Lainox Naboo Boosted Touch Screen Gas Combi product image

Lainox

Lainox Naboo Boosted Gas Combi Oven 20x 2/1 GN NAG202BV

SKU: HP567

£21,041.00(£25,249.20 inc VAT)
Get a quote

Request a callback

Leave your details and we will call you back about Lainox Naboo Boosted Gas Combi Oven 20x 2/1 GN NAG202BV.

Delivery Information

Price Match

  • 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
  • Natural Gas - Equipment must be installed by a registered commercial Gas Safe engineer
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

The Lainox Naboo Boosted NAG202BV is a large-capacity gas combination oven built for high-volume professional kitchens. Running on gas with direct steam generation rather than a boiler system, it operates across convection, steam, and combination modes, giving kitchen teams full control over a wide range of cooking processes from a single unit. The 10-inch full-colour touchscreen is the primary interface, designed to be intuitive enough for all levels of kitchen staff to operate confidently once set up.

In a busy service environment, a 20-grid 2/1 GN oven of this scale is typically used to handle volume cookery across multiple menu items simultaneously. The multilevel cooking capability allows dishes with different cooking times to run together at the same temperature setting, with the oven's programming logic identifying compatible recipes that can share a cook cycle. This reduces idle time and supports a more consistent output during peak covers, which is where equipment of this class earns its place.

From an operational standpoint, the recipe management system is practical rather than decorative. Frequently used programmes can be pinned to the home screen for single-touch access, and recipes can be organised into folders, useful when multiple chefs are working across shifts and consistency matters. Key practical advantages include:

  • Boilerless direct steam: lower maintenance overhead and faster steam response than traditional boiler-based systems
  • Touchscreen recipe management with folder organisation for multi-user kitchens
  • Single-touch access to pinned menu items, reducing the margin for operator error during service
  • Multilevel cooking logic to maximise oven use across concurrent menu items
  • Gas operation, which suits kitchens where gas infrastructure is already in place and electricity capacity is limited

At this scale, installation planning is essential. The oven is a substantial unit and will require a suitable gas supply connection, appropriate flue or ventilation provision, and adequate structural support for the floor or stand. A 20-grid 2/1 GN unit is a significant piece of kit in terms of both physical footprint and service volume, so kitchen access routes and service clearances need to be confirmed before delivery. Gas commissioning should be carried out by a Gas Safe registered engineer. If the kitchen is running on a single-phase supply with limited capacity, it is worth verifying ancillary electrical requirements with your installer.

This oven is well suited to central production kitchens, large hotel and event catering operations, contract catering facilities, and busy restaurant kitchens operating at high covers where throughput and consistency under pressure are priorities. It is a production-scale unit rather than an entry-level combi, and works best where its capacity can be used regularly. For smaller operations, a lower-grid-count model may offer better economy and a more manageable footprint. For sites requiring even greater output or multi-oven configurations, there are heavier-duty options worth considering.

If you would like to talk through whether this unit is the right fit for your operation (including gas supply, ventilation, or workflow questions), the team is happy to work through the detail with you before you commit.

Frequently asked questions

Is a 20-grid combi oven the right size for my kitchen?

A 20-grid 2/1 GN unit is a production-scale oven and is most practical where you have the volume to keep it in regular use — typically large hotel kitchens, contract catering operations, or high-cover restaurants. If your service volume is lower or your kitchen space more limited, a smaller-grid model is likely to offer better economy and a more appropriate footprint. It is worth discussing your typical covers and menu mix with us before deciding on capacity.

What gas and ventilation requirements does the NAG202BV need?

The oven requires a mains gas connection sized appropriately for its output, and gas commissioning must be carried out by a Gas Safe registered engineer. Adequate ventilation or a suitable extraction canopy is required to handle combustion gases and steam discharge — your kitchen ventilation contractor should be involved in the planning stage. Access routes and floor loading should also be confirmed prior to delivery given the unit's weight and footprint.

How does the direct steam system compare to a boiler-based combi oven?

Direct steam generation produces steam on demand without a separate boiler, which typically means faster steam response and lower day-to-day maintenance requirements — there is no boiler descaling schedule to manage. The trade-off is that water quality still matters, and a suitable water filtration arrangement is advisable to protect the steam system and extend the unit's working life. We can advise on appropriate filtration options for your site.
Lainox Naboo Boosted Gas Combi Oven 20x 2/1 GN NAG202BV

£21,041.00(£25,249.20 inc VAT)

£21,041.00(£25,249.20 inc VAT)

The Lainox Naboo Boosted NAG202BV is a large-capacity gas combination oven built for high-volume professional kitchens. Running on gas with direct steam generation rather than a boiler system, it operates across convection, steam, and combination modes, giving kitchen teams full control over a wide range of cooking processes from a single unit. The 10-inch full-colour touchscreen is the primary interface, designed to be intuitive enough for all levels of kitchen staff to operate confidently once set up.

In a busy service environment, a 20-grid 2/1 GN oven of this scale is typically used to handle volume cookery across multiple menu items simultaneously. The multilevel cooking capability allows dishes with different cooking times to run together at the same temperature setting, with the oven's programming logic identifying compatible recipes that can share a cook cycle. This reduces idle time and supports a more consistent output during peak covers, which is where equipment of this class earns its place.

From an operational standpoint, the recipe management system is practical rather than decorative. Frequently used programmes can be pinned to the home screen for single-touch access, and recipes can be organised into folders, useful when multiple chefs are working across shifts and consistency matters. Key practical advantages include:

  • Boilerless direct steam: lower maintenance overhead and faster steam response than traditional boiler-based systems
  • Touchscreen recipe management with folder organisation for multi-user kitchens
  • Single-touch access to pinned menu items, reducing the margin for operator error during service
  • Multilevel cooking logic to maximise oven use across concurrent menu items
  • Gas operation, which suits kitchens where gas infrastructure is already in place and electricity capacity is limited

At this scale, installation planning is essential. The oven is a substantial unit and will require a suitable gas supply connection, appropriate flue or ventilation provision, and adequate structural support for the floor or stand. A 20-grid 2/1 GN unit is a significant piece of kit in terms of both physical footprint and service volume, so kitchen access routes and service clearances need to be confirmed before delivery. Gas commissioning should be carried out by a Gas Safe registered engineer. If the kitchen is running on a single-phase supply with limited capacity, it is worth verifying ancillary electrical requirements with your installer.

This oven is well suited to central production kitchens, large hotel and event catering operations, contract catering facilities, and busy restaurant kitchens operating at high covers where throughput and consistency under pressure are priorities. It is a production-scale unit rather than an entry-level combi, and works best where its capacity can be used regularly. For smaller operations, a lower-grid-count model may offer better economy and a more manageable footprint. For sites requiring even greater output or multi-oven configurations, there are heavier-duty options worth considering.

If you would like to talk through whether this unit is the right fit for your operation (including gas supply, ventilation, or workflow questions), the team is happy to work through the detail with you before you commit.