Convotherm Maxx Pro easyDial 10.10 Combi Oven Table-top

The Convotherm Maxx Pro easyDial 10.10 is a table-top combi oven capable of holding ten 1/1 GN pans. It operates across three core modes — steam, combi-steam, and convection — giving kitchen teams the flexibility to bake, roast, steam, and regenerate within a single unit. The easyDial control interface is designed around a central rotary dial with a large backlit display, allowing operators to navigate all functions from a single control level without working through nested menus. A tri-colour indicator ring communicates oven status at a glance, which is a practical detail in a busy pass environment where staff cannot always stand directly in front of the unit.

In service, the Maxx Pro easyDial performs consistently across the cooking modes that matter most in a commercial kitchen. The Advanced Closed System keeps moisture and temperature precisely managed throughout the cook cycle, supporting product consistency across covers. The additional ACS+ functions — Crisp&Tasty in particular — extend what the oven can do at finishing and service, which reduces reliance on separate holding or finishing equipment. Five fan speed levels and five de-humidification levels give the chef meaningful control over the cooking environment rather than a binary choice between presets.

From an operational standpoint, the key practical advantages include:

• Single-level control layout reduces training time for new kitchen staff
• Tri-colour status ring visible across the kitchen during busy service
• ACS+ finishing functions reduce the need for separate equipment
• Available as electric or gas to suit existing utility infrastructure
• Choice of steam injection or internal boiler depending on site preference and water quality

Being a table-top unit, it fits onto a fabricated stand or existing counter at a comfortable working height, which suits kitchens where floor space is limited. The decision between steam injection and internal boiler is worth considering carefully before ordering — water quality, descaling requirements, and the practicality of a water connection at the installation point all play a role. Gas and electric versions have different ventilation and utility requirements, and a canopy or extraction hood suitable for a combi oven should be in place before installation.

This model is well suited to restaurants, hotel kitchens, contract caterers, and larger café operations running consistent covers where menu variety demands more than a single-mode oven can offer. For sites running significantly higher volumes or requiring rack capacity, a larger floor-standing model would be worth considering. Equally, for very low-volume operations, a smaller capacity unit may be a more proportionate investment.

If you're weighing up the steam injection versus boiler configuration, or want to talk through whether the 10.10 is the right capacity for your service pattern, the team is happy to have that conversation before you commit to an order.