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Convotherm
Convotherm Maxx Pro easyTouch 6.10 Combi Oven Countertop
£5,711.00(£6,853.20 inc VAT)
Delivery Information
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The Convotherm Maxx Pro easyTouch 6.10 is a six-pan full-size combi oven in a countertop format, sitting at the smaller end of Convotherm's Maxx Pro range. It operates across steam, convection, and combination modes and is available in either electric or gas, with a further choice between direct steam injection and an internal boiler for steam generation. Both distinctions carry real practical implications for installation and day-to-day running, and are worth thinking through carefully before ordering.
In a working kitchen, a unit of this type handles steady, varied throughput without demanding the footprint of a floor-standing combi. Convotherm's Crisp and Tasty function allows operators to manage texture and finish at the end of a cook cycle — useful when producing items that need a dry, consistent surface straight from the oven. Five levels of humidity control alongside variable fan speeds give meaningful adjustment for different product types rather than forcing everything through a fixed programme. Recovery between loads during sustained service is consistent, which matters when the oven is being opened and reloaded repeatedly across a busy shift.
The easyTouch interface uses a full-touch screen with a configurable layout, making it straightforward to set up and recall cooking programmes without extensive retraining. The USB port for programme transfer sits behind a self-closing, water-protected cover — a sensible detail where cleaning spray is a daily constant, and particularly useful for operators standardising recipes across more than one site.
- Steam, convection, and combination modes with consistent inter-load recovery
- Crisp and Tasty function for controlled texture and finish at end of cycle
- Five-level humidity control and variable fan speed across product types
- Configurable full-touch interface for fast programme recall during service
- Water-protected USB port supports menu standardisation across multiple sites
On installation, the choice between boiler and injection steam has direct practical consequences: boiler models require a plumbed water supply and a drain connection, while injection models have specific water quality requirements that vary by site. Gas versions require correctly sized supply pipework and certified installation. Like all combi ovens, this unit needs adequate ventilation — typically a canopy extraction system, or a condensation hood where ducted extraction is not available. As a countertop model it also requires a stable, weight-rated surface with adequate clearance for access and airflow on all sides.
This model is well suited to smaller restaurants, cafés, hotel operations, and pub kitchens where a full-size floor-standing combi would exceed day-to-day capacity requirements. It works as a primary oven in a modest-volume setup or as a supplementary unit in a larger kitchen. Operations running extended service with consistently high pan turnover may find a larger-capacity model from the same range better suited to their volume.
The configuration decision — boiler versus injection, gas versus electric — genuinely depends on your site and how the kitchen runs. If it would help to talk through the options before committing, the team is glad to work through it with you.
Frequently asked questions
How do I decide between the boiler and injection steam versions?
The boiler model requires a plumbed cold water feed and a drain connection, and tends to suit sites with reliable mains water pressure and an accessible drain point near the oven. The injection model eliminates the drain requirement but is more sensitive to water quality — hard water sites may need a softener or filtration in line. It is worth discussing your site's water supply before choosing, as retrofitting the wrong configuration can be disruptive.
Is a six-pan combi sufficient for a busy restaurant service?
For a smaller restaurant or café running a focused menu, a six-pan combi is typically adequate as the primary oven, provided the kitchen is not trying to turn over a large number of covers simultaneously. If your service runs continuously at high volume, or if you rely on the combi for multiple functions at once — roasting, steaming, and regeneration in parallel — a larger-capacity model from the same range would give you more headroom and reduce the risk of a bottleneck during peak periods.
What ventilation does this oven require?
Like all combi ovens, the Maxx Pro 6.10 produces steam exhaust during operation and requires either a canopy extraction system above it or a Convotherm-approved condensation hood if ducted extraction is not available at the installation point. The condensation hood option is worth considering in sites where adding ductwork would be impractical, but it does add to the overall height of the installation, so ceiling clearance and counter positioning need to be confirmed before equipment is ordered.
Size and weight
- External width
- 876 mm
- External depth
- 791 mm
- External height
- 762 mm
- Weight
- 111 to 136kg depending on version
- Dimensions
- 762(H) x 876(W) x 791(D)mm
Capacity and performance
- Capacity (grids)
- 6
- Temperature range
- 50 - 290 °C
Power and energy
- Power rating
- 11 kW
- Power
- Electric or Gas
£5,711.00(£6,853.20 inc VAT)
£5,711.00(£6,853.20 inc VAT)
The Convotherm Maxx Pro easyTouch 6.10 is a six-pan full-size combi oven in a countertop format, sitting at the smaller end of Convotherm's Maxx Pro range. It operates across steam, convection, and combination modes and is available in either electric or gas, with a further choice between direct steam injection and an internal boiler for steam generation. Both distinctions carry real practical implications for installation and day-to-day running, and are worth thinking through carefully before ordering.
In a working kitchen, a unit of this type handles steady, varied throughput without demanding the footprint of a floor-standing combi. Convotherm's Crisp and Tasty function allows operators to manage texture and finish at the end of a cook cycle — useful when producing items that need a dry, consistent surface straight from the oven. Five levels of humidity control alongside variable fan speeds give meaningful adjustment for different product types rather than forcing everything through a fixed programme. Recovery between loads during sustained service is consistent, which matters when the oven is being opened and reloaded repeatedly across a busy shift.
The easyTouch interface uses a full-touch screen with a configurable layout, making it straightforward to set up and recall cooking programmes without extensive retraining. The USB port for programme transfer sits behind a self-closing, water-protected cover — a sensible detail where cleaning spray is a daily constant, and particularly useful for operators standardising recipes across more than one site.
- Steam, convection, and combination modes with consistent inter-load recovery
- Crisp and Tasty function for controlled texture and finish at end of cycle
- Five-level humidity control and variable fan speed across product types
- Configurable full-touch interface for fast programme recall during service
- Water-protected USB port supports menu standardisation across multiple sites
On installation, the choice between boiler and injection steam has direct practical consequences: boiler models require a plumbed water supply and a drain connection, while injection models have specific water quality requirements that vary by site. Gas versions require correctly sized supply pipework and certified installation. Like all combi ovens, this unit needs adequate ventilation — typically a canopy extraction system, or a condensation hood where ducted extraction is not available. As a countertop model it also requires a stable, weight-rated surface with adequate clearance for access and airflow on all sides.
This model is well suited to smaller restaurants, cafés, hotel operations, and pub kitchens where a full-size floor-standing combi would exceed day-to-day capacity requirements. It works as a primary oven in a modest-volume setup or as a supplementary unit in a larger kitchen. Operations running extended service with consistently high pan turnover may find a larger-capacity model from the same range better suited to their volume.
The configuration decision — boiler versus injection, gas versus electric — genuinely depends on your site and how the kitchen runs. If it would help to talk through the options before committing, the team is glad to work through it with you.
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