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Lainox

Lainox SAE062BS Electric Boiler Combi Oven 6x 2/1 GN Manual

SKU: HP572

£7,755.00(£9,306.00 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 Lainox SAE062BS is a manually controlled electric combination oven built around a boiler steam generation system, accepting six 2/1 GN trays. It operates across three cooking modes (convection, steam, and a combination of both), making it a versatile workhorse for kitchens that need reliable, repeatable results across a wide range of dishes. The 3.5-inch colour LCD screen gives clear access to the oven's 99 recipe storage slots and wash programme library, keeping operation straightforward even during a busy service.

In a high-output kitchen environment, boiler-based steam generation tends to deliver more consistent steam quality than injector systems, which is particularly relevant when precision matters: delicate fish, vegetable cookery, and cook-chill regeneration all benefit from stable, controllable humidity. The 2/1 GN format means full-size gastronorm pans load directly without dividers, which suits banqueting operations, central production kitchens, and contract caterers working at scale. Six rack positions across the 2/1 GN chamber give a meaningful volume of throughput per cycle without the footprint of a ten-grid unit.

Practical advantages worth noting for operators:

  • Three independent cooking modes give menu flexibility without separate equipment
  • Boiler steam generation supports consistent humidity for precise cooking
  • 99 recipe slots reduce reliance on chef knowledge during service
  • Built-in auto-clean programme reduces end-of-service cleaning time
  • Stainless steel construction supports hygiene compliance and long service life

At 130kg and with a footprint of 1072mm wide by 960mm deep, this is not a light or compact unit. It will require adequate floor space and ideally a dedicated position on a sturdy stand or base unit. As a three-phase electric oven, a suitable three-phase supply must be confirmed prior to installation, and local extraction or canopy ventilation is strongly recommended. The depth of 960mm means access behind the unit for servicing and ventilation clearance should be factored into the kitchen layout at the planning stage.

This oven is well suited to central production kitchens, contract catering operations, large hotel kitchens, and banqueting facilities where batch cooking at 2/1 GN scale is a daily requirement. For smaller operations running 1/1 GN pans or lower volumes, a smaller-capacity unit would be a more practical fit. For sites pushing significantly higher throughput, a ten-grid model may merit consideration instead.

If you are working through the specification for a new kitchen or replacing an existing oven and want to talk through whether this model fits your service volumes and power supply, the team is happy to help before you commit.

Frequently asked questions

Is this oven suitable for a kitchen running two or three sittings a day?

Yes, the SAE062BS is built for sustained output rather than occasional use. The boiler steam system maintains consistent performance across back-to-back cycles, which makes it a practical choice for operations running continuous service periods. That said, for very high-volume sites producing in excess of several hundred covers per service, it is worth discussing whether a ten-grid unit would give you more headroom.

What power supply does the SAE062BS require, and is it straightforward to install?

This oven runs on a three-phase electrical supply, so you will need to confirm that your site has the correct supply available and that your electrical infrastructure can support the load before ordering. Installation should be carried out by a qualified electrician, and adequate ventilation — typically a canopy extraction system positioned above the oven — is strongly recommended. The unit weighs 130kg, so delivery and positioning will also require planning.

What is the difference between boiler steam generation and an injector system?

A boiler system heats a dedicated water reservoir to produce steam independently of the cooking chamber, which generally delivers more stable and controllable humidity levels. Injector systems introduce water directly into the chamber for steam production, which can be less consistent at maintaining precise humidity. For operations where steam quality directly affects the dish — delicate proteins, pastry, or cook-chill regeneration — a boiler system is often the preferred choice.
Lainox SAE062BS Electric Boiler Combi Oven 6x 2/1 GN Manual

£7,755.00(£9,306.00 inc VAT)

£7,755.00(£9,306.00 inc VAT)

The Lainox SAE062BS is a manually controlled electric combination oven built around a boiler steam generation system, accepting six 2/1 GN trays. It operates across three cooking modes (convection, steam, and a combination of both), making it a versatile workhorse for kitchens that need reliable, repeatable results across a wide range of dishes. The 3.5-inch colour LCD screen gives clear access to the oven's 99 recipe storage slots and wash programme library, keeping operation straightforward even during a busy service.

In a high-output kitchen environment, boiler-based steam generation tends to deliver more consistent steam quality than injector systems, which is particularly relevant when precision matters: delicate fish, vegetable cookery, and cook-chill regeneration all benefit from stable, controllable humidity. The 2/1 GN format means full-size gastronorm pans load directly without dividers, which suits banqueting operations, central production kitchens, and contract caterers working at scale. Six rack positions across the 2/1 GN chamber give a meaningful volume of throughput per cycle without the footprint of a ten-grid unit.

Practical advantages worth noting for operators:

  • Three independent cooking modes give menu flexibility without separate equipment
  • Boiler steam generation supports consistent humidity for precise cooking
  • 99 recipe slots reduce reliance on chef knowledge during service
  • Built-in auto-clean programme reduces end-of-service cleaning time
  • Stainless steel construction supports hygiene compliance and long service life

At 130kg and with a footprint of 1072mm wide by 960mm deep, this is not a light or compact unit. It will require adequate floor space and ideally a dedicated position on a sturdy stand or base unit. As a three-phase electric oven, a suitable three-phase supply must be confirmed prior to installation, and local extraction or canopy ventilation is strongly recommended. The depth of 960mm means access behind the unit for servicing and ventilation clearance should be factored into the kitchen layout at the planning stage.

This oven is well suited to central production kitchens, contract catering operations, large hotel kitchens, and banqueting facilities where batch cooking at 2/1 GN scale is a daily requirement. For smaller operations running 1/1 GN pans or lower volumes, a smaller-capacity unit would be a more practical fit. For sites pushing significantly higher throughput, a ten-grid model may merit consideration instead.

If you are working through the specification for a new kitchen or replacing an existing oven and want to talk through whether this model fits your service volumes and power supply, the team is happy to help before you commit.