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Convotherm
Convotherm Maxx Pro easyDial 10.10 Combi Oven Table-top
£6,599.00(£7,918.80 inc VAT)
Delivery Information
Price Match
The Convotherm Maxx Pro easyDial 10.10 is a table-top combi oven offering steam, combi-steam, and convection cooking within a single unit. It is controlled through a central rotary dial and a large backlit display, giving kitchen teams a clean, single-level interface without layered menus or complex mode navigation. A tri-colour indicator ring on the front face communicates oven status at a glance — a practical detail in a fast-moving kitchen where staff are not always positioned directly in front of the unit.
In service, the oven operates around Convotherm's Advanced Closed System, which manages moisture and temperature throughout the cook cycle to support consistent results across a full service. The ACS+ functions — including Crisp&Tasty for finishing applications — extend what the oven can do beyond straightforward cooking, reducing dependence on separate holding or finishing equipment during busy periods. Five fan speed settings and five de-humidification levels give the chef meaningful control over the cooking environment, which has real value when running a varied menu at volume.
From an operational standpoint, the practical advantages include:
- Rotary dial interface reduces training time for new or agency kitchen staff
- Tri-colour status ring visible from across the kitchen during busy service
- ACS+ finishing modes reduce reliance on additional pass equipment
- Available in electric or gas to match existing utility infrastructure
- Choice of steam injection or internal boiler to suit site water conditions
As a table-top unit, it sits on a fabricated stand or existing counter, making it a practical choice where floor space is limited. The decision between steam injection and internal boiler deserves careful thought before ordering — water quality at the installation point, proximity to a water connection, and descaling practicality all influence which configuration is more appropriate for a given site. Gas and electric versions carry different ventilation and utility requirements, and a suitable extraction canopy rated for combi oven use should be confirmed before installation begins.
This model is well suited to restaurants, hotel kitchens, contract caterers, and larger café operations running consistent covers where menu range demands more than a single-mode oven can offer. For sites running significantly higher volumes or needing rack capacity, a floor-standing unit with greater output would be worth considering. Equally, for lower-volume operations, a smaller capacity model may represent a more proportionate investment.
If you want to work through the steam injection versus boiler decision, or check whether the 10.10 capacity fits your typical service pattern, the team is happy to go through it with you before anything is ordered.
Frequently asked questions
Is a 10.10 capacity combi oven sufficient for a busy restaurant service?
A 10.10 configuration handles ten full-size gastronorm pans simultaneously, which suits most restaurant and hotel kitchen operations running steady covers across a service. If your kitchen regularly pushes very high volumes or you need to batch-cook at scale during prep, it is worth discussing whether a larger floor-standing unit would give you more headroom.
What installation requirements should I confirm before this oven arrives on site?
The key areas to sort in advance are the utility connection — gas or electric depending on your chosen version — a water supply and drain at the installation point, and a suitable extraction canopy rated for combi oven use. The choice between steam injection and internal boiler also needs to be made early, as it affects both the plumbing setup and your ongoing descaling maintenance routine.
Does the easyDial control work well in kitchens with frequent staff changes?
The single-level rotary dial interface is specifically designed to reduce the learning curve — there are no layered menus or mode sequences to navigate, which makes it more practical in operations where agency or temporary staff are common. The tri-colour status ring also helps staff monitor the oven's progress from a distance without needing to step away from other tasks.
Size and weight
- External width
- 876 mm
- External depth
- 791 mm
- External height
- 1057 mm
- Weight
- 123 to 155kg depending on version
- Dimensions
- 1057(H) x 876(W) x 791(D)mm
Capacity and performance
- Capacity (grids)
- 10
- Temperature range
- 50 - 290 °C
Power and energy
- Power rating
- 19.5 kW
- Power
- Electric or Gas
£6,599.00(£7,918.80 inc VAT)
£6,599.00(£7,918.80 inc VAT)
The Convotherm Maxx Pro easyDial 10.10 is a table-top combi oven offering steam, combi-steam, and convection cooking within a single unit. It is controlled through a central rotary dial and a large backlit display, giving kitchen teams a clean, single-level interface without layered menus or complex mode navigation. A tri-colour indicator ring on the front face communicates oven status at a glance — a practical detail in a fast-moving kitchen where staff are not always positioned directly in front of the unit.
In service, the oven operates around Convotherm's Advanced Closed System, which manages moisture and temperature throughout the cook cycle to support consistent results across a full service. The ACS+ functions — including Crisp&Tasty for finishing applications — extend what the oven can do beyond straightforward cooking, reducing dependence on separate holding or finishing equipment during busy periods. Five fan speed settings and five de-humidification levels give the chef meaningful control over the cooking environment, which has real value when running a varied menu at volume.
From an operational standpoint, the practical advantages include:
- Rotary dial interface reduces training time for new or agency kitchen staff
- Tri-colour status ring visible from across the kitchen during busy service
- ACS+ finishing modes reduce reliance on additional pass equipment
- Available in electric or gas to match existing utility infrastructure
- Choice of steam injection or internal boiler to suit site water conditions
As a table-top unit, it sits on a fabricated stand or existing counter, making it a practical choice where floor space is limited. The decision between steam injection and internal boiler deserves careful thought before ordering — water quality at the installation point, proximity to a water connection, and descaling practicality all influence which configuration is more appropriate for a given site. Gas and electric versions carry different ventilation and utility requirements, and a suitable extraction canopy rated for combi oven use should be confirmed before installation begins.
This model is well suited to restaurants, hotel kitchens, contract caterers, and larger café operations running consistent covers where menu range demands more than a single-mode oven can offer. For sites running significantly higher volumes or needing rack capacity, a floor-standing unit with greater output would be worth considering. Equally, for lower-volume operations, a smaller capacity model may represent a more proportionate investment.
If you want to work through the steam injection versus boiler decision, or check whether the 10.10 capacity fits your typical service pattern, the team is happy to go through it with you before anything is ordered.
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