Convotherm 4 easyTouch Combi Oven 20 x 2 x1 product image

Convotherm

Convotherm 4 easyTouch Combi Oven 20 x 2/1 GN Electric

SKU: maxxproeT20.20 ES

£19,181.00(£23,017.20 inc VAT)

Model: Injection/Spritzer - maxxproeT20.20 ES
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person
  • Item weighs over 100kg and will need care and planning to get into position kg

The Convotherm 4 easyTouch in the twenty 2/1 GN configuration is a large-format electric combi oven built for kitchens where cooking volume and consistency are non-negotiable. It covers the full range of cooking modes — convection, steam, and combination cycles that manage heat and humidity simultaneously — all controlled through a large touchscreen interface that allows chefs to set programmes or recall saved recipes without navigating complex menus mid-service.

The ACS+ (Advanced Closed System) is the engine behind its reliability in continuous use. It actively manages the internal cooking climate throughout each cycle, maintaining consistent conditions across all twenty levels. In practice this means the loads on the upper racks behave the same as those at the base, which matters when you are running mixed product types or moving quickly between batches. Recovery after door opening is handled efficiently, and features including HumidityPro and Crisp&Tasty give operators meaningful control over moisture levels — relevant whether you are roasting proteins, finishing baked goods, or regenerating plated meals at pace.

Key operational advantages include:

  • Automatic cleaning via the integrated Convoclean+ system reduces end-of-service labour
  • Programmable recipe storage supports consistent results across different shift teams
  • Precise humidity management reduces protein shrinkage and improves yield
  • Multi-mode cooking handles diverse menu requirements from a single unit
  • Stainless steel construction throughout supports durability and hygiene compliance

At 359kg, this oven demands serious planning before it arrives on site. The electrical load requires a dedicated supply — a qualified electrician with commercial catering experience should be engaged early in the project. Ventilation will need to meet the demands of a unit at this scale, and a commercial canopy or extraction system directly above is standard practice. Floor loading, drainage for the cleaning system, and access routes all need to be confirmed at survey stage. This is an installation project, not a straightforward connection.

This oven is well suited to contract caterers, large hotel and restaurant kitchens, central production units, and venue or stadium catering operations where high and consistent output is a daily requirement. It makes most sense where the capacity will be genuinely used. Smaller operations or sites with lighter throughput may find a reduced-capacity configuration a more practical and cost-effective fit; equally, very large production facilities may need to consider whether a second unit better serves their workflow than a single oven, however capable.

If you are specifying a new kitchen build or replacing an existing combi oven, it is worth talking through the site requirements before you commit — we are happy to work through the details with you.

Frequently asked questions

Is this oven appropriately sized for a busy restaurant kitchen?

The twenty 2/1 GN configuration is designed for operations where sustained, high-volume output is a daily requirement — think large hotel kitchens, contract catering facilities, or central production units rather than a mid-sized à la carte restaurant. If your covers are moderate or your menu is relatively focused, a smaller-capacity combi oven will likely serve you better and cost less to run. It is worth having a conversation about your actual service volumes before committing at this scale.

What are the key installation requirements for this oven?

This unit requires a dedicated electrical supply to handle its power demand — a standard commercial ring circuit will not be sufficient, and a qualified electrician experienced with catering equipment should be involved from the planning stage. Ventilation is equally important; a commercial extraction canopy positioned directly above the oven is standard practice for a unit of this size. You will also need to confirm floor loading capacity, drainage provision for the Convoclean+ cleaning system, and that your access routes can accommodate delivery and positioning of a 359kg unit.

How does the ACS+ system benefit kitchen operations in practice?

ACS+ actively monitors and adjusts the cooking environment throughout each cycle rather than relying on static settings, which means conditions stay consistent across all twenty rack levels even when you are running mixed loads or the door has been opened repeatedly during service. In practical terms, this translates to more predictable results, less need for manual intervention, and better recovery times — all of which matter when you are cooking at volume under time pressure.
Convotherm 4 easyTouch Combi Oven 20 x 2/1 GN Electric

£19,181.00(£23,017.20 inc VAT)

£19,181.00(£23,017.20 inc VAT)

Options
Model: Injection/Spritzer - maxxproeT20.20 ES
  • Injection/Spritzer - maxxproeT20.20 ES
  • Boiler - maxxproeT20.20 EB

The Convotherm 4 easyTouch in the twenty 2/1 GN configuration is a large-format electric combi oven built for kitchens where cooking volume and consistency are non-negotiable. It covers the full range of cooking modes — convection, steam, and combination cycles that manage heat and humidity simultaneously — all controlled through a large touchscreen interface that allows chefs to set programmes or recall saved recipes without navigating complex menus mid-service.

The ACS+ (Advanced Closed System) is the engine behind its reliability in continuous use. It actively manages the internal cooking climate throughout each cycle, maintaining consistent conditions across all twenty levels. In practice this means the loads on the upper racks behave the same as those at the base, which matters when you are running mixed product types or moving quickly between batches. Recovery after door opening is handled efficiently, and features including HumidityPro and Crisp&Tasty give operators meaningful control over moisture levels — relevant whether you are roasting proteins, finishing baked goods, or regenerating plated meals at pace.

Key operational advantages include:

  • Automatic cleaning via the integrated Convoclean+ system reduces end-of-service labour
  • Programmable recipe storage supports consistent results across different shift teams
  • Precise humidity management reduces protein shrinkage and improves yield
  • Multi-mode cooking handles diverse menu requirements from a single unit
  • Stainless steel construction throughout supports durability and hygiene compliance

At 359kg, this oven demands serious planning before it arrives on site. The electrical load requires a dedicated supply — a qualified electrician with commercial catering experience should be engaged early in the project. Ventilation will need to meet the demands of a unit at this scale, and a commercial canopy or extraction system directly above is standard practice. Floor loading, drainage for the cleaning system, and access routes all need to be confirmed at survey stage. This is an installation project, not a straightforward connection.

This oven is well suited to contract caterers, large hotel and restaurant kitchens, central production units, and venue or stadium catering operations where high and consistent output is a daily requirement. It makes most sense where the capacity will be genuinely used. Smaller operations or sites with lighter throughput may find a reduced-capacity configuration a more practical and cost-effective fit; equally, very large production facilities may need to consider whether a second unit better serves their workflow than a single oven, however capable.

If you are specifying a new kitchen build or replacing an existing combi oven, it is worth talking through the site requirements before you commit — we are happy to work through the details with you.