10 Grid Combi Ovens

The Rational iCombi Pro 10-1/1 is a ten-rack electric combination oven designed for professional kitchens that need reliable, consistent output across a full service. It combines convection, steam, and combination cooking modes in a single cabinet, allowing roasting, baking, steaming, regeneration, and finishing to be handled without separate pieces of equipment for each process.

Where this oven justifies its place is during sustained, high-volume service. The iDensity Control system manages airflow, humidity, and heat distribution across the full cabinet, so a mixed load — different products, different sizes, loaded at different times — holds quality across every item. Recovery after door opening is handled well, which matters when the oven is being accessed continuously throughout service and any delay has a knock-on effect down the line.

Several of its features translate into clear operational advantages:

• iCooking Suite automates cooking processes, supporting consistency across shifts regardless of individual chef experience
• iProduction Manager sequences multi-item loads and reduces manual interventions during service
• Automated cleaning completes quickly on the fast cycle, minimising downtime between services
• Integrated WiFi connects to Rational's ConnectedCooking platform for remote monitoring and centralised recipe management
• Energy and water consumption are meaningfully reduced compared to earlier-generation models, with a measurable effect on running costs over time

This is an electric unit requiring a three-phase power supply — single-phase connection is not an option, and confirming the electrical infrastructure before purchase is essential. The unit needs adequate clearance on all sides for ventilation and door swing, and given its weight, floor load capacity is worth checking during kitchen planning. If stacking with a base unit or a second oven is intended, this should be factored in at the specification stage rather than addressed later.

The iCombi Pro 10-1/1 is well suited to hotel kitchens, contract catering operations, healthcare and institutional catering, and larger restaurant kitchens producing consistent volume across multiple services. The investment is most justified where the ten-rack capacity and the full feature set are genuinely being put to work. For lower-volume operations, a six-rack variant is likely to represent better value. For very high-volume or multi-site operations, larger-format models within the Rational range may be worth considering.

If you would like to work through whether this configuration suits your kitchen before committing, our team is happy to talk it through with you.

The Rational iCombi Classic 10-1/1 is a full-size, ten-grid electric combination oven designed for professional kitchens where consistent, repeatable output across a full service period is a practical necessity. It operates across convection, steam, and combined cooking modes, giving kitchen teams precise control over temperature, humidity, and airflow from a single unit. Up to 100 programmes can be stored, each supporting multi-step cooking sequences — useful where complex menus are in play or where different operators need to reproduce the same results without variation between services.

Under sustained demand the iCombi Classic performs reliably. The fan system distributes heat evenly across all ten levels, which matters when the oven is loaded fully at the height of service and consistent results are needed across every tray simultaneously. The ClimaPlus humidity management system allows the cooking cabinet climate to be adjusted in measured increments, which is particularly relevant for moisture-sensitive products — delicate pastry, proteins where surface finish is critical, or mixed loads where conditions need careful control.

From an operational standpoint, the unit is designed to reduce the margin for error during service:

• Programmable multi-step cooking processes reduce reliance on individual judgement at peak times
• Dial-and-display interface with clear symbols lowers the training burden for new or agency staff
• Automatic cleaning cycles, including an overnight option, reduce manual labour at the end of service
• Phosphate-free cleaning tablets and a built-in descaling function help keep maintenance costs manageable
• High-intensity LED chamber lighting allows quick visual checks without opening the door

Installation requires a suitable three-phase electrical supply and a planned ventilation arrangement — this is not a unit that can be positioned without preparation. It will need to be mounted on a compatible stand or base, and your extraction system must handle the output comfortably. Rational equipment is typically commissioned by a qualified engineer, and it is worth factoring an ongoing maintenance agreement into the total cost of ownership from the outset. Access for servicing should be considered when deciding on placement.

The iCombi Classic 10-1/1 is well suited to mid-to-high-volume operations — hotel kitchens, large restaurant groups, contract catering sites, and institutional catering where a full brigade needs to produce consistent results across multiple services. If your volume is more modest, a smaller grid configuration is likely to represent better value and lower running costs. For very high-throughput sites running back-to-back services at full capacity, a higher-specification model from the Rational range may be worth considering.

If you're working through whether this specification is the right fit for your kitchen and workflow, we're happy to talk it through before you commit.

The Rational iCombi Classic 10-1/1 is a gas-fired combination oven offering steam, convection and combined cooking modes within a single unit. The ten-grid, full-size GN configuration places it in the mid-to-large range of the iCombi Classic platform, making it a practical choice for kitchens that need to produce consistent results across a broad menu, across multiple services, day after day. It is available for natural gas or LPG supply, and the gas type must be confirmed at the point of order — the correct jet configuration needs to be in place from the outset and cannot easily be changed on site.

Under busy service conditions the oven performs reliably across all ten levels simultaneously. The multi-fan heat distribution system maintains even cooking throughout the chamber, which matters when a full load requires every shelf to behave identically. The ClimaPlus humidity management system allows moisture levels to be adjusted incrementally, giving chefs meaningful control over the cooking environment rather than locking them into fixed presets. Recovery between consecutive loads is consistent, which is important when covers are turning quickly and there is no tolerance for delay between batches.

From an operational standpoint, the key practical advantages are:

• Up to 100 programmable cooking steps, supporting consistency across shifts and varying skill levels
• Multi-step programme sequencing for dishes that move through distinct cooking phases
• Dial-and-display interface with clear symbols, reducing training time and the risk of user error during service
• Automatic cleaning using phosphate-free tablet chemistry with integrated scale prevention
• High-intensity LED chamber lighting for visual monitoring without opening the door mid-cook

A gas combi oven of this size requires a correctly rated gas supply connection, a suitable extraction canopy or ventilation provision, and a floor drain for condensate and cleaning discharge. The unit is substantial in weight, so floor loading and positioning should be assessed before delivery rather than after it. It is typically installed on a purpose-built stand or stacking frame and must be commissioned by a Gas Safe registered engineer. LPG sites should confirm this clearly at the point of enquiry.

This model is well suited to hotels, contract catering operations, hospital and healthcare kitchens, staff restaurants and busy restaurant kitchens where throughput and menu consistency are the priority. Kitchens with lighter or more variable demand may find a smaller-capacity model a more practical and economical fit, while very high-volume central production facilities may benefit from a larger-grid configuration.

A combination oven at this level is a significant investment, and whether it is the right choice depends on your gas supply arrangement, extraction setup and how your kitchen actually operates day to day. We are happy to work through those specifics with you before you commit — it is worth a conversation.

The Rational iCombi Pro 10-1/1 is a full-size gas combination oven built for professional kitchens that need to produce consistently across every service. It accepts ten 1/1 GN trays across ten shelf positions and runs on either natural gas or LPG, making it a practical option for sites where electrical infrastructure is limited or where gas is the preferred energy source. This is a production-grade unit engineered to handle continuous, heavy use across multiple services.

What sets the iCombi Pro apart in day-to-day operation is its ability to deliver consistent results without depending on constant operator intervention. The iCooking Suite monitors conditions inside the cabinet throughout each cycle and adjusts automatically to reach the target result, whether the load is full or partial, uniform or mixed. The iDensity Control system manages airflow distribution across all ten positions, which supports even cooking when the oven is pushed hard at peak service — something that matters when you are moving through thirty or forty covers in a single cycle. In kitchens where staffing levels vary, that kind of process reliability has genuine operational value.

Several features translate directly into practical advantages for kitchen teams:

• Automatic cleaning cycles reduce downtime between services
• iProduction Manager sequences multi-item loads, supporting smaller teams handling complex menus
• Integrated Wi-Fi connects to Rational's ConnectedCooking platform for remote monitoring and recipe management
• Touchscreen interface with visual prompts reduces training time for new staff
• Natural gas and LPG compatibility gives flexibility across different site types

Installing a gas combi oven of this class requires careful preparation. The site must have a suitably rated gas supply at the correct working pressure, and commissioning must be carried out by a Gas Safe registered engineer — this is a legal requirement, not a recommendation. Adequate extraction is essential: either a canopy system with sufficient capacity or a Rational-approved ventless hood where traditional extraction is not feasible. The unit is substantial in weight and requires a stable, level base or a compatible stand. It is worth confirming access routes before delivery, particularly in basement kitchens or premises with narrow doorways or restricted goods lifts.

The iCombi Pro 10-1/1 is well suited to hotel kitchens, busy restaurant and brasserie operations, contract catering sites, and central production units where a broad menu needs to move reliably across multiple services. It is also commonly used in education and healthcare catering where batch cooking and meal regeneration are part of the daily routine. For lighter-volume operations or tighter budgets, smaller-capacity models within the Rational range may represent better value. For very high-output sites running multiple shifts, it is worth considering whether an additional unit or a larger cabinet would better meet throughput demands.

If you would like to talk through how this oven fits your service pattern, gas supply, or extraction setup, our team is happy to work through the detail with you before you commit.

The Lainox Naboo SAG102BV is a manual boilerless gas combination oven built around a 10 x 2/1 GN double capacity, making it one of the larger formats in the Naboo range. Boilerless operation means steam is generated directly within the cavity rather than via a separate boiler, which simplifies the internal system and reduces the maintenance overhead that comes with traditional steam-generator models. The manual controls are straightforward to operate, allowing kitchen teams to select between convection, steam, or a combination of both without navigating complex menus. A 3.5-inch colour LCD screen provides clear feedback, and up to 99 recipes can be stored and recalled during service — a practical feature in kitchens running consistent production cycles.

In a busy service environment, the 2/1 GN format allows operators to run large batch loads — whole trays of proteins, baked goods, or gastronorm pans — in a single pass, which suits high-throughput operations where time and rack space are at a premium. Gas operation can offer running cost advantages over electric alternatives depending on site tariffs and usage patterns, and the boilerless design supports rapid transition between cooking modes without waiting for a boiler to reach temperature.

Practical operational advantages include:

• Three cooking modes — convection, steam, and combination — selectable via manual controls
• Up to 99 stored recipes accessible directly from the colour screen during service
• Boilerless steam generation reduces descaling and boiler servicing requirements
• 2/1 GN double rack format supports large batch production in a single load
• Gas-powered operation across all modes including steam injection

At 190kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of equipment. It will require a solid, level stand or base unit rated for the load, adequate overhead and side clearance for ventilation, and a canopy extraction system appropriate for a gas appliance of this output. A gas supply of sufficient pressure and flow rate must be confirmed with your gas engineer prior to installation, and the unit will require commissioning by a Gas Safe registered engineer. The electrical supply requirements for controls and ancillaries should also be confirmed at the specification stage.

This oven is best suited to high-volume catering operations — contract caterers, large hotel kitchens, hospital or university catering facilities, and banqueting operations where batch cooking at scale is a daily requirement. If your service volumes are more moderate, a smaller GN format within the Naboo range may be a more proportionate and cost-effective choice. Equally, for sites running continuous multi-service production at very high volumes, it is worth discussing whether an even higher-capacity configuration would better match demand.

If you are working through kitchen layout, extraction requirements, or gas supply specifications, the team is happy to talk through the practical side before you commit to anything.

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.

The Lainox Sapiens Boosted SAE102BV is a large-capacity electric combination oven operating without a boiler. Running in convection, steam, or combined mode, it generates steam directly within the cooking chamber rather than relying on a separate boiler unit, which removes a significant maintenance overhead and simplifies installation. The 3.5-inch colour LCD gives the operator straightforward access to cooking modes, saved programmes, and wash cycles without unnecessary complexity. Up to 99 recipes can be stored, which makes the unit well suited to operations where consistency across shifts and staff changes is a priority.

At ten full 2/1 GN rack positions, this is a high-output oven built for serious production volume. It performs reliably during extended service periods — whether that is banqueting, high-throughput cook-chill production, or a busy restaurant kitchen turning covers continuously through the day. The Sapiens Boosted range is designed to hold temperature and recover quickly between loads, which matters when the oven is being opened repeatedly during a busy service.

From an operational standpoint, the boilerless design offers several practical advantages:

• Reduced maintenance burden — no boiler descaling regime required
• Faster start-up compared with boiler-equipped models
• Consistent humidity control directly managed through the cooking programme
• Recipe storage supports repeatable results across different staff members
• Automatic wash programmes help maintain hygiene compliance with less manual intervention

At 160kg and with an external footprint of 1210mm wide by 1050mm deep, this oven requires a carefully planned installation. It will need adequate structural support, appropriate electrical supply, and proper ventilation or extraction — a canopy extraction system is typically required. Given the scale of the unit, access routes during delivery and positioning within the kitchen should be confirmed in advance. This is a floor-standing oven and will generally require an appropriate stand or base unit.

The SAE102BV is best suited to high-volume operations: large hotel kitchens, central production units, contract catering, or busy restaurant kitchens where 2/1 GN capacity is required to service significant covers. Operators running lighter volumes or working in smaller kitchens may find a smaller rack configuration a more practical fit, while sites with exceptionally high or continuous production demands may want to consider whether multiple units or a larger configuration better suits their workflow.

If you are weighing up whether this model is right for your kitchen layout, service volume, or electrical infrastructure, our team is happy to work through the specifics with you before you commit.

The Lainox Sapiens Boosted SAE101BV is a ten-rack, full-size electric combination oven designed for professional kitchens that need consistent, reliable results across high-volume service periods. Operating without a boiler, it generates steam directly within the cooking chamber, which reduces maintenance demands and eliminates the scaling and descaling cycles associated with boiler-based units. The 3.5-inch colour LCD makes it straightforward to navigate between the three cooking modes — convection, steam, and combination — and to recall from up to 99 stored recipes, keeping service consistent even when staff changes.

In a busy kitchen environment, the Sapiens Boosted earns its place through the speed and precision of the Boosted technology, which accelerates heat and steam recovery during back-to-back loads. This is particularly relevant in high-throughput operations — banqueting kitchens, contract catering, healthcare, and education — where the oven is rarely idle between services. The direct steam system responds quickly, and the combination mode allows operators to hold moisture, reduce shrinkage on proteins, and maintain consistent texture across large batches.

From a practical standpoint, the Sapiens Boosted offers several operational advantages:

• Boilerless operation reduces routine maintenance and avoids limescale-related downtime
• 99 recipe storage supports consistency across shifts and reduces reliance on individual cook skill
• Integrated washing programmes simplify end-of-service cleaning
• Clear manual controls allow quick mode changes during a live service
• Stainless steel construction throughout supports hygiene compliance and durability

At 120kg and with a footprint of 990mm wide by 940mm deep, this is a substantial piece of equipment that requires careful placement planning. It will need a dedicated electrical supply — a qualified electrician should confirm circuit requirements prior to installation. Adequate ventilation or extraction is essential; in most commercial kitchens, this unit will sit beneath a canopy extract system. The overall height of 1,260mm means it is typically installed as a floor-standing unit, either on its own stand or stacked where the manufacturer's stacking kit permits. Access for delivery and installation through tight service corridors should be assessed in advance given the weight and dimensions.

The SAE101BV is well suited to mid-to-large scale operations: hotel kitchens, contract caterers, central production units, and busy restaurant or pub kitchens running multiple covers. For smaller operations or kitchens with limited space and power capacity, a smaller-rack model from the same range would be worth considering. For very high-volume or multi-unit production environments, a larger or higher-specification model may serve better.

If you are weighing this oven against your service volumes, kitchen layout, or existing extraction setup, our team is happy to talk it through before you commit to a purchase.

The Lainox Naboo SAG102BS is a full-size, boiler-based gas combination oven with a 10 x 2/1 GN capacity. It operates across three cooking modes — convection, steam, and combination — giving kitchen teams precise control over cooking environment depending on what's on the pass. The boiler system generates steam independently of the cavity, which supports consistent, accurate humidity control throughout the cooking cycle. Manual controls keep operation straightforward, and the 3.5-inch colour LCD screen allows operators to navigate saved recipes, washing programmes, and settings without lengthy menu drilling.

In high-volume service environments, the 2/1 GN format makes a meaningful difference to throughput. Operators can cook larger joints, full gastronorm trays, and banqueting quantities in a single load rather than staging across multiple smaller runs. The boiler steam system maintains humidity more reliably than injection-type alternatives during long or back-to-back service periods, which matters when consistency across large batch volumes is critical. The onboard recipe memory supports up to 99 stored programmes, which helps maintain consistency across shifts and reduces dependence on individual cook skill for repetitive production tasks.

Key practical advantages for kitchen operations include:

• Three-mode cooking flexibility reduces the need for multiple pieces of dedicated equipment
• Boiler-based steam generation supports accurate humidity control for consistent batch results
• 99-recipe storage assists with menu consistency across multiple shifts and staff changes
• Manual controls and a clear LCD interface reduce training time and user error during service
• Integrated washing programmes support end-of-service cleaning without additional chemicals equipment

At 210kg and with overall dimensions of 1,260mm high by 1,210mm wide by 1,050mm deep, this is a substantial piece of equipment and requires careful planning before installation. Gas connection, sufficient ventilation, and a suitable canopy or extraction system are all prerequisites. The depth in particular should be assessed against kitchen layout, particularly where space behind the oven is limited for servicing access. A water supply and drain connection are required for the boiler and washing functions. This oven is not suited to kitchens with restricted ceiling heights or where a compact footprint is a priority.

The SAG102BS is best suited to contract catering operations, large hotel kitchens, hospital or healthcare catering, banqueting facilities, and central production units where consistent high-volume output is the daily requirement. The 2/1 GN format and boiler steam system make it a practical choice wherever batch cooking quality and throughput are both priorities. For operations with lower daily covers or tighter kitchen footprints, a half-size or smaller-capacity model may be a more proportionate fit. For sites operating across multiple service points or requiring programmatic control with multi-stage cooking, it is worth discussing whether a touchscreen or automated variant might be more appropriate for your team's workflow.

If you're specifying this oven for a new or refurbished kitchen, or you'd like to talk through whether it's the right size for your service volume, the team is happy to help you work through it before you commit.

The Lainox Sapiens Boosted SAG101BS is a gas-fired combination oven with an integral boiler, offering ten full-size 1/1 GN rack positions. It operates across three cooking modes — convection, steam, and a combination of both — giving kitchen teams the flexibility to roast, bake, steam, and regenerate within a single piece of equipment. The 3.5-inch colour LCD screen provides a clear interface for navigating saved programmes, washing cycles, and operational settings, while the manual controls are laid out in a way that works well in a busy pass environment where speed and clarity matter.

In a working kitchen, the combination of gas-powered heat and a dedicated boiler delivers consistent steam quality without the recovery issues that can affect simpler injection-based systems. During sustained service, the oven holds cooking conditions reliably across a full rack load — important when speed and consistency need to be maintained simultaneously across multiple covers. The ability to store up to 99 recipes means brigade members at different skill levels can produce consistent results by recalling proven programmes rather than relying on manual adjustment.

From an operational standpoint, this oven offers several practical advantages for a well-run kitchen:

• Three cooking modes in a single unit reduces the need for separate steaming and dry-heat equipment
• Stored recipe programmes support consistency across shifts and staffing changes
• Integrated washing programmes reduce the manual effort involved in end-of-service cleaning
• Gas operation can offer running cost advantages in kitchens where gas infrastructure is already established
• The boiler-based steam system delivers precise humidity control for more demanding cooking applications

At 140kg and with a footprint of 990mm wide by 940mm deep, this is a substantial piece of equipment. It requires a suitable gas supply, a water connection for the boiler, and a drainage point. Ventilation should be planned carefully — either through a canopy extract or a ventilated hood system rated for the heat and steam output of a ten-rack gas oven. The stainless steel construction is built for commercial use, but installation access and adequate floor loadings should be confirmed before ordering. This is not a unit that lends itself to impromptu placement.

The SAG101BS is well suited to mid-to-large kitchens running regular covers — hotels, contract catering operations, busy restaurants, and education or healthcare catering facilities where consistency across volume is a priority. Operators producing lighter or more variable output may find a smaller-capacity model more practical day-to-day, while very high-throughput sites with continuous production demands may benefit from looking at higher-capacity alternatives in the Lainox range.

Combination ovens at this level represent a meaningful investment and a long-term commitment to a way of working. If you'd like to talk through whether this model suits your service volume, gas infrastructure, and kitchen layout before proceeding, our team is happy to work through the detail with you.

The Lainox Sapiens Boosted SAEB102R is a large-format electric combination oven with an integrated boiler, offering a 10-rack 2/1 GN capacity. It operates across three cooking modes — convection, steam, and combination — giving kitchen teams precise control over a wide range of cooking processes from roasting and baking through to steaming and regeneration. The manual control interface is straightforward to operate, with a 3.5" colour LCD screen that provides clear access to saved programmes, wash cycles, and settings without the need for lengthy staff training.

In a busy kitchen environment, the Sapiens Boosted performs consistently across sustained service periods. The boiler-based steam generation delivers accurate, stable humidity levels, which matters when you need repeatable results across large batch loads. The combination mode allows operators to run high-volume cooking with controlled moisture retention, reducing shrinkage on proteins and maintaining quality across covers. The 2/1 GN format doubles throughput compared to 1/1 configurations, making it a practical choice where output and consistency are both critical.

From an operational standpoint, this oven brings several day-to-day advantages:

• 99 recipe storage slots allow consistent results across different shifts and staff skill levels
• Three cooking modes cover the majority of preparation and service tasks within a single unit
• Integrated washing programmes reduce manual cleaning time and support hygiene compliance
• The colour LCD interface makes recipe recall quick during busy service
• Boiler steam generation supports precise humidity control for consistent batch cooking

Installation requires a dedicated electrical supply appropriate for a commercial combination oven of this size and output — your electrician or kitchen installer will need to confirm supply capacity before the unit goes in. At 175kg and with a footprint of 1210mm wide by 1050mm deep, adequate floor space and structural support are necessary. The unit also requires a water supply and drain connection for the boiler and wash system. Ventilation should be considered carefully; the oven will need either a suitable extraction canopy or connection to an approved ventilation system. Access during installation needs to account for the overall height of 1260mm alongside any racking or stand that may be required.

The SAEB102R is best suited to high-volume operations — contract caterers, hospital or institutional kitchens, large hotel operations, and busy restaurant kitchens where 2/1 GN capacity is needed to meet demand efficiently. It is a substantial piece of kit, and for smaller operations or sites with limited space or supply capacity, a smaller rack configuration would be more appropriate. Where output requirements are higher still or the environment demands additional resilience, we can discuss what alternatives might better suit your setup.

If you are working through kitchen layout, supply requirements, or just want to talk through whether this oven is the right fit for your service volume, the team is happy to help you work it out before you commit.

The Lainox Naboo Boosted NAG102BV is a gas-powered, boilerless combination oven taking ten full 2/1 GN trays. Without a steam boiler, steam is generated directly within the cavity, which reduces pre-heat times and simplifies the maintenance picture compared with traditional boiler-based models. It sits in Lainox's Naboo Boosted range, which sits above their entry-level combi offering in terms of control intelligence and cooking flexibility.

In a busy kitchen environment the NAG102BV is well suited to handling sustained, high-throughput service. The direct steam system responds quickly, which helps maintain consistent cooking conditions even when the oven is loaded and unloaded repeatedly during a peak period. The 2/1 GN capacity means full gastronorm trays can be used throughout, which aligns naturally with batch cooking workflows for banqueting, contract catering, central production, or large restaurant operations where consistent output across multiple covers is essential.

From an operational standpoint, the ten-inch full-colour touchscreen makes day-to-day use straightforward for all kitchen staff. Practically, this translates into a number of genuine working advantages:

• Frequently used menu programmes can be pinned to the home screen, reducing set-up time at the start of service.
• Recipes stored in folders keep programmes organised and accessible, even in kitchens with large menus or multiple users.
• Multilevel cooking allows items with different cooking times to run simultaneously at the same temperature, improving oven utilisation.
• The oven's cooking intelligence can suggest compatible recipes that fit current parameters, helping operators maximise capacity without manual calculation.

At 190kg and with external dimensions of 1260mm high by 1210mm wide by 1050mm deep, this is substantial equipment that requires careful planning before installation. A gas supply of the correct type and pressure must be confirmed, and adequate ventilation — either via a canopy extraction system or a compatible condensation hood — is required. The depth in particular demands attention when planning the run of the kitchen, and floor structure should be assessed to confirm it is suitable for the installed weight. Access through service doorways during delivery should also be confirmed at the planning stage.

The NAG102BV is best matched to high-volume operations where a full 2/1 GN format is genuinely needed — contract caterers, hotel banqueting kitchens, hospitals, large staff restaurants, and similar sites producing significant daily covers. For smaller operations running 1/1 GN, a smaller-capacity model would be a more practical and cost-effective fit. For sites needing even greater throughput or additional rack capacity, a higher-capacity alternative within the range may be worth exploring.

If you are weighing up whether this model is the right fit for your kitchen's gas supply, ventilation setup, or service volume, the team is happy to talk it through 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 Lainox Naboo Boosted NAE102BV is a full-size boilerless electric combination oven designed for high-volume professional kitchens. Operating without a boiler, it generates steam directly within the cooking chamber, which removes the maintenance overhead associated with traditional boiler-based combi systems and reduces the installation requirements around water treatment. With a 10 x 2/1 GN capacity, it is among the larger single-unit combi configurations available and is built to handle the cooking demands of a busy main kitchen in a hotel, contract catering operation, or large-scale foodservice environment.

In service, the Naboo Boosted range is known for consistent temperature and humidity control across all rack positions, which matters when you are running full loads at pace. The boilerless direct steam system responds quickly, supporting reliable recovery between consecutive loads — an important consideration when throughput is high and turnaround times are tight. Multilevel cooking functionality allows dishes with differing cook times to run simultaneously at the same chamber temperature, with the oven identifying compatible saved recipes automatically. This reduces idle time between courses and helps kitchen teams manage complex menus more efficiently.

From an operational standpoint, the practical advantages are meaningful:

• A 10-inch full-colour touchscreen provides clear, intuitive control that requires minimal training
• Frequently used menu items can be pinned to the home screen for single-touch access during service
• Recipes are organised in folders, keeping the interface manageable for all skill levels
• Boilerless design removes the need for regular descaling of a boiler assembly
• Stainless steel construction throughout supports robust cleaning regimes

At 160kg and with a footprint of 1,210mm wide by 1,050mm deep, this is a substantial piece of equipment. It will require a dedicated electrical supply appropriate for a commercial combi of this class, adequate ventilation — typically via a canopy extract or compatible ventilation hood — and sufficient structural floor support. Access during installation needs careful planning given the weight and dimensions. This is not a unit suited to a small kitchen or light-use environment; it is designed for operations where cooking volume justifies the investment and the infrastructure to support it.

The NAE102BV is best suited to high-volume operations: hotel banqueting, large staff or contract catering facilities, central production kitchens, and busy restaurant groups running multiple sittings. For smaller operations or kitchens with more modest throughput, a half-rack or smaller GN configuration may be more appropriate and more cost-effective to run. For sites needing even greater output, larger or multi-unit configurations are worth considering.

If you would like to talk through whether this model fits your kitchen layout, service volumes, and electrical infrastructure, our team is happy to work through the details with you before you commit.

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 approximately 990mm wide by 940mm 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 Naboo NAG102BS is a gas-powered combination oven with an integrated boiler, designed for professional kitchens operating at high volume. Running on gas with boiler-generated steam, it gives chefs precise control over cooking climate — combining convected heat with genuine steam rather than injected water. The ten-rack, 2/1 GN capacity means large-batch cookery across a full range of cooking modes: convection, steam, combination, and regeneration.

In a busy kitchen environment, the Naboo is built to handle sustained throughput across a full service period. The boiler system delivers consistent, accurate steam independent of the oven chamber temperature, which matters when you are running mixed loads or moving quickly between different menu items. Recovery between loads is managed reliably, and the oven maintains stable conditions even when doors are opened repeatedly under pressure.

From an operational standpoint, the Naboo's 10-inch full-colour touchscreen is one of its more practical features. It is straightforward to configure, and frequently used menu items can be pinned to the home screen for single-touch start — reducing reliance on staff memory and helping maintain consistency across shifts. Recipes can be organised into folders, which makes handover between chefs more reliable. Multilevel cooking allows different menu items with varying cooking times to run simultaneously at the same temperature, with the oven able to identify compatible saved recipes automatically. Key operational advantages include:

• Single-touch recipe start reduces errors during high-pressure service
• Multilevel cooking increases throughput without additional energy use
• Boiler-generated steam supports accurate, consistent humidity control
• Organised recipe library aids consistency across kitchen teams
• Stainless steel construction throughout supports rigorous cleaning regimes

At 210kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of equipment that requires proper structural support, adequate floor space, and appropriate clearance on all sides. As a gas appliance with an integrated boiler, installation must be carried out by a Gas Safe registered engineer and will require a suitable gas supply, water connection, and drainage. Ventilation requirements should be assessed carefully — most installations of this class will need a purpose-built canopy or extraction system. This oven is not suitable for sites where gas is unavailable or where infrastructure does not support the supply and drainage demands of a boiler-type combi.

The NAG102BS is well suited to central production kitchens, hotel operations, contract catering facilities, and large restaurant or pub kitchen environments where consistent output across a full service is essential. For smaller operations or sites with lower daily covers, a smaller-capacity model from the Naboo range may be a more proportionate fit. For very high-output production environments, it is worth considering whether a larger or additional unit would better serve the workflow.

If you are unsure whether the NAG102BS is the right specification for your kitchen — or if you have questions about installation requirements — our team is happy to work through the detail with you before you commit.

The Lainox Naboo Boosted NAG101BS is a gas-fired combination oven with a boiler-based steam system, offering ten full-size 1/1 GN rack positions. It is designed to handle the full range of combi cooking modes — convection, steam, and combined — within a single cabinet. The Naboo sits at the top of Lainox's Naboo range and is built around an intelligent control platform that goes well beyond basic recipe storage.

In busy kitchen environments, the Naboo's multilevel cooking capability allows operators to run different menu items simultaneously at a shared temperature, with the oven identifying compatible recipes that can cook under the same parameters without compromising results. This kind of intelligent scheduling is genuinely useful during peak service, reducing the number of manual interventions required and helping kitchens maintain throughput when covers are high. The boiler-based steam generation delivers consistent, precise humidity control, which matters when you are cooking proteins, delicate fish, or pastry to a tight specification across multiple racks.

From an operational standpoint, the Naboo is designed to reduce complexity without removing control:

• A 10-inch full-colour touchscreen makes day-to-day operation accessible for all skill levels
• Frequently used programmes can be pinned to the home screen for single-touch recall
• Recipes are organised in folders, which helps with consistency across large or rotating kitchen teams
• Multilevel cooking reduces idle oven time and supports menu flexibility during service
• The boiler system provides accurate steam delivery suited to production baking, cook-chill, and à la carte service alike

At 140kg and with a footprint of 990mm wide by 940mm deep, the NAG101BS requires a solid, level base and adequate clearance at the rear and sides for ventilation. As a gas appliance, it will need a suitably rated gas supply and connection by a Gas Safe registered engineer, along with extract ventilation capable of handling the output of a 10-rack gas combi. Depending on your setup, a Lainox-compatible stand or stacking kit may be required — this is worth confirming before installation is booked. The unit carries a two-year parts and labour warranty as standard.

The NAG101BS is well suited to high-volume catering operations — contract caterers, hotels, hospital kitchens, large restaurant groups, and central production units where output consistency and cooking flexibility are priorities. If your service volume is more modest or your kitchen space is limited, a smaller-capacity model from the Naboo range may be a more practical fit. Equally, sites running at very high continuous production volumes should consider whether additional capacity is warranted.

If you would like to talk through whether this oven is the right specification for your kitchen — including gas supply requirements, ventilation, and how it fits within your wider equipment layout — the team is happy to work through the details with you before you commit.

The Lainox Naboo Boosted NAE102BS is a ten-rack, 2/1 GN electric combination oven with an integrated boiler. It handles steam, convection, and combination cooking in a single unit, making it a central workhorse for high-output professional kitchens. The boiler-based steam system delivers consistent, controlled humidity — important for bread, delicate proteins, and cook-chill regeneration where steam accuracy directly affects end results.

In a busy kitchen environment the NAE102BS is designed to maintain consistent cooking conditions across all ten racks simultaneously. The boiler-generated steam responds predictably at high throughput, and the combination mode allows chefs to run different menu items at the same temperature across multiple levels — the oven identifies compatible saved recipes automatically, which helps kitchen teams manage complex service periods without constant manual intervention.

Operationally, the Naboo platform offers a number of practical advantages for day-to-day kitchen management:

• A 10-inch full-colour touchscreen that can be configured to match individual kitchen workflows
• Single-touch access to frequently used programmes from a customisable home screen
• Recipe folders to keep menus organised and accessible for all skill levels in the team
• Multilevel cooking with automatic recipe matching to maximise oven utilisation
• Boiler-based steam for precise humidity control during sensitive cooking processes

At 175kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of kit that requires careful positioning and adequate access for servicing. As an electric model, it avoids the gas supply and flue requirements of gas combi ovens, but the electrical supply specification should be confirmed with your electrician before installation. Adequate ventilation canopy provision above the oven is essential. The 2/1 GN rack configuration means it accepts full-size gastronorm trays — confirm compatibility with your existing tray stock before ordering.

The NAE102BS is well suited to central production kitchens, hotel banqueting operations, contract catering sites, and large restaurant kitchens running structured service periods at volume. If your throughput requirements are more modest, a smaller-capacity model in the Naboo range may be a more practical fit. For sites with significantly higher demand or multi-oven configurations, it is worth discussing your broader kitchen setup before committing.

If you would like to talk through whether this oven fits your operation — including electrical requirements, ventilation, or how it sits within your existing kitchen layout — our team is happy to work through the details with you before you make a decision.

The Lainox Naboo NAE101BS is a ten-grid electric combination oven built around a true boiler steam generation system. It operates across three cooking modes — convection, steam, and combination — giving kitchen teams precise control over temperature, humidity, and cooking time across the full service period. The unit is operated via a ten-inch full-colour touchscreen, which is responsive and straightforward to navigate even during a busy service.

In practice, the boiler-based steam system delivers more consistent and accurate humidity control compared to injection-based alternatives, which makes it particularly well suited to operations where product quality and consistency matter across multiple service covers. The oven handles multilevel cooking effectively, allowing menu items with different cooking times to run simultaneously at a shared temperature — a genuinely useful capability during high-demand periods. Recipes can be stored in organised folders and high-frequency items pinned to the home screen for single-touch access, which reduces reliance on individual operator knowledge and supports consistency across different team members.

From an operational standpoint, the Naboo range offers several practical advantages worth noting:

• Boiler steam generation for accurate, consistent humidity control
• Touchscreen recipe management with folder organisation and home-screen shortcuts
• Multilevel cooking to maximise oven capacity during peak service
• Three cooking modes accessible directly from the home screen
• Stainless steel construction suited to the demands of daily commercial use

Being a three-phase unit, the NAE101BS requires a suitable three-phase electrical supply, which will need to be confirmed and installed by a qualified electrician before the oven is commissioned. At 130kg and with a substantial footprint, access routes and final positioning should be planned carefully — particularly in kitchens with restricted doorways or narrow service corridors. Adequate ventilation or extraction above the unit will also need to be in place to meet kitchen safety requirements.

This oven is well suited to mid-to-high-volume catering operations: hotel kitchens, contract catering sites, hospitals, schools, and busy restaurant kitchens where consistent output across a ten-grid capacity is a daily requirement. Operators running lower volumes, or working in tighter spaces, may find a smaller-capacity model more appropriate. Equally, sites with exceptionally high throughput or specialist cook-and-chill operations may benefit from reviewing the broader Naboo range to ensure the specification is right for their workflow.

If you're weighing up whether this model fits your kitchen's volume, power supply, or space constraints, we're happy to talk it through before you commit to an order.

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 utilisation
• 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 Buffalo Smart Touchscreen Combi Oven is an 11 x GN 1/1 combination oven designed for professional kitchen use. It combines convection heat, steam, and combination cooking modes within a single unit, and is supplied complete with a floor stand, extraction hood, and installation kit — making it a more complete out-of-the-box solution than many comparably priced combi ovens.

In a working kitchen environment, the oven's ClimaControl system earns its keep. It allows operators to set the precise balance of heat and steam for each cooking programme, which matters when you're producing consistent results across multiple covers. Cooking can be controlled by time, core temperature probe, or Delta T function, giving the kitchen team enough flexibility to handle a varied menu without resorting to workarounds. Up to 99 custom programmes with up to six stages each can be stored, alongside 40 factory presets covering a broad range of dishes from roasting to baking.

From a practical standpoint, the 7-inch full touchscreen panel is straightforward to navigate even during a busy service. GN 1/1 compatibility means trays move seamlessly between the oven and cold storage or other stations without decanting. The automatic self-cleaning cycle reduces the burden on end-of-service cleaning, which in a high-throughput environment is a meaningful time saving.

• Multi-stage programming keeps complex menus running smoothly through service
• ClimaControl allows precise steam and heat balance per programme
• Automatic wash cycle simplifies end-of-service cleaning significantly
• GN 1/1 compatibility integrates with standard kitchen workflow
• Supplied with stand and hood, reducing third-party procurement

This oven requires a hardwired electrical connection and adequate ventilation — the supplied hood assists with this, but the installation location still needs to meet local building and ventilation regulations. At 127kg with the stand, access and positioning should be planned carefully before delivery. The unit is finished in stainless steel throughout and is built to withstand the demands of a commercial environment, though it is worth noting that the two-year parts and labour warranty reflects its positioning in the mid-market rather than the heavy-duty tier.

This model is well suited to restaurants, hotel kitchens, contract catering operations, and similar sites producing varied menus at moderate to high volume. It is particularly practical for kitchens that need reliable multi-mode cooking without the complexity or cost of higher-specification combi ovens. For very high-volume operations running continuous service across multiple sittings, it is worth discussing whether a heavier-duty model would be more appropriate for the workload.

If you're unsure whether this oven is the right fit for your kitchen's volume, menu type, or available space, our team is happy to talk it through before you commit.

The Buffalo Smart Touchscreen Combi Oven is an 11 x GN 1/1 electric combination oven designed for professional kitchen environments where consistent, repeatable cooking results are required across a full service period. It combines convection, steam, and combination cooking modes within a single cavity, and is supplied complete with a stand and installation kit — making it a practical, self-contained solution for kitchens setting up or replacing existing combi capacity.

In a busy service environment, the oven's 7-inch full touchscreen panel allows kitchen teams to programme and run multi-stage cooking sequences with straightforward controls. Up to 99 custom programmes can be stored, each with up to six stages, and 40 pre-loaded programmes are included for common dishes, which helps reduce reliance on individual operator knowledge during peak periods. The ClimaControl system allows precise management of heat and steam independently at each stage, which is particularly useful when moving between pastry, roasting, and regeneration tasks across a single day's service.

From an operational standpoint, the key practical advantages are:

• Multi-stage programming reduces the need for manual monitoring during service
• Delta T and core probe cooking functions support precise, consistent results across proteins and joints
• GN 1/1 compatibility allows direct tray transfer between fridge, oven, and pass
• Automatic self-clean mode simplifies end-of-service cleaning with minimal manual effort
• Supplied with stand and installation kit, reducing initial setup complexity

This is a hardwired electric appliance of substantial weight, and installation will require appropriate electrical supply, ventilation provision, and sufficient clearance around the unit. The stand positions the cavity at a practical working height in most kitchen configurations. Given the unit's weight, delivery access and floor loading should be considered before ordering. Installation should be carried out by a qualified engineer, and connection to a water supply for the steam and wash functions is required.

The Buffalo Smart Touchscreen Combi is well suited to independent restaurants, hotel kitchens, contract caterers, and pub kitchen operations running regular lunch and dinner services. It offers a practical entry point into programmable combi cooking at a considered price. For very high-volume central production kitchens or operations running extended multi-shift services, a heavier-duty model with greater capacity may be worth considering.

If you're unsure whether this model is the right fit for your service volume or kitchen setup, the team is happy to talk through your requirements before you commit.

The Buffalo Smart Touchscreen Combi Oven is a full-featured combination oven designed for professional kitchens that need reliable, flexible cooking across a broad range of dishes. With an 11 x GN 1/1 capacity, it sits in the mid-range of commercial combi ovens and is well suited to kitchens producing consistent volumes across multiple service periods. It ships with an installation kit, which removes one of the more common friction points when bringing a new combi on-site.

In a busy kitchen environment, the oven's ClimaControl system is one of its more practically useful features — it allows operators to dial in the precise balance of heat and steam for each cooking programme, which matters when you're running the same recipes day after day and need consistent results without constant adjustment. The 7-inch touchscreen gives access to up to 99 customisable multi-stage programmes, each with up to six stages, as well as 40 pre-loaded presets covering a broad range of dishes. The choice of time-based, core probe, or Delta T cooking modes gives skilled operators meaningful control without overcomplicating the interface for less experienced staff.

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

• Consistent, repeatable results across shifts through saved programmes
• Flexible cooking modes to suit proteins, baked goods, regeneration, and more
• GN 1/1 compatibility allowing trays to move directly between stations
• Automatic one-touch wash cycle, reducing end-of-service cleaning time
• Pre-loaded presets that help less experienced staff achieve reliable outcomes

The oven is a freestanding unit and at 127kg will require careful positioning and adequate team resource for installation. At just under 800mm in both width and depth, it occupies a meaningful footprint, so kitchen placement should be planned carefully — particularly where ventilation canopy alignment is concerned. The inclusion of the installation kit is a practical consideration worth factoring into your setup timeline, but we'd always recommend confirming your electrical supply and ventilation arrangement before the unit arrives on site.

This oven is a sound choice for hotel kitchens, school catering operations, pub kitchens, and contract caterers running multi-dish menus across consistent daily covers. It is not a high-volume production combi and would not be the first choice for very large central production kitchens or high-throughput banqueting operations — for those environments, a larger-capacity or higher-specification model may be more appropriate. Equally, for smaller operations where an 11-shelf capacity would go largely unused, a more compact unit may offer better value.

If you're unsure whether this oven is the right fit for your service volume, kitchen layout, or menu requirements, our team is happy to talk through the detail before you commit.

The Buffalo Smart Touchscreen Combi Oven is an eleven-rack, full GN 1/1 combination oven designed for busy professional kitchens that need reliable, consistent cooking across multiple dishes at once. It operates in steam, convection, or combined mode, and is controlled via a front-mounted seven-inch touchscreen that makes day-to-day operation straightforward for kitchen teams of varying experience levels.

In a working kitchen environment, this oven handles the kind of throughput you'd expect from a mid-volume service operation — functions, à la carte, carvery, café batch cooking, or contract catering. The ability to store up to 99 multi-stage cooking programmes, each with up to six stages, means consistent results across different dishes and across different shifts without relying on individual cook judgement. The 40 pre-loaded presets cover a practical range of common preparations and give a useful starting point when setting up programmes from scratch.

ClimaControl technology allows precise adjustment of humidity levels within each programme, which makes a genuine difference when cooking products sensitive to steam — pastry, bread, roast meats, and vegetables all respond differently, and the ability to dial in the moisture level for each stage helps reduce overcooking and weight loss. Core probe and Delta T cooking functions add further flexibility for operators working to tight quality standards.

• Up to 99 custom multi-stage cooking programmes with up to 6 stages each
• ClimaControl humidity management for precise steam regulation per programme
• Core probe and Delta T cooking modes for accuracy on temperature-critical dishes
• 40 factory presets covering a broad range of common preparations
• Automatic one-touch wash cycle for simplified end-of-service cleaning

Installation requires a hardwired single-phase or three-phase electrical supply depending on configuration — confirm your site's supply capacity and cable run requirements before ordering, as this is a 7.2kW unit with a cabinet weight of 127kg. It will need adequate floor loading, clear access for ventilation, and sufficient depth and height clearance in the installation position. This is not a countertop unit; it is a freestanding floor-standing oven that will need to be sited and commissioned correctly.

This oven is well suited to kitchens producing up to around 150–200 covers per service, or high-volume batch production environments such as school catering, hotel banqueting preparation, or busy café operations. It sits in the mid-range of the combi oven market in terms of capacity and build. For lighter-use operations a smaller GN 2/3 or 6 x 1/1 unit may be more appropriate, while very high-volume or intensive production kitchens may benefit from a heavier-duty model with greater rack capacity or enhanced build specification.

If you are unsure whether this oven suits your service volume, kitchen layout, or electrical supply, our team is happy to work through the details with you before you commit to a purchase.

The Giorik Kore KIG101W is a 10 x 1/1 GN slimline gas combination oven running on LPG, designed for commercial kitchens where space is constrained but cooking output cannot be compromised. It covers the full range of combi oven functions — steam, convection and combined modes — and comes fitted as standard with an automatic closed wash system, which removes the need for manual cavity cleaning at the end of service.

In busy kitchen environments, the KIG101W performs consistently across extended service periods. The automatic reversing fan operates across six speeds, giving operators meaningful control over air circulation and heat distribution depending on what is loaded into the oven. Delta T cooking provides greater precision on temperature-sensitive proteins and roasts, gradually raising the core temperature in relation to the cabinet, reducing the risk of moisture loss and shrinkage. Multi-level cooking programmes allow different menu items to run simultaneously without constant manual intervention — a practical advantage during high-volume service.

The practical benefits of this oven are most apparent in how it reduces workload without reducing output:

• Automatic closed wash system cleans the cavity with minimal operator input
• Seven-inch touchscreen controls simplify programme selection and recall during service
• Reversing fan with six speeds adapts airflow to different loads and tray configurations
• Delta T cooking reduces yield loss on meat and fish dishes
• LPG configuration suits sites without mains gas access

At 520mm wide, the slimline footprint is narrower than a standard 10-grid combi, which makes it viable in smaller kitchen layouts or where oven positioning is dictated by existing runs of equipment. It weighs 118kg, so installation will require suitable structural flooring and adequate handling resource. The oven requires a 13-amp electrical supply alongside the LPG gas connection — confirm both are available at the installation point before ordering. Ventilation requirements should be assessed in advance; the oven will need to be positioned under an appropriate extraction canopy. The automatic wash system requires a water supply and drain connection.

The KIG101W is well suited to restaurants, hotels, contract caterers and pub kitchens running consistent lunch and dinner services at volume. The slimline format makes it particularly relevant where a full-width 10-grid combi cannot be accommodated. For sites with greater throughput demands or more complex multi-oven configurations, a higher-capacity or wider-footprint model may be worth considering. For smaller operations with lighter demand, a 6-grid alternative may offer a better balance of capacity and running costs.

If you'd like to talk through whether this oven is the right fit for your kitchen — including installation requirements or how it compares to other options in our Giorik range — our team is happy to help before you commit.

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 Giorik Kore KM101W is a 10-grid, full 1/1 GN electric combination oven built around a notably slim footprint — a practical consideration for kitchens where bench or floor space is at a premium. As a combi oven, it operates across steam, convection, and combination modes, giving the kitchen the flexibility to roast, bake, steam, regenerate, and hold across a single piece of equipment. The built-in automatic wash system is included as standard rather than as an optional extra.

In service, a 10-grid combi at this level suits operations producing meaningful daily covers — hotel kitchens, pub restaurants, contract caterers, and busy independent restaurants will find the capacity workable for main service pushes. The reversing fan with three selectable speeds helps maintain even temperature distribution across all rack positions, which matters when the oven is loaded to capacity during a busy lunch or dinner service. The Delta T core temperature cooking option is particularly useful where consistent internal doneness across protein dishes is a kitchen priority.

From an operational standpoint, the KM101W offers several practical advantages:

• Programmable 5-inch touchscreen stores and recalls multi-step cooking programmes, reducing reliance on individual operator knowledge
• Automatic wash system simplifies end-of-day cleaning and helps maintain consistent hygiene standards
• Three-speed reversing fan supports even cooking results across all rack positions
• Core temperature probe with Delta T option gives precise control over protein cookery
• Slimline cabinet design (520mm wide) makes installation viable in tighter kitchen layouts

Installation requires a 415V three-phase supply at 32 amps as standard, though a single-phase supply is available on request — note that single-phase operation requires a 63-amp supply, so the incoming electrical infrastructure needs to be confirmed before ordering. At 110kg, the unit will require appropriate positioning and handling on delivery. The 803mm depth should be factored into any run of equipment or ventilation canopy planning.

The KM101W is well suited to kitchens producing consistent daily volumes where programming reliability and straightforward cleaning routines matter as much as cooking performance. It is a practical choice for operators who want combi functionality without committing to a full-width cabinet. For higher-volume operations running extended service periods or requiring greater rack capacity, a larger model from the wider combi range may be worth considering.

If you are weighing up whether the KM101W is the right fit for your kitchen's volume and electrical setup, our team is happy to work through the details with you before you commit.

The Convotherm Maxx 10 is a 10-grid electric combination oven designed for professional kitchens that need reliable, consistent results across a broad range of cooking tasks. It operates across three modes — convection, steam, and combination steam — giving kitchen teams flexibility without the need for multiple pieces of equipment to cover different cooking methods.

In a busy service environment, the Maxx 10 is well suited to kitchens producing covers in the mid-to-upper range, where consistent temperature control and programmable multi-stage cooking cycles genuinely reduce the margin for error during peak periods. The combination mode is particularly useful for dishes that benefit from moisture retention alongside dry heat, and the steaming function performs reliably for volume vegetable cookery, fish, and reheating. Recovery times are a practical consideration with any combi oven under load, and the Maxx 10's 20.4kW output supports steady performance through a busy service without significant heat loss between loads.

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

• Programmable multi-stage cooking cycles, reducing reliance on individual cook judgement
• Three cooking modes covering the majority of menu requirements from a single unit
• Consistent results across repeated covers, supporting quality control during service
• Reduced need for separate steaming or braising equipment, freeing up kitchen space
• Straightforward programming interface that kitchen teams can learn and operate reliably

Installation requires a suitable three-phase electrical supply to handle the 20.4kW draw, so early confirmation with your electrical contractor is advisable. The unit is a floor-standing model at just over 1.1 metres in height, with a footprint that suits most mid-sized kitchen configurations, though access for delivery and positioning should be planned given the unit's weight of 125.5kg. Adequate ventilation above and around the oven is a practical requirement, and connection to a water supply and drain will be needed for the steam functions — water quality and filtration should be considered to protect internal components.

The Maxx 10 is a strong fit for restaurants, hotel kitchens, school catering operations, and contract caterers working at a consistent mid-to-high volume. It sits at a practical capacity point for kitchens producing regular covers rather than large-scale central production. For sites with significantly higher throughput demands, a larger-capacity model within the range may be worth considering. Conversely, lower-volume operations may find a smaller unit more cost-effective to run.

If you'd like to talk through whether this oven is the right fit for your kitchen's output and setup, the team are happy to work through the detail with you before you commit.

The Invoq Hybrid is a ten-grid combi oven that combines a conventional boiler with an injection steam system in a single unit. Rather than relying on one method of steam generation, it can switch between or blend the two depending on what the cooking process demands. All ten levels accept standard 1/1 GN full-size gastronorm trays, and the oven operates across a broad temperature range from gentle warming through to high-heat roasting and baking.

The dual steam system earns its keep during intensive steaming production — bulk vegetable cookery, fish, and delicate proteins where consistent, high-density steam saturation across a full load is critical. Purely injection-based ovens can struggle to maintain steam quality under heavy loads; purely boiler-based units lack the speed of injection for rapid-cycle work. The hybrid approach handles both. Smart sensors monitor the cooking environment continuously, and integrated water management handles inlet and drain flow automatically, reducing the manual intervention required during a busy service. Recovery between loads is managed efficiently, which supports steady throughput without operators having to monitor the oven closely.

Practical advantages for kitchen teams include:

• Mixed-load cooking across all ten levels without flavour transfer
• Automated cleaning cycle that manages water and energy consumption without operator input
• Consistent steam saturation regardless of load density or oven fill level
• Integrated drain system reduces manual handling between cycles
• Wide cooking range supports steaming, roasting, baking, and combination modes in a single unit

At 150kg and with a footprint of 1000mm wide by 1200mm deep, this oven requires a properly prepared installation position. The space needs to be level and adequately ventilated, with correct clearances on all sides. Electrical supply, a suitably rated water inlet, and a drainage connection all need to be in place before installation. Given the weight and dimensions, delivery access and final positioning should be planned well in advance. This unit is not suited to temporary setups, tight plant rooms, or kitchens without the infrastructure to support a combi oven of this capacity.

This oven is well suited to contract caterers, hotel banqueting operations, large staff restaurants, and production kitchens running consistent, high-volume output across multiple sittings. The hybrid steam system makes it particularly appropriate where steaming quality is a genuine operational priority alongside general combi cooking. Smaller operations or lower-volume sites may find a reduced-capacity model a more practical fit. At the other end, sites running extended service periods at very high throughput should consider whether a larger or heavier-duty unit would serve them better over time.

If you want to talk through how this oven would work within your specific kitchen setup — steam requirements, service volume, installation constraints — the team is here to work through it with you.

The Houno Invoq 10-grid electric combi oven is a full-size, three-phase unit designed for professional kitchens that need to cook consistently at volume. It operates across the standard range of combi modes — convection, steam, and combined heat-and-humidity — and the 10 x 1/1 GN capacity places it firmly in the mid-to-high volume bracket, commonly used in restaurants, hotels, contract catering operations, and central production kitchens running across multiple sittings.

During busy service periods, the oven's Climate Control system maintains precise humidity throughout the cooking cycle. When the door is opened repeatedly under load, chamber conditions return to programme settings quickly, which helps prevent cumulative timing drift across a full rack. The SmartChef automation and Cook Time Correction features reduce the need for constant chef oversight by reading the load and adjusting the cook accordingly. In kitchens running lean on skilled labour during service, that kind of automated compensation has genuine operational value.

Practically, the Invoq offers operators a number of meaningful advantages:

• Drag-and-drop Menu Planner allows multiple dishes to run simultaneously without manual monitoring
• Cook Time Correction automatically compensates as load and conditions change mid-service
• Integrated Care Cycle simplifies end-of-service cleaning with minimal staff effort
• Touchscreen interface reduces training time and minimises input errors during busy periods
• Steel and glass construction stands up to the demands of daily commercial cleaning routines

Installation requires a three-phase electrical supply, so the circuit, isolator, and cable specification need to be confirmed with a qualified electrician before ordering. At 143kg the unit needs solid floor loading and at least two people for safe positioning. An adequate extract canopy above the oven is essential — your existing ventilation setup should be assessed against the oven's output before installation. The footprint is substantial, so check clearances carefully, particularly in galley-style or compact kitchens.

This oven is well suited to kitchens producing 80 to 200-plus covers per service, or to central production operations where programmability and consistency are as important as raw capacity. Smaller sites or those without a three-phase supply may find a 6-grid model more appropriate; higher-volume operations running multiple shifts or production-scale output may benefit from a larger-capacity alternative.

If you'd like to talk through whether the 10-grid is the right fit for your service volume and kitchen setup, our team is glad to help before you make a decision.