity is already stretched. With ten full-size GN racks, the oven handles volume-service demands effectively — whether that is banqueting, contract catering, staff feeding, or a high-covers restaurant service where throughput and consistency need to be sustained across multiple covers.
The practical advantages of this model include:
- Simple manual controls that reduce reliance on trained oven operators
- 99-recipe storage to support consistent results across different teams and shifts
- Three cooking modes covering a broad range of menu applications
- Boilerless steam generation for faster response and simpler maintenance
- Integrated washing programmes to support end-of-service cleaning routines
At 125kg and with a footprint of 990mm wide by 940mm deep, this is a substantial piece of equipment requiring a planned installation. Gas supply, adequate ventilation or canopy extraction, and sufficient floor-loading capacity all need to be confirmed before installation. A professional gas-safe installer will be required. The depth in particular means that service access to the rear should be factored into the kitchen layout at the planning stage.
The SAG101BV is well suited to mid-to-large commercial kitchens producing consistent volumes across a full service — contract caterers, hotels, schools, and central production units are typical environments. Operators running lighter volumes or smaller kitchen spaces may find a smaller-capacity model more appropriate, while very high-throughput operations may want to consider a heavier-duty specification. The manual control system specifically suits kitchens where simplicity and ease of staff training are a priority over programmatic complexity.
If you are working through a kitchen design, planning a replacement, or weighing up whether this capacity is the right fit for your operation, the team is happy to talk it through before you commit.
Key Features
- Boilerless direct-steam gas system across ten full 1/1 GN rack positions
- Three cooking modes: convection, steam, and combination for menu versatility
- 99-recipe storage accessible via 3.5-inch colour LCD screen
- Manual control interface designed for straightforward day-to-day operation
- Integrated washing programmes support consistent end-of-service cleaning
Operational Benefits
- Faster steam recovery supports consistent output during back-to-back service
- Simple controls reduce training time and operator dependency across shifts
- Gas operation helps manage running costs where electrical capacity is limited
- High-capacity ten-rack configuration sustains throughput during peak service periods
- Stored recipes help maintain food consistency across different teams and shifts
Specifications
- Colour
- Silver
- Dimensions
- 1260(H) x 990(W) x 940(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Weight
- 125kg
Downloads
Frequently Asked Questions
- A ten-rack 1/1 GN combi oven is typically suited to kitchens producing substantial volumes consistently — contract catering, hotels, schools, or busy restaurants where multiple racks run simultaneously through service. If your covers are lower or your kitchen space is limited, a smaller capacity unit is likely a better fit and will be easier to run efficiently. It is worth talking through your typical service volumes before committing to this size.
- Rather than generating steam from a separate boiler tank, a direct-steam system injects water directly onto the heating element or into the cooking chamber, converting it to steam on demand. This generally means faster heat-up, simpler maintenance, and lower descaling requirements compared with boiler-based models — a practical advantage in busy kitchens where downtime for maintenance needs to be kept to a minimum.
- This oven requires a gas supply of the appropriate type and pressure, a professional gas-safe installation, and adequate ventilation — typically a canopy extraction system positioned above the unit. At 125kg it is a heavy piece of equipment, so floor-loading and access routes for delivery and positioning need to be checked in advance. The depth of 940mm also means that rear service access should be factored into the kitchen layout from the outset.