Lainox Naboo NAE062BV Electric Combi Oven 6x 2/1 GN

The Lainox Naboo NAE062BV is a boilerless electric combination oven with a 6x 2/1 GN capacity, designed for high-output professional kitchens. It uses direct steam generation rather than a separate boiler, which simplifies installation and reduces maintenance overhead. The 10-inch full-colour touchscreen acts as the primary control interface, giving kitchen teams straightforward access to cooking programmes, recipe folders, and customisable home screens without the need for specialist training.

In a busy service environment, consistency across a large volume of covers is where this oven earns its place. The multilevel cooking function allows dishes with different cooking times to run simultaneously at the same temperature, with the oven's control system identifying compatible recipes that can share the same cycle. This is practically useful during peak service when oven space is at a premium and throughput needs to be carefully managed. The 2/1 GN format means it can handle full-sized gastronorm trays, which makes it well suited to batch cooking, banqueting, and central production operations.

Key operational advantages include:

• Single-touch recall of frequently used recipes from a configurable home screen
• Recipe folders for organised access across different menu sections or user groups
• Boilerless design removes the need for a dedicated steam boiler, reducing plant room requirements
• Multilevel cooking improves oven utilisation during busy service periods
• Stainless steel construction throughout supports robust daily cleaning routines

Because this unit is electric and boilerless, it avoids gas connection requirements, but it does draw significant electrical load and will require a dedicated supply with appropriate circuit protection — your electrician or M&E contractor should be involved early in the project. At 120kg and with an overall footprint of just over 1.2 metres wide and just over a metre deep, it needs substantial clear space and adequate structural support, particularly if it is to be stacked or racked. Ventilation requirements should also be assessed, as combi ovens produce steam and heat that standard kitchen extraction must be capable of handling.

This oven is well suited to central production kitchens, hotel banqueting operations, large contract catering sites, and high-volume restaurants where consistent batch output across 2/1 GN capacity is a daily requirement. For smaller operations working primarily with 1/1 GN trays or lower cover counts, a smaller capacity model would likely be a more practical fit. For sites running very high volumes across multiple service periods, it is worth discussing whether a larger or multi-unit configuration would serve better.

Combi ovens at this level involve a meaningful capital outlay and a number of installation decisions that are worth working through before committing. If it would help to talk through whether this model fits your kitchen's service profile and infrastructure, the team is happy to work through the detail with you.