Combi Steamer Ovens

The Buffalo Smart Touchscreen Combi Oven is a seven-rack combination oven built for professional kitchen use. It operates across convection, steam, and combined modes, meaning a single unit handles roasting, steaming, baking, poaching, and regeneration without requiring separate appliances. Control is managed through a 7-inch full-colour touchscreen, giving operators access to manual cooking modes or a library of 40 pre-set programmes that cover a wide range of common dishes.

In service, the oven holds up well across a full shift. The ClimaControl system actively manages humidity throughout each cooking cycle, which helps maintain consistency across repeated loads — particularly useful when running through larger covers where moisture loss or uneven cooking would otherwise affect quality. The core probe function allows cooking to internal temperature rather than time, which reduces the margin for error on proteins during a busy service. Up to 99 custom multi-stage programmes can be saved, each with up to six stages, which supports repeatable output when different team members are running the unit.

The practical advantages for a working kitchen include:

• Consolidates multiple cooking methods into a single unit, reducing kitchen footprint
• Consistent results across repeated loads with minimal manual intervention
• Core probe and Delta T cooking reduce the risk of over or undercooking proteins
• GN 1/1 compatibility allows direct tray transfer between stations
• Automatic one-touch washing mode simplifies end-of-service cleaning

On the installation side, this is a substantial unit and requires careful planning before ordering. Adequate ventilation is essential — either a canopy extract or connection to an existing ventilation system depending on your setup. The oven is supplied without a stand, so a suitable base will need to be sourced separately to position it at a practical working height. Water inlet and drain connections are required for both the steam and wash functions. Electrical supply requirements should be confirmed with your installer ahead of delivery, and at 94kg, access routes to the installation point are worth considering during planning.

This oven is well suited to mid-sized operations — hotel kitchens, pub restaurants, contract catering sites, and independent restaurants producing consistent volume across multiple services. It offers a practical balance of capacity and functionality at this level. For very high-throughput sites or central production kitchens running significantly larger volumes, a higher-capacity unit may be worth exploring. Equally, smaller operations with lighter daily covers may find a reduced-rack model a closer fit for their load.

If you are working through whether the capacity and feature set match your service model, we are glad to talk it through before you make a decision.

The Lainox Sapiens SAE201BV is a full-size, 20-grid electric combination oven from Lainox's Sapiens Boosted range. It operates across three core cooking modes (convection, steam, and combination) and is controlled via a touchscreen interface that gives kitchen teams straightforward access to cooking programmes, wash cycles, and settings without the need for extensive training. Steam is generated directly without a boiler, which simplifies maintenance and reduces the mechanical complexity that larger boiler-based systems carry.

At 20 x 1/1 GN capacity, this oven is built for operations with serious throughput demands. It handles large-batch cookery consistently across all rack positions, which matters when you're pushing high covers during a busy service. The Boosted designation reflects enhanced power delivery that supports faster heat recovery between loads, a practical advantage when the oven is being worked hard through a lunch or dinner service with minimal downtime between batches.

From an operational standpoint, the Sapiens platform offers a number of advantages relevant to busy kitchen environments:

• Touchscreen control with recipe storage reduces reliance on individual chef knowledge and supports consistency across shifts.
• Three cooking modes in a single unit remove the need for separate convection and steam appliances, freeing up kitchen space.
• Boilerless steam generation means fewer service intervals and no descaling regime associated with traditional boiler systems.
• Automated wash programmes help maintain hygiene compliance without adding to the end-of-service workload.
• Recipe storage supports standardised output across multiple kitchen sites or chef changeovers.

At 273kg and with a footprint of 892mm wide by 966mm deep and standing 1812mm tall, this is a substantial piece of equipment. It will need proper structural flooring, adequate ventilation, and sufficient clearance for door swing and rack loading. As an electric unit, the incoming supply and circuit capacity must be confirmed before purchase. This is not a straightforward plug-in installation and will require a qualified electrician. Stainless steel construction throughout supports durability and cleaning in demanding environments.

The SAE201BV is best suited to high-volume operations: contract caterers, central production kitchens, large hotel operations, and busy restaurant or pub group kitchens where consistent output across 20 full-size trays is a daily requirement. For smaller operations, a lower-capacity model in the Sapiens range is likely to be a more practical and cost-effective fit. For sites with particularly complex batch-cooking requirements or central production demands, it is worth discussing workflow and loading patterns in more detail before committing.

If you'd like to talk through whether this unit suits your kitchen's volumes and installation setup, the team is happy to work through the details with you.

The Giorik Kore KIG101W is a 10 x 1/1 GN slimline gas combination oven running on LPG, designed for commercial kitchens where space is constrained but cooking output cannot be compromised. It covers the full range of combi oven functions — steam, convection and combined modes — and comes fitted as standard with an automatic closed wash system, which removes the need for manual cavity cleaning at the end of service.

In busy kitchen environments, the KIG101W performs consistently across extended service periods. The automatic reversing fan operates across six speeds, giving operators meaningful control over air circulation and heat distribution depending on what is loaded into the oven. Delta T cooking provides greater precision on temperature-sensitive proteins and roasts, gradually raising the core temperature in relation to the cabinet, reducing the risk of moisture loss and shrinkage. Multi-level cooking programmes allow different menu items to run simultaneously without constant manual intervention — a practical advantage during high-volume service.

The practical benefits of this oven are most apparent in how it reduces workload without reducing output:

• Automatic closed wash system cleans the cavity with minimal operator input
• Seven-inch touchscreen controls simplify programme selection and recall during service
• Reversing fan with six speeds adapts airflow to different loads and tray configurations
• Delta T cooking reduces yield loss on meat and fish dishes
• LPG configuration suits sites without mains gas access

At 520mm wide, the slimline footprint is narrower than a standard 10-grid combi, which makes it viable in smaller kitchen layouts or where oven positioning is dictated by existing runs of equipment. It weighs 118kg, so installation will require suitable structural flooring and adequate handling resource. The oven requires a 13-amp electrical supply alongside the LPG gas connection — confirm both are available at the installation point before ordering. Ventilation requirements should be assessed in advance; the oven will need to be positioned under an appropriate extraction canopy. The automatic wash system requires a water supply and drain connection.

The KIG101W is well suited to restaurants, hotels, contract caterers and pub kitchens running consistent lunch and dinner services at volume. The slimline format makes it particularly relevant where a full-width 10-grid combi cannot be accommodated. For sites with greater throughput demands or more complex multi-oven configurations, a higher-capacity or wider-footprint model may be worth considering. For smaller operations with lighter demand, a 6-grid alternative may offer a better balance of capacity and running costs.

If you'd like to talk through whether this oven is the right fit for your kitchen — including installation requirements or how it compares to other options in our Giorik range — our team is happy to help before you commit.

The Houno Invoq 6-grid electric combi oven is a full-featured combination oven built for professional kitchens running moderate to high food volumes across varied menus. It combines convection, steam, and combination cooking in a single unit, allowing kitchen teams to roast, bake, steam, and regenerate without switching between pieces of equipment. Three-phase power keeps energy delivery consistent, supporting reliable results through a full service period.

During busy service, the oven's Climate Control technology maintains precise humidity levels throughout the cook cycle — a practical advantage when moisture retention or crust development needs to be consistent across repeated loads. The SmartChef and Cook Time Correction functions reduce the need for constant manual monitoring, adjusting automatically for load variations so kitchen teams can manage throughput without dedicating a member of staff to watch the oven. The built-in Menu Planner allows multiple dishes to be sequenced simultaneously, which is useful in kitchens running varied covers from a single piece of equipment.

In day-to-day operation, several features translate directly into measurable advantages:

• Automated cook sequencing reduces manual intervention during service
• Climate Control supports consistent results across repeated cook cycles
• Cook Time Correction adjusts for load variations, helping to reduce waste
• The built-in Care Cycle simplifies end-of-service cleaning considerably
• Stainless steel construction supports routine hygiene standards in demanding environments

This unit runs on a three-phase electrical supply, so your electrical installation will need to be assessed before ordering. At 122kg, the oven requires adequate floor support and careful planning for delivery access and final positioning. Combi ovens generate significant steam and heat, so ventilation and extraction arrangements should be confirmed with your kitchen contractor — a standard canopy may require modification. Door swing and rack extraction clearance should also be factored into your layout planning at this footprint.

This oven is well suited to restaurants, hotel kitchens, contract caterers, and school or workplace feeding operations with consistent service volumes. It sits in the mid-range of the Invoq combi lineup — kitchens cooking at significantly higher volumes, or those running banqueting and bulk production, may find a larger-capacity model more appropriate. Smaller operations may not need the full capability this configuration offers.

If you are weighing up whether the 6-grid capacity suits your service pattern, or if you have questions about electrical supply requirements or ventilation, the team is glad to talk through the details with you before you make a decision.

The Convotherm Mini Standard 10.10 is a full-function combi steamer built into a compact cabinet. It covers the complete range of cooking modes — convection, steam, and combined heat-and-steam — making it a genuinely capable unit rather than a compromise on a larger model. The ten-level, 1/1 GN configuration gives operators meaningful batch capacity in a footprint that fits where a standard full-size combi simply would not.

In a working kitchen, this oven handles the full daily cooking range: roasting, steaming, baking, grilling, regeneration, and au gratin work. Recovery between loads is consistent, and conditions remain stable across all rack positions — something that matters during a busy service when the oven is being opened and reloaded repeatedly. The large door window allows progress to be checked without breaking the cooking environment, which helps maintain timing and consistency throughout service.

The practical operational advantages of running this model include:

• Full combi cooking modes in a cabinet width suited to tighter kitchen layouts
• Ten rack levels provide meaningful batch volume without scaling to a full-size unit
• Wide cooking mode range reduces reliance on multiple single-purpose appliances
• Consistent rack-to-rack results support reliable output during continuous service
• Cabinet finish is appropriate for open kitchen or front-of-house installation

Installation requires a suitable electrical supply — the exact specification should be confirmed with your electrician and with us before ordering. The compact footprint helps in constrained layouts, but overhead clearance, ventilation provision, and access to a condensate drain all need to be verified at the intended location before work begins. These are standard requirements for a combi oven, but confirming them early avoids delays on site.

The Mini Standard 10.10 is well suited to independent restaurants, hotel satellite kitchens, quality-focused cafés, and similar operations that need genuine combi capability but cannot accommodate a full-size cabinet. It is not the right choice for high-volume banqueting, large central production kitchens, or sites regularly running at full capacity across extended services — for those environments, a higher-capacity model would serve better.

If you are working out whether the capacity and configuration of this oven match your service volumes and kitchen layout, we are happy to work through the details with you before you commit.

The Houno Invoq 10-grid electric combi oven is a full-size, three-phase unit designed for professional kitchens that need to cook consistently at volume. It operates across the standard range of combi modes — convection, steam, and combined heat-and-humidity — and the 10 x 1/1 GN capacity places it firmly in the mid-to-high volume bracket, commonly used in restaurants, hotels, contract catering operations, and central production kitchens running across multiple sittings.

During busy service periods, the oven's Climate Control system maintains precise humidity throughout the cooking cycle. When the door is opened repeatedly under load, chamber conditions return to programme settings quickly, which helps prevent cumulative timing drift across a full rack. The SmartChef automation and Cook Time Correction features reduce the need for constant chef oversight by reading the load and adjusting the cook accordingly. In kitchens running lean on skilled labour during service, that kind of automated compensation has genuine operational value.

Practically, the Invoq offers operators a number of meaningful advantages:

• Drag-and-drop Menu Planner allows multiple dishes to run simultaneously without manual monitoring
• Cook Time Correction automatically compensates as load and conditions change mid-service
• Integrated Care Cycle simplifies end-of-service cleaning with minimal staff effort
• Touchscreen interface reduces training time and minimises input errors during busy periods
• Steel and glass construction stands up to the demands of daily commercial cleaning routines

Installation requires a three-phase electrical supply, so the circuit, isolator, and cable specification need to be confirmed with a qualified electrician before ordering. At 143kg the unit needs solid floor loading and at least two people for safe positioning. An adequate extract canopy above the oven is essential — your existing ventilation setup should be assessed against the oven's output before installation. The footprint is substantial, so check clearances carefully, particularly in galley-style or compact kitchens.

This oven is well suited to kitchens producing 80 to 200-plus covers per service, or to central production operations where programmability and consistency are as important as raw capacity. Smaller sites or those without a three-phase supply may find a 6-grid model more appropriate; higher-volume operations running multiple shifts or production-scale output may benefit from a larger-capacity alternative.

If you'd like to talk through whether the 10-grid is the right fit for your service volume and kitchen setup, our team is glad to help before you make a decision.

The Rational iCombi Pro 20-1/1 is a full-size, twenty-grid electric combination oven designed for high-volume professional kitchens. It operates across steam, convection, and combination cooking modes, with intelligence built directly into the unit — automatically adjusting humidity, temperature, and airflow in response to the load it detects. This is not a passive oven that simply holds a set point; it monitors and responds throughout the cooking process.

In sustained service environments, the iCombi Pro is well suited to high-throughput production. Its load recognition allows it to manage mixed loads — different foods cooking simultaneously — while maintaining appropriate conditions for each. For kitchens running breakfast service, carvery, banqueting, or multi-course production, consistency across twenty grids is operationally significant. The system manages recovery between loads efficiently, which helps reduce batch downtime during peak service.

From a practical standpoint, the iCombi Pro addresses several common operational pressure points:

• Programmable cooking processes reduce reliance on individual chef knowledge and support consistency across shifts
• The iProduction Manager function assists with sequencing multiple dishes and planning output across a service period
• Automated cleaning cycles reduce cleaning time and chemical usage compared with manual processes
• Wi-Fi connectivity enables access to Rational's ConnectedCooking platform for recipe management, remote monitoring, and diagnostics
• The cooking cabinet design supports efficient energy transfer during extended service periods

As a twenty-grid unit, this oven requires careful pre-installation planning. A Type 2 canopy ventilation system will be required in almost all UK installations. Three-phase electrical supply is standard for a unit of this capacity and must be confirmed before ordering. Water inlet and drain connections are also required, and water treatment is strongly recommended to protect the steam generation system and maintain warranty conditions. Footprint, access routes, and floor loading should all be assessed at the planning stage — this is not a unit that can be placed without prior preparation.

The iCombi Pro 20-1/1 is best suited to large-scale catering operations: contract caterers, hotels, hospitals, stadium and event catering, and high-volume restaurant kitchens where consistent output across a large number of covers is a daily requirement. Kitchens with lower throughput or more limited infrastructure may find a smaller-capacity model a more practical fit. For sites where production demands are greater still, rack oven configurations are worth considering.

This is a substantial capital investment with a technically involved installation behind it. If you'd like to work through whether the twenty-grid specification suits your operation, or get a clearer picture of what the installation realistically involves, we're happy to talk it through before you commit.

The Lainox Naboo NAE062BV is a boilerless electric combination oven with a 6x 2/1 GN capacity, designed for high-output professional kitchens. It uses direct steam generation rather than a separate boiler, which simplifies installation and reduces maintenance overhead. The 10-inch full-colour touchscreen acts as the primary control interface, giving kitchen teams straightforward access to cooking programmes, recipe folders, and customisable home screens without the need for specialist training.

In a busy service environment, consistency across a large volume of covers is where this oven earns its place. The multilevel cooking function allows dishes with different cooking times to run simultaneously at the same temperature, with the oven's control system identifying compatible recipes that can share the same cycle. This is practically useful during peak service when oven space is at a premium and throughput needs to be carefully managed. The 2/1 GN format means it can handle full-sized gastronorm trays, which makes it well suited to batch cooking, banqueting, and central production operations.

Key operational advantages include:

• Single-touch recall of frequently used recipes from a configurable home screen
• Recipe folders for organised access across different menu sections or user groups
• Boilerless design removes the need for a dedicated steam boiler, reducing plant room requirements
• Multilevel cooking improves oven use during busy service periods
• Stainless steel construction throughout supports heavy daily cleaning routines

Because this unit is electric and boilerless, it avoids gas connection requirements, but it does draw significant electrical load and will require a dedicated supply with appropriate circuit protection. Your electrician or M&E contractor should be involved early in the project. At 120kg and with an overall footprint of 1072mm wide by 960mm deep, it needs substantial clear space and adequate structural support, particularly if it is to be stacked or racked. Ventilation requirements should also be assessed, as combi ovens produce steam and heat that standard kitchen extraction must be capable of handling.

This oven is well suited to central production kitchens, hotel banqueting operations, large contract catering sites, and high-volume restaurants where consistent batch output across 2/1 GN capacity is a daily requirement. For smaller operations working primarily with 1/1 GN trays or lower cover counts, a smaller capacity model would likely be a more practical fit. For sites running very high volumes across multiple service periods, it is worth discussing whether a larger or multi-unit configuration would serve better.

Combi ovens at this level involve a meaningful capital outlay and a number of installation decisions that are worth working through before committing. If it would help to talk through whether this model fits your kitchen's service profile and infrastructure, the team is happy to work through the detail with you.

The Lainox Sapiens SAG102BS is a full-size, boiler-based gas combination oven with a 10 x 2/1 GN capacity. It operates across three cooking modes (convection, steam, and combination), giving kitchen teams precise control over cooking environment depending on what's on the pass. The boiler system generates steam independently of the cavity, which supports consistent, accurate humidity control throughout the cooking cycle. Manual controls keep operation straightforward, and the 3.5-inch colour LCD screen allows operators to navigate saved recipes, washing programmes, and settings without lengthy menu drilling.

In high-volume service environments, the 2/1 GN format makes a meaningful difference to throughput. Operators can cook larger joints, full gastronorm trays, and banqueting quantities in a single load rather than staging across multiple smaller runs. The boiler steam system maintains humidity more reliably than injection-type alternatives during long or back-to-back service periods, which matters when consistency across large batch volumes is critical. The onboard recipe memory supports up to 99 stored programmes, which helps maintain consistency across shifts and reduces dependence on individual cook skill for repetitive production tasks.

Key practical advantages for kitchen operations include:

• Three-mode cooking flexibility reduces the need for multiple pieces of dedicated equipment
• Boiler-based steam generation supports accurate humidity control for consistent batch results
• 99-recipe storage assists with menu consistency across multiple shifts and staff changes
• Manual controls and a clear LCD interface reduce training time and user error during service
• Integrated washing programmes support end-of-service cleaning without additional chemicals equipment

At 210kg and with overall dimensions of 1,055mm high by 1,072mm wide by 958mm deep, this is a substantial piece of equipment and requires careful planning before installation. Gas connection, sufficient ventilation, and a suitable canopy or extraction system are all prerequisites. The depth in particular should be assessed against kitchen layout, particularly where space behind the oven is limited for servicing access. A water supply and drain connection are required for the boiler and washing functions. This oven is not suited to kitchens with restricted ceiling heights or where a compact footprint is a priority.

The SAG102BS is best suited to contract catering operations, large hotel kitchens, hospital or healthcare catering, banqueting facilities, and central production units where consistent high-volume output is the daily requirement. The 2/1 GN format and boiler steam system make it a practical choice wherever batch cooking quality and throughput are both priorities. For operations with lower daily covers or tighter kitchen footprints, a half-size or smaller-capacity model may be a more proportionate fit. For sites operating across multiple service points or requiring programmatic control with multi-stage cooking, it is worth discussing whether a touchscreen or automated variant might be more appropriate for your team's workflow.

If you're specifying this oven for a new or refurbished kitchen, or you'd like to talk through whether it's the right size for your service volume, the team is happy to help you work through it before you commit.

The Lainox Compact COES061R is a six-grid, full 1/1 GN electric combi oven operating on a single phase supply. It uses direct steam injection to generate moisture, giving operators control over convection, steam, and combination cooking modes. The manual control interface is straightforward to learn and stores up to 99 cooking programmes, each configurable across up to four sequential steps, useful for products that need distinct phases such as probe-based roasting or regeneration sequences.

In a working kitchen, this oven performs well in sites where output demand is consistent but not extreme: think hotel restaurants, care homes, school kitchens, or busy café operations. The injection steam system responds quickly, and the multipoint core temperature probe helps maintain consistency across a full load without relying on operator judgement alone. At six grids, throughput is meaningful without the space commitment of larger ten-grid units.

Practical advantages that matter in day-to-day service:

• Single phase connection removes the need for three phase electrical supply, a genuine practical advantage in many older or smaller premises
• 99 programmable cooking cycles reduce reliance on individual cook skill and support menu consistency
• Up to four cooking steps per programme allows complex multi-stage processes to run unattended
• Multipoint probe monitoring supports accurate core temperature results across different load sizes
• Sturdy stainless steel construction holds up under regular commercial use and is straightforward to clean down

On installation, the single phase electrical requirement is a notable point: it makes this model accessible to kitchens where upgrading to three phase supply would be disruptive or costly. That said, you will still need to confirm your available amperage with an electrician before installation, as combi ovens draw a significant load. The oven weighs 73kg, so access and positioning should be planned in advance. Adequate ventilation is essential: connection to a canopy or purpose-designed extraction system is required, not optional. Water connection and drainage are also needed for the injection steam system; water quality and hardness in your area will affect descaling frequency.

This model is well suited to operations cooking for moderate covers, typically in the range of 40 to 150 meals per service, where single phase supply is a constraint or a preference. It is a practical fit for care homes, education catering, and smaller hotel or pub kitchen operations. If your site is running significantly higher volumes or needs greater simultaneous tray capacity, a larger ten-grid or higher-output model from the range is likely to be the more appropriate choice. Equally, if your output is modest and counter space is at a premium, a smaller four-grid unit may serve you just as well.

If you are weighing up whether this oven is the right size for your kitchen or want to talk through the installation requirements in more detail, the team is happy to work through it with you before you commit.

The Lainox Naboo Boosted NAE102BS is a ten-rack, 2/1 GN electric combination oven with an integrated boiler. It handles steam, convection, and combination cooking in a single unit, making it a central workhorse for high-output professional kitchens. The boiler-based steam system delivers consistent, controlled humidity, important for bread, delicate proteins, and cook-chill regeneration where steam accuracy directly affects end results.

In a busy kitchen environment the NAE102BS is designed to maintain consistent cooking conditions across all ten racks simultaneously. The boiler-generated steam responds predictably at high throughput, and the combination mode allows chefs to run different menu items at the same temperature across multiple levels: the oven identifies compatible saved recipes automatically, which helps kitchen teams manage complex service periods without constant manual intervention.

Operationally, the Naboo platform offers a number of practical advantages for day-to-day kitchen management:

• A 10-inch full-colour touchscreen that can be configured to match individual kitchen workflows
• Single-touch access to frequently used programmes from a customisable home screen
• Recipe folders to keep menus organised and accessible for all skill levels in the team
• Multilevel cooking with automatic recipe matching to maximise oven use
• Boiler-based steam for precise humidity control during sensitive cooking processes

At 175kg and with a footprint of 1072mm wide by 958mm deep, this is a substantial piece of kit that requires careful positioning and adequate access for servicing. As an electric model, it avoids the gas supply and flue requirements of gas combi ovens, but the electrical supply specification should be confirmed with your electrician before installation. Adequate ventilation canopy provision above the oven is essential. The 2/1 GN rack configuration means it accepts full-size gastronorm trays. Confirm compatibility with your existing tray stock before ordering.

The NAE102BS is well suited to central production kitchens, hotel banqueting operations, contract catering sites, and large restaurant kitchens running structured service periods at volume. If your throughput requirements are more modest, a smaller-capacity model in the Naboo range may be a more practical fit. For sites with significantly higher demand or multi-oven configurations, it is worth discussing your broader kitchen setup before committing.

If you would like to talk through whether this oven fits your operation (including electrical requirements, ventilation, or how it sits within your existing kitchen layout), our team is happy to work through the details with you before you make a decision.

The Lainox Naboo NAE101BS is a ten-grid electric combination oven built around a true boiler steam generation system. It operates across three cooking modes (convection, steam, and combination), giving kitchen teams precise control over temperature, humidity, and cooking time across the full service period. The unit is operated via a ten-inch full-colour touchscreen, which is responsive and straightforward to navigate even during a busy service.

In practice, the boiler-based steam system delivers more consistent and accurate humidity control compared to injection-based alternatives, which makes it particularly well suited to operations where product quality and consistency matter across multiple service covers. The oven handles multilevel cooking effectively, allowing menu items with different cooking times to run simultaneously at a shared temperature, a genuinely useful capability during high-demand periods. Recipes can be stored in organised folders and high-frequency items pinned to the home screen for single-touch access, which reduces reliance on individual operator knowledge and supports consistency across different team members.

From an operational standpoint, the Naboo range offers several practical advantages worth noting:

• Boiler steam generation for accurate, consistent humidity control
• Touchscreen recipe management with folder organisation and home-screen shortcuts
• Multilevel cooking to maximise oven capacity during peak service
• Three cooking modes accessible directly from the home screen
• Stainless steel construction suited to the demands of daily commercial use

Being a three-phase unit, the NAE101BS requires a suitable three-phase electrical supply, which will need to be confirmed and installed by a qualified electrician before the oven is commissioned. At 130kg and with a substantial footprint, access routes and final positioning should be planned carefully, particularly in kitchens with restricted doorways or narrow service corridors. Adequate ventilation or extraction above the unit will also need to be in place to meet kitchen safety requirements.

This oven is well suited to mid-to-high-volume catering operations: hotel kitchens, contract catering sites, hospitals, schools, and busy restaurant kitchens where consistent output across a ten-grid capacity is a daily requirement. Operators running lower volumes, or working in tighter spaces, may find a smaller-capacity model more appropriate. Equally, sites with exceptionally high throughput or specialist cook-and-chill operations may benefit from reviewing the broader Naboo range to ensure the specification is right for their workflow.

If you're weighing up whether this model fits your kitchen's volume, power supply, or space constraints, we're happy to talk it through before you commit to an order.

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

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

Key operational advantages include:

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

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

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

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

The Lainox Sapiens SAE061BS is a six-grid electric boiler combination oven built for professional kitchen environments. It operates across three cooking modes (convection, steam, and a combination of both), making it a genuinely flexible workhorse rather than a single-purpose appliance. The boiler-based steam generation produces consistent, controlled moisture that maintains product quality across a wide range of dishes, from delicate fish and vegetables through to roasted joints and baked goods.

In a working kitchen, the ability to switch between cooking modes and recall stored recipes quickly makes a real difference during service. The SAE061BS supports up to 99 saved programmes, which allows kitchen teams to standardise results across shifts without relying on individual cook judgement. The 3.5-inch LCD colour screen keeps navigation straightforward, and the manual control layout is clear enough that staff training time is typically minimal. Recovery between loads is a practical consideration in high-throughput situations, and the electric boiler format handles repeated cycles reliably throughout a service period.

Key operational advantages include:

• Three cooking modes covering the majority of professional kitchen applications
• Boiler steam generation for precise, consistent moisture control
• 99-programme recipe storage to standardise results across the team
• Integrated washing programmes to support end-of-service hygiene routines
• Clear LCD interface that keeps control accessible for all skill levels

At 120kg and with a footprint of 775mm high by 852mm wide, this oven requires considered placement. It will need a suitable electrical supply. Connection requirements should be confirmed with a qualified engineer prior to installation. Adequate clearance for door swing, ventilation, and servicing access is important, and the unit's weight means structural support and delivery access should be assessed in advance. A canopy or ventilation system appropriate for combination oven use is typically required.

The SAE061BS is well suited to mid-sized operations such as hotel kitchens, contract catering facilities, school and hospital kitchens, and busy restaurant or pub kitchen environments handling consistent covers. At six grids it sits in the middle of the Sapiens range: sites with lighter output may find a smaller unit more appropriate, while high-volume production kitchens may benefit from stepping up to a larger capacity model.

If you're working through kitchen layout, service volume requirements, or electrical supply questions, the team is happy to talk it through before you commit to a decision.

The Lainox Naboo NAE061BV is a six-grid boilerless electric combination oven designed for professional kitchen environments that need reliable, flexible cooking across multiple methods. As a boilerless unit, it generates steam directly within the cooking chamber rather than via a separate boiler, which simplifies maintenance and reduces the infrastructure requirements compared to boiler-based models. The oven operates across three modes (convection, steam, and combination) and is controlled through a 10-inch full-colour touchscreen that is straightforward to navigate even during a busy service.

In a working kitchen, the boilerless design performs well across a broad range of menu types, from roasting and baking through to steaming delicate proteins and reheating. The touchscreen interface allows frequently used recipes to be stored on the home screen and accessed with a single touch, which reduces the margin for error when less experienced staff are working the oven. Recipes can be organised into folders, which is useful in operations running varied menus across different dayparts. The multilevel cooking function allows dishes with different cooking times to run simultaneously at the same temperature, helping maintain throughput without constant monitoring.

From a practical standpoint, the Naboo range offers several operational advantages worth noting:

• Single-touch recipe recall reduces preparation time during peak service
• Folder-based recipe organisation supports multi-menu and multi-shift operations
• Boilerless steam generation removes the need for a separate boiler feed and associated maintenance
• Multilevel cooking allows simultaneous dishes with differing cook times
• Stainless steel construction throughout supports durability and ease of cleaning

Installation requires a suitable electrical supply (this is an electric-only unit) along with a water connection for steam generation and a drain. The unit weighs 110kg, so floor loading and access routes should be assessed before delivery, and adequate clearance around the unit is necessary for safe operation and servicing. The footprint of 852mm wide by 775mm high makes it suitable for most medium-sized kitchen configurations, though it is worth confirming bench or stand arrangements in advance. A suitable ventilation canopy above is standard practice.

The NAE061BV is well suited to restaurants, hotels, and contract catering operations running mid-volume services where menu variety demands more than a single cooking method. It sits in the mid-range of the Naboo family. For sites running higher covers or requiring greater simultaneous capacity, a larger model may be more appropriate, while smaller operations may find a four-grid unit a more proportionate fit.

If you are unsure whether this model is the right match for your kitchen's volume and workflow, our team is happy to talk it through with you before you commit.

The Rational iCombi Pro 10-1/1 is a full-size gas combination oven built for professional kitchens that need to produce consistently across every service. It accepts ten 1/1 GN trays across ten shelf positions and runs on either natural gas or LPG, making it a practical option for sites where electrical infrastructure is limited or where gas is the preferred energy source. This is a production-grade unit engineered to handle continuous, heavy use across multiple services.

What sets the iCombi Pro apart in day-to-day operation is its ability to deliver consistent results without depending on constant operator intervention. The iCooking Suite monitors conditions inside the cabinet throughout each cycle and adjusts automatically to reach the target result, whether the load is full or partial, uniform or mixed. The iDensity Control system manages airflow distribution across all ten positions, which supports even cooking when the oven is pushed hard at peak service — something that matters when you are moving through thirty or forty covers in a single cycle. In kitchens where staffing levels vary, that kind of process reliability has genuine operational value.

Several features translate directly into practical advantages for kitchen teams:

• Automatic cleaning cycles reduce downtime between services
• iProduction Manager sequences multi-item loads, supporting smaller teams handling complex menus
• Integrated Wi-Fi connects to Rational's ConnectedCooking platform for remote monitoring and recipe management
• Touchscreen interface with visual prompts reduces training time for new staff
• Natural gas and LPG compatibility gives flexibility across different site types

Installing a gas combi oven of this class requires careful preparation. The site must have a suitably rated gas supply at the correct working pressure, and commissioning must be carried out by a Gas Safe registered engineer — this is a legal requirement, not a recommendation. Adequate extraction is essential: either a canopy system with sufficient capacity or a Rational-approved ventless hood where traditional extraction is not feasible. The unit is substantial in weight and requires a stable, level base or a compatible stand. It is worth confirming access routes before delivery, particularly in basement kitchens or premises with narrow doorways or restricted goods lifts.

The iCombi Pro 10-1/1 is well suited to hotel kitchens, busy restaurant and brasserie operations, contract catering sites, and central production units where a broad menu needs to move reliably across multiple services. It is also commonly used in education and healthcare catering where batch cooking and meal regeneration are part of the daily routine. For lighter-volume operations or tighter budgets, smaller-capacity models within the Rational range may represent better value. For very high-output sites running multiple shifts, it is worth considering whether an additional unit or a larger cabinet would better meet throughput demands.

If you would like to talk through how this oven fits your service pattern, gas supply, or extraction setup, our team is happy to work through the detail with you before you commit.

The Lainox Naboo NAE061BS is a six-grid electric combination oven with an integrated boiler system, designed for professional kitchens that need precise, consistent results across all three cooking modes: convection, steam, and combination. The boiler-generated steam delivers accurate humidity control compared to injection-based systems, making it a practical choice for operations where product quality and consistency matter across a full service.

In a busy kitchen environment, the Naboo handles the demands of continuous service reliably. The boiler system maintains stable steam conditions throughout peak periods, which is particularly relevant for volume cooking of delicate proteins, vegetables, or bakery items where humidity variance affects the end result. Multilevel cooking allows different menu items with matching temperature parameters to run simultaneously, which helps reduce oven traffic during a busy pass.

The 10-inch full-colour touchscreen is clearly laid out and practical to use in a working kitchen environment. Frequently used recipes can be pinned to the home screen for single-touch access, and the recipe library can be organised into folders, useful in kitchens with rotating menus or multiple kitchen staff who need quick, reliable access to programmed cycles. Key operational benefits include:

• Boiler-generated steam for consistent, controlled humidity across all steam and combination cycles
• Multilevel cooking to help maximise oven capacity during service
• Programmable recipe storage with folder organisation, accessible directly from the home screen
• Stainless steel construction throughout, suited to heavy daily cleaning routines
• Three cooking modes accessible from the home screen without navigating sub-menus

At 775mm high and 852mm wide, and weighing 120kg, this is a substantial piece of equipment. Installation will require a suitable electrical supply, a treated water connection for the boiler, and a drainage point. Ventilation requirements should be assessed against your existing extraction setup before ordering. The unit's footprint and weight mean floor reinforcement and access for delivery should be considered early in the planning process.

The NAE061BS is well suited to mid-volume operations: restaurants, hotel kitchens, contract catering units, and similar environments running consistent daily service. For sites with higher throughput or larger batch requirements, a ten-grid unit in the Naboo range may be a more appropriate fit. For smaller operations or those with limited space, a compact or countertop combi may be worth considering instead.

If you're weighing this up against your menu, service volumes, or existing kitchen layout, the team is happy to work through the detail with you before you commit.

The Rational iCombi Classic 10-2/1 is a full-size electric combination oven designed for high-volume professional kitchen operations. It operates across three cooking modes — steam, convection, and a combination of both — allowing kitchen teams to roast, bake, steam, braise, and regenerate food within a single unit. The 2/1 GN chamber format accommodates two full-size GN trays side by side across ten levels, making it particularly well suited to large-batch production, banqueting, and multi-course service environments where consistent throughput is essential.

Consistency under pressure is where this oven justifies its place in a demanding kitchen. The ClimaPlus humidity management system monitors and adjusts moisture levels throughout the cook cycle, while multiple fan wheels distribute heat evenly across all ten levels regardless of load. For operations running standardised menus, up to 100 multi-step cooking programmes can be stored, reducing dependence on individual operator knowledge and helping to maintain output quality across different shifts and team compositions.

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

• Dial-and-push interface with colour display reduces training time and handling errors during service
• Automatic cleaning via a phosphate-free tablet system, including an overnight cycle, minimises manual intervention
• Integrated descaling within the care programme helps protect internal components in hard-water areas
• High-intensity LED chamber lighting allows progress to be checked without opening the door
• Humidity adjustable in 10% increments for precise control across a wide range of food types

The 2/1 format carries a significantly larger footprint than a standard 1/1 unit, so adequate space for installation, door swing clearance, and tray handling should be confirmed before ordering. As an electric model, it requires a three-phase power supply — your electrician should verify that the existing supply is suitable ahead of delivery. Extraction above the oven is standard practice in most professional kitchens; if a ventilation hood is not already in place, this is worth addressing as part of the installation plan rather than as an afterthought.

This oven is well suited to hotel kitchens, large contract catering operations, central production units, and high-volume restaurants running multiple cooking processes simultaneously across a full service period. If your kitchen operates at lower or more variable volumes, a 1/1 format or reduced-capacity model is likely to represent better value and a more appropriate footprint. For sites with exceptionally high throughput or back-to-back service periods, it is worth considering whether a larger configuration would better match the operational demand.

If you would like to talk through whether this model is the right match for your kitchen before making a decision, our team is happy to help you work through it.

The Convotherm Mini 6.10 is a compact electric combi oven from Convotherm's Mini series, designed to deliver full combi oven capability within a significantly smaller footprint than a standard full-size unit. It operates across steam, hot air, and combination modes, making it capable of roasting, steaming, baking, grilling, regenerating, and convenience cooking from a single appliance — without requiring the floor or bench space that a larger combi would demand.

Despite its size, the Mini 6.10 is a genuine commercial unit rather than a scaled-down compromise. It holds up to six full-size gastronorm pans and handles consistent, back-to-back service reliably. Manual controls — buttons and selector switches rather than a touchscreen — keep operation straightforward, which matters in busy kitchens where staff need to work quickly without navigating complex menus. The large viewing window allows operators to monitor progress without opening the door and disrupting the cooking environment, a small but practical detail during a busy service.

In day-to-day kitchen operation, several features translate directly into operational value:

• Full combi, steam, and hot air modes from a single compact unit
• Overnight cooking function reduces labour demands during service preparation
• Regeneration mode supports batch reheating without quality loss
• Cookbook function stores programmes to support consistency across shifts and staff
• Presentable silver finish suits open kitchen and front-of-house settings

On installation, the Mini series is designed to run on a lower power connection than many full-size combi ovens, which can ease the process on sites where electrical capacity is a genuine consideration. It still requires a proper commercial electrical supply, adequate ventilation — either a canopy extract or a condensation hood depending on the environment — and both a water connection and drainage. The compact width makes it feasible for tighter kitchen layouts, but confirming clearances, ventilation options, and service access before fixing a position is always worthwhile.

The Mini 6.10 is well suited to cafés, bistros, small hotel kitchens, staff restaurants, and compact restaurant operations where combi cooking is central to the menu but bench and floor space is genuinely limited. It is also commonly used as a secondary oven in larger kitchens where an additional cooking point is needed without the footprint of a full-size unit. For operations running significantly higher volumes or requiring more simultaneous tray capacity, a larger-format combi oven is likely to be a more appropriate fit.

If you are weighing up whether the Mini 6.10 suits your service volumes or your installation situation, our team is happy to work through the details with you before you make a decision.

The Lainox Sapiens SAG061BV is a six-grid, full-size GN gas combination oven that operates on a boilerless steam system, generating steam directly within the cavity rather than via a separate boiler. It offers three cooking modes (convection, steam, and combination) selectable through straightforward manual controls. A 3.5-inch colour LCD screen gives clear access to the 99 saved recipe slots, wash programmes, and operational settings. The stainless steel construction is consistent with what you'd expect from a unit intended for sustained commercial use.

In a working kitchen, the boilerless design means faster readiness times compared with boiler-based alternatives, and there is no boiler to descale or maintain on a scheduled basis, a practical advantage in areas with hard water. The manual control interface suits operations where multiple team members need to use the oven without extended training. Six full-size GN trays provides solid throughput for a mid-volume kitchen, whether you are running a hotel kitchen, a care home, a contract catering unit, or a busy restaurant that relies on batch cooking through service.

Key operational advantages include:

• Three cooking modes covering the majority of commercial menu requirements
• 99 recipe presets helping to maintain consistency across different service staff
• Boilerless steam generation reducing ongoing maintenance requirements
• Manual controls that are straightforward for wider kitchen teams to use
• Gas operation supporting kitchens where electrical capacity is a constraint

On installation, this is a gas appliance and will require a connection to a suitable gas supply with the correct regulator and pressure, carried out by a Gas Safe registered engineer. At 115kg and with a footprint of 775mm high by 852mm wide, this is a substantial piece of equipment: floor space, adequate clearance for door swing, and access through your kitchen entry points all need confirming before delivery. Ventilation requirements should also be assessed with your installer, as gas combustion appliances have specific extraction considerations. This unit is not suitable for domestic installation.

The SAG061BV is well suited to mid-volume catering operations producing consistent, repeatable menus where staff changeover is a factor. If your service volumes are higher and you need greater simultaneous capacity, larger-format combi ovens are available within the range. Conversely, smaller sites or operations with limited floor space may find a four-grid variant more practical.

If you are weighing up whether this oven is the right fit for your kitchen's throughput, gas supply setup, or existing ventilation, our team is happy to work through the details with you before you commit.

The Rational iCombi Classic 20-2/1 is a large-format gas combination oven designed for high-volume professional kitchens. It operates across three modes — steam, convection, and a combination of both — giving kitchen teams precise control over heat and humidity throughout service. The 2/1 GN format accommodates up to 20 full-size pans in landscape orientation, making it one of the highest-capacity configurations in the iCombi Classic range and a practical choice wherever large batch cooking is a daily requirement.

In a demanding service environment, consistency across a full load matters as much as raw capacity. The iCombi Classic uses multiple fan wheels to distribute heat evenly across all rack positions, reducing the risk of uneven results when cooking at full capacity. The ClimaPlus humidity management system allows the cabinet climate to be adjusted in defined stages, which gives cooks reliable control during multi-step processes. Programmes can be saved and recalled with consistency across shifts, reducing dependence on individual operator knowledge during peak periods.

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

• Up to 100 saved programmes with multi-step cooking sequences of up to 12 steps
• Dial-and-push interface with colour display, reducing training time and operator error
• Automatic cleaning with overnight capability using phosphate-free tablets
• Integrated scale prevention within the care system, supporting longer service life
• High-intensity LED chamber lighting for visual checks without opening the door

The 20-2/1 is a substantial unit and warrants careful planning before installation. Gas supply, ventilation, and extraction capacity must all be confirmed as appropriate for a unit of this output before ordering. Professional installation is standard practice. The physical footprint and weight mean that access routes and floor loading should be assessed in advance. The unit can be configured for either natural gas or LPG supply — worth confirming with your gas engineer early, before delivery is scheduled.

This model is best suited to high-volume operations: large contract catering sites, central production kitchens, stadium and events catering, and large hotel or restaurant kitchens where multiple full-size GN loads are prepared simultaneously throughout the day. For kitchens with lower throughput, the iCombi Classic is available in smaller rack configurations that may represent a more proportionate investment. For sites where advanced cooking intelligence or connectivity features are a priority, Rational's broader range includes models worth considering alongside this one.

A combination oven at this scale is a long-term commitment, and getting the specification right from the outset avoids complications further down the line. If you'd like to talk through the capacity requirements, installation considerations, or how this model compares to others in the range, the team is glad to help.

The Lainox Naboo Boosted NAG161BS is a stacked gas combination oven comprising two independent cooking chambers, a six-grid lower unit and a ten-grid upper unit, operating together within a single stainless steel structure. Each chamber functions independently, with its own dedicated controls, giving kitchens the flexibility to run entirely different programmes simultaneously across sixteen 1/1 GN positions. All three cooking modes (convection, steam, and combination) are available in each chamber, covering the full range of roasting, baking, steaming, regenerating, and combination cooking that a busy professional kitchen requires.

In service, the NAG161BS is built for sustained high-volume output. The dual-chamber configuration means production across the two ovens can be managed independently during peak periods, allowing different menu items to cook concurrently without compromise. Multilevel cooking intelligence allows dishes with different cook times to run within the same chamber at the same temperature, with the system identifying compatible recipes automatically, a practical advantage when throughput matters and oven space is at a premium. Gas operation typically offers strong energy economy under continuous use, and the Boosted specification supports rapid heat recovery after door openings, maintaining consistent results across extended service periods.

From an operational standpoint, the NAG161BS offers several day-to-day advantages:

• Dual independent chambers allow two separate menus or programmes to run simultaneously
• Each chamber has its own 10-inch full-colour touch screen with folder-based recipe organisation
• Frequently used recipes can be pinned to the home screen for single-touch access during service
• Multilevel cooking reduces idle oven capacity and improves overall throughput
• Gas operation supports efficient running costs under heavy continuous use

At 270kg and with a footprint of 852mm wide by 917mm deep, this is a substantial piece of equipment requiring careful planning before installation. Gas supply, extraction, and adequate service clearance all need to be confirmed prior to delivery. The overall height of just over 1.8 metres means ceiling height and access routes must be verified, particularly in kitchens with low ceilings or restricted entry points. A suitable gas connection with appropriate pressure and flow rate is essential, and commissioning by a Gas Safe registered engineer is a legal requirement. Water connection for the steam functions and a drain for condensate will also be required. Weight distribution and floor loading should be assessed, especially in first-floor or basement kitchen environments.

The NAG161BS is well suited to high-volume operations where continuous output across a broad menu is the daily reality: large hotel kitchens, contract catering facilities, central production units, and busy restaurant kitchens serving significant covers. The sixteen-grid capacity makes it practical for banqueting preparation, large-scale regeneration, or running separate cooking streams for different menu sections in parallel. For operations with more modest throughput requirements, a single-chamber model at lower capacity would likely be a more proportionate choice. Equally, sites with very high production demands and available floor space may benefit from considering higher-capacity alternatives in the range.

If you are working through the specification for a new kitchen or a refurbishment, our team is happy to talk through whether this model is the right fit for your service volume and site conditions.

The Lainox Sapiens Boosted SAE202BS is a large-format electric combination oven built for high-volume commercial kitchens. Operating at 2/1 GN double capacity across 20 tray positions, it handles convection, steam, and combination cooking through a boiler-based steam generation system, which delivers precise, consistent humidity control, a meaningful distinction from injector-based alternatives when moisture accuracy matters. The touch screen interface gives kitchen teams straightforward access to manual cooking modes, programme recall, and automatic washing cycles without unnecessary complexity.

In a busy service environment, a 20-level 2/1 GN oven of this scale becomes a production workhorse. It is capable of handling large batch loads of proteins, vegetables, baked goods, or banqueting trays simultaneously, and the combination mode allows operators to manage texture and moisture retention across long service periods. The boiler system supports stable steam delivery during repeated loading, which matters when throughput demands are consistent rather than intermittent.

From an operational standpoint, the Sapiens Boosted platform offers several practical advantages for kitchen teams:

• Touch screen interface allows quick access to saved programmes, reducing reliance on manual settings during service
• 99-recipe storage supports consistent results across different shift teams
• Integrated automatic washing programmes reduce end-of-service cleaning time
• Combination mode gives operators control over texture, colour, and moisture in a single cooking cycle
• Boiler-based steam generation provides more consistent humidity than open-injection systems for precision cooking

At 340kg and standing just over 1.8 metres tall, the SAE202BS is a substantial piece of equipment. Installation planning should account for structural floor loading, adequate ceiling clearance, appropriate electrical supply, and connection to a mains water feed and drain for the boiler and wash system. Ventilation will require either a canopy extraction system or a ventless hood if extraction to atmosphere is not possible. This should be confirmed before ordering. Access routes to the kitchen also need to be assessed given the size and weight of the unit.

This oven is best suited to high-volume operations: large hotel kitchens, central production units, contract catering facilities, and banqueting operations where 2/1 GN capacity and batch throughput are a daily requirement. For smaller kitchens or operations working primarily with 1/1 GN trays, a mid-range model with fewer tray positions would be a more practical fit. For sites requiring gas rather than electric, alternative configurations exist within the Sapiens Boosted range.

If you are working through the specification for a new or refurbished kitchen and want to talk through whether this model suits your service volumes and infrastructure, our team is happy to go through the details with you before you commit.

The Lainox Naboo Boosted NAG202BS is a large-capacity gas combination oven operating on a boiler-based steam system across twenty 2/1 GN rack positions. It combines convection heat, steam, and combination modes with a 10-inch full-colour touchscreen interface, giving kitchen teams direct access to stored programmes, timed sequences, and multilevel cooking routines from a single screen.

At this capacity, the NAG202BS is designed to handle sustained high-volume service: think large-scale banqueting, central production kitchens, or busy contract catering operations where throughput and consistency across multiple loads are non-negotiable. The boiler-generated steam delivers precise humidity control, which matters when you are running mixed loads across a full service period and need predictable results without constant manual adjustment. Multilevel cooking allows dishes with different cooking times to share the same chamber at the same temperature, with the oven identifying compatible saved recipes automatically, a practical advantage when coordinating multi-component menus.

From an operational standpoint, the Naboo Boosted platform is built around reducing the decisions chefs need to make under pressure:

• Frequently used programmes can be pinned to the home screen for single-touch recall
• Recipes are stored in folders, keeping access consistent regardless of who is operating the oven
• Multilevel cooking reduces oven cycling and helps consolidate loads during peak periods
• The boiler system supports consistent steam quality across long service runs
• The touchscreen interface is configurable, allowing kitchens to tailor the layout to their own menu structure

Installation at this scale requires careful planning. The unit weighs 395kg and stands just over 1.8 metres tall, so access routes, floor loading, and structural clearances all need consideration before delivery. Gas connection, appropriate flue or ventilation provision, a water supply for the boiler, and a water treatment or filtration arrangement are all prerequisites. The footprint is substantial: at 1102mm wide and 1051mm deep it will typically require a dedicated position within a well-ventilated heavy-equipment section of the kitchen. An experienced installer familiar with large gas combi ovens is strongly recommended.

This oven is best suited to operations cooking at significant volume: large hotel kitchens, central production units, large-scale contract caterers, and institutional catering where two full-size GN racks per shelf and twenty positions in total represent everyday working capacity rather than occasional peak use. For smaller brigades or kitchens with lower throughput requirements, a reduced-capacity model in the Naboo range would be more appropriate and more economical to run. Equally, for sites with even greater demand or more complex automation requirements, there are higher-specification options worth considering.

If you are specifying this oven as part of a kitchen build or equipment replacement, it is worth talking through your service volumes, gas supply capacity, and ventilation setup before committing. The team at Advantage are happy to work through the practical details with you.

The Rational iCombi Classic is an electric combination oven that operates across three cooking modes — steam, convection, and a combination of both. The six-grid, full-size GN 1/1 configuration runs one tray per level, making it a practical mid-capacity unit for kitchens that need consistent, repeatable results across a broad range of cooking tasks. The dial-and-push interface with colour display keeps day-to-day operation straightforward without the added complexity of a fully automated platform.

In a working kitchen, the iCombi Classic earns its place through reliability and consistency. The ClimaPlus humidity management system allows operators to set cabinet climate with precision, which matters when producing volume across a structured menu. Multiple fan wheels distribute heat evenly across all six levels, reducing the risk of uneven results during busy service. The ability to store up to 100 multi-step programmes means trained results can be reproduced by any member of the team — a meaningful advantage in kitchens with variable staffing or high turnover.

The day-to-day operational advantages are worth setting out clearly:

• Dial-and-push interface with colour display reduces training time and simplifies operation
• Up to 100 stored multi-step programmes support consistency across shifts and staff changes
• Automatic cleaning system using phosphate-free tablets simplifies end-of-service routines
• Integrated scale prevention within the care programme helps reduce long-term maintenance demands
• High-intensity LED chamber lighting allows quick visual checks without opening the door

As an electric unit, the iCombi Classic requires a suitable three-phase power supply — this should be confirmed with a qualified electrician before installation. Ventilation is a firm requirement; connection to an extraction canopy is standard, though a Rational-compatible ventless hood is an option where canopy installation is not feasible. Water supply and drainage connections are needed for both the steam function and the automatic cleaning system. The unit is a countertop model and requires a properly rated stand or base. Rear access for servicing should be factored into the kitchen layout from the outset.

The six-grid format is well suited to operations producing up to around 60 to 80 covers per service, depending on menu complexity and cooking times. It works reliably in restaurants, boutique hotels, care facilities, and school kitchens where consistent quality at moderate volume is the priority. For higher-volume sites running multiple sittings or large banqueting output, a larger-capacity model within the iCombi range would be worth considering. At the other end, a four-grid unit may be a better fit for very small operations where space and throughput are more modest.

If you are weighing the six-grid Classic against a larger configuration, or considering whether the iCombi Pro platform better suits your service, we are happy to talk through the practical differences before you commit.

The Lainox Sapiens Boosted SAE102BS is a large-format electric combination oven with an integrated boiler, offering a 10-rack 2/1 GN capacity. It operates across three cooking modes: convection, steam, and combination, giving kitchen teams precise control over a wide range of cooking processes from roasting and baking through to steaming and regeneration. The manual control interface is straightforward to operate, with a 3.5" colour LCD screen that provides clear access to saved programmes, wash cycles, and settings without the need for lengthy staff training.

In a busy kitchen environment, the Sapiens Boosted performs consistently across sustained service periods. The boiler-based steam generation delivers accurate, stable humidity levels, which matters when you need repeatable results across large batch loads. The combination mode allows operators to run high-volume cooking with controlled moisture retention, reducing shrinkage on proteins and maintaining quality across covers. The 2/1 GN format doubles throughput compared to 1/1 configurations, making it a practical choice where output and consistency are both critical.

From an operational standpoint, this oven brings several day-to-day advantages:

• 99 recipe storage slots allow consistent results across different shifts and staff skill levels
• Three cooking modes cover the majority of preparation and service tasks within a single unit
• Integrated washing programmes reduce manual cleaning time and support hygiene compliance
• The colour LCD interface makes recipe recall quick during busy service
• Boiler steam generation supports precise humidity control for consistent batch cooking

Installation requires a dedicated electrical supply appropriate for a commercial combination oven of this size and output, so your electrician or kitchen installer will need to confirm supply capacity before the unit goes in. At 175kg and with a footprint of 1072mm wide by 958mm deep, adequate floor space and structural support are necessary. The unit also requires a water supply and drain connection for the boiler and wash system. Ventilation should be considered carefully; the oven will need either a suitable extraction canopy or connection to an approved ventilation system. Access during installation needs to account for the overall height of 1055mm alongside any racking or stand that may be required.

The SAE102BS is best suited to high-volume operations: contract caterers, hospital or institutional kitchens, large hotel operations, and busy restaurant kitchens where 2/1 GN capacity is needed to meet demand efficiently. It is a substantial piece of kit, and for smaller operations or sites with limited space or supply capacity, a smaller rack configuration would be more appropriate. Where output requirements are higher still or the environment demands additional resilience, we can discuss what alternatives might better suit your setup.

If you are working through kitchen layout, supply requirements, or just want to talk through whether this oven is the right fit for your service volume, the team is happy to help you work it out before you commit.

The Giorik Kore KM061W is a six-grid, full-size GN electric combi oven built around a slimline footprint — a practical choice for kitchens where floor space or pass width is a genuine constraint. It delivers the full range of combi cooking modes — steam, convection, and combination — with programmable touchscreen controls that allow operators to store and recall multi-stage cooking programmes. A Delta T core temperature option gives additional precision when cooking proteins to a defined internal temperature, which is useful in kitchens where consistent finish across covers matters.

In a busy service environment, the automatic reversing fan with three speed settings gives operators meaningful control over airflow and product finish. Delicate items benefit from a lower fan speed, while high-volume batch cooking can run at full output. Recovery between loads is handled efficiently for a single-phase 7kW unit, though operators running continuous high-throughput services should consider whether a larger-capacity model would better suit their volume. For café kitchens, smaller hotel operations, staff restaurants, or catering units where six full-size GN trays represents a workable service capacity, the KM061W fits the task well.

The integrated wash system is a practical inclusion rather than an afterthought. Combi ovens accumulate grease and steam residue quickly under regular use, and a built-in automated wash cycle reduces the cleaning burden at the end of service without requiring the oven to be moved or manually stripped down. This supports hygiene compliance and extends the working life of the cavity and door seals.

• Slimline cabinet suits installations where pass width or floor space is limited
• Programmable multi-stage cooking reduces reliance on individual operator skill
• Integrated wash system supports end-of-service hygiene routines
• Delta T core cooking delivers consistent internal temperature results for proteins
• Single-phase supply simplifies installation where three-phase is unavailable

On the installation side, the KM061W runs on a 230V single-phase supply at 32 amps, which makes it accessible in locations where three-phase power is not available — though Giorik do offer conversion for three-phase use if your supply allows it. The unit weighs 92kg, so positioning and bench or stand selection should be planned in advance. Ventilation requirements are standard for a combi oven of this type — condensation extraction or canopy ventilation above the unit is advisable, and local building regulations regarding ventilation in catering premises should be observed. Water connection is required for both the steam function and the wash system; water quality can affect the longevity of steam generation components, so a softener or filtration unit is worth considering depending on your local supply.

The KM061W is well suited to smaller commercial operations — cafés, boutique hotels, contract catering units, and school or workplace kitchens — where six full-size GN trays provides enough capacity without the footprint or power demand of a larger combi. For sites running higher covers or needing continuous back-to-back service loads, a higher-capacity model from the range may be more appropriate. Equally, for very small operations or where budget is the primary consideration, a simpler or smaller unit may serve better.

If you are weighing up whether the KM061W is the right fit for your kitchen's volume and layout, the team are happy to work through the details with you before you commit.

The Lainox Sapiens Boosted SAE102BV is a large-capacity electric combination oven operating without a boiler. Running in convection, steam, or combined mode, it generates steam directly within the cooking chamber rather than relying on a separate boiler unit, which removes a significant maintenance overhead and simplifies installation. The 3.5-inch colour LCD gives the operator straightforward access to cooking modes, saved programmes, and wash cycles without unnecessary complexity. Up to 99 recipes can be stored, which makes the unit well suited to operations where consistency across shifts and staff changes is a priority.

At ten full 2/1 GN rack positions, this is a high-output oven built for serious production volume. It performs reliably during extended service periods, whether that is banqueting, high-throughput cook-chill production, or a busy restaurant kitchen turning covers continuously through the day. The Sapiens Boosted range is designed to hold temperature and recover quickly between loads, which matters when the oven is being opened repeatedly during a busy service.

From an operational standpoint, the boilerless design offers several practical advantages:

• Reduced maintenance burden: no boiler descaling regime required
• Faster start-up compared with boiler-equipped models
• Consistent humidity control directly managed through the cooking programme
• Recipe storage supports repeatable results across different staff members
• Automatic wash programmes help maintain hygiene compliance with less manual intervention

At 160kg and with an external footprint of 1072mm wide by 958mm deep, this oven requires a carefully planned installation. It will need adequate structural support, appropriate electrical supply, and proper ventilation or extraction: a canopy extraction system is typically required. Given the scale of the unit, access routes during delivery and positioning within the kitchen should be confirmed in advance. This is a floor-standing oven and will generally require an appropriate stand or base unit.

The SAE102BV is best suited to high-volume operations: large hotel kitchens, central production units, contract catering, or busy restaurant kitchens where 2/1 GN capacity is required to service significant covers. Operators running lighter volumes or working in smaller kitchens may find a smaller rack configuration a more practical fit, while sites with exceptionally high or continuous production demands may want to consider whether multiple units or a larger configuration better suits their workflow.

If you are weighing up whether this model is right for your kitchen layout, service volume, or electrical infrastructure, our team is happy to work through the specifics with you before you commit.