Lainox Manual Electric Combi Oven 6x 2/1GN product image

Lainox

Lainox SAE062BV 6x 2/1GN Manual Electric Combi Oven 3PH

SKU: HP586

£8,001.00(£9,601.20 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 SAE062BV is a six-grid, full-size electric combination oven operating on a three-phase supply, designed for high-volume professional kitchens that need reliable, consistent results across all cooking modes. It accepts full 2/1 GN trays throughout, giving kitchens the flexibility to run large batch loads (whole trays of roasting joints, large gastronorm pans of vegetables, or banqueting-scale portioned proteins) without the constraints of a half-size or compact unit.

In practice, this is an oven built for sustained, demanding service. The direct steam injection system generates steam without a separate boiler, keeping maintenance simpler and reducing the risk of scale-related downtime in hard-water areas, though water quality and filtration remain important considerations and should be reviewed before installation. Operators can switch between convection, steam, and combination modes manually, which suits kitchens where brigade members need to change programmes quickly without navigating complex menus. The 3.5-inch colour screen makes it straightforward to retrieve the 99 stored recipes or call up a saved washing programme at the end of service.

Key operational advantages include:

  • Three cooking modes accessible directly from the manual controls: no buried menus
  • 99 recipe memory supports consistent results across different shifts and staff
  • Direct steam generation removes the boiler as a maintenance and descaling variable
  • Integrated auto-clean reduces end-of-service labour and supports hygiene compliance
  • Full 2/1 GN capacity throughout all six grids maximises batch output per cycle

At 120kg and with an overall footprint of approximately one metre deep and just over one metre wide, this oven requires a sturdy, level stand or base unit and sufficient clearance at the rear and sides for ventilation and service access. Three-phase electrical supply is essential: this is not a single-phase unit and installation should be carried out by a qualified electrician familiar with commercial catering equipment. If the kitchen is in a hard-water area, a water softener or filtration unit ahead of the oven is strongly advisable to protect the steam system and prolong service intervals. Extraction or ventilation provision above the unit should be assessed as part of the installation plan.

This oven is well suited to contract caterers, hospital and care catering operations, hotel kitchens, and high-volume restaurant or banqueting kitchens producing substantial covers. It is a full-size, serious piece of equipment: kitchens with lighter throughput or limited space may find a smaller four-grid or half-size unit more appropriate, while exceptionally high-output sites running continuous production may want to consider a larger or stacked configuration.

If you are unsure whether this model is the right fit for your kitchen's output, extraction setup, or electrical infrastructure, our team is happy to talk it through before you commit.

Frequently asked questions

Is this oven suitable for a kitchen producing 200 or more covers per service?

The six-grid 2/1 GN configuration is well matched to high-volume operations producing substantial cover numbers, including banqueting, contract catering, and busy hotel kitchens. For sites running near-continuous production across multiple sittings, it is worth discussing whether a stacked or larger-capacity arrangement would better suit the throughput demand.

What are the key installation requirements for the SAE062BV?

This unit requires a three-phase electrical supply and must be installed by a qualified electrician experienced with commercial catering equipment. A stable, load-bearing stand or base is needed to support the 120kg weight, and adequate rear and side clearance is required for ventilation and future servicing. In hard-water areas, a water softener or filtration unit upstream of the oven is strongly recommended to protect the direct steam system.

How does the direct steam system affect day-to-day maintenance compared with a boiler-based combi?

Direct steam injection generates steam on demand without a dedicated boiler, which removes the boiler itself as a maintenance and descaling variable. That said, water quality still matters — limescale can affect the steam injection components over time, so filtration or softening remains important. The integrated auto-clean function handles routine interior cleaning, which helps keep the oven in good working order between scheduled service visits.
Lainox SAE062BV 6x 2/1GN Manual Electric Combi Oven 3PH

£8,001.00(£9,601.20 inc VAT)

£8,001.00(£9,601.20 inc VAT)

The Lainox SAE062BV is a six-grid, full-size electric combination oven operating on a three-phase supply, designed for high-volume professional kitchens that need reliable, consistent results across all cooking modes. It accepts full 2/1 GN trays throughout, giving kitchens the flexibility to run large batch loads (whole trays of roasting joints, large gastronorm pans of vegetables, or banqueting-scale portioned proteins) without the constraints of a half-size or compact unit.

In practice, this is an oven built for sustained, demanding service. The direct steam injection system generates steam without a separate boiler, keeping maintenance simpler and reducing the risk of scale-related downtime in hard-water areas, though water quality and filtration remain important considerations and should be reviewed before installation. Operators can switch between convection, steam, and combination modes manually, which suits kitchens where brigade members need to change programmes quickly without navigating complex menus. The 3.5-inch colour screen makes it straightforward to retrieve the 99 stored recipes or call up a saved washing programme at the end of service.

Key operational advantages include:

  • Three cooking modes accessible directly from the manual controls: no buried menus
  • 99 recipe memory supports consistent results across different shifts and staff
  • Direct steam generation removes the boiler as a maintenance and descaling variable
  • Integrated auto-clean reduces end-of-service labour and supports hygiene compliance
  • Full 2/1 GN capacity throughout all six grids maximises batch output per cycle

At 120kg and with an overall footprint of approximately one metre deep and just over one metre wide, this oven requires a sturdy, level stand or base unit and sufficient clearance at the rear and sides for ventilation and service access. Three-phase electrical supply is essential: this is not a single-phase unit and installation should be carried out by a qualified electrician familiar with commercial catering equipment. If the kitchen is in a hard-water area, a water softener or filtration unit ahead of the oven is strongly advisable to protect the steam system and prolong service intervals. Extraction or ventilation provision above the unit should be assessed as part of the installation plan.

This oven is well suited to contract caterers, hospital and care catering operations, hotel kitchens, and high-volume restaurant or banqueting kitchens producing substantial covers. It is a full-size, serious piece of equipment: kitchens with lighter throughput or limited space may find a smaller four-grid or half-size unit more appropriate, while exceptionally high-output sites running continuous production may want to consider a larger or stacked configuration.

If you are unsure whether this model is the right fit for your kitchen's output, extraction setup, or electrical infrastructure, our team is happy to talk it through before you commit.