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Lainox
Lainox Sapiens Boosted Gas Combi Oven 20x 2/1 GN SAG202BS
£21,535.00(£25,842.00 inc VAT)
Delivery Information
Price Match
The Lainox Sapiens Boosted SAG202BS is a large-format, boiler-based gas combination oven designed for high-volume professional kitchen operations. Running on gas with a dedicated steam boiler, it delivers convection, steam, and combined cooking modes through a touchscreen interface, with the ability to store and recall recipes to support consistent output across service periods and across kitchen teams.
In a busy production or banqueting environment, the boiler-based steam generation gives precise humidity control that injection systems typically cannot match, particularly useful for delicate products such as fish, pastry, and cook-chill regeneration where steam accuracy matters. The 20x 2/1 GN capacity makes it well suited to central production kitchens, large hotel operations, or high-throughput catering facilities where multiple full-size trays need to run simultaneously. At this scale, the oven is typically the centrepiece of the cooking suite, and the touchscreen with recipe storage helps maintain consistency even when kitchen teams change between services.
From an operational standpoint, the key practical advantages include:
- Boiler steam generation for accurate, consistent humidity control across all cooking modes
- Recipe storage supports team consistency without reliance on individual chef knowledge
- Gas operation can offer running cost advantages over equivalent electric models in high-use sites
- 2/1 GN compatibility maximises tray flexibility and integrates with standard gastronorm systems
- Touchscreen interface simplifies programme selection during fast-paced service
Installation of a unit at this scale requires careful planning. The SAG202BS is a substantial piece of equipment, weighing 395kg and measuring just over 1.8 metres in height, so structural floor loading, access routes, and positioning within the kitchen all need to be confirmed before delivery. Gas supply sizing, flue or canopy extraction, and water feed and drainage connections for the boiler must all meet current regulations and will typically require commissioning by a qualified engineer. Kitchen ventilation adequate for a high-output gas oven should be assessed as part of the installation plan.
This model is suited to operations cooking at serious volume: large contract caterers, hospital or institutional kitchens, hotel banqueting facilities, and central production units. It is not a fit for smaller or mid-sized kitchens where a 10x 2/1 or 10x 1/1 format would be more proportionate. For sites with even greater output demands, larger or multi-deck configurations may be worth considering.
If you are planning a kitchen around this oven or need to confirm that the specification matches your service requirements, the team is happy to talk through the details before you commit.
Frequently asked questions
Is a 20x 2/1 GN combi oven the right size for my operation?
A 20x 2/1 GN oven is typically suited to large-scale operations such as central production kitchens, hotel banqueting suites, or high-volume contract catering sites where significant batch loads need to run simultaneously. For smaller or mid-sized operations — a restaurant, pub kitchen, or compact café — a 6x 1/1 or 10x 1/1 format is usually more appropriate in terms of both output and kitchen footprint. If you are unsure which capacity matches your service volume, it is worth discussing your menu and covers with a specialist before ordering.
What installation requirements should I plan for before taking delivery?
At 395kg and over two metres tall, the SAG202BS requires confirmed floor load capacity and a clear access route into the kitchen before delivery can be planned. On the services side, you will need an appropriate gas supply connection, a water feed and drainage outlet for the boiler system, and adequate ventilation or canopy extraction rated for a high-output gas oven. Commissioning should be carried out by a qualified gas-safe engineer, and it is advisable to confirm all services are in place before the unit arrives on site.
What is the practical difference between a boiler-based combi and an injection-based model?
A boiler-based system generates steam separately before introducing it into the cooking chamber, which gives more accurate and stable humidity levels — particularly important for products where precise moisture control affects quality or yield, such as fish, bread, pastry, or cook-chill regeneration. Injection systems atomise water directly into the chamber and can be less consistent at maintaining exact humidity levels, though they are generally simpler to maintain and lower in initial cost. For high-volume sites where product consistency is a priority, the boiler approach is generally the more reliable choice.
Size and weight
- External width
- 1102 mm
- Weight
- 395kg
- Dimensions
- 1812(H) x 1102(W) x 1051(D)mm
Capacity and performance
- Capacity (grids)
- 20
- Colour
- Silver
- Gn size
- 2/1 GN double
- Material
- Stainless Steel
- Warranty
- 2 Years Parts & Labour
Power and energy
- Power rating
- 90 kW
- Power
- Gas
£21,535.00(£25,842.00 inc VAT)
£21,535.00(£25,842.00 inc VAT)
The Lainox Sapiens Boosted SAG202BS is a large-format, boiler-based gas combination oven designed for high-volume professional kitchen operations. Running on gas with a dedicated steam boiler, it delivers convection, steam, and combined cooking modes through a touchscreen interface, with the ability to store and recall recipes to support consistent output across service periods and across kitchen teams.
In a busy production or banqueting environment, the boiler-based steam generation gives precise humidity control that injection systems typically cannot match, particularly useful for delicate products such as fish, pastry, and cook-chill regeneration where steam accuracy matters. The 20x 2/1 GN capacity makes it well suited to central production kitchens, large hotel operations, or high-throughput catering facilities where multiple full-size trays need to run simultaneously. At this scale, the oven is typically the centrepiece of the cooking suite, and the touchscreen with recipe storage helps maintain consistency even when kitchen teams change between services.
From an operational standpoint, the key practical advantages include:
- Boiler steam generation for accurate, consistent humidity control across all cooking modes
- Recipe storage supports team consistency without reliance on individual chef knowledge
- Gas operation can offer running cost advantages over equivalent electric models in high-use sites
- 2/1 GN compatibility maximises tray flexibility and integrates with standard gastronorm systems
- Touchscreen interface simplifies programme selection during fast-paced service
Installation of a unit at this scale requires careful planning. The SAG202BS is a substantial piece of equipment, weighing 395kg and measuring just over 1.8 metres in height, so structural floor loading, access routes, and positioning within the kitchen all need to be confirmed before delivery. Gas supply sizing, flue or canopy extraction, and water feed and drainage connections for the boiler must all meet current regulations and will typically require commissioning by a qualified engineer. Kitchen ventilation adequate for a high-output gas oven should be assessed as part of the installation plan.
This model is suited to operations cooking at serious volume: large contract caterers, hospital or institutional kitchens, hotel banqueting facilities, and central production units. It is not a fit for smaller or mid-sized kitchens where a 10x 2/1 or 10x 1/1 format would be more proportionate. For sites with even greater output demands, larger or multi-deck configurations may be worth considering.
If you are planning a kitchen around this oven or need to confirm that the specification matches your service requirements, the team is happy to talk through the details before you commit.
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