Combi Steamer Ovens

The Lainox Sapiens SAG061BS is a gas-fired combination oven built around a boiler-based steam generation system. Accommodating six full-size 1/1 GN trays, it operates across three cooking modes (convection, steam, and a combination of both), giving kitchen teams the flexibility to roast, bake, steam, and regenerate without switching between pieces of equipment. Control is handled through a straightforward manual interface with a 3.5-inch colour LCD screen, which keeps operation accessible even during a busy service.

The boiler system delivers consistent, precise steam compared with injection-based alternatives, which matters when cooking delicate proteins, fish, or vegetables where moisture control is critical. The combination mode allows temperature and humidity to be balanced simultaneously, which reduces cooking times and helps retain product weight, a practical consideration for any kitchen managing food cost closely. The 99-recipe memory means head chefs can standardise outputs across different shifts and rely on consistent results regardless of who is operating the oven.

From an operational standpoint, the Sapiens range is well suited to mid-volume kitchens where consistency and ease of programming are priorities:

• Three cooking modes reduce the need for multiple pieces of cooking equipment
• Boiler steam generation supports precise humidity control for consistent results
• 99-recipe storage helps standardise output across kitchen shifts
• Colour LCD screen makes programme recall straightforward during service
• Stainless steel construction supports hygiene and durability in daily use

Being gas-powered, the SAG061BS requires a suitable gas supply connection and adequate ventilation, typically a direct flue or commercial extraction canopy. At 130kg and with a footprint of 775mm high by 852mm wide, it requires a stable, heat-resistant base or oven stand and sufficient clearance around the unit for both ventilation and door operation. Installation should be carried out by a Gas Safe registered engineer. It is worth confirming your kitchen's gas supply capacity ahead of installation, particularly if other gas appliances are running on the same circuit.

This model is a practical choice for restaurants, hotels, contract caterers, and school or hospital kitchens operating at a moderate service volume where a six-grid capacity meets daily throughput requirements. If your operation demands significantly higher output, a larger-capacity model within the Sapiens range may be worth considering. Equally, for very small operations, a four-grid unit could be a more proportionate fit.

If you're weighing up whether this oven is the right size for your kitchen's service volume or need guidance on installation requirements, our team is happy to work through that with you before you commit.

The Lainox Naboo NAG061BV is a six-grid, full-size boilerless gas combination oven. It generates steam directly within the cooking chamber rather than through a separate boiler, which simplifies maintenance and reduces the descaling demands that come with traditional steam-injected units. Three cooking modes (convection, steam, and combination) are accessible from the front panel, and the unit is designed to handle a broad range of kitchen tasks within a single piece of equipment.

In a busy kitchen environment, the boilerless design means the oven reaches working temperature promptly without the warm-up time associated with boiler-based combi units. The six-grid capacity suits mid-volume operations where multiple dishes or batch quantities need to run concurrently. Multilevel cooking capability allows items with different finishing times to share a cook cycle at a matched temperature, which reduces idle oven time during a busy service and helps the kitchen maintain pace without over-reliance on separate holding equipment.

The 10-inch full-colour touchscreen interface is straightforward to navigate, even for kitchen staff unfamiliar with combination cooking. Operators can:

• Place frequently used programmes on the home screen for single-touch access during service
• Organise recipe libraries into folders to reduce errors and speed up prep
• Identify compatible recipes that can run simultaneously under the same cooking parameters
• Switch between cooking modes directly from the home screen without navigating sub-menus
• Configure the interface to match the kitchen's specific workflow and menu requirements

As a gas unit, the NAG061BV requires a suitable gas supply and appropriate ventilation: a canopy or extraction system capable of handling the heat output of a gas combi is essential. At 115kg, installation requires proper planning for floor loading and access. The footprint runs to 852mm in width, so bay spacing and adjacent equipment clearances should be confirmed before ordering. This unit is designed for a countertop or suitable stand, not floor-standing use in its standard configuration.

The NAG061BV is well suited to kitchens running a varied menu at medium service volumes: contract caterers, hotel kitchens, school catering operations, and busy restaurant back-of-house environments will find the capacity and programming flexibility practical for daily use. For higher-volume sites or operations running extended service periods with very high throughput demands, a larger-capacity model from the Naboo range may be worth considering. Equally, for smaller operations where a six-grid unit would be underused, a four-grid alternative may offer better economy.

If you'd like to talk through whether this oven fits your kitchen's gas supply, ventilation setup, or service volume, the team is happy to work through the details with you before you commit.

The Lainox Sapiens Boosted SAG202BV is a large-capacity boilerless gas combination oven designed for serious, high-throughput commercial kitchen environments. Operating across convection, steam, and combination cooking modes, it generates steam directly within the cavity rather than relying on a separate boiler system, which simplifies installation and reduces long-term maintenance demands. The touch screen interface provides straightforward access to cooking programmes, wash cycles, and settings without unnecessary complexity on the pass.

In practice, a 20x 2/1 GN oven at this scale is built for kitchens running sustained, high-volume service: large hotel operations, hospital catering, contract catering facilities, and central production units where multiple full-size gastronorm loads need to move through the oven in close succession. The Boosted designation indicates enhanced steam injection performance, which supports faster cavity recovery between loads and more consistent results across a full rack of product. On a demanding service, that recovery speed directly affects how many covers can be turned without compromise to food quality.

From an operational standpoint, this unit offers several practical advantages:

• Boilerless steam generation reduces descaling demands and associated downtime
• Touch screen interface supports programmable recipes, reducing reliance on chef consistency
• Full combination mode allows simultaneous convection and steam for a wide cooking range
• Integrated washing programmes support end-of-service cleaning without additional equipment
• Gas operation can offer running cost advantages in kitchens with high daily oven usage

At 350kg and with an overall footprint of 1812mm high by 1102mm wide by 1051mm deep, this is a substantial piece of equipment requiring careful planning before installation. It will need adequate gas supply with correctly rated pipework, appropriate ventilation or a canopy extraction system overhead, and sufficient structural floor loading capacity. Access routes during delivery and installation need to be assessed early: the size and weight make this a planned install, not a same-day placement. Kitchens should also confirm water connection and drainage provisions to support the steam and wash functions.

This oven is best suited to operations producing at scale on a regular basis, where a smaller 10x 1/1 GN unit would create a bottleneck and a lower-capacity model would be worked beyond its design intent. If your operation is smaller or less consistent in volume, it is worth discussing whether a mid-range capacity would be a better fit technically and financially. Equally, for multi-unit central production sites, a higher-specification configuration may be worth exploring.

Given the scale of investment and the installation requirements involved, it is worth having a conversation with us before committing. We are happy to talk through your kitchen layout, service volumes, and gas supply to make sure this is the right choice for your operation.

The Convotherm Maxx 6 is a six-grid electric combination oven designed for smaller commercial kitchens that need genuine cooking flexibility without the footprint or cost of a larger unit. It operates across three core modes — convection, steam, and combination steam — giving kitchen teams the ability to roast, bake, steam, and regenerate from a single piece of equipment. Control is handled through a built-in touchscreen interface, which supports programmable multi-stage cooking so that recipes can be stored and recalled consistently across service periods.

In a working kitchen environment, the Maxx 6 performs well in settings where throughput demands are moderate rather than high-volume. The six-grid capacity suits smaller à la carte operations, hotel breakfast services, staff catering kitchens, and similar environments where a full-size twelve-grid oven would be oversized. The 11.3kW electric element supports reliable heat recovery between loads, which matters during a busy service when the oven door is opening and closing regularly. Steam injection is responsive enough for vegetable cookery and fish, and the combination mode handles meat cookery and bakery work with the consistency you would expect from a Convotherm unit.

From an operational standpoint, the programmable controls reduce reliance on individual chef knowledge during service, which is particularly useful in kitchens with mixed skill levels or high staff turnover. Practical advantages include:

• Three cooking modes from a single oven, reducing the need for separate steaming equipment
• Programmable multi-stage cooking for consistent results across shifts
• Touchscreen interface accessible to staff without specialist combi oven experience
• Compact footprint relative to capacity, useful where space is at a premium
• Electric operation, removing the need for a gas supply or gas safety certification

Installation requires a suitable three-phase electrical supply to support the 11.3kW draw — this should be confirmed with a qualified electrician before ordering. The unit weighs 104kg, so delivery access and positioning need planning in advance, particularly in kitchens with restricted access or narrow doorways. A water connection is required for steam operation, and adequate drainage should be in place. Ventilation requirements will depend on your existing extraction setup; a canopy or mechanical ventilation above the oven is standard practice in most commercial installations. The overall dimensions place it in the countertop or stand-mounted category, so a suitable oven stand or integrated base should be factored into the installation plan.

The Maxx 6 is well suited to small restaurants, café kitchens, hotel food and beverage operations, and contract catering sites where the daily cover count doesn't justify a larger unit. If your operation runs high covers consistently or you need greater capacity for banqueting or production cookery, it is worth discussing whether a higher-capacity model would serve you better in the long run. Equally, if your menu is relatively simple and steam or combi cooking isn't central to your operation, a more straightforward oven may represent better value.

If you are unsure whether the Maxx 6 is the right fit for your kitchen's volume and workflow, we are happy to talk it through before you commit to a purchase.

The Giorik Kore KM101W is a 10-grid, full 1/1 GN electric combination oven built around a notably slim footprint — a practical consideration for kitchens where bench or floor space is at a premium. As a combi oven, it operates across steam, convection, and combination modes, giving the kitchen the flexibility to roast, bake, steam, regenerate, and hold across a single piece of equipment. The built-in automatic wash system is included as standard rather than as an optional extra.

In service, a 10-grid combi at this level suits operations producing meaningful daily covers — hotel kitchens, pub restaurants, contract caterers, and busy independent restaurants will find the capacity workable for main service pushes. The reversing fan with three selectable speeds helps maintain even temperature distribution across all rack positions, which matters when the oven is loaded to capacity during a busy lunch or dinner service. The Delta T core temperature cooking option is particularly useful where consistent internal doneness across protein dishes is a kitchen priority.

From an operational standpoint, the KM101W offers several practical advantages:

• Programmable 5-inch touchscreen stores and recalls multi-step cooking programmes, reducing reliance on individual operator knowledge
• Automatic wash system simplifies end-of-day cleaning and helps maintain consistent hygiene standards
• Three-speed reversing fan supports even cooking results across all rack positions
• Core temperature probe with Delta T option gives precise control over protein cookery
• Slimline cabinet design (520mm wide) makes installation viable in tighter kitchen layouts

Installation requires a 415V three-phase supply at 32 amps as standard, though a single-phase supply is available on request — note that single-phase operation requires a 63-amp supply, so the incoming electrical infrastructure needs to be confirmed before ordering. At 110kg, the unit will require appropriate positioning and handling on delivery. The 803mm depth should be factored into any run of equipment or ventilation canopy planning.

The KM101W is well suited to kitchens producing consistent daily volumes where programming reliability and straightforward cleaning routines matter as much as cooking performance. It is a practical choice for operators who want combi functionality without committing to a full-width cabinet. For higher-volume operations running extended service periods or requiring greater rack capacity, a larger model from the wider combi range may be worth considering.

If you are weighing up whether the KM101W is the right fit for your kitchen's volume and electrical setup, our team is happy to work through the details with you before you commit.

The Rational iCombi Pro 6-1/1 is a six-grid electric combination oven capable of convection, steam, and combination cooking within a single unit. It accommodates six full-size 1/1 GN pans simultaneously — one per shelf — making it a genuinely versatile piece of cooking equipment in a relatively compact footprint. This is a considered capital investment, not an incremental upgrade, and it works hardest when it is correctly matched to the kitchen and service model it is being asked to support.

In a working kitchen, the iCombi Pro is built for the consistency that busy service demands. Rational's iDensity Control system continuously manages airflow and moisture throughout each cook cycle, which supports even results across a full load — particularly valuable when running the same product repeatedly through a lunch or dinner push. Recovery between loads is efficient, and the ability to handle varied loads without constant manual intervention gives the kitchen meaningful flexibility when producing a mixed menu to order.

From a day-to-day operational perspective, several features translate into practical advantages:

• iCooking Suite guides cooking toward a defined end result, reducing dependence on individual operator skill
• iProduction Manager sequences multiple dishes to help maintain smooth, coordinated output during multi-course service
• Automated cleaning completes in around 12 minutes, keeping downtime between shifts to a minimum
• Integrated Wi-Fi connects to the ConnectedCooking platform for remote monitoring and recipe management across sites
• Improved energy and water efficiency compared to earlier Rational generations helps manage running costs over time

Installation requires a three-phase electrical supply — not a standard single-phase connection — and this should be confirmed with a qualified electrician before ordering. Ventilation is essential and will typically mean a canopy extraction system or a Rational-approved ventilation hood. Plumbing for the steam system and a suitable drainage point also need to be in place before installation day. Allow adequate clearance for the door swing and ongoing servicing access. These are not afterthoughts; addressing them at the planning stage avoids delays and additional cost on the day.

This format is well suited to smaller restaurants, cafés, pub kitchens, hotel operations, and contract catering sites where output is moderate, space is a real consideration, and a varied menu makes single-function cooking equipment a limiting choice. It performs particularly well in kitchens where consistent results across different shifts and different operators genuinely matters. For larger banqueting operations or high-throughput production kitchens, a higher-capacity model is likely the more practical fit.

Whether this configuration is the right choice depends on your service model, menu, existing infrastructure, and how it sits within your broader kitchen workflow. If it would help to talk it through before you commit, we are here to do that.

The Lainox NAG062BS is a gas-fired combination oven with an integrated boiler, designed to handle the demands of serious production and service kitchens. It operates across steam, convection, and combination modes, with the boiler generating steam independently of the cooking chamber. This gives it consistent, accurate humidity control, an important distinction from injection-based systems when precision and repeatability matter. The 10-inch full-colour touchscreen provides the interface for all cooking functions, recipe management, and programme configuration.

In a busy kitchen environment, this oven is well suited to sustained, high-throughput cooking across multiple covers. The 2/1 GN double-rack format gives significant capacity per cycle, and the multilevel cooking function allows dishes with different cooking times to share the same chamber when temperature parameters align, a practical advantage during complex service. The oven's programme logic can identify compatible saved recipes for concurrent cooking, which helps reduce idle time and supports more efficient use of energy and labour.

From an operational standpoint, the touchscreen simplifies day-to-day use for kitchen teams. Frequently used recipes can be pinned to the home screen for single-touch access, and the recipe library supports folder organisation, useful where multiple menus or dietary programmes are in use. Key practical advantages include:

• Single-touch access to pinned recipes reduces reliance on manual programming during service
• Folder-based recipe organisation supports structured menu management across shifts
• Boiler-generated steam provides reliable humidity accuracy for delicate or batch cooking
• Multilevel cooking improves chamber use during multi-course service
• Gas operation suits kitchens where electrical load capacity is constrained

At 140kg and with a footprint of 1072mm wide by 960mm deep, this is a substantial piece of equipment requiring careful positioning. It will need a dedicated gas supply to the correct specification, appropriate extraction and ventilation above the unit, and sufficient access clearance for door swing and cleaning. A professional installation by a Gas Safe registered engineer is a requirement, and connection to a suitable water supply and drain will be needed for the boiler system. This oven is sized for sites with meaningful throughput: a smaller operation running lighter covers may find the capacity more than they need day to day.

This model is well matched to hotel kitchens, large contract catering operations, central production units, and busy restaurant kitchens running structured, recipe-driven menus at volume. For sites with lower service volumes or more limited kitchen space, a smaller-capacity unit would likely be a better fit. For operations pushing even higher output across multiple cooking zones, it is worth discussing whether additional capacity or a different configuration would serve better.

If you would like to talk through whether the NAG062BS is the right specification for your kitchen and service style, our team is happy to have that conversation before you commit.

The Rational iCombi Pro 10-1/1 is a ten-rack electric combination oven designed for professional kitchens that need reliable, consistent output across a full service. It combines convection, steam, and combination cooking modes in a single cabinet, allowing roasting, baking, steaming, regeneration, and finishing to be handled without separate pieces of equipment for each process.

Where this oven justifies its place is during sustained, high-volume service. The iDensity Control system manages airflow, humidity, and heat distribution across the full cabinet, so a mixed load — different products, different sizes, loaded at different times — holds quality across every item. Recovery after door opening is handled well, which matters when the oven is being accessed continuously throughout service and any delay has a knock-on effect down the line.

Several of its features translate into clear operational advantages:

• iCooking Suite automates cooking processes, supporting consistency across shifts regardless of individual chef experience
• iProduction Manager sequences multi-item loads and reduces manual interventions during service
• Automated cleaning completes quickly on the fast cycle, minimising downtime between services
• Integrated WiFi connects to Rational's ConnectedCooking platform for remote monitoring and centralised recipe management
• Energy and water consumption are meaningfully reduced compared to earlier-generation models, with a measurable effect on running costs over time

This is an electric unit requiring a three-phase power supply — single-phase connection is not an option, and confirming the electrical infrastructure before purchase is essential. The unit needs adequate clearance on all sides for ventilation and door swing, and given its weight, floor load capacity is worth checking during kitchen planning. If stacking with a base unit or a second oven is intended, this should be factored in at the specification stage rather than addressed later.

The iCombi Pro 10-1/1 is well suited to hotel kitchens, contract catering operations, healthcare and institutional catering, and larger restaurant kitchens producing consistent volume across multiple services. The investment is most justified where the ten-rack capacity and the full feature set are genuinely being put to work. For lower-volume operations, a six-rack variant is likely to represent better value. For very high-volume or multi-site operations, larger-format models within the Rational range may be worth considering.

If you would like to work through whether this configuration suits your kitchen before committing, our team is happy to talk it through with you.

The Rational iCombi Classic 20-1/1 is a full-size, 20-grid electric combination oven designed for high-volume professional kitchens. It operates across three cooking modes — convection, steam, and a combination of both — enabling kitchen teams to roast, bake, steam, braise, and regenerate within a single unit. Up to 100 multi-step programmes can be stored, supporting consistent, repeatable results across different shifts without depending on individual operator knowledge.

In a demanding service environment, the ClimaPlus humidity management system is one of the more operationally significant features. The ability to set cabinet humidity in defined increments gives kitchen teams precise control over cooking conditions, which supports better product yield, more uniform finishes, and a reduced risk of overcooking during busy service periods. Multiple fan wheels distribute heat evenly across all 20 rack positions, so full-capacity loads perform as reliably as lighter ones — an important consideration when the oven is running at its limits during peak service.

The day-to-day operational advantages worth noting:

• Programmable multi-step cooking reduces reliance on experienced staff for consistent output
• Precise humidity control across cooking modes improves yield on a wide range of menu items
• Even heat distribution supports reliable results at full 20-grid capacity
• Automatic cleaning with phosphate-free tabs and integrated scale prevention
• High-intensity LED chamber lighting allows quick visual checks without opening the door

A unit of this size requires a three-phase electrical supply, adequate ventilation, and careful space planning — particularly around door swing clearance and tray extraction depth. A suitable stand or base unit will be needed unless the oven is being installed into an existing rack arrangement. Given the size, weight, and electrical requirements, a site survey before ordering is strongly advisable.

The iCombi Classic 20-1/1 is well suited to hotel kitchens, contract catering operations, central production units, hospital catering, and large restaurant kitchens where consistent high-volume output is a daily requirement. For operations where a 20-grid unit would rarely run at meaningful capacity, a smaller model within the iCombi Classic range is likely a more proportionate investment. For very large central production facilities with greater throughput demands, higher-capacity options exist within the Rational range.

If you'd like to discuss whether this unit is the right fit for your service volume, kitchen layout, or available power supply, the team is happy to work through the detail with you.

The Convotherm Maxx 10 is a 10-grid electric combination oven designed for professional kitchens that need reliable, consistent results across a broad range of cooking tasks. It operates across three modes — convection, steam, and combination steam — giving kitchen teams flexibility without the need for multiple pieces of equipment to cover different cooking methods.

In a busy service environment, the Maxx 10 is well suited to kitchens producing covers in the mid-to-upper range, where consistent temperature control and programmable multi-stage cooking cycles genuinely reduce the margin for error during peak periods. The combination mode is particularly useful for dishes that benefit from moisture retention alongside dry heat, and the steaming function performs reliably for volume vegetable cookery, fish, and reheating. Recovery times are a practical consideration with any combi oven under load, and the Maxx 10's 20.4kW output supports steady performance through a busy service without significant heat loss between loads.

From an operational standpoint, the key day-to-day advantages include:

• Programmable multi-stage cooking cycles, reducing reliance on individual cook judgement
• Three cooking modes covering the majority of menu requirements from a single unit
• Consistent results across repeated covers, supporting quality control during service
• Reduced need for separate steaming or braising equipment, freeing up kitchen space
• Straightforward programming interface that kitchen teams can learn and operate reliably

Installation requires a suitable three-phase electrical supply to handle the 20.4kW draw, so early confirmation with your electrical contractor is advisable. The unit is a floor-standing model at just over 1.1 metres in height, with a footprint that suits most mid-sized kitchen configurations, though access for delivery and positioning should be planned given the unit's weight of 125.5kg. Adequate ventilation above and around the oven is a practical requirement, and connection to a water supply and drain will be needed for the steam functions — water quality and filtration should be considered to protect internal components.

The Maxx 10 is a strong fit for restaurants, hotel kitchens, school catering operations, and contract caterers working at a consistent mid-to-high volume. It sits at a practical capacity point for kitchens producing regular covers rather than large-scale central production. For sites with significantly higher throughput demands, a larger-capacity model within the range may be worth considering. Conversely, lower-volume operations may find a smaller unit more cost-effective to run.

If you'd like to talk through whether this oven is the right fit for your kitchen's output and setup, the team are happy to work through the detail with you before you commit.

The Rational iCombi Pro in its six-grid, full-size GN gas configuration is an intelligent combination oven built for professional kitchens that need reliable, repeatable results across a varied menu. It is available in both natural gas and LPG variants, which is worth confirming before ordering — the two have different injector and pressure requirements and cannot be converted on site after delivery.

What separates the iCombi Pro from a conventional combination oven is its iCooking Suite, a control system that monitors and adjusts the cooking process in real time in response to what is actually loaded. Rather than running a fixed programme and expecting a consistent outcome regardless of load, the oven senses quantity, moisture content, and browning level and compensates accordingly. The iProduction Manager extends this further, allowing multiple items to be sequenced and cooked simultaneously — a genuine operational advantage during complex service periods or where staffing levels vary between shifts.

In practical terms, this translates to a number of day-to-day operational benefits:

• Automatic load sensing delivers consistent results across mixed loads without manual intervention
• Integrated Wi-Fi connects to Rational's ConnectedCooking platform for recipe management and HACCP data logging
• Guided touchscreen interface reduces dependency on individual operator skill and shortens training time
• Automated cleaning cycles help keep downtime between services to a minimum
• Enhanced de-humidification maintains food quality across a broad range of cooking styles

Installation requires a certified gas engineer. The unit needs a mains water supply, a drain connection, and adequate extraction via a commercial canopy. A water softener is strongly recommended to protect the steam system and maintain cleaning performance over time. The six-grid format is suited to countertop or stand-mounting, and the base or stand arrangement should be confirmed as part of your kitchen planning before delivery.

This configuration is well suited to restaurants, hotel kitchens, contract caterers, and smaller institutional operations running one or two services daily. It handles the kind of service volume that would consistently overload a conventional oven while fitting realistically into kitchens where space is a consideration. For multi-service restaurants, production kitchens, or banqueting operations with higher throughput demands, a larger-capacity model from the same range is likely to be a better fit.

If you are working out whether this configuration suits your service volumes, kitchen layout, or gas supply, our team is well placed to work through the detail with you before you commit.

The Rational iCombi Pro 20-1/1 is a full-size, twenty-rack gas combination oven and one of the largest units in the iCombi Pro range. It is built for sites that need to produce serious volumes of food across multiple service periods — not just occasional high-output days. The unit accepts twenty full-size 1/1 GN pans in portrait orientation and can be supplied for either natural gas or LPG, giving operators flexibility depending on their site's fuel infrastructure.

What distinguishes the iCombi Pro in a working kitchen is its iCooking Suite, which monitors conditions inside the cooking cabinet continuously and adjusts heat, humidity, and airflow in response to what is actually happening — rather than running a fixed programme regardless. This matters when loads vary between services or when different food types are cooking simultaneously. The iDensity Control system optimises fan performance and cabinet airflow to support larger and mixed loads without sacrificing cook quality. For high-volume operations where a chef cannot monitor the oven throughout a service, that level of automated adjustment has real operational value.

From a day-to-day standpoint, the practical advantages include:

• The iProduction Manager sequences cooking across multiple food types, reducing idle time between loads
• Automated cleaning can complete a standard cycle quickly, keeping kitchen downtime to a minimum
• The touchscreen interface uses visual prompts, supporting consistent use across teams with varying experience
• Integrated Wi-Fi allows remote monitoring and recipe management via Rational's ConnectedCooking platform
• Natural gas and LPG configurations are both available to suit different site setups

Installation requires a stable gas supply appropriate to the configuration chosen, a plumbed water connection and drain for steam generation and cleaning, and adequate ventilation or an extraction canopy above the unit. This is a substantial piece of equipment — access routes into the kitchen should be checked before ordering. If the site operates at altitude or has non-standard gas supply pressure, this should be confirmed with a qualified installer before commissioning.

This model is best suited to large hotel kitchens, central production units, contract catering operations, stadium and events venues, and restaurant groups running extended service periods at scale. Sites with more moderate throughput may find a smaller configuration within the iCombi Pro range more appropriate. For operations that need to go beyond even this capacity, a multi-unit installation is worth considering as part of the kitchen plan.

If you want to talk through whether this model fits your kitchen — in terms of capacity, gas supply, or how it sits alongside your existing equipment — our team is glad to help you work that out before you make a decision.

The Lainox Naboo Boosted NAE102BV is a full-size boilerless electric combination oven designed for high-volume professional kitchens. Operating without a boiler, it generates steam directly within the cooking chamber, which removes the maintenance overhead associated with traditional boiler-based combi systems and reduces the installation requirements around water treatment. With a 10 x 2/1 GN capacity, it is among the larger single-unit combi configurations available and is built to handle the cooking demands of a busy main kitchen in a hotel, contract catering operation, or large-scale foodservice environment.

In service, the Naboo Boosted range is known for consistent temperature and humidity control across all rack positions, which matters when you are running full loads at pace. The boilerless direct steam system responds quickly, supporting reliable recovery between consecutive loads, an important consideration when throughput is high and turnaround times are tight. Multilevel cooking functionality allows dishes with differing cook times to run simultaneously at the same chamber temperature, with the oven identifying compatible saved recipes automatically. This reduces idle time between courses and helps kitchen teams manage complex menus more efficiently.

From an operational standpoint, the practical advantages are meaningful:

• A 10-inch full-colour touchscreen provides clear, intuitive control that requires minimal training
• Frequently used menu items can be pinned to the home screen for single-touch access during service
• Recipes are organised in folders, keeping the interface manageable for all skill levels
• Boilerless design removes the need for regular descaling of a boiler assembly
• Stainless steel construction throughout supports thorough cleaning regimes

At 160kg and with a footprint of 1,072mm wide by 958mm deep, this is a substantial piece of equipment. It will require a dedicated electrical supply appropriate for a commercial combi of this class, adequate ventilation, typically via a canopy extract or compatible ventilation hood, and sufficient structural floor support. Access during installation needs careful planning given the weight and dimensions. This is not a unit suited to a small kitchen or light-use environment; it is designed for operations where cooking volume justifies the investment and the infrastructure to support it.

The NAE102BV is best suited to high-volume operations: hotel banqueting, large staff or contract catering facilities, central production kitchens, and busy restaurant groups running multiple sittings. For smaller operations or kitchens with more modest throughput, a half-rack or smaller GN configuration may be more appropriate and more cost-effective to run. For sites needing even greater output, larger or multi-unit configurations are worth considering.

If you would like to talk through whether this model fits your kitchen layout, service volumes, and electrical infrastructure, our team is happy to work through the details with you before you commit.

The Rational iCombi Classic 10-2/1 is a full-size gas combination oven built for sustained, high-volume production. It operates across three cooking modes — steam, convection, and combination — and is available in both natural gas and LPG configurations, which makes it a practical option for sites where mains gas is unavailable or where LPG is the established fuel source.

In a demanding kitchen environment, the iCombi Classic performs consistently under the kind of load that exposes weaker equipment. The combination mode manages heat and moisture simultaneously, shortening cooking times and supporting uniformity across a full rack of product. Rational's ClimaPlus humidity system allows cabinet moisture to be adjusted in fine increments, which gives chefs meaningful control when different dishes are running concurrently. Multiple fan wheels distribute heat evenly throughout the cavity — a detail that matters most when running at full capacity during a heavy service.

From a practical standpoint, the iCombi Classic addresses several day-to-day operational concerns:

• Up to 100 saved multi-step programmes support consistency across different staff and shifts
• Precise humidity control reduces guesswork and helps maintain output quality at volume
• LED chamber lighting allows visual checks without opening the door and losing cabinet conditions
• Automatic cleaning cycles, including an overnight option, reduce manual workload between services
• An integrated care system manages scale build-up — particularly relevant in hard-water areas

Installation requires careful planning. The unit needs a gas supply matched to the configured fuel type, a dedicated water supply and drain for steam generation and automatic cleaning, and adequate ventilation via a suitable extraction canopy or compatible ventilation hood. The oven is large and heavy, so access routes, floor loading, and service clearances should all be assessed before delivery is arranged. Installation must be carried out by a qualified gas engineer, and commissioning by a Rational-approved engineer is strongly advisable to ensure the unit is correctly configured from the outset.

The 10-2/1 configuration is best suited to high-volume operations: large restaurant kitchens, hotel banqueting, contract catering, staff dining facilities, and central production units where throughput demands are consistent and significant. Smaller kitchens, or operations with lighter and more variable output, are likely to be better served by a smaller rack configuration that is more economical to run day-to-day. Conversely, sites with very high or growing production demands should consider whether a single unit is sufficient or whether a two-unit installation would better match peak capacity requirements.

A combi oven at this level is a long-term capital commitment, and getting the specification right from the start matters. If you would like to talk through whether the 10-2/1 suits your kitchen's output, infrastructure, and service pattern, the team is happy to work through it with you before you commit.

The Rational iCombi Pro 10-2/1 is a ten-level, full-size gas combination oven built for sustained, high-volume production cooking. It runs in landscape orientation, accepting two 2/1 GN pans per level across all ten shelves, and is available in natural gas and LPG configurations — a practical consideration for sites where mains electrical capacity is limited or where gas is the preferred energy source.

In service, the iCombi Pro is engineered to hold consistent output under the kind of continuous pressure that reveals the limitations of lesser equipment. The iCooking Suite monitors and adjusts cooking conditions throughout each cycle, keeping quality stable whether the load is uniform or a mixed batch of proteins, vegetables and bakery items running simultaneously. The iDensity Control system manages airflow and climate distribution across the full height of the cabinet, so results at the top shelf remain as reliable as those at the bottom — even when the oven is running at capacity during a heavy service period.

From a day-to-day operational standpoint, the iCombi Pro offers several practical advantages:

• Intelligent load recognition adjusts cooking conditions automatically, reducing manual intervention during service
• The iProduction Manager sequences mixed loads to optimise timing and energy use across the cabinet
• Automated cleaning cycles are efficient and require minimal operator involvement between services
• Integrated Wi-Fi supports connection to Rational's ConnectedCooking platform for remote monitoring and recipe management
• Programme-driven cooking reduces reliance on individual chef skill for consistent, repeatable production results

Installation requires careful planning. The unit is substantial in both footprint and weight, and will need a dedicated gas supply with pressure and flow rates confirmed by a Gas Safe registered engineer prior to commissioning. Ventilation is a firm requirement — the oven must sit beneath a canopy or connect to a ventilation system appropriately rated for gas equipment at this output level. A floor stand or compatible base unit will be required at most sites. If ConnectedCooking is part of the plan, a stable network connection in the kitchen needs to be in place before installation. These are not complications unique to this model, but they do need working through at the planning stage rather than on the day the unit arrives.

The 10-2/1 is well suited to high-volume operations — hotel kitchens, contract catering facilities, large restaurant groups and central production units where consistent output across extended service periods is a priority. For lower cover counts, a six-level configuration is often a more proportionate fit. Sites running very high throughput across multiple meal periods may find a larger-capacity model better aligned to their production requirements. The gas configuration is particularly relevant where electrical supply is a constraint or where energy cost comparisons favour gas.

Working out which capacity, fuel type or configuration best fits your kitchen is worth doing before you commit. Our team is happy to talk it through with you.

The Lainox Naboo Boosted NAG161BV is a stacked gas combination oven providing 16 full-size 1/1 GN rack positions in a single floor-standing unit. It is formed by combining a 6-grid and a 10-grid oven into one integrated column, each section operating as a fully independent oven with its own controls. Gas direct steam generation removes the need for a separate steam boiler, which simplifies installation and reduces maintenance points relative to traditional boiler-based combi systems.

In a busy service environment, the ability to run both oven sections simultaneously and independently is significant. A kitchen can run a pastry programme in the upper cavity while holding a high-humidity roasting cycle in the lower, without either process compromising the other. The multilevel cooking intelligence allows menu items with different cook times to share a cycle at the same temperature, which reduces idle oven time during service and helps kitchen teams manage output more efficiently across a full menu.

From a practical standpoint, the dual 10-inch full-colour touch screens are well considered for a fast-moving kitchen. Each screen operates the relevant oven section and can be configured to reflect the kitchen's menu structure: frequently used programmes can be surfaced on the home screen, and recipes can be organised into folders, which is useful in kitchens where multiple team members are operating the equipment at different skill levels. Key operational advantages include:

• Independent dual-cavity operation for simultaneous multi-programme cooking
• Boilerless gas direct steam: fewer components to maintain or replace
• Home-screen recipe shortcuts reducing the steps needed to start a cook cycle
• Folder-based recipe organisation suited to larger, varied menus
• Three cooking modes (convection, steam, and combination) accessible directly from the home screen

Installation of a unit this size requires careful planning. At 240kg and just over 1.8 metres tall, access routes, floor loading, and positioning all need to be confirmed before delivery. The unit requires a gas supply of appropriate specification, adequate extraction and ventilation above, and sufficient clearance around the unit for safe operation and cleaning access. Given its footprint and height, it is not suitable for kitchens with low ceilings or restricted service corridors. A professional gas installation by a registered engineer is a requirement, not optional.

The NAG161BV is best suited to high-volume catering operations where oven throughput is a regular constraint: contract catering, large hotel kitchens, hospital catering, and event venues where consistent output across a full service is essential. The 16-grid capacity positions it toward the upper end of the Lainox Naboo Boosted range; for kitchens with more modest throughput requirements, smaller configurations within the same range offer the same control system at a reduced scale. For operations needing even greater capacity or alternative energy sources, it is worth discussing the full range before committing.

If you are working through the specification for a new kitchen build or a planned equipment upgrade, our team is happy to talk through whether this configuration fits your service model. Feel free to get in touch before placing an order.

The Lainox Sapiens Boosted SAE161BV is a stacked, boilerless electric combination oven offering a total of 16 full-size 1/1 GN positions across two independent oven chambers. The lower unit carries ten shelves and the upper carries six, each operating as a self-contained combi oven with its own touchscreen interface. This configuration allows kitchen teams to run entirely different programmes in each chamber simultaneously (convection, steam, or a combination of both) without one affecting the other.

At 16 grid positions across a single footprint, the SAE161BV is built around high-volume, continuous cooking. The boilerless steam generation system responds quickly and maintains consistent humidity levels throughout service, which is particularly important when running back-to-back loads during peak periods. Having two independent chambers also provides operational resilience: if one section needs a cleaning cycle or requires attention, the other keeps running. This kind of built-in flexibility is genuinely useful in busy kitchens where production rarely pauses.

The Sapiens Boosted platform brings practical advantages to daily kitchen operation:

• Dual independent chambers allow simultaneous cooking at different temperatures and modes
• Boilerless steam generation reduces maintenance requirements associated with traditional boiler systems
• Touchscreen controls on each chamber with up to 99 stored recipes per oven, simplifying handovers and reducing reliance on individual operator knowledge
• Integrated washing programmes support end-of-service cleaning without manual scrubbing
• Stainless steel construction throughout supports hygiene standards and durability under heavy use

At 230kg and standing just over 1.8 metres tall, installation planning is essential. The unit requires a suitable structural floor, adequate overhead clearance, and proper extraction canopy coverage for both chambers. As an electric model, your incoming power supply must be assessed before ordering: a unit of this scale draws significant load and may require dedicated supply cabling or distribution board upgrades. Access routes, service corridors, and door widths all need confirming before delivery is arranged, given the footprint of 852mm wide by 902mm deep.

The SAE161BV is well suited to high-volume catering operations: large hotel kitchens, central production units, hospitals, universities, and contract catering sites where continuous oven throughput across multiple menus is a daily requirement. The dual-chamber format is particularly valuable where segregated cooking (allergen separation, or meat and vegetarian runs) is part of your production process. Smaller operations or those running lighter volumes may find a single-chamber model a more practical fit, while very large central production facilities may want to consider whether a higher-capacity configuration better matches their throughput demands.

If you're working through how this unit would integrate into your kitchen layout or production workflow, our team are happy to work through the specifics with you before you commit to anything.

The Hobart Ecomax HECMFE10HUWICP is a ten-rack, full-size combination oven designed for professional kitchens that need consistent, flexible cooking across a busy service day. It operates across steam, convection and combination modes, giving kitchen teams the ability to roast, bake, steam and regenerate within a single unit — without switching between pieces of equipment.

In practice, the combination mode allows precise humidity management throughout each cook cycle. That matters most when working with proteins that need moisture retention, or when baking at volume where crust development needs to be consistent across a full load. The multipoint core probe monitors internal food temperature across the cavity, which reduces the margin for error when handling large or uneven batch loads during a high-pressure service period. Over sustained use, the stainless steel construction holds up well to the demands of a commercial environment and supports straightforward daily cleaning.

From an operational standpoint, the Ecomax delivers a number of practical advantages:

• Automatic wash system reduces end-of-service cleaning time and supports hygiene compliance
• Humidity control lets operators tailor cooking conditions to specific menu items
• Multipoint core probe improves batch consistency across large or uneven loads
• Modular feature configuration allows the oven to adapt as menus evolve
• Stainless steel construction withstands heavy daily use and cleans down easily

Installation requires careful advance planning. At 160kg, floor loading and access clearance should be confirmed before delivery is booked. The unit draws a substantial electrical load, so a qualified electrician should assess the existing supply before installation proceeds. Ventilation is essential — either a canopy extraction system or an approved ventless hood solution should be in place. The installation position must also allow full door clearance and practical rack access throughout service.

The ten-rack capacity makes this oven well suited to mid-to-high volume operations: hotel kitchens, busy contract catering sites, large pub kitchens and similar environments where throughput during peak periods is a daily requirement. Smaller operations may find a six-rack alternative a more proportionate fit, while central production or banqueting operations running very high batch volumes may benefit from considering a larger-capacity model.

If you are working through whether this oven suits your volume, your existing electrical supply, or how it would sit alongside your current kitchen layout, the team is glad to work through those details with you before you make a decision.

The Lainox Sapiens Boosted SAG201BV is a 20-grid, full 1/1 GN gas combination oven from Lainox's professional Sapiens range. It operates across the three standard cooking modes (convection, steam, and combination) and uses a direct steam (boilerless) system, meaning steam is generated within the chamber rather than via a separate boiler. The touch screen interface provides access to manual cooking controls, up to 99 stored recipes, and washing programmes, making it practical to operate consistently across shifts and kitchen teams.

At 20 full-size GN trays, this oven is built for demanding, high-volume production. It suits operations where multiple large runs are prepared simultaneously: high-output banqueting, central production kitchens, large staff catering, hospital food service, and contract catering operations that need to maintain throughput across a full service period. The gas-fired system supports strong thermal performance throughout sustained use, and the boilerless steam generation reduces the maintenance overhead typically associated with boiler-equipped models.

From a practical standpoint, the Sapiens Boosted range offers a balance of operational depth and straightforward usability:

• Touch screen interface supports consistent results across different operators and shifts
• 99-recipe storage reduces reliance on manual settings during service
• Boilerless steam system lowers servicing complexity versus boiler-based alternatives
• Integrated washing programmes support end-of-service hygiene compliance
• Gas operation can reduce energy running costs compared with equivalent electric models in many sites

Installation of a unit at this scale requires careful planning. At 290kg and with a footprint of 892mm wide by 966mm deep, it is a substantial piece of equipment that will require a commercial gas connection, appropriate ventilation or a suitable extraction canopy, and a dedicated drainage point for the wash and condensate functions. Floor loading and access routes should be assessed before delivery is arranged, particularly in existing kitchens with restricted access. A gas-safe engineer must carry out the final connection.

This oven is best suited to high-volume operations that require a large capacity combi in a single unit: production kitchens, large-scale catering contractors, and venues running multiple service covers. For operations with lower throughput requirements, smaller-capacity models within the Sapiens range may represent a more proportionate choice. Equally, for very large central production facilities with extreme daily output, it is worth discussing whether a single 20-grid unit or a configuration of smaller units better suits the workflow.

If you are planning a new kitchen installation or replacing an existing combi at this scale, we are happy to work through the installation requirements and help confirm whether this model is the right fit for your operation.

The Lainox Naboo Boosted NAG201BV is a 20-grid, full-size gas combination oven designed for demanding professional kitchens. It operates across three core cooking modes (convection, steam, and combination) and uses direct steam generation rather than a boiler system. That boilerless approach means one less component to descale and maintain, and it responds quickly to steam demands during service without the wait associated with traditional boiler-based machines.

In a busy kitchen environment, the 20-grid capacity means this oven can handle large batch cooking across multiple dishes simultaneously. The multilevel cooking function allows items with different cooking times to run together at the same temperature, with the oven identifying compatible saved recipes automatically. That kind of intelligent scheduling reduces the need for manual monitoring during peak service and helps maintain consistent results even when the kitchen is running at full stretch.

The 10-inch full-colour touchscreen is straightforward to navigate. Frequently used recipes can be pinned to the home screen and started with a single touch, which reduces reliance on individual operator knowledge and helps maintain consistency across shifts. Recipes can be organised into folders, making the system practical for kitchens with large or varied menus.

Practical operational benefits include:

• Single-touch recipe recall reduces reliance on operator skill during service
• Boilerless steam system lowers ongoing descaling and maintenance requirements
• Multilevel cooking supports mixed-menu batch production without separate timings
• Folder-organised recipe library scales well for kitchens with broad menus
• Stainless steel construction throughout supports hygiene and durability under heavy use

Installation of a unit at this scale requires careful planning. At 290kg, the oven will need appropriate structural support and professional delivery and positioning. Gas connection must be carried out by a Gas Safe registered engineer, and adequate ventilation, typically via a commercial extraction canopy, is essential. Water connection is required for the steam function. The footprint is substantial, so kitchen layout and access routes should be assessed before ordering.

A 20-grid combi is suited to high-volume operations: large hotels, contract caterers, central production units, hospital catering, and busy restaurant kitchens producing covers in significant numbers. For smaller operations or sites with lower throughput, a 10-grid or 6-grid model would be a more proportionate choice. For sites requiring even higher output or more advanced cook-and-hold or regeneration programmes, a higher-specification model in the range may be worth considering.

If you would like to talk through whether this oven fits your kitchen's service pattern, gas supply, and ventilation setup, our team is happy to help you assess it properly before you commit.

The Invoq Hybrid is a ten-grid combi oven that combines a conventional boiler with an injection steam system in a single unit. Rather than relying on one method of steam generation, it can switch between or blend the two depending on what the cooking process demands. All ten levels accept standard 1/1 GN full-size gastronorm trays, and the oven operates across a broad temperature range from gentle warming through to high-heat roasting and baking.

The dual steam system earns its keep during intensive steaming production: bulk vegetable cookery, fish, and delicate proteins where consistent, high-density steam saturation across a full load is critical. Purely injection-based ovens can struggle to maintain steam quality under heavy loads; purely boiler-based units lack the speed of injection for rapid-cycle work. The hybrid approach handles both. Smart sensors monitor the cooking environment continuously, and integrated water management handles inlet and drain flow automatically, reducing the manual intervention required during a busy service. Recovery between loads is managed efficiently, which supports steady throughput without operators having to monitor the oven closely.

Practical advantages for kitchen teams include:

• Mixed-load cooking across all ten levels without flavour transfer
• Automated cleaning cycle that manages water and energy consumption without operator input
• Consistent steam saturation regardless of load density or oven fill level
• Integrated drain system reduces manual handling between cycles
• Wide cooking range supports steaming, roasting, baking, and combination modes in a single unit

At 150kg and with a footprint of 937mm wide by 908mm deep, this oven requires a properly prepared installation position. The space needs to be level and adequately ventilated, with correct clearances on all sides. Electrical supply, a suitably rated water inlet, and a drainage connection all need to be in place before installation. Given the weight and dimensions, delivery access and final positioning should be planned well in advance. This unit is not suited to temporary setups, tight plant rooms, or kitchens without the infrastructure to support a combi oven of this capacity.

This oven is well suited to contract caterers, hotel banqueting operations, large staff restaurants, and production kitchens running consistent, high-volume output across multiple sittings. The hybrid steam system makes it particularly appropriate where steaming quality is a genuine operational priority alongside general combi cooking. Smaller operations or lower-volume sites may find a reduced-capacity model a more practical fit. At the other end, sites running extended service periods at very high throughput should consider whether a larger or heavier-duty unit would serve them better over time.

If you want to talk through how this oven would work within your specific kitchen setup, including steam requirements, service volume and installation constraints, the team is here to work through it with you.

The Buffalo Smart Touchscreen Combi Oven is a full-featured combination oven designed for professional kitchens that need reliable, flexible cooking across a broad range of dishes. With an 11 x GN 1/1 capacity, it sits in the mid-range of commercial combi ovens and is well suited to kitchens producing consistent volumes across multiple service periods. It ships with an installation kit, which removes one of the more common friction points when bringing a new combi on-site.

In a busy kitchen environment, the oven's ClimaControl system is one of its more practically useful features — it allows operators to dial in the precise balance of heat and steam for each cooking programme, which matters when you're running the same recipes day after day and need consistent results without constant adjustment. The 7-inch touchscreen gives access to up to 99 customisable multi-stage programmes, each with up to six stages, as well as 40 pre-loaded presets covering a broad range of dishes. The choice of time-based, core probe, or Delta T cooking modes gives skilled operators meaningful control without overcomplicating the interface for less experienced staff.

From an operational standpoint, the key day-to-day advantages include:

• Consistent, repeatable results across shifts through saved programmes
• Flexible cooking modes to suit proteins, baked goods, regeneration, and more
• GN 1/1 compatibility allowing trays to move directly between stations
• Automatic one-touch wash cycle, reducing end-of-service cleaning time
• Pre-loaded presets that help less experienced staff achieve reliable outcomes

The oven is a freestanding unit and at 127kg will require careful positioning and adequate team resource for installation. At just under 800mm in both width and depth, it occupies a meaningful footprint, so kitchen placement should be planned carefully — particularly where ventilation canopy alignment is concerned. The inclusion of the installation kit is a practical consideration worth factoring into your setup timeline, but we'd always recommend confirming your electrical supply and ventilation arrangement before the unit arrives on site.

This oven is a sound choice for hotel kitchens, school catering operations, pub kitchens, and contract caterers running multi-dish menus across consistent daily covers. It is not a high-volume production combi and would not be the first choice for very large central production kitchens or high-throughput banqueting operations — for those environments, a larger-capacity or higher-specification model may be more appropriate. Equally, for smaller operations where an 11-shelf capacity would go largely unused, a more compact unit may offer better value.

If you're unsure whether this oven is the right fit for your service volume, kitchen layout, or menu requirements, our team is happy to talk through the detail before you commit.

The Lainox SAG161BV is a gas-fired boilerless combination oven configured as two independently controlled units stacked within a single column: a 6-grid section mounted above a 10-grid section, giving a combined capacity of 16 full 1/1 GN trays. Each oven operates independently with its own touchscreen controls, cooking modes, and programme memory, which means a kitchen can run two entirely different menus or production cycles simultaneously without any conflict between them.

In a busy service environment, this configuration offers a level of operational flexibility that a single large oven cannot. The lower 10-grid section handles volume production (roasting, regeneration, or high-demand baking) while the upper 6-grid unit can run a separate cycle at a different temperature or humidity level at exactly the same time. Recovery between cycles is consistent because the boilerless steam system generates moisture directly within the cavity rather than relying on a separate boiler, which also reduces maintenance burden over time.

Practically, the SAG161BV suits kitchens that need high throughput without doubling their oven footprint. Key operational advantages include:

• Two independent cooking chambers running simultaneously with separate programmes
• Touchscreen controls with recipe storage on each unit for consistent, repeatable results
• Boilerless steam generation eliminating boiler descaling and associated downtime
• Gas operation, which typically suits sites with existing gas infrastructure and lower energy costs
• Stainless steel construction throughout, suited to the hygiene and cleaning demands of a commercial kitchen

At 240kg and just over 1.8 metres in height, this is a substantial piece of equipment that requires careful planning before installation. The footprint of 852mm wide by 917mm deep is workable in most larger kitchens, but ceiling clearance, ventilation extraction, and adequate gas supply all need to be confirmed in advance. Given the combined capacity, it is typically installed on a solid level floor with appropriate anti-tip measures. Access for delivery and positioning in the kitchen should be assessed early, particularly in buildings with narrow corridors or restricted loading areas.

This oven is best suited to high-volume operations such as contract caterers, hotel kitchens, large restaurant groups, hospitals, or central production units where two simultaneous cooking programmes are a regular operational requirement. For smaller kitchens with more modest throughput, a single 6- or 10-grid unit is likely a more proportionate choice. For sites with output demands that exceed even this configuration, heavier-duty or higher-grid alternatives are available within the range.

If you are working through kitchen planning or want to confirm that this configuration fits your extraction, gas supply, and workflow, the team is happy to talk it through before you commit.

The Buffalo Smart Touchscreen Combi Oven is an eleven-rack, full GN 1/1 combination oven designed for busy professional kitchens that need reliable, consistent cooking across multiple dishes at once. It operates in steam, convection, or combined mode, and is controlled via a front-mounted seven-inch touchscreen that makes day-to-day operation straightforward for kitchen teams of varying experience levels.

In a working kitchen environment, this oven handles the kind of throughput you'd expect from a mid-volume service operation — functions, à la carte, carvery, café batch cooking, or contract catering. The ability to store up to 99 multi-stage cooking programmes, each with up to six stages, means consistent results across different dishes and across different shifts without relying on individual cook judgement. The 40 pre-loaded presets cover a practical range of common preparations and give a useful starting point when setting up programmes from scratch.

ClimaControl technology allows precise adjustment of humidity levels within each programme, which makes a genuine difference when cooking products sensitive to steam — pastry, bread, roast meats, and vegetables all respond differently, and the ability to dial in the moisture level for each stage helps reduce overcooking and weight loss. Core probe and Delta T cooking functions add further flexibility for operators working to tight quality standards.

• Up to 99 custom multi-stage cooking programmes with up to 6 stages each
• ClimaControl humidity management for precise steam regulation per programme
• Core probe and Delta T cooking modes for accuracy on temperature-critical dishes
• 40 factory presets covering a broad range of common preparations
• Automatic one-touch wash cycle for simplified end-of-service cleaning

Installation requires a hardwired single-phase or three-phase electrical supply depending on configuration — confirm your site's supply capacity and cable run requirements before ordering, as this is a 7.2kW unit with a cabinet weight of 127kg. It will need adequate floor loading, clear access for ventilation, and sufficient depth and height clearance in the installation position. This is not a countertop unit; it is a freestanding floor-standing oven that will need to be sited and commissioned correctly.

This oven is well suited to kitchens producing up to around 150–200 covers per service, or high-volume batch production environments such as school catering, hotel banqueting preparation, or busy café operations. It sits in the mid-range of the combi oven market in terms of capacity and build. For lighter-use operations a smaller GN 2/3 or 6 x 1/1 unit may be more appropriate, while very high-volume or intensive production kitchens may benefit from a heavier-duty model with greater rack capacity or enhanced build specification.

If you are unsure whether this oven suits your service volume, kitchen layout, or electrical supply, our team is happy to work through the details with you before you commit to a purchase.

The Lainox Naboo Boosted NAE201BV is a 20-grid electric combination oven built for high-volume professional kitchens. It operates across three core cooking modes (convection, steam, and combination) and uses a direct steam generation system rather than a boiler, which simplifies maintenance and reduces the number of components that require regular servicing. The 10-inch full-colour touchscreen is the primary interface, designed to be intuitive enough for the whole kitchen team to use without extended training.

In a busy kitchen environment, the Naboo's real advantage is consistency at volume. With 20 full-size 1/1 GN racks available, it can handle large batch cooking or multiple simultaneous menu items, and the multilevel cooking function allows the oven to manage items with different cooking durations at the same temperature, useful during service when the oven is rarely running a single product at a time. The boilerless design also means faster readiness after cleaning cycles, which matters when turnaround time between services is tight.

From an operational standpoint, the Naboo is well set up for kitchens that want to standardise their output across shifts and staff. Key practical advantages include:

• Single-touch recall of saved recipes from a customisable home screen
• Folder-based recipe organisation to reduce errors during service
• Multilevel cooking intelligence that identifies compatible recipes running concurrently
• Boilerless steam generation, reducing descaling frequency and maintenance overhead
• Stainless steel construction throughout, suited to daily deep-cleaning routines

At 273kg and with a footprint requiring careful consideration of floor loading and access routes, the NAE201BV is a substantial piece of equipment. It will require a dedicated electrical supply (the exact specification should be confirmed with a qualified electrician prior to installation) and adequate ventilation or a canopy extraction system appropriate to a combi oven of this class. The unit stands at just over 1.8 metres in height with tray runners, so ceiling clearance and delivery access should be assessed before ordering.

This oven is best suited to high-output operations: contract caterers, central production units, hotel banqueting kitchens, large staff restaurants, and busy pub or restaurant kitchens operating at significant volume. It is a serious production tool rather than an entry-level combi, and it rewards kitchens that are ready to invest time in programming and recipe management to get the best from it. For smaller operations, a lower-capacity model in the same range may be more proportionate; for very large central production facilities, it is worth discussing whether a higher-output configuration would better match demand.

If you would like to talk through whether the NAE201BV is the right fit for your kitchen, or discuss installation requirements before committing, the team is happy to work through the detail with you.

The Lainox Naboo NAG102BS is a gas-powered combination oven with an integrated boiler, designed for professional kitchens operating at high volume. Running on gas with boiler-generated steam, it gives chefs precise control over cooking climate, combining convected heat with genuine steam rather than injected water. The ten-rack, 2/1 GN capacity means large-batch cookery across a full range of cooking modes: convection, steam, combination, and regeneration.

In a busy kitchen environment, the Naboo is built to handle sustained throughput across a full service period. The boiler system delivers consistent, accurate steam independent of the oven chamber temperature, which matters when you are running mixed loads or moving quickly between different menu items. Recovery between loads is managed reliably, and the oven maintains stable conditions even when doors are opened repeatedly under pressure.

From an operational standpoint, the Naboo's 10-inch full-colour touchscreen is one of its more practical features. It is straightforward to configure, and frequently used menu items can be pinned to the home screen for single-touch start, reducing reliance on staff memory and helping maintain consistency across shifts. Recipes can be organised into folders, which makes handover between chefs more reliable. Multilevel cooking allows different menu items with varying cooking times to run simultaneously at the same temperature, with the oven able to identify compatible saved recipes automatically. Key operational advantages include:

• Single-touch recipe start reduces errors during high-pressure service
• Multilevel cooking increases throughput without additional energy use
• Boiler-generated steam supports accurate, consistent humidity control
• Organised recipe library aids consistency across kitchen teams
• Stainless steel construction throughout supports rigorous cleaning regimes

At 210kg and with a footprint of 1072mm wide by 958mm deep, this is a substantial piece of equipment that requires proper structural support, adequate floor space, and appropriate clearance on all sides. As a gas appliance with an integrated boiler, installation must be carried out by a Gas Safe registered engineer and will require a suitable gas supply, water connection, and drainage. Ventilation requirements should be assessed carefully: most installations of this class will need a purpose-built canopy or extraction system. This oven is not suitable for sites where gas is unavailable or where infrastructure does not support the supply and drainage demands of a boiler-type combi.

The NAG102BS is well suited to central production kitchens, hotel operations, contract catering facilities, and large restaurant or pub kitchen environments where consistent output across a full service is essential. For smaller operations or sites with lower daily covers, a smaller-capacity model from the Naboo range may be a more proportionate fit. For very high-output production environments, it is worth considering whether a larger or additional unit would better serve the workflow.

If you are unsure whether the NAG102BS is the right specification for your kitchen, or if you have questions about installation requirements, our team is happy to work through the detail with you before you commit.

The Hobart Bonnet Equajet is a 10-grid electric combination oven built for professional kitchens that depend on consistent, repeatable output across sustained service periods. It operates across convection, steam, and combined cooking modes, controlled through the VisioPad touch-panel interface, which allows chefs to programme and store complex cooking sequences and recall them reliably during service without manual intervention.

In practice, a 10-grid capacity means the oven can handle substantial batch loads simultaneously — whether that is banqueting production, high-volume à la carte, or cook-chill preparation. The electric configuration supports stable cavity temperature management across extended periods, and the Equajet injection system provides controlled humidity during cooking, which matters when you are running delicate products or switching between cooking modes under pressure. Consistency across a full kitchen team is where the programmable recipe system earns its place: once a process is established, it can be reproduced shift to shift without depending on individual judgement calls.

• Multi-mode operation reduces reliance on separate steaming and convection equipment
• Stored programmes support consistent results across teams and shifts
• Equajet humidity injection allows precise moisture control during cooking
• Stainless steel interior simplifies cleaning and supports hygiene standards
• Touch-panel interface reduces complexity during high-pressure service

Installation requires a hardwired three-phase electrical supply — this is not a plug-and-play appliance, and electrical provision should be confirmed with a qualified electrician before ordering. At 121kg, the unit needs sound structural flooring and considered access planning during installation. Ventilation is a firm requirement, whether through an existing canopy extraction system or a purpose-specified ventless hood; this should be agreed with a ventilation specialist prior to purchase. Door swing clearance and workflow access around the unit are worth factoring into kitchen layout planning at an early stage.

This oven is well suited to mid-to-high volume operations — hotel kitchens, contract caterers, large restaurants, and institutional catering sites where consistent throughput across a full service is the primary requirement. Smaller operations with modest output needs would likely find a lower-capacity model more appropriate and more economical to run. For very high-volume production environments or multi-oven configurations, it is worth a conversation about whether a larger unit would be a closer match to your demands.

A combi oven at this level sits at the centre of most kitchen workflows, and getting the specification right before installation matters. If you would like to talk through whether the Equajet suits your site, service style, and infrastructure, our team is glad to work through it with you.

The Lainox NAG062BV is a six-rack, 2/1 GN gas combination oven that generates steam directly rather than relying on a separate boiler. That distinction matters operationally: there is no boiler to descale, no fill cycle to wait for, and one fewer component that can cause downtime during service. It covers the full range of combination cooking modes (convection, steam, and combined), making it a versatile workhorse across a wide menu.

The 10-inch full-colour touchscreen is well suited to busy kitchen environments where multiple chefs may be using the same unit across a shift. Popular menu items can be pinned to the home screen and started in a single touch, which reduces the margin for error during peak service. Recipes can be grouped into folders, so that a well-organised programme library is accessible to all users without requiring detailed oven knowledge. Multilevel cooking allows items with different cooking times but the same temperature requirements to run simultaneously, and the oven's onboard logic can identify compatible saved recipes to run alongside whatever is already in the chamber.

In practical terms, operators benefit from:

• Consistent, repeatable results across shifts without relying on individual chef knowledge
• Reduced descaling and boiler maintenance compared with boiler-based models
• Single-touch access to programmed recipes for faster, more consistent service
• Flexible multilevel cooking to improve oven use during busy periods
• A stainless steel construction that holds up to rigorous daily cleaning regimes

At 125kg and with a footprint to match a six-rack 2/1 GN unit, this oven requires careful consideration before installation. Gas connection, adequate ventilation, and suitable drainage for condensate all need to be in place. The unit will typically require a stand or plinth and adequate clearance around it for door swing and airflow. We would always recommend confirming gas supply type and pressure with your gas engineer ahead of ordering.

This oven is best suited to high-volume operations: hotel kitchens, large contract catering facilities, central production units, and busy restaurant kitchens running extended menus. It is a substantial piece of kit, and sites with lower throughput or limited kitchen space may find a smaller-capacity model a more practical fit. For sites with significantly higher demands or specific cook-and-hold requirements, there are larger configurations worth considering.

If you would like to talk through whether this oven is the right match for your kitchen setup and service volumes, the team is happy to work through it with you before you commit.