Hobart Bonnet Equajet 10 Grid Combi Oven product image

Hobart

Hobart Bonnet Equajet 10 Grid Electric Combi Oven

SKU: CH065

£8,543.00(£10,251.60 inc VAT)
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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

The Hobart Bonnet Equajet is a 10-grid electric combination oven built for professional kitchens that depend on consistent, repeatable output across sustained service periods. It operates across convection, steam, and combined cooking modes, controlled through the VisioPad touch-panel interface, which allows chefs to programme and store complex cooking sequences and recall them reliably during service without manual intervention.

In practice, a 10-grid capacity means the oven can handle substantial batch loads simultaneously — whether that is banqueting production, high-volume à la carte, or cook-chill preparation. The electric configuration supports stable cavity temperature management across extended periods, and the Equajet injection system provides controlled humidity during cooking, which matters when you are running delicate products or switching between cooking modes under pressure. Consistency across a full kitchen team is where the programmable recipe system earns its place: once a process is established, it can be reproduced shift to shift without depending on individual judgement calls.

  • Multi-mode operation reduces reliance on separate steaming and convection equipment
  • Stored programmes support consistent results across teams and shifts
  • Equajet humidity injection allows precise moisture control during cooking
  • Stainless steel interior simplifies cleaning and supports hygiene standards
  • Touch-panel interface reduces complexity during high-pressure service

Installation requires a hardwired three-phase electrical supply — this is not a plug-and-play appliance, and electrical provision should be confirmed with a qualified electrician before ordering. At 121kg, the unit needs sound structural flooring and considered access planning during installation. Ventilation is a firm requirement, whether through an existing canopy extraction system or a purpose-specified ventless hood; this should be agreed with a ventilation specialist prior to purchase. Door swing clearance and workflow access around the unit are worth factoring into kitchen layout planning at an early stage.

This oven is well suited to mid-to-high volume operations — hotel kitchens, contract caterers, large restaurants, and institutional catering sites where consistent throughput across a full service is the primary requirement. Smaller operations with modest output needs would likely find a lower-capacity model more appropriate and more economical to run. For very high-volume production environments or multi-oven configurations, it is worth a conversation about whether a larger unit would be a closer match to your demands.

A combi oven at this level sits at the centre of most kitchen workflows, and getting the specification right before installation matters. If you would like to talk through whether the Equajet suits your site, service style, and infrastructure, our team is glad to work through it with you.

Frequently asked questions

Is this oven suitable for a busy restaurant kitchen or is it more of a banqueting unit?

The Equajet 10 grid is well suited to both. Its 10-grid capacity makes it productive in banqueting and batch production environments, but the programmable controls and fast mode-switching also make it a practical choice for high-volume à la carte service where consistency across covers is important. The key question is whether your throughput justifies a unit of this size — for lower-volume kitchens, a smaller grid configuration would be more economical to run.

What are the installation requirements I need to plan for before ordering?

The oven requires a hardwired three-phase electrical supply, so your electrical infrastructure needs to be confirmed with a qualified electrician before the unit arrives on site. Ventilation is also a firm requirement — either an existing canopy extraction system or a ventless hood specified for the unit. At 121kg, structural flooring capacity and installation access should both be considered early, particularly in older or refurbished premises.

How does the Equajet injection system affect cooking performance in practice?

The Equajet system introduces controlled moisture into the cavity during cooking, which helps maintain product quality when switching between steam-heavy and convection-heavy modes, and is particularly useful when cooking delicate proteins or baked goods that are sensitive to humidity variation. In a busy kitchen, this means less manual monitoring of conditions between different menu items running through the same oven.
Hobart Bonnet Equajet 10 Grid Electric Combi Oven

£8,543.00(£10,251.60 inc VAT)

£8,543.00(£10,251.60 inc VAT)

The Hobart Bonnet Equajet is a 10-grid electric combination oven built for professional kitchens that depend on consistent, repeatable output across sustained service periods. It operates across convection, steam, and combined cooking modes, controlled through the VisioPad touch-panel interface, which allows chefs to programme and store complex cooking sequences and recall them reliably during service without manual intervention.

In practice, a 10-grid capacity means the oven can handle substantial batch loads simultaneously — whether that is banqueting production, high-volume à la carte, or cook-chill preparation. The electric configuration supports stable cavity temperature management across extended periods, and the Equajet injection system provides controlled humidity during cooking, which matters when you are running delicate products or switching between cooking modes under pressure. Consistency across a full kitchen team is where the programmable recipe system earns its place: once a process is established, it can be reproduced shift to shift without depending on individual judgement calls.

  • Multi-mode operation reduces reliance on separate steaming and convection equipment
  • Stored programmes support consistent results across teams and shifts
  • Equajet humidity injection allows precise moisture control during cooking
  • Stainless steel interior simplifies cleaning and supports hygiene standards
  • Touch-panel interface reduces complexity during high-pressure service

Installation requires a hardwired three-phase electrical supply — this is not a plug-and-play appliance, and electrical provision should be confirmed with a qualified electrician before ordering. At 121kg, the unit needs sound structural flooring and considered access planning during installation. Ventilation is a firm requirement, whether through an existing canopy extraction system or a purpose-specified ventless hood; this should be agreed with a ventilation specialist prior to purchase. Door swing clearance and workflow access around the unit are worth factoring into kitchen layout planning at an early stage.

This oven is well suited to mid-to-high volume operations — hotel kitchens, contract caterers, large restaurants, and institutional catering sites where consistent throughput across a full service is the primary requirement. Smaller operations with modest output needs would likely find a lower-capacity model more appropriate and more economical to run. For very high-volume production environments or multi-oven configurations, it is worth a conversation about whether a larger unit would be a closer match to your demands.

A combi oven at this level sits at the centre of most kitchen workflows, and getting the specification right before installation matters. If you would like to talk through whether the Equajet suits your site, service style, and infrastructure, our team is glad to work through it with you.