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Lainox
Lainox SAG062BS Gas Combi Oven Manual Boiler 6x 2/1 GN
£9,631.00(£11,557.20 inc VAT)
Delivery Information
Price Match
The Lainox SAG062BS is a gas-fired combination oven with a built-in boiler, designed for busy commercial kitchen operations requiring consistent, high-volume cooking across multiple modes. With a 6x 2/1 GN double capacity, it is a large-format oven suited to kitchens where throughput and flexibility are both priorities. Manual controls give the operator direct, straightforward access to the three core cooking modes (convection, steam, and a combination of both) without the complexity of fully programmable systems.
In a working kitchen, the built-in boiler delivers steam directly from a dedicated water source rather than relying on injection, which means steam quality and consistency remain stable throughout service. This is particularly relevant for operations that depend on precise moisture levels (delicate fish, baked goods, or held vegetables) where inconsistent steam would affect the result. The manual interface, supported by a 3.5-inch colour screen, allows operators to recall up to 99 stored recipes and access washing programmes without navigating multiple menu layers.
From an operational standpoint, the key practical advantages of this unit include:
- Three cooking modes offering genuine versatility across a broad menu range
- Built-in boiler for consistent, high-quality steam independent of injection fluctuation
- 99-recipe storage to reduce reliance on manual repetition during service
- Integrated washing programmes to simplify end-of-service cleaning routines
- Manual controls that experienced kitchen staff can operate without extensive retraining
At 140kg and 775mm tall by 1072mm wide and 960mm deep, this is a substantial piece of equipment requiring careful placement planning. It will need a solid, level base, typically a purpose-built stand or appropriate mobile unit, along with a gas supply of the correct specification, a clean water feed for the boiler, and a suitable drain connection. Adequate ventilation or a canopy extraction system above the oven is essential. Given the footprint and weight, access routes during installation should be assessed in advance, particularly in basement or restricted-access kitchens.
This oven is well suited to contract catering operations, hospital or care catering, hotel kitchens, and large restaurant or banqueting facilities where a wide GN capacity is needed to service multiple covers efficiently. It is a practical choice for sites that want the reliability of a boiler-steam system with straightforward manual operation rather than full automation. For smaller kitchens or lower service volumes, a reduced-capacity model may be more appropriate; for sites with very high throughput or a need for advanced programmable control, it is worth exploring higher-specification alternatives in the range.
If you are unsure whether this configuration fits your kitchen's service demands, gas supply, or available space, the team is happy to talk it through before you commit to a purchase.
Frequently asked questions
Is this oven suitable for a busy hotel or contract catering kitchen?
Yes, the 6x 2/1 GN capacity makes it well suited to high-volume environments such as hotel kitchens, contract catering sites, and large-scale banqueting operations where multiple large trays need to run simultaneously. It is less well matched to smaller à la carte kitchens where a reduced-capacity unit would be more proportionate.
What installation requirements should we plan for before taking delivery?
This oven requires a gas supply of the correct type and pressure for your site, a clean mains water feed for the built-in boiler, and a floor-level drain connection. It also needs to be positioned beneath suitable canopy extraction. At 140kg, access routes and flooring load capacity should be confirmed before delivery, and a stable stand or base will be needed to bring it to a practical working height.
How does a boiler-steam system differ from an injection-steam combi oven in practice?
A built-in boiler generates steam from a dedicated water supply, producing consistent, saturated steam throughout the cooking cycle. Injection-based systems introduce water directly onto a hot element, which can result in some variation in steam saturation, particularly during long or continuous runs. For operations where steam precision matters — bread, delicate proteins, or high-volume vegetable cookery — a boiler system is generally the more reliable approach.
Size and weight
- External width
- 1072 mm
- Weight
- 140kg
- Dimensions
- 775(H) x 1072(W) x 960(D)mm
Capacity and performance
- Capacity (grids)
- 6
- Colour
- Silver
- Gn size
- 2/1 GN double
- Material
- Stainless Steel
- Warranty
- 1 Year
Power and energy
- Power rating
- 30 kW
- Power
- Gas
£9,631.00(£11,557.20 inc VAT)
£9,631.00(£11,557.20 inc VAT)
The Lainox SAG062BS is a gas-fired combination oven with a built-in boiler, designed for busy commercial kitchen operations requiring consistent, high-volume cooking across multiple modes. With a 6x 2/1 GN double capacity, it is a large-format oven suited to kitchens where throughput and flexibility are both priorities. Manual controls give the operator direct, straightforward access to the three core cooking modes (convection, steam, and a combination of both) without the complexity of fully programmable systems.
In a working kitchen, the built-in boiler delivers steam directly from a dedicated water source rather than relying on injection, which means steam quality and consistency remain stable throughout service. This is particularly relevant for operations that depend on precise moisture levels (delicate fish, baked goods, or held vegetables) where inconsistent steam would affect the result. The manual interface, supported by a 3.5-inch colour screen, allows operators to recall up to 99 stored recipes and access washing programmes without navigating multiple menu layers.
From an operational standpoint, the key practical advantages of this unit include:
- Three cooking modes offering genuine versatility across a broad menu range
- Built-in boiler for consistent, high-quality steam independent of injection fluctuation
- 99-recipe storage to reduce reliance on manual repetition during service
- Integrated washing programmes to simplify end-of-service cleaning routines
- Manual controls that experienced kitchen staff can operate without extensive retraining
At 140kg and 775mm tall by 1072mm wide and 960mm deep, this is a substantial piece of equipment requiring careful placement planning. It will need a solid, level base, typically a purpose-built stand or appropriate mobile unit, along with a gas supply of the correct specification, a clean water feed for the boiler, and a suitable drain connection. Adequate ventilation or a canopy extraction system above the oven is essential. Given the footprint and weight, access routes during installation should be assessed in advance, particularly in basement or restricted-access kitchens.
This oven is well suited to contract catering operations, hospital or care catering, hotel kitchens, and large restaurant or banqueting facilities where a wide GN capacity is needed to service multiple covers efficiently. It is a practical choice for sites that want the reliability of a boiler-steam system with straightforward manual operation rather than full automation. For smaller kitchens or lower service volumes, a reduced-capacity model may be more appropriate; for sites with very high throughput or a need for advanced programmable control, it is worth exploring higher-specification alternatives in the range.
If you are unsure whether this configuration fits your kitchen's service demands, gas supply, or available space, the team is happy to talk it through before you commit to a purchase.
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