Combi Steamer Ovens

The Lainox Sapiens Boosted SAE161BS is a full-size, high-capacity electric combination oven configured as a stacked twin unit, effectively a 6-grid oven mounted on a 10-grid oven, giving a combined capacity of 16 full 1/1 GN positions in a single footprint. It operates across convection, steam, and combination modes, and is built around the Sapiens Boosted touchscreen interface, which gives kitchen teams access to recipe programming, stored cooking programmes, and wash cycles from a clear, responsive colour display.

In a working kitchen, the stacked configuration means two independently controlled cooking chambers that can run simultaneously on different programmes. A pastry section can run a dry convection cycle at the same time as proteins are being held in combination mode, without either process compromising the other. This flexibility is particularly useful during long service periods where oven space is typically the first constraint on throughput. The Boosted designation in the Sapiens range refers to enhanced steam injection performance, which supports faster cavity saturation and more consistent results across a full load of product.

From a practical standpoint, the touchscreen system supports up to 99 stored recipes per chamber, which reduces reliance on individual cook knowledge and helps maintain consistency across different shifts. Automated washing programmes simplify end-of-service cleaning, which matters in kitchens where time between service and close is limited. Key operational advantages include:

• Two independent chambers allow concurrent cooking programmes without cross-contamination of cooking modes
• Touchscreen recipe recall reduces training time and supports consistency across shifts
• Automated cleaning cycles reduce manual labour and support hygiene compliance
• Full 1/1 GN compatibility works directly with standard gastronorm prep and storage systems
• Boosted steam performance supports faster recovery when loading cold product into a hot cavity

This is a substantial piece of equipment. At 250kg and standing just over 1.8 metres tall, it requires careful planning for delivery access, kitchen floor loading, and ceiling clearance, particularly in basement or mezzanine kitchens. As an electric unit it will require a suitably rated three-phase electrical supply; any installation must be carried out by a qualified electrician and should be confirmed against the oven's supply requirements before ordering. The 902mm depth and 852mm width should be checked against your kitchen layout, particularly if the unit will be positioned in a run or alcove. Adequate ventilation extraction above the unit is also required.

The SAE161BS is well suited to contract caterers, hotel banqueting operations, central production units, and large restaurant or pub kitchen operations where oven capacity is a genuine operational constraint. The 16-grid combined capacity positions it at the higher end of the Sapiens range; operators with more modest throughput requirements may find a smaller configuration more appropriate, while very high-volume cook-chill or production facilities may want to consider whether additional units or a larger production oven better fits their workflow.

If you're working through a kitchen redesign or replacing existing combi capacity, it's worth talking through the specifics with us before committing: the right configuration and placement makes a meaningful difference to how the equipment performs in service.

The Giorik Kore KIG101W is a natural gas combination oven in a slimline footprint, accommodating ten full-size 1/1 GN trays. It combines convection, steam, and combination cooking modes and is fitted as standard with an automatic closed wash system — a notable inclusion at this size. Control is via a 7-inch touchscreen that allows programmable multi-level cooking sequences, Delta T cooking, and an automatic reversing fan with six speed settings. It weighs 118kg and, at 520mm wide, is appreciably narrower than a conventional combi of this capacity.

In a live kitchen environment, the slimline format makes a meaningful difference where floor space is constrained but throughput requirements remain high. The automatic reversing fan helps maintain consistent heat distribution across all ten rack positions, which matters when the oven is fully loaded during a busy service. Delta T cooking — where the oven adjusts the temperature differential between the cavity and the product core — is particularly useful for large joints and dense proteins, reducing the risk of over-cooking during an unattended cook cycle. The integrated wash system means the oven can be set to clean overnight without manual intervention, keeping it ready for the next service.

• Slimline width suits kitchens where space is limited but rack count cannot be compromised
• Programmable touchscreen reduces reliance on individual operator knowledge
• Automatic closed wash system simplifies end-of-service cleaning routines
• Delta T cooking supports consistent results on large or high-value proteins
• Six-speed reversing fan gives flexibility across different menu types and loads

Installation requires a natural gas supply sized for the oven's gas rating alongside a 13-amp electrical connection for the controls and wash system. A mains cold water connection and drain are needed for the steam generation and wash functions — the water quality in your area may affect long-term performance, so a filtration or softening arrangement is worth considering. The 840mm depth and 118kg weight mean the oven will need adequate clearance at the rear and a floor capable of supporting it; access for delivery and installation through a standard kitchen door requires checking against the 520mm width. Canopy extraction above the oven is necessary to handle steam and combustion gases. If the oven is to sit on a stand rather than a table, confirm the stand is rated for the weight.

This model suits independent restaurants, hotel kitchens, contract catering operations, and pub kitchens producing varied menus across a full service period — anywhere that needs a capable, space-efficient gas combi without moving to a larger, heavier unit. It is not the right choice for very high-volume production sites running back-to-back services all day; for those environments a larger-capacity model warrants consideration. Equally, sites with only modest output may find a smaller rack count more appropriate to their throughput.

If you would like to talk through whether this oven fits your kitchen layout, gas supply, or volume requirements, our team is happy to work through the details with you before you commit.

The Lainox Naboo Boosted NAE202BS is a large-capacity electric combination oven designed for high-volume commercial kitchens. It uses a boiler-based steam generation system, which provides precise humidity control throughout the cooking cycle. The 10-inch full-colour touchscreen interface gives the operator direct access to the oven's full feature set, including recipe management, multilevel cooking programmes, and live monitoring of the cook cycle.

In a busy service environment, the Naboo Boosted is built to handle sustained back-to-back loads across its 20-rack, 2/1 GN capacity. Boiler-based steam delivery supports consistent results when the oven is running at full capacity, and the multilevel cooking function allows items with different cooking requirements to be processed simultaneously, provided they can be matched to the same cavity temperature. The oven's recipe intelligence can identify compatible programmes and suggest them to the operator, which helps maintain consistency across shifts and reduces reliance on individual cook knowledge.

From an operational standpoint, the touchscreen interface is practical and configurable. Frequently used menu items can be pinned to the home screen and launched with a single touch, which reduces errors during a busy service. Recipes are organised into folders, making the library accessible to all kitchen staff regardless of experience level. Key practical advantages include:

• Single-touch recipe recall reduces operator error during peak service
• Folder-based recipe library supports multi-user kitchen teams
• Boiler steam system provides reliable humidity control for consistent results
• Multilevel cooking increases throughput without compromising cook quality
• Configurable home screen adapts to each kitchen's most-used programmes

At 340kg and with a footprint of 1102mm wide by 1051mm deep, the NAE202BS requires careful advance planning. Floor-loading capacity, access routes, and final positioning should all be considered before delivery. As an electric unit, it will require a suitable three-phase supply rated for the oven's draw, and this should be confirmed with a qualified electrician prior to installation. The unit also requires a mains water connection and drain for the boiler system, along with appropriate ventilation, typically a commercial extraction canopy. This is a substantial piece of equipment and is not suited to smaller or lower-volume sites where a reduced-capacity model would be a more practical and cost-effective fit.

The NAE202BS is well suited to high-volume operations such as large contract catering sites, central production kitchens, hospital catering, hotel banqueting, and institutional foodservice where sustained output across multiple GN levels is a daily requirement. For sites with lower throughput demands, a smaller-capacity model from the same Naboo Boosted range would likely be a more appropriate choice. Equally, sites running very high volumes with additional workflow complexity may want to consider whether further capacity or additional units would better serve their operation.

If you are working through the specification for a new kitchen or replacing existing combi capacity, the team are happy to talk through whether this model fits your service volumes and kitchen setup before you commit to a purchase.

The Hobart Bonnet Equajet is a six grid electric combination oven built for serious production cooking. It operates across steam, convection, and combined modes, giving kitchen teams the range to handle delicate fish and pastry through to high-volume roasting and regeneration — all from a single unit. The VisioPad control interface makes that full range of cooking functions accessible without requiring constant chef oversight, which supports consistent results even when experienced staff are stretched across a busy service.

In sustained service conditions, a six grid combi at this level is expected to maintain throughput without meaningful recovery delays between loads. The Equajet is built to that standard — the stainless steel construction holds up to daily professional use, and the cavity is designed to deliver even results tray to tray, which reduces the inconsistency that tends to creep in during long covers.

From an operational standpoint, the practical advantages include:

• Programmable cooking sequences that reduce reliance on individual chef judgement during service
• Combined steam and convection modes that improve yield and reduce shrinkage on proteins
• Consistent cooking results across the full cavity, tray to tray
• One unit covering multiple cooking methods, reducing the need for separate appliances
• A design that supports straightforward end-of-service cleaning routines

Installation requires careful advance planning. At 108kg, the unit needs a structurally sound floor, confirmed clearances, and an appropriate electrical supply — all of which should be verified with a qualified installer before ordering. Ventilation is equally important; a canopy or extract system rated for combination oven use must be in place before the oven is commissioned.

The six grid Equajet is well suited to mid-to-large contract catering operations, hotel kitchens, central production units, and busy restaurant kitchens where cooking consistency and throughput are priorities. For operations running lighter covers or working in tighter spaces, a four grid unit is likely a more proportionate choice. For very high-volume central production environments, larger capacity options are worth exploring.

If you're working through how this oven fits your kitchen layout, service volumes, or utility supply, our team is happy to go through the detail with you before you make a decision.

The Lainox Naboo Boosted NAE202BV is a full-size, high-capacity electric combination oven operating on direct steam injection rather than a boiler system. It accommodates twenty 2/1 GN trays, making it one of the larger formats in the Naboo range and suited to kitchens producing food at significant scale. The 10-inch full-colour touchscreen provides the primary interface, with a layout that can be configured to reflect each kitchen's workflow rather than requiring operators to navigate a manufacturer's default menu structure.

In a busy production environment the NAE202BV handles sustained, back-to-back cooking cycles reliably. The boilerless direct steam system responds quickly when humidity levels need adjusting mid-cook, which matters during peak service when the chamber is fully loaded and recovery time is under pressure. Multilevel cooking capability allows trays with different cooking requirements to run simultaneously where they share compatible temperatures, a practical advantage when throughput needs to be maximised without running multiple programmes sequentially.

From an operational standpoint, several features translate directly into day-to-day efficiency:

• Single-touch recall of frequently used programmes from a configurable home screen reduces training time and ordering errors
• Recipe folders allow structured organisation suited to kitchens with large or rotating menus
• Boilerless operation eliminates descaling of a steam boiler, reducing maintenance downtime
• Multilevel cooking intelligence identifies compatible recipes that can share a chamber, improving batch efficiency
• Stainless steel construction throughout supports thorough cleaning routines and withstands heavy daily use

At 315kg and with a footprint of 1102mm wide by 1051mm deep and standing 1812mm tall, this is a substantial piece of equipment that requires careful planning before installation. It will need a dedicated electrical supply appropriate to a high-capacity commercial combi oven, adequate ventilation, and a floor capable of supporting the weight. Access routes into the kitchen should be checked prior to delivery given the dimensions. This unit is suited to a fixed production position rather than flexible repositioning.

The NAE202BV is well suited to central production kitchens, hospital catering facilities, large contract catering operations, and hotel or banqueting kitchens where consistent high-volume output is the daily requirement. It is not the right choice for a small à la carte restaurant with modest covers. The Naboo range includes smaller-capacity models better matched to those environments. Equally, operations requiring even greater simultaneous output may want to consider higher-capacity alternatives before committing.

If you are assessing whether this oven is the right fit for your kitchen's layout, electrical infrastructure, and service volumes, our team is happy to work through the details with you before you order.

The Lainox Sapiens SAE061BV is a six-grid, full-size electric combi oven operating on a boilerless steam generation system. It delivers three core cooking modes (convection, steam, and combination) controlled through a 3.5-inch colour LCD screen with straightforward manual controls. As a boilerless unit, it generates steam directly within the cooking chamber rather than from a separate boiler, which simplifies the installation requirements and reduces ongoing maintenance obligations compared to boiler-based alternatives.

In a working kitchen environment, a six-grid full-size combi at this level is well suited to mid-volume operations running consistent output across service periods. The combination mode allows operators to balance moisture retention with browning and crust development simultaneously, which reduces the need for multi-stage cooking processes and frees up other equipment during peak hours. The 99-recipe memory means programmed cycles can be recalled quickly, which supports consistency across shifts and reduces reliance on individual cook judgement for repetitive menu items.

From an operational standpoint, the SAE061BV offers several practical advantages:

• Boilerless design reduces descaling frequency and simplifies water treatment requirements
• Colour LCD with recipe recall supports consistent output across different staff members
• Three cooking modes in a single unit reduces dependence on separate convection and steaming equipment
• Integrated washing programmes help maintain hygiene standards without manual deep-cleaning between services
• Manual controls keep day-to-day operation accessible without complex programming knowledge

The unit weighs 110kg and its footprint should be carefully assessed against your available bench or stand space before ordering. Being an electric model, it requires a suitable three-phase electrical supply. This should be confirmed with a qualified electrician prior to installation. Ventilation is an important consideration: combi ovens produce significant steam exhaust and will typically require a canopy extraction system above. The boilerless design does require a water inlet connection, and water quality in harder water areas may still call for in-line filtration to protect the steam generation components over time.

This oven is a practical choice for restaurants, hotel kitchens, staff catering operations, and contract catering sites producing consistent volumes across lunch and dinner services. It sits comfortably as a primary cooking unit for operations that don't require the higher throughput of a larger ten-grid configuration, but need more capacity and flexibility than a countertop unit provides. For higher-volume sites with extended service periods or large banqueting demands, a larger-capacity model may be worth considering before committing to this size.

If you'd like to talk through whether this unit is the right fit for your kitchen layout and service volumes, our team is happy to work through the detail with you before you make a decision.

The Invoq Hybrid 6 Grid is a full-size combi oven built around a dual steam system that combines a boiler-based steam source with an injection steam method. Rather than relying on a single steam-generation approach, the oven draws on both technologies according to the cooking mode in use. This gives operators more consistent and even steam saturation throughout the cooking chamber — a practical advantage when running high-density steaming loads where uniformity across the full cabinet is important. It operates across a temperature range of 30°C to 300°C, covering everything from gentle proofing and low-temperature steaming through to high-heat roasting and combination cooking.

Under sustained production, the hybrid system holds stable chamber conditions even when the oven is loaded heavily and the door is opened repeatedly during service. Integrated sensors monitor temperature and moisture continuously, adjusting steam output automatically to compensate for heat and moisture loss. This means recovery is handled without requiring operator input — a real benefit during a busy service when attention is split across multiple stations.

From a day-to-day operational standpoint, the key practical advantages include:

• Consistent steam saturation across the full cabinet, even under heavy loading
• Automated chamber compensation reducing manual monitoring during service
• Dual steam generation adding operational resilience to intensive production schedules
• Automated cleaning system designed to keep water and chemical consumption in check
• Integrated water inlet and drain connections simplifying daily operation

Installation requires considered planning. At 128kg, this is a substantial unit and will need appropriate structural support, adequate floor space, and sufficient clearance for door swing and ventilation. A plumbed water supply and drain connection are required, and the oven should be installed under an extraction canopy in line with current ventilation regulations. Electrical supply requirements should be confirmed with your installer before ordering.

This oven is well suited to contract caterers, hotel kitchens, central production units, and healthcare or education catering operations where steaming and combination cooking form a significant part of the daily workload. For sites with lighter or less frequent demands, a smaller or simpler unit may represent better value. For very high-volume or multi-rack production environments, it is worth considering whether a larger-capacity model would serve the operation more effectively.

If you would like to talk through whether this specification is the right fit for your kitchen before placing an order, our team is happy to go through your requirements with you.

The Rational iCombi Pro 6-2/1 is a full-size gas combination oven designed for professional kitchens that need reliable, consistent results across a broad range of cooking methods and food types. It operates across six levels, each accepting two 2/1 GN pans in landscape orientation, and is available in both natural gas and LPG configurations — a practical consideration for sites where mains gas supply is limited or variable.

In service, the iCombi Pro is built to handle continuous and unpredictable demand. Rational's iDensity Control system maintains even heat and humidity distribution throughout the cabinet, which matters most when loading mixed products simultaneously — something that happens routinely in a busy kitchen but rarely under controlled conditions. The oven adjusts its cooking parameters intelligently based on what is loaded, which helps protect consistency even when the pass is under pressure and staff are moving quickly.

From an operational standpoint, several features translate into meaningful day-to-day advantages:

• iCooking Suite guides cooking processes intelligently, reducing reliance on individual operator experience
• iProduction Manager supports mixed-load planning, helping maximise cabinet utilisation during peak service
• Integrated cleaning programme completes quickly, reducing downtime between service periods
• Built-in WiFi enables connection to Rational's ConnectedCooking platform for remote monitoring and recipe management
• Natural gas and LPG options support a wider range of site infrastructure

Installation requires thorough pre-planning. A gas connection at the correct supply pressure is a fundamental prerequisite, and the unit must be installed beneath a suitable ventilation solution — either a canopy extraction system or a Rational-approved ventless filtration hood where canopy extraction is not feasible. The 6-2/1 carries a substantial footprint and considerable weight; access routes, floor loading capacity, and clearances from adjacent equipment should all be confirmed before delivery is booked. Commissioning must be carried out by a Gas Safe registered engineer — this is a regulatory requirement, not an optional step.

This configuration sits in the mid-range of the iCombi Pro family and is well suited to hotel restaurants, contract catering operations, busy pub kitchens, and staff catering facilities running moderate to high service volumes. It offers genuine capacity without demanding the full floor-space commitment of the larger variants in the range. Kitchens with lighter throughput requirements may find a smaller configuration a more proportionate fit, while very high-volume operations — large banqueting facilities, production kitchens, or central kitchens cooking for distribution — should consider whether a higher-capacity model better matches their demand profile.

If you are working through whether the 6-2/1 is the right size for your operation, or have questions around gas supply, ventilation, or how this unit fits into your existing kitchen layout, the team at Advantage Catering Equipment is happy to work through the details with you.

The Lainox Naboo Boosted NAE101BV is a ten-grid electric combi oven operating without a boiler, generating steam directly within the cooking cavity. It offers three core cooking modes (convection, steam, and combination) accessible from a ten-inch full-colour touchscreen. The interface is designed around kitchen workflow rather than technical complexity, allowing operators to organise recipes into folders, pin frequently used programmes to the home screen, and launch a cook cycle with a single touch.

In a busy service environment, the direct steam system responds quickly without the maintenance overhead associated with boiler-based models. The ten-grid capacity handles full 1/1 GN loads across multiple levels simultaneously, which makes it well suited to volume production: banqueting preparation, cook-chill operations, and high-throughput à la carte service all sit comfortably within its working range. Multilevel cooking intelligence allows dishes with different timing requirements to run concurrently at the same temperature, helping kitchens make efficient use of oven space during peak periods.

From an operational standpoint, the key day-to-day advantages include:

• Single-touch recall of saved recipes reduces reliance on individual chef knowledge
• Folder-based recipe management keeps menus organised as programmes grow over time
• Boilerless steam generation removes the need for regular descaling of a separate boiler circuit
• Multilevel cooking support improves throughput without requiring additional oven capacity
• Full-colour touchscreen is straightforward for kitchen staff at any skill level to operate

At 120kg and with a footprint of 852mm wide by 848mm deep, this is a substantial unit. It will require a dedicated electrical supply. Before purchasing, your electrical contractor should confirm the supply specification against Lainox's installation requirements. Adequate ventilation is essential; in most installations this means connection to an extraction canopy sized for combi oven use. The unit is available as a floor-standing model and is typically positioned on an oven stand, which affects the overall installation height. Check the door swing direction and service access clearances during kitchen planning.

The NAE101BV is best suited to kitchens producing at volume: contract catering, hotel and event operations, busy restaurant kitchens, and central production units. It is a mid-to-large format oven; smaller operations or kitchens with limited extraction capacity may find a six-grid model a more practical fit, while very high-volume sites running continuous production shifts may benefit from looking at higher-capacity options in the Lainox range.

If you're weighing this model against alternatives or want to confirm it's the right specification for your kitchen setup, the team is happy to talk it through before you order.

The Lainox COEN061 is a six-grid, full 1/1 GN electric combi oven from the Compact Auto range. It uses injection steam generation, where water is injected directly onto the heating element, to produce precise humidity control across convection, steam, and combination cooking modes. The interactive touchscreen control panel gives kitchen teams straightforward access to manual cooking and stored programmes without the complexity of older dial-based systems.

In a working kitchen, a six-grid oven at this capacity handles mid-volume service comfortably. It suits brigades cooking across two to three courses simultaneously, making use of the multi-level cooking capability to run different food types at different settings within a single cycle. Recovery between loads is practical for steady table turns, though operators running very high covers in a tight service window may want to consider a larger-capacity model. The 30°C to 300°C temperature range covers everything from gentle proving and low-temperature cooking through to high-heat roasting and regeneration.

From an operational standpoint, the 400-programme memory is one of the more useful features in a busy kitchen:

• Recipes can be saved and recalled by kitchen staff without chef supervision
• Multi-level cooking reduces the need to run separate equipment simultaneously
• Consistent results across services, regardless of who is operating the oven
• Injection steam system supports straightforward cleaning routines
• Interactive panel reduces training time for new staff

The COEN061 requires a three-phase electrical supply, so single-phase kitchens are not suitable without significant electrical work. At 81kg and 510mm wide, it fits within a standard oven stack or counter position, but access for installation and ventilation clearance should be confirmed before ordering. A suitable drain connection is required for steam condensate. It is supplied without a stand, so stacking compatibility or a separate base unit should be factored into the installation plan.

This oven is well suited to independent restaurants, hotel kitchens, pub groups, and contract catering operations running a moderate cover count. It offers more programmability and control than entry-level combi ovens while remaining practical for kitchens that do not require the output of a full ten- or twenty-grid unit. For lower-volume sites, a smaller two- or four-grid model in the same range may be more appropriate. For high-volume production kitchens, a higher-capacity model would be worth exploring.

If you are unsure whether this oven matches your service volume, kitchen layout, or electrical supply, the team is happy to talk it through before you commit to a purchase.

The Lainox Sapiens 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 852mm wide by 848mm 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.

The Giorik Kore KIG061W is a six-rack, full 1/1 GN slimline gas combination oven configured for LPG supply. It combines convection, steam, and combination cooking modes within a notably compact footprint, making it a practical choice for sites where space is a genuine constraint but output requirements remain firmly commercial. The 7-inch touchscreen interface provides programmable controls for multi-level cooking programmes, Delta T cooking, and automatic reversing fan operation across six speed settings. An integrated automatic wash system is included as standard.

In a working kitchen, the slimline chassis makes it easier to fit the KIG061W into tighter counter or pass configurations without compromising on the six-rack capacity. The combination cooking modes allow operators to run different menu items simultaneously with consistent results, which is particularly useful during service peaks when oven space is always under pressure. The reversing fan with variable speeds supports more even heat distribution across all six levels, reducing the need to rotate trays mid-cycle. Recovery between loads is dependable under sustained use, which matters when covers are moving quickly.

• Touchscreen programmable controls simplify recipe management and staff training
• Integrated automatic wash system reduces end-of-day cleaning time and effort
• Delta T cooking helps protect yield and consistency on protein-heavy menus
• Slimline depth keeps the footprint manageable in space-restricted kitchens
• Multi-level cooking programmes reduce the need for manual monitoring during service

This oven runs on LPG gas and requires a separate 230V 13-amp electrical supply for the controls and wash system. It is important to confirm your LPG supply pressure and flow rate are adequate for consistent operation before installation. At 96kg, the unit requires appropriate handling on delivery and should be positioned on a level, load-bearing surface. Ventilation requirements must be assessed for the specific installation: a canopy or extract system will almost certainly be required, and this should be confirmed with a qualified installer prior to fitting. The slimline 520mm width is a genuine asset in tight spaces, but the 840mm depth should be checked carefully against available run-off clearance.

The KIG061W is well suited to small to medium catering operations: cafés, contract catering units, hotel satellite kitchens, pub kitchens, and similar sites running a moderate to busy service on a constrained footprint. The six-rack capacity and LPG configuration make it particularly relevant for sites without mains gas access. For higher-volume operations or those requiring a larger rack capacity, a more substantial model may be worth considering. Equally, for very low-volume use, a smaller unit may offer a more economical fit.

If you have questions about whether this oven suits your service volumes, your available LPG supply, or how to approach the installation, the team is happy to talk it through with you before you commit.

The Lainox Naboo Boosted NAG201BS is a 20-grid gas combination oven built around a boiler-based steam generation system. Operating across combi, convection, and steam modes, it is designed to handle the full range of cooking demands found in large professional kitchens, from roasting and baking through to steaming, regeneration, and overnight slow cooking. The 10-inch full-colour touchscreen interface is central to how the oven works, providing a clear and configurable platform that suits kitchens where multiple team members will operate the equipment across different shifts.

In service, a 20-grid oven at this level is working territory for kitchens producing at significant volume: think hotel banqueting, large contract catering operations, central production units, or busy restaurant kitchens running multiple sittings. The boiler system delivers consistent, precise steam quality, which matters when you are cooking protein-heavy menus or require reliable moisture control across a full chamber load. Recovery between loads is a practical consideration at this scale, and the Naboo platform is designed to maintain stable cooking conditions under sustained use rather than dipping in performance mid-service.

From an operational standpoint, the Naboo Boosted offers several advantages worth understanding before purchase:

• Frequently used programmes can be pinned to the home screen, reducing the steps between arrival and cooking start
• Recipes are stored in folders, which helps standardise output across kitchen teams with varying experience levels
• Multilevel cooking allows items with different cook times to run simultaneously at the same temperature, improving throughput without compromising results
• The oven's logic can identify compatible saved recipes for a given set of parameters, which supports efficient batch planning
• Stainless steel construction throughout supports hygiene standards and withstands the cleaning demands of a busy operation

Installation at this scale requires careful planning. The NAG201BS is a large piece of equipment (both in footprint and at 310kg, in structural terms) and will need a suitable gas supply, adequate ventilation, and in most cases a canopy extraction system. The boiler requires a clean, properly treated water supply and appropriate drainage. Given the weight, floor loading should be assessed before positioning, and access during delivery and installation will need consideration. This is not a unit that drops into a kitchen without prior coordination with your building and utilities teams.

The NAG201BS is best suited to high-volume operations where cooking consistency across large batch numbers is a genuine operational priority. For kitchens with lower throughput requirements, a smaller-capacity model within the Naboo range would provide the same platform intelligence at a more proportionate scale. Equally, for operations running multiple kitchens or requiring remote programme management, it is worth discussing how the Naboo's connectivity features can be put to work across your wider setup.

If you are weighing up whether this is the right capacity for your operation, or have questions about gas supply requirements and installation planning, the team is happy to work through the details with you before you commit.

The Lainox Naboo Boosted NAG101BV is a ten-rack, full-size gas combination oven that generates steam directly rather than through a boiler. This boilerless approach eliminates a component that requires regular descaling maintenance and reduces the time needed to reach operating temperature at the start of service. It operates across three modes (convection, steam, and combination) and is controlled through a full-colour ten-inch touchscreen that is straightforward to navigate even during a busy pass.

In practice, the NAG101BV is well suited to high-volume kitchens running continuous service. The gas-fired direct steam system responds quickly to changes in cooking mode, and the oven's intelligence supports multilevel cooking, allowing items with different cooking times to run simultaneously at the same temperature. This is particularly useful in kitchens producing complex menus or running banqueting covers at volume. The touchscreen interface allows commonly used recipes to be pinned to the home screen and organised into folders, which reduces errors and speeds up operation for kitchen teams of varying experience levels.

From an operational standpoint, the Naboo Boosted offers several practical advantages:

• Single-touch recipe recall reduces reliance on individual cook knowledge
• Multilevel cooking helps maximise oven capacity during peak service
• Boilerless steam generation lowers descaling frequency and maintenance burden
• Recipe folder organisation supports consistent output across kitchen shifts
• Three cooking modes accessible from the home screen reduce changeover time

Installation requires a gas supply of the appropriate type and pressure, adequate ventilation or extraction to meet current regulations, and sufficient clearance at the rear and sides for servicing access. At 125kg, the unit will need a suitable stand or base and should be positioned on a level, load-bearing floor surface. A drainage connection will also be required for condensate. If your kitchen is on a restricted floor plan, it is worth confirming clearance dimensions before ordering.

This oven is best suited to medium-to-large professional kitchens: hotel operations, contract catering sites, hospital catering, and busy restaurant kitchens where a ten-rack capacity is in regular use. For smaller operations running lighter covers, a lower-rack-count model may be more appropriate and more economical to run. For very high-volume production sites with multiple simultaneous services, it is worth discussing whether a larger or rack-oven configuration would be a better fit.

If you are unsure whether this model is right for your service volume, gas supply setup, or kitchen layout, the team is happy to talk it through before you commit.

The Hobart Bonnet Minijet is a six-grid combination oven built to full 1/1 GN compatibility, housed in a footprint considerably narrower than a standard combi. At 525mm wide, it is designed for kitchens where installation space is a genuine constraint — tight service kitchens, satellite prep areas, or smaller restaurants that need full combi capability without dedicating an entire bay to it.

Despite its compact dimensions, the Minijet does not trade output for size. Hobart Bonnet's CoreControl technology manages cavity temperature and steam injection with the precision you would expect from a larger unit. The AirDry+ function gives operators proper drying and crisping capability, which matters when finishing roasted or baked products where moisture control is critical. Recovery after door openings holds up reliably during busier service periods — an area where smaller ovens can sometimes struggle.

Day-to-day, the Minijet is practical to operate and maintain:

• Full 1/1 GN compatibility means standard gastronorm trays and accessories work throughout
• CoreControl and AirDry+ deliver precise temperature and humidity management across all cooking modes
• Automatic cleaning cycle completes in around 17 minutes, keeping end-of-service downtime to a minimum
• Stainless steel construction throughout supports hygiene standards and durability under regular heavy use
• Compact 525mm width suits installations where a full-size combi cannot be accommodated

Installation requires an electrical supply sufficient for the 6.3kW load and appropriate ventilation — either connection to an extraction canopy or a ventless solution where no canopy is present above the oven position. At 74kg, the unit is manageable but will need two people to position safely. The stand is sold separately and should be factored into both the budget and space plan from the outset. A water connection is required for steam function, and depending on local supply quality, a filtration arrangement is worth considering to protect long-term performance.

The Minijet is well suited to smaller restaurants, cafés, hotel satellite kitchens, and prep kitchens where a full-size combi is not a practical option. It runs the full range of cooking modes — steam, convection, and combination — making it capable across most menu types. For high-volume main kitchens running large covers across extended services, a higher-capacity model with more grids would be a more appropriate starting point.

If you want to talk through whether the Minijet suits your kitchen layout, service volume, or installation setup, the team is always happy to have that conversation before you make a decision.

The Lainox Compact Auto COEN101 is a ten-grid electric injection combi oven designed for busy professional kitchens that need consistent, repeatable results across a full service. Injection technology delivers steam by introducing water directly onto the heating element, producing a controlled, high-humidity cooking environment suitable for roasting, steaming, baking, and regeneration. The interactive control panel is designed to be operated quickly and with minimal training, which matters in kitchens where not every cook on a shift is a senior chef.

In service, this oven earns its place through consistency rather than novelty. Ten full-size GN positions give a reasonable throughput for a mid-sized operation, and the ability to cook different food types simultaneously across levels makes it genuinely useful during peak periods rather than a single-task unit. The 400-programme memory means you can lock in proven cooking parameters for your menu, reducing variability between shifts and between operators. Recovery between loads is reliable, which is what matters when covers are coming in steadily.

From an operational standpoint, the key practical advantages are:

• Programme-based cooking reduces reliance on individual operator judgement
• Multi-level cooking across different food types increases oven use
• Injection steam system supports both high-humidity and dry convection modes
• Interactive panel simplifies operation across varying skill levels
• High-strength stainless steel construction stands up to daily commercial use

Installation requires a three-phase electrical supply, so this needs confirming with your site before purchase. At 87kg, it will require two people and appropriate handling equipment to position safely. Ventilation must comply with your local extraction requirements: a standard canopy extraction system is the typical arrangement, though your kitchen layout will dictate the specifics. The footprint is relatively compact for a ten-grid unit, making it a practical choice where space is at a premium.

The COEN101 suits hotel kitchens, contract caterers, restaurants, and event venues running a structured menu with medium-to-high cover counts. It is best suited to operations that benefit from programmed cooking consistency rather than sites requiring extensive manual cook-to-order flexibility. If your volume is substantially higher or you need additional capacity for large-scale batch production, a larger-capacity model may warrant consideration. Equally, smaller kitchens with lighter throughput may find a reduced-grid option more cost-appropriate.

If you are weighing this oven against your current setup or planning a new kitchen, we are happy to talk through the practical fit before you commit to anything.

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 892mm wide by 966mm 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 used. 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.

The Lainox Naboo NAE062BS is a full-size electric combination oven with a boiler-based steam generation system, built to handle the demands of high-volume professional kitchens. Operating on a three-phase supply and accepting six full-size 2/1 GN trays, it is designed for kitchens that need consistent, repeatable results across large batch sizes, from roasting and steaming through to regeneration and bakery applications.

The boiler system delivers precise, stable humidity control, which matters particularly in operations where product consistency is non-negotiable: banqueting, cook-chill production, central kitchens, and high-throughput restaurants. Boiler-based systems are generally preferred over injection models where fine steam control and faster humidity response are a priority during service.

The Naboo is built around a 10-inch full-colour touchscreen interface. The interface supports folder-based recipe organisation and allows frequently used programmes to be pinned to a home screen for single-touch access, a practical advantage in busy kitchens where speed and simplicity at the point of use reduce the margin for error. The multilevel cooking function allows different menu items with varying cook times to be loaded simultaneously, provided they share compatible cooking parameters, which the oven identifies automatically.

Operationally, the benefits translate into:

• Consistent output across large batches with minimal operator intervention
• Faster service recovery through structured recipe programmes accessible to all skill levels
• Reduced reliance on individual chef knowledge: programmes are stored and repeatable
• Flexibility across cooking modes: convection, steam, and combination in a single unit
• Hygienic stainless steel construction throughout, suited to intensive cleaning regimes

Installation requires a three-phase electrical connection and a mains water supply for the boiler system, along with a drain connection. At 130kg and with a substantial footprint, the oven will need careful positioning: adequate ventilation clearance and structural floor loading should be confirmed before installation. A condensation hood or canopy extraction system is typically required. This is not a unit suited to a small or lightly equipped kitchen; the infrastructure requirements are significant and should be reviewed with your installer before ordering.

The NAE062BS is well suited to central production units, hotel kitchens, contract caterers, hospital catering, and busy restaurant operations where 2/1 GN capacity is regularly used. If your service volumes are lower or your kitchen footprint is more restricted, a smaller-capacity model in the Naboo range may be a more practical fit. For operations running multiple oven lines or requiring networked recipe management across a site, the Naboo platform supports connectivity options worth discussing in more detail.

If you'd like to talk through whether this model is the right specification for your kitchen, or whether a different capacity makes more sense for your operation, the team is happy to work through it with you before you commit.

The Rational iCombi Pro 20-2/1 is a large-format electric combination oven designed for the highest-volume professional kitchen environments. It operates across steam, convection, and combination modes, with the control system automatically managing the balance of heat and humidity according to the programme in use. At this capacity, it sits at the top of the iCombi Pro range and is built to handle large, simultaneous, mixed loads as a matter of routine.

In sustained service, the iDensity Control system — combining multiple fan wheels, an optimised cabinet geometry, and active dehumidification — works to maintain consistent cooking conditions across every shelf position even when the oven is running at full capacity. Maintaining that uniformity across a full load during a busy service is considerably harder than it appears on a specification sheet, and it is where the iCombi Pro genuinely earns its place in demanding kitchens.

From a day-to-day operational standpoint, the features that tend to deliver the most practical value include:

• The iCooking Suite, which manages cooking parameters automatically and adjusts in real time, reducing dependence on individual operator judgement
• The iProduction Manager, which sequences mixed loads to reduce idle time and unnecessary energy consumption
• An automatic cleaning cycle that completes quickly on the standard programme, keeping downtime between services to a minimum
• Integrated WiFi connectivity and access to the ConnectedCooking platform for remote monitoring and programme management
• A visual cooking programme library that helps less experienced staff work accurately without close supervision

Installation at this scale requires careful advance planning. As an electric model, it draws substantial power and will need a dedicated supply — your electrical contractor should assess available capacity before the order is placed. The physical size and weight mean that floor loading, access routes during delivery, and clearance beneath your ventilation canopy all need confirming ahead of time. This is not a unit that can be repositioned easily once in place, so placement decisions should be made at the outset rather than revisited later.

The iCombi Pro 20-2/1 is well suited to large-scale operations: central production kitchens, contract catering facilities, large hotel and banqueting kitchens, and high-volume restaurant environments where cooking substantial quantities across multiple food types simultaneously is a daily requirement. Operations with more moderate throughput would likely be better served by a lower-capacity model from the same range — both operationally and from a running-cost perspective. Sites with specialist demands or unusual configuration constraints are worth discussing in more detail before a commitment is made.

If you are working through whether this unit is the right size for your operation, or need to think through the installation requirements for your site, the team is glad to work through that detail with you before you proceed.

The Convotherm Mini 6.06 is a compact, full-function electric combi oven built for operations that need genuine combi steamer capability but cannot accommodate a full-size unit. It runs three core cooking modes — steam, hot steam, and hot air — covering roasting, baking, steaming, grilling, and regeneration within a footprint that suits counter or stand-mounted installation. The manual control interface is deliberately practical, keeping the oven accessible to staff at different skill levels without stripping out the functionality that makes a combi oven worthwhile in the first place.

In daily service, the Mini 6.06 holds up reliably across all three cooking modes. The stored cookbook function allows programmes to be saved and recalled consistently, which is particularly useful in kitchens where the equipment is operated by multiple staff across different shifts. Overnight cooking is also supported, giving operators the option to run slow-cook preparations through quieter hours without supervision — a useful feature for smaller operations that need to maximise output without extending staffed hours.

From an operational standpoint, the key practical advantages are:

• Full combi steamer functionality within a compact footprint, preserving usable kitchen space
• Cookbook storage for consistent results across staff changes and shift patterns
• Overnight cooking mode supporting unsupervised slow-cook and regeneration runs
• Large viewing window providing clear visual access to the chamber during service
• Electric supply only — no gas infrastructure required, simplifying installation

Being electric removes the need for gas pipework, which simplifies the installation considerably. That said, it is worth confirming your electrical supply can support the current draw before ordering — combi ovens require a meaningfully larger electrical supply than conventional ovens, and this should be verified with a qualified electrician. The compact width makes countertop placement practical with an appropriate stand, but adequate ventilation above and around the unit remains a requirement. A canopy or mechanical extraction system should be in place or factored into your installation plan.

The Mini 6.06 is well suited to cafés, small hotel operations, staff restaurants, food-to-go outlets, and smaller à la carte kitchens where space is genuinely limited but combi cooking is a daily requirement. It is not designed for high-volume production environments — operations with significantly greater throughput demands would be better served by a larger-capacity model within the Convotherm range.

If you would like to talk through whether this unit is the right fit for your service volume and kitchen setup, the team is happy to help before you commit.

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 1072mm wide by 960mm 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 960mm 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.

The Buffalo Smart Touchscreen Compact Combi Oven is a six-rack combination oven designed for commercial kitchens that need genuine combi functionality without the footprint or cost of a full-size unit. It operates across steam, convection, and combination modes, giving operators the flexibility to roast, bake, steam, and regenerate within a single appliance. ClimaControl technology allows precise humidity management alongside temperature, which becomes important when you are moving between bread, proteins, and pastry across a single service.

In a working kitchen, a six-rack combi of this type performs well under the kind of varied, back-to-back cooking that moderate-cover operations demand. Hotels with smaller food operations, cafés producing consistent baked goods, contract caterers working in tight spaces, and pubs expanding beyond a fried or grilled menu are all environments where this oven earns its place. Recovery is sufficient for sustained service periods, and the combination mode handles the humidity and heat balance that full convection alone cannot achieve reliably.

For the team using it day to day, the five-inch touchscreen is a practical asset. Key operational advantages include:

• Up to 99 multi-stage programmes with up to six stages each, useful for standardising output across a mixed-experience team
• 40 factory presets covering common preparations, which reduces the learning curve for less experienced kitchen staff
• Core probe and Delta T cooking functions for consistent protein results without constant monitoring
• Automatic one-touch wash cycle, which reduces end-of-service cleaning time and keeps the cavity maintained between uses
• Full GN 1/1 compatibility, so trays transfer directly between the oven and other stations without decanting

Before installation, it is worth confirming your electrical supply and ventilation arrangement. Combi ovens generate steam during operation and require adequate extraction or a condensate hood — the exhaust cannot simply be left to vent into an enclosed space. Clearance around the unit and access for servicing should also be considered at the planning stage, particularly in compact kitchen runs.

This oven suits small-to-mid-volume operations that want reliable combi performance and programmable consistency in a manageable format. For higher-throughput sites, or where simultaneous high-capacity cooking across multiple rack types is the norm, a larger-format combi would offer more headroom.

If you are weighing this against your current setup or planning a new kitchen build, our team is happy to talk through whether the capacity and specification are the right fit for what you need.

The Lainox Naboo Boosted NAE161BS is a stacked electric combination oven configured as two independent units within a single structure, a 6-grid oven positioned above a 10-grid oven, giving a combined capacity of 16 full 1/1 GN positions. Each oven operates independently, with its own 10-inch full-colour touch screen, its own cooking programmes, and its own set of controls. This makes it a genuinely flexible setup rather than simply a large oven: the two cavities can run different processes simultaneously, at different temperatures, serving different parts of the menu at the same time.

In a busy kitchen, that independence is a significant operational advantage. A high-footfall restaurant, contract catering operation, or large staff catering facility can run regeneration in one cavity while roasting in the other, or hold one oven on a banqueting programme while the second handles à la carte production. Convection, steam, and combination modes are accessible directly from the home screen on each unit, and the touch interface allows frequently used menu items to be pinned for single-touch recall, reducing the margin for error during a busy service and making the ovens accessible to a broader range of kitchen staff.

The multilevel cooking function is worth noting for kitchens managing complex menus. The oven can identify saved recipes that share compatible cooking parameters, allowing different items to run together in the same cavity without compromising the result. Recipes can be organised into folders, which supports consistent output across shifts and helps with onboarding new kitchen staff.

• Two independent cavities allow simultaneous cooking of different menu items
• Single-touch recipe recall reduces reliance on individual cook knowledge
• Folder-organised recipe storage supports consistency across shifts
• Full convection, steam, and combination modes on both cavities
• Stainless steel construction suits demanding commercial environments

Installation planning is essential for a unit of this scale. The NAE161BS is a substantial piece of equipment, 250kg and just over 1.8 metres in height, and will require careful assessment of floor loading, ceiling clearance, and access routes before delivery. As an electric unit, it will need a suitable dedicated electrical supply; this should be confirmed with a qualified electrician at the planning stage. Adequate ventilation is required, either via a canopy extraction system or a ventilated hood arrangement. Connection to an appropriate extraction setup is not optional. Water connection and drainage are also required for steam functions. This unit is best suited to kitchens with the infrastructure and physical space to support it properly.

The NAE161BS is well suited to high-volume operations: large restaurants, hotels, contract caterers, central production units, and event or banqueting kitchens where throughput demands more than a single oven can realistically handle. For operations with more modest volume requirements, smaller-capacity models in the Naboo range offer the same cooking intelligence in a more appropriate footprint. For sites needing even greater capacity or more advanced production control, it is worth exploring the broader Lainox range before committing.

If you are assessing whether this configuration is the right fit for your kitchen, or whether the split 6+10 arrangement suits your service style better than a single large cavity would, the team is happy to work through that with you before you order.

The Lainox Sapiens Boosted SAG201BS is a 20-grid, full 1/1 GN gas combination oven designed for serious production cooking. It operates across three cooking modes (convection, steam, and combination) and uses a boiler-based steam generation system to deliver consistent, controlled humidity throughout the cavity. The touch screen interface gives operators straightforward access to manual cooking settings, stored programmes, and wash cycles without unnecessary complexity.

In a busy kitchen environment, the Boosted designation matters. The oven is built to deliver rapid heat recovery between loads, which is essential when you are running consecutive trays through service or working through a high-volume production shift. Twenty full-size 1/1 GN positions give you significant throughput capacity, making this oven suitable for central production kitchens, large hotel operations, contract catering facilities, and busy event or banqueting kitchens where output consistency is non-negotiable.

From a practical standpoint, the SAG201BS offers several operational advantages worth noting:

• Touch screen control with 99 recipe storage reduces reliance on manual skill and supports consistent results across different staff
• Boiler-based steam system provides precise humidity control for delicate or moisture-sensitive cooking processes
• Automated wash programmes reduce cleaning time and help maintain hygiene standards at the end of service
• Three cooking modes in a single unit consolidate equipment requirements and free up kitchen space
• Gas operation may offer running cost advantages in kitchens with high daily usage hours

Installation planning is important with an oven of this scale. At 310kg and standing just over 1.8 metres tall, the SAG201BS requires careful consideration of floor loadings, access routes during delivery, and clearance around the unit for servicing. It will need a suitable gas supply with correct pressure and flow rate, a mains water connection for the boiler system, and a drain connection for condensate and wash cycles. Adequate ventilation or canopy extraction above the unit is essential. Given the overall footprint, this oven is best suited to a dedicated combi position within a well-planned kitchen layout rather than a flexible or temporary installation.

The SAG201BS is well suited to operations that need sustained high-volume output from a single oven: large-scale catering, institutional kitchens, or production facilities where the oven will be in near-continuous use throughout the day. If your service volumes are more modest, a smaller-capacity model from the Sapiens range would be worth considering. Equally, for sites running multiple kitchens or extremely high production demands, it is worth discussing whether a multi-oven configuration would serve you better.

If you are weighing up whether this oven is the right fit for your site (particularly around gas supply, installation requirements, or production volumes), we are happy to talk it through before you commit.

The Rational iCombi Classic is a gas-fired combination oven offering steam, convection, and combined steam-convection cooking across six full-size shelf positions. It sits within Rational's established iCombi Classic platform — a line built to deliver consistent, repeatable results without unnecessary complexity. The unit can be configured for natural gas or LPG, which gives practical flexibility for sites where electrical capacity is limited or where gas running costs are a priority.

In a busy service environment, combination ovens earn their footprint through consistency and throughput. The iCombi Classic manages chamber humidity via Rational's ClimaPlus system, allowing operators to adjust moisture levels in controlled increments. This matters most when running mixed loads or switching between tasks mid-service — moving from roasting to regeneration, for example — where less controllable equipment tends to introduce inconsistency. Multiple fan wheels distribute heat evenly across all six levels, reducing the need to rotate trays and supporting reliable results under sustained pressure.

From a day-to-day operational standpoint, the practical advantages include:

• Up to 100 programmable cooking profiles, each supporting up to 12 sequential steps, helping maintain consistency across varying staff skill levels
• Dial-and-push interface with colour display, reducing training time and the risk of operator error during busy service periods
• Automatic cleaning programme including an overnight cycle using phosphate-free tablets, keeping end-of-day maintenance straightforward
• Integrated descaling within the care system — particularly relevant in hard-water areas
• High-intensity LED chamber lighting, allowing food colour and doneness to be assessed without opening the door

Installation requires a gas supply (natural gas or LPG confirmed at point of order), a water connection for steam generation, a drainage outlet for condensate, and adequate canopy extraction above the unit. Ventilation planning deserves proper attention — the oven produces steam during operation and sufficient extraction is essential for compliance and kitchen comfort. In hard-water areas, fitting an inline water softener prior to installation is strongly advisable; it protects the steam system and reduces maintenance frequency over the life of the unit. Check floor loadings and access routes in advance, particularly on tighter sites.

The six-rack, full-size format is well suited to small-to-medium operations — hotel restaurants, school kitchens, care homes, pub kitchens, and similar sites running a moderate cover count. It handles both production cooking and à la carte service comfortably at this scale. For higher-volume operations running multiple consecutive sittings, a larger-capacity model from the same platform is worth considering. For very small operations where a six-rack unit would represent excess capacity, a smaller configuration is available within the Rational range.

If you're working through whether this size and fuel type suits your kitchen, or if you'd like to talk through the installation requirements before committing, the team is happy to talk it over.