Combi Steamer Ovens

The Rational iCombi Classic 20-2/1 is a large-format electric combination oven designed for high-volume commercial kitchen environments. It operates across three cooking modes — steam, convection, and a combination of both — giving kitchen teams precise, independent control over temperature, humidity, and airflow within a single unit. The 20-2/1 configuration is one of the largest in the iCombi Classic range, and represents a serious capital commitment that warrants careful specification before purchase.

In a demanding service environment, consistency across a fully loaded cabinet is what separates a well-specified combi oven from one that struggles under pressure. The iCombi Classic uses multiple fan wheels working in conjunction with the cooking chamber geometry to circulate heat evenly across all levels simultaneously. The ClimaPlus humidity control system allows fine adjustment of the cooking climate, which in practice means kitchen teams can move between roasting, steaming, and regeneration without significant recovery time between loads. Door-opening recovery is reliable — an important consideration when multiple chefs are loading and unloading continuously during a busy service.

From an operational standpoint, the iCombi Classic is built to reduce the margin for error across shifts and skill levels:

• Up to 100 programmable cooking sequences, each with up to 12 steps, support consistency across the team
• Rotary dial with push function and colour display keeps the interface accessible under service pressure
• Automatic overnight cleaning cycle with phosphate-free tablets reduces morning preparation time
• Integrated descaling within the care programme helps protect internal components over time
• High-intensity LED chamber lighting allows visual monitoring without opening the door

At this scale, installation planning is essential before ordering. The unit is large and heavy, requiring a clear delivery route and adequate floor space. As an electric model, a suitable three-phase power supply is required — your electrician and Rational's installation guidelines should both be consulted early in the process. Ventilation requirements are considerable, and a correctly specified extraction canopy should be confirmed with your kitchen installer. Water connection and drainage are also required for steam generation and the integrated cleaning functions.

The 20-2/1 iCombi Classic is well suited to large-scale operations where throughput justifies the footprint and capital investment — central production kitchens, large contract catering sites, stadium and event catering, and high-volume institutional or hotel operations. For kitchens with more moderate output or tighter space constraints, smaller configurations within the iCombi Classic range are worth considering. For operations that need greater automation or connected kitchen functionality, Rational's iCombi Pro series is worth exploring as part of any specification conversation.

If you're working through the right size for your operation, confirming power and ventilation requirements, or comparing configurations, the team is happy to work through the detail with you before anything is decided.

The Invoq Hybrid 20-grid combi oven is a large-capacity roll-in unit that combines a boiler steam system and an injection steam system within a single chamber. Rather than switching between the two, it runs both simultaneously, delivering fast and consistent high-density steam saturation across a full 20-grid load. Integrated sensors monitor conditions throughout each cook cycle, and automated water management handles inlet and drain flow without requiring constant operator input.

At this capacity, the hybrid steam approach makes a practical difference in sustained production environments. Injection-only units at 20-grid scale can struggle with recovery under continuous heavy steaming loads; the addition of the boiler element helps maintain stable steam saturation without the lag. The roll-in rack configuration means pre-loaded trolleys can be wheeled directly into the chamber, which reduces handling time between batches and cuts the physical demands on kitchen staff during busy service periods.

The key operational advantages this configuration offers:

• Hybrid steam system handles both delicate and high-density steaming without compromise
• Roll-in rack operation reduces batch turnaround time and physical handling
• Automated cleaning system manages water and energy use without manual intervention
• Integrated sensor monitoring maintains consistent results across a full 20-grid load
• Combined boiler and injection steam supports recovery under sustained production demand

This is a substantial piece of equipment at 288kg, and installation requires careful advance planning. Floor loading capacity, drainage provision, and water supply quality all need to be confirmed before the unit arrives on site. Hard water areas will very likely require a water softener to protect the boiler and steam components over time. The roll-in configuration also needs adequate clear space in front of the oven to manoeuvre loaded trolleys safely, which should be accounted for in the kitchen layout. Ventilation requirements should be reviewed with a qualified installer.

This oven is suited to operations cooking at significant volume across multiple service periods — central production kitchens, large hotel operations, contract catering facilities, and institutional kitchens are the natural fit. It is not the right choice for sites where a 6- or 10-grid unit would meet demand more efficiently and at lower running cost. For operations considering multi-unit configurations or sites with exceptional throughput requirements, it is worth a conversation about whether a different layout or capacity would serve the site better.

If you are working through whether this unit fits your space, utilities, or service volume, we are happy to talk it through with you before you make a decision.

The Lainox Sapiens Boosted SAG202BS is a large-format, boiler-based gas combination oven designed for high-volume professional kitchen operations. Running on gas with a dedicated steam boiler, it delivers convection, steam, and combined cooking modes through a touchscreen interface, with the ability to store and recall recipes to support consistent output across service periods and across kitchen teams.

In a busy production or banqueting environment, the boiler-based steam generation gives precise humidity control that injection systems typically cannot match, particularly useful for delicate products such as fish, pastry, and cook-chill regeneration where steam accuracy matters. The 20x 2/1 GN capacity makes it well suited to central production kitchens, large hotel operations, or high-throughput catering facilities where multiple full-size trays need to run simultaneously. At this scale, the oven is typically the centrepiece of the cooking suite, and the touchscreen with recipe storage helps maintain consistency even when kitchen teams change between services.

From an operational standpoint, the key practical advantages include:

• Boiler steam generation for accurate, consistent humidity control across all cooking modes
• Recipe storage supports team consistency without reliance on individual chef knowledge
• Gas operation can offer running cost advantages over equivalent electric models in high-use sites
• 2/1 GN compatibility maximises tray flexibility and integrates with standard gastronorm systems
• Touchscreen interface simplifies programme selection during fast-paced service

Installation of a unit at this scale requires careful planning. The SAG202BS is a substantial piece of equipment, weighing 395kg and measuring just over 1.8 metres in height, so structural floor loading, access routes, and positioning within the kitchen all need to be confirmed before delivery. Gas supply sizing, flue or canopy extraction, and water feed and drainage connections for the boiler must all meet current regulations and will typically require commissioning by a qualified engineer. Kitchen ventilation adequate for a high-output gas oven should be assessed as part of the installation plan.

This model is suited to operations cooking at serious volume: large contract caterers, hospital or institutional kitchens, hotel banqueting facilities, and central production units. It is not a fit for smaller or mid-sized kitchens where a 10x 2/1 or 10x 1/1 format would be more proportionate. For sites with even greater output demands, larger or multi-deck configurations may be worth considering.

If you are planning a kitchen around this oven or need to confirm that the specification matches your service requirements, the team is happy to talk through the details before you commit.

The Giorik Kore KIG061W is a six-rack gas combination oven built around a slimline footprint, making it a practical option for kitchens where space is constrained but output demands remain high. It operates as a full combi unit, combining convection heat, steam, and combination modes, and is controlled via a seven-inch touchscreen that supports programmable multi-level cooking sequences. An automatic closed wash system is fitted as standard, handling cavity cleaning without manual intervention at the end of service.

In practice, the KIG061W suits mid-volume operations where a full-width combi would be difficult to accommodate. The reversing fan with six selectable speeds allows operators to tailor air circulation to the product being cooked, which matters when moving between delicate items and high-throughput roasting. Delta T cooking, where the oven adjusts temperature relative to core product temperature, is available for applications where consistent finish across varying batch sizes is important, such as roasting joints to a reliable internal temperature without constant monitoring.

The built-in automatic wash system is worth noting as an operational consideration rather than simply a convenience. In busy kitchens, cavity hygiene compliance is a real pressure point; having a closed wash cycle that runs without operator involvement at close of service reduces both cleaning time and the risk of corners being cut.

• Slimline cabinet suits kitchens where bench or floor space is limited
• Programmable touchscreen controls reduce reliance on operator experience
• Automatic wash system supports end-of-service hygiene routines
• Delta T cooking helps achieve consistent results across variable batch sizes
• Six-speed reversing fan adapts airflow to different product types

Installation requires both a gas supply and a 230V 13-amp electrical connection, along with appropriate water inlet and drain connections for the wash system. The unit weighs 96kg, so access routes and floor loading should be confirmed before delivery. At 520mm wide, it will fit into spaces where a standard-width combi would not, but ventilation clearances and canopy requirements still apply as with any gas combination oven. These should be confirmed with your gas engineer before installation.

The KIG061W is well suited to restaurants, hotel kitchens, staff catering operations, and similar sites producing covers across multiple service periods, where a full-size combi is operationally justified but floor space is genuinely limited. For very high-volume sites running extended services with large batch requirements, a larger-capacity model may serve better. Equally, sites with lighter demand and simpler menus may find a smaller unit more appropriate.

If you are deciding whether this oven is the right fit for your kitchen layout, service volume, or menu type, the team is happy to work through the options with you before you commit to a purchase.

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

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

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

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

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

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

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

The Lainox Naboo Boosted NAG102BV is a gas-powered, boilerless combination oven taking ten full 2/1 GN trays. Without a steam boiler, steam is generated directly within the cavity, which reduces pre-heat times and simplifies the maintenance picture compared with traditional boiler-based models. It sits in Lainox's Naboo Boosted range, which sits above their entry-level combi offering in terms of control intelligence and cooking flexibility.

In a busy kitchen environment the NAG102BV is well suited to handling sustained, high-throughput service. The direct steam system responds quickly, which helps maintain consistent cooking conditions even when the oven is loaded and unloaded repeatedly during a peak period. The 2/1 GN capacity means full gastronorm trays can be used throughout, which aligns naturally with batch cooking workflows for banqueting, contract catering, central production, or large restaurant operations where consistent output across multiple covers is essential.

From an operational standpoint, the ten-inch full-colour touchscreen makes day-to-day use straightforward for all kitchen staff. Practically, this translates into a number of genuine working advantages:

• Frequently used menu programmes can be pinned to the home screen, reducing set-up time at the start of service.
• Recipes stored in folders keep programmes organised and accessible, even in kitchens with large menus or multiple users.
• Multilevel cooking allows items with different cooking times to run simultaneously at the same temperature, improving oven use.
• The oven's cooking intelligence can suggest compatible recipes that fit current parameters, helping operators maximise capacity without manual calculation.

At 190kg and with external dimensions of 1055mm high by 1072mm wide by 958mm deep, this is substantial equipment that requires careful planning before installation. A gas supply of the correct type and pressure must be confirmed, and adequate ventilation, either via a canopy extraction system or a compatible condensation hood, is required. The depth in particular demands attention when planning the run of the kitchen, and floor structure should be assessed to confirm it is suitable for the installed weight. Access through service doorways during delivery should also be confirmed at the planning stage.

The NAG102BV is best matched to high-volume operations where a full 2/1 GN format is genuinely needed: contract caterers, hotel banqueting kitchens, hospitals, large staff restaurants, and similar sites producing significant daily covers. For smaller operations running 1/1 GN, a smaller-capacity model would be a more practical and cost-effective fit. For sites needing even greater throughput or additional rack capacity, a higher-capacity alternative within the range may be worth exploring.

If you are weighing up whether this model is the right fit for your kitchen's gas supply, ventilation setup, or service volume, the team is happy to talk it through before you commit.

The Rational iCombi Classic 10-1/1 is a gas-fired combination oven offering steam, convection and combined cooking modes within a single unit. The ten-grid, full-size GN configuration places it in the mid-to-large range of the iCombi Classic platform, making it a practical choice for kitchens that need to produce consistent results across a broad menu, across multiple services, day after day. It is available for natural gas or LPG supply, and the gas type must be confirmed at the point of order — the correct jet configuration needs to be in place from the outset and cannot easily be changed on site.

Under busy service conditions the oven performs reliably across all ten levels simultaneously. The multi-fan heat distribution system maintains even cooking throughout the chamber, which matters when a full load requires every shelf to behave identically. The ClimaPlus humidity management system allows moisture levels to be adjusted incrementally, giving chefs meaningful control over the cooking environment rather than locking them into fixed presets. Recovery between consecutive loads is consistent, which is important when covers are turning quickly and there is no tolerance for delay between batches.

From an operational standpoint, the key practical advantages are:

• Up to 100 programmable cooking steps, supporting consistency across shifts and varying skill levels
• Multi-step programme sequencing for dishes that move through distinct cooking phases
• Dial-and-display interface with clear symbols, reducing training time and the risk of user error during service
• Automatic cleaning using phosphate-free tablet chemistry with integrated scale prevention
• High-intensity LED chamber lighting for visual monitoring without opening the door mid-cook

A gas combi oven of this size requires a correctly rated gas supply connection, a suitable extraction canopy or ventilation provision, and a floor drain for condensate and cleaning discharge. The unit is substantial in weight, so floor loading and positioning should be assessed before delivery rather than after it. It is typically installed on a purpose-built stand or stacking frame and must be commissioned by a Gas Safe registered engineer. LPG sites should confirm this clearly at the point of enquiry.

This model is well suited to hotels, contract catering operations, hospital and healthcare kitchens, staff restaurants and busy restaurant kitchens where throughput and menu consistency are the priority. Kitchens with lighter or more variable demand may find a smaller-capacity model a more practical and economical fit, while very high-volume central production facilities may benefit from a larger-grid configuration.

A combination oven at this level is a significant investment, and whether it is the right choice depends on your gas supply arrangement, extraction setup and how your kitchen actually operates day to day. We are happy to work through those specifics with you before you commit — it is worth a conversation.

The Lainox Sapiens Boosted SAE201BS is a full-size, high-capacity electric combination oven designed for demanding professional kitchen environments. It operates across three core cooking modes (convection, steam, and a combination of both) and is built around a boiler-based steam system, which delivers more precise and consistent humidity control than injection-based alternatives. The touchscreen interface gives chefs direct access to manual cooking modes, stored recipes, and washing programmes without navigating complex menus.

In a busy kitchen, the Sapiens Boosted earns its place through consistency and throughput. With twenty 1/1 GN rack positions, it can handle serious production volumes across a service period, whether that is banqueting, batch cooking for a central production unit, or continuous à la carte service in a high-cover restaurant. The Boosted designation refers to the oven's enhanced power delivery, which supports faster cavity recovery after door opening, keeping cook times predictable even under heavy sequential loading.

The practical advantages of a unit at this level include:

• Boiler-based steam for accurate humidity and reliable consistency across the cavity
• Touchscreen recipe storage allowing kitchen teams to execute dishes repeatedly without relying on individual skill
• Integrated washing programmes that reduce end-of-shift cleaning time and protect cavity components
• Combination mode cooking that reduces shrinkage and improves yield on proteins and roasted products
• Consistent performance across all rack positions, critical when cooking full loads to the same standard

This is a substantial piece of equipment. At 290kg and with a footprint of 892mm wide by 966mm deep and a height of 1812mm, it requires careful planning before installation. Electrical supply, ventilation extraction, water supply, and drain connections all need to be confirmed with your installer before the unit arrives on site. Access routes, floor loading, and any requirement for a stand or additional base unit should also be considered at the planning stage. This is a unit that rewards proper installation: cutting corners at this stage will cost more to correct later.

The SAE201BS is best suited to central production kitchens, large hotels, event catering operations, staff catering facilities, and high-volume restaurants where a single oven needs to carry significant throughput. For smaller operations or kitchens where space is limited, a lower-capacity model from the Sapiens range would be worth considering. For sites running multiple shifts with very high production demands, it is worth discussing your exact volume requirements before committing.

If you would like to talk through whether this unit is the right fit for your kitchen, or what installation groundwork you will need in place, the team is happy to go through the details with you.

The Lainox Sapiens Boosted SAG101BS is a gas-fired combination oven with an integral boiler, offering ten full-size 1/1 GN rack positions. It operates across three cooking modes (convection, steam, and a combination of both), giving kitchen teams the flexibility to roast, bake, steam, and regenerate within a single piece of equipment. The 3.5-inch colour LCD screen provides a clear interface for navigating saved programmes, washing cycles, and operational settings, while the manual controls are laid out in a way that works well in a busy pass environment where speed and clarity matter.

In a working kitchen, the combination of gas-powered heat and a dedicated boiler delivers consistent steam quality without the recovery issues that can affect simpler injection-based systems. During sustained service, the oven holds cooking conditions reliably across a full rack load, important when speed and consistency need to be maintained simultaneously across multiple covers. The ability to store up to 99 recipes means brigade members at different skill levels can produce consistent results by recalling proven programmes rather than relying on manual adjustment.

From an operational standpoint, this oven offers several practical advantages for a well-run kitchen:

• Three cooking modes in a single unit reduces the need for separate steaming and dry-heat equipment
• Stored recipe programmes support consistency across shifts and staffing changes
• Integrated washing programmes reduce the manual effort involved in end-of-service cleaning
• Gas operation can offer running cost advantages in kitchens where gas infrastructure is already established
• The boiler-based steam system delivers precise humidity control for more demanding cooking applications

At 140kg and with a footprint of 852mm wide by 848mm deep, this is a substantial piece of equipment. It requires a suitable gas supply, a water connection for the boiler, and a drainage point. Ventilation should be planned carefully: either through a canopy extract or a ventilated hood system rated for the heat and steam output of a ten-rack gas oven. The stainless steel construction is built for commercial use, but installation access and adequate floor loadings should be confirmed before ordering. This is not a unit that lends itself to impromptu placement.

The SAG101BS is well suited to mid-to-large kitchens running regular covers: hotels, contract catering operations, busy restaurants, and education or healthcare catering facilities where consistency across volume is a priority. Operators producing lighter or more variable output may find a smaller-capacity model more practical day-to-day, while very high-throughput sites with continuous production demands may benefit from looking at higher-capacity alternatives in the Lainox range.

Combination ovens at this level represent a meaningful investment and a long-term commitment to a way of working. If you'd like to talk through whether this model suits your service volume, gas infrastructure, and kitchen layout before proceeding, our team is happy to work through the detail with you.

The Lainox Sapiens Boosted SAE202BV is a large-capacity, boilerless electric combination oven operating on a 2/1 GN double configuration across 20 tray positions. It delivers convection, steam, and combination cooking modes through a touch screen interface, making it one of the more capable units in the Sapiens range. The boilerless steam generation system injects water directly into the cooking chamber, removing the need for a separate steam generator and simplifying both installation and ongoing maintenance.

At this scale, the SAE202BV is built for sustained, high-throughput service. The Boosted designation reflects enhanced power delivery designed to support faster preheat and stronger recovery between loads, both critical considerations in busy kitchens where the oven rarely sits idle between service periods. The combination mode allows operators to run humidity-controlled roasting, baking, or regeneration cycles with consistent results across a full rack load, which is difficult to achieve reliably in a conventional oven at this volume.

From a practical standpoint, the touch screen control system supports stored recipe programmes, which helps maintain consistency across different staff and shifts. Key operational advantages include:

• Boilerless steam generation reduces maintenance complexity and descaling demands
• Touch screen with recipe storage supports consistency across kitchen teams
• Three cooking modes (convection, steam, and combination) in a single unit
• Integrated washing programmes help meet hygiene standards without manual effort
• High tray capacity supports batch cooking and regeneration at volume

Installation requires careful planning. At 315kg and with a footprint of 1102mm wide by 1051mm deep, and standing 1812mm tall, this is a substantial piece of equipment that demands dedicated floor space, adequate structural support, and clear access for servicing. Electrical supply and water connections must be confirmed with a qualified installer before purchase. Extraction and ventilation requirements should also be assessed as part of any installation plan, particularly in kitchens where space is constrained.

The SAE202BV is well suited to central production kitchens, large hotel operations, stadium and events catering, and institutional sites cooking at significant volume across multiple services. It is not the right fit for a small à la carte kitchen with limited space or modest throughput. In those settings, a smaller-capacity unit from the Sapiens range would be more appropriate. For sites with even greater volume demands, higher-capacity configurations may also be worth considering.

Given the investment and the installation requirements involved, it is worth having a conversation with our team before committing. We are happy to talk through your kitchen layout, service volumes, and utility connections to make sure this is the right fit for your operation.

The Lainox Sapiens Boosted SAG161BS is a full-size, high-capacity gas combination oven built for demanding professional kitchens. The unit combines two independently operating ovens, a 6-grid section stacked above a 10-grid section, into a single floor-standing column, giving operators access to 16 full 1/1 GN rack positions within one footprint. Each section runs its own cooking programme independently, with convection, steam, and combination modes available across both.

In service, this kind of capacity is meaningful. Being able to run a roasting programme in the lower oven while holding or regenerating in the upper section (simultaneously and without interaction between the two environments) allows a brigade to manage multiple elements of service without queuing food or juggling oven time. Recovery between loads is supported by the gas-boosted heating system, which helps maintain consistent cooking temperatures even during sustained back-to-back use. The touchscreen interface on each section provides access to recipe storage and wash programmes, which reduces reliance on operator memory during busy periods and supports consistency across different staff members.

From a practical standpoint, the Sapiens range is well regarded for its cleaning system, which matters on a unit this size: manual cleaning of a 16-grid oven at the end of a long service is genuinely time-consuming, and an automated wash cycle makes a real operational difference. Key operational advantages include:

• Dual independent ovens allow simultaneous multi-programme cooking across 16 grids
• Gas operation suits kitchens where electricity supply is a constraint at this output level
• Touchscreen recipe storage supports consistency across service teams
• Automated wash programmes reduce end-of-service cleaning time significantly
• Stainless steel construction throughout is appropriate for heavy daily use

Installation requires careful planning. At 270kg and standing just over 1.8 metres tall, the unit needs a reinforced floor, sufficient ceiling clearance, and proper gas supply provision sized for a commercial combi at this output. Ventilation via a canopy or appropriate extraction system is essential: this is not an oven that can be positioned without addressing extract. Access during delivery and installation needs to be assessed in advance given the overall dimensions and weight. We would always recommend a site survey before ordering a unit of this scale.

The SAG161BS is well suited to high-volume operations: hotel kitchens, large contract catering sites, central production units, and busy restaurant kitchens where oven capacity is a genuine bottleneck. For smaller operations, a single-section model may be more appropriate; for very large production environments, it is worth discussing whether additional units or an alternative configuration would serve better.

If you are weighing up whether this unit is right for your site (in terms of output, gas supply, or how it fits your kitchen layout), we are happy to talk it through before you commit.

The Hobart Bonnet Minijet Twin is a stacked dual-cavity combi oven that fits two independent six-grid chambers into a 525mm-wide footprint. Each cavity runs convection, steam, or combination modes entirely independently of the other, allowing different dishes, temperatures, and cooking programmes to run simultaneously without either chamber affecting the other.

In a working kitchen that independence makes a genuine operational difference. During breakfast service, one cavity can handle pastries while the other runs egg or vegetable dishes; at lunch, both can be switched to different outputs without any crossover. The AirDry+ system circulates dry air through the cavity to produce consistent results on baked goods and items that need a crisped or dry finish — useful for bakery-led menus and breakfast pastry programmes. The CoreControl probe function monitors internal food temperature throughout the cook cycle rather than relying solely on timed settings, which helps deliver consistent results across a busy service and reduces the risk of overcooking during high-pressure periods. The auto-clean cycle completes in around 17 minutes, making end-of-day clean-down straightforward.

Key operational advantages of the Minijet Twin include:

• Two fully independent cavities running different programmes simultaneously
• AirDry+ technology for consistent results on pastries and baked goods
• CoreControl probe function for reliable, temperature-led cooking
• Rapid auto-clean cycle suitable for end-of-day clean-down routines
• Stacked format doubles cooking capacity without additional floor space

Installation requires a confirmed electrical supply capable of supporting the combined load across both cavities — this should be verified with your electrical contractor before ordering. Ventilation will typically require connection to an extraction canopy or suitable ventilation system depending on your kitchen layout. At 151kg, delivery access routes and floor loading should be considered in advance. A stand is not included in the unit price and will need to be budgeted and sourced separately — worth factoring into your overall installation planning from the outset.

The Minijet Twin is well suited to cafés, smaller restaurants, hotel breakfast operations, and any site where floor or counter space is constrained but cooking volume outgrows what a single-cavity unit can realistically deliver. It fits well where a full-size combi is operationally justified but physically difficult to accommodate. For higher-volume sites running extended services across multiple sections, a larger-capacity model may be a more appropriate starting point.

If you'd like to talk through whether the Minijet Twin fits your service volume and kitchen layout before committing, our team is glad to help.

The Buffalo Smart Touchscreen Combi Oven is an 11 x GN 1/1 combination oven designed for professional kitchen use. It combines convection heat, steam, and combination cooking modes within a single unit, and is supplied complete with a floor stand, extraction hood, and installation kit — making it a more complete out-of-the-box solution than many comparably priced combi ovens.

In a working kitchen environment, the oven's ClimaControl system earns its keep. It allows operators to set the precise balance of heat and steam for each cooking programme, which matters when you're producing consistent results across multiple covers. Cooking can be controlled by time, core temperature probe, or Delta T function, giving the kitchen team enough flexibility to handle a varied menu without resorting to workarounds. Up to 99 custom programmes with up to six stages each can be stored, alongside 40 factory presets covering a broad range of dishes from roasting to baking.

From a practical standpoint, the 7-inch full touchscreen panel is straightforward to navigate even during a busy service. GN 1/1 compatibility means trays move seamlessly between the oven and cold storage or other stations without decanting. The automatic self-cleaning cycle reduces the burden on end-of-service cleaning, which in a high-throughput environment is a meaningful time saving.

• Multi-stage programming keeps complex menus running smoothly through service
• ClimaControl allows precise steam and heat balance per programme
• Automatic wash cycle simplifies end-of-service cleaning significantly
• GN 1/1 compatibility integrates with standard kitchen workflow
• Supplied with stand and hood, reducing third-party procurement

This oven requires a hardwired electrical connection and adequate ventilation — the supplied hood assists with this, but the installation location still needs to meet local building and ventilation regulations. At 127kg with the stand, access and positioning should be planned carefully before delivery. The unit is finished in stainless steel throughout and is built to withstand the demands of a commercial environment, though it is worth noting that the two-year parts and labour warranty reflects its positioning in the mid-market rather than the heavy-duty tier.

This model is well suited to restaurants, hotel kitchens, contract catering operations, and similar sites producing varied menus at moderate to high volume. It is particularly practical for kitchens that need reliable multi-mode cooking without the complexity or cost of higher-specification combi ovens. For very high-volume operations running continuous service across multiple sittings, it is worth discussing whether a heavier-duty model would be more appropriate for the workload.

If you're unsure whether this oven is the right fit for your kitchen's volume, menu type, or available space, our team is happy to talk it through before you commit.

The Rational iCombi Classic 6-2/1 is a full-size electric combination oven built for commercial kitchens that need to produce large volumes of food consistently across a varied menu. It operates across steam, convection and combination modes, with humidity adjustable in 10% increments, giving kitchen teams precise control over the cooking environment. Up to 100 programmes can be stored, each supporting multi-step cooking sequences of up to 12 stages, which makes repeatable results achievable without depending on individual chef judgement at every point during service.

In a busy kitchen, the 6-2/1 is well suited to mid-to-high volume service. The combination of multiple fan wheels and the cabinet geometry distributes heat evenly across all shelf levels — particularly important when the oven is running at full load through a long service period. The ClimaPlus humidity management system maintains a stable cooking climate, reducing the variability that can creep in when the same dishes are produced repeatedly over several hours.

From an operational standpoint, the iCombi Classic offers several practical advantages for kitchen teams:

• Dial-and-push interface with colour display reduces training time and day-to-day operator error
• Programmable multi-step cooking supports consistent results without constant chef oversight
• Automatic cleaning cycles, including overnight programmes, keep the oven ready for the next service
• Phosphate-free cleaner tabs and built-in scale prevention reduce routine maintenance demands
• High-intensity LED chamber lighting allows cooking progress to be checked without opening the door

Installation requires a three-phase electrical supply and adequate ventilation — either a traditional canopy extraction system or a condensation hood where ducted extraction is not available. The 6-2/1 is a substantial unit and will need significant floor or stand space. It is typically mounted on a purpose-built Rational stand or stacked with a compatible unit where the layout allows. Door swing clearance and access for servicing should both be factored into any kitchen planning before ordering. This is not a unit that can be placed into a poorly ventilated or undersized space without proper preparation.

The iCombi Classic 6-2/1 is a practical choice for hotel kitchens, contract catering operations, staff restaurants and larger restaurant kitchens where throughput and consistency across a broad menu are the priority. It sits within Rational's Classic range, designed for operations that need reliable combination cooking without the additional automated intelligence of the higher-specification iCombi Pro. For operations with lower volumes or tighter budgets, smaller formats within the Classic range are worth considering. For very high-volume central production or cook-chill environments, a larger-capacity configuration may serve better.

If you are working through whether the 6-2/1 is the right size and specification for your site, we are happy to talk it through before you commit to anything.

The Rational iCombi Classic 10-1/1 is a full-size, ten-grid electric combination oven designed for professional kitchens where consistent, repeatable output across a full service period is a practical necessity. It operates across convection, steam, and combined cooking modes, giving kitchen teams precise control over temperature, humidity, and airflow from a single unit. Up to 100 programmes can be stored, each supporting multi-step cooking sequences — useful where complex menus are in play or where different operators need to reproduce the same results without variation between services.

Under sustained demand the iCombi Classic performs reliably. The fan system distributes heat evenly across all ten levels, which matters when the oven is loaded fully at the height of service and consistent results are needed across every tray simultaneously. The ClimaPlus humidity management system allows the cooking cabinet climate to be adjusted in measured increments, which is particularly relevant for moisture-sensitive products — delicate pastry, proteins where surface finish is critical, or mixed loads where conditions need careful control.

From an operational standpoint, the unit is designed to reduce the margin for error during service:

• Programmable multi-step cooking processes reduce reliance on individual judgement at peak times
• Dial-and-display interface with clear symbols lowers the training burden for new or agency staff
• Automatic cleaning cycles, including an overnight option, reduce manual labour at the end of service
• Phosphate-free cleaning tablets and a built-in descaling function help keep maintenance costs manageable
• High-intensity LED chamber lighting allows quick visual checks without opening the door

Installation requires a suitable three-phase electrical supply and a planned ventilation arrangement — this is not a unit that can be positioned without preparation. It will need to be mounted on a compatible stand or base, and your extraction system must handle the output comfortably. Rational equipment is typically commissioned by a qualified engineer, and it is worth factoring an ongoing maintenance agreement into the total cost of ownership from the outset. Access for servicing should be considered when deciding on placement.

The iCombi Classic 10-1/1 is well suited to mid-to-high-volume operations — hotel kitchens, large restaurant groups, contract catering sites, and institutional catering where a full brigade needs to produce consistent results across multiple services. If your volume is more modest, a smaller grid configuration is likely to represent better value and lower running costs. For very high-throughput sites running back-to-back services at full capacity, a higher-specification model from the Rational range may be worth considering.

If you're working through whether this specification is the right fit for your kitchen and workflow, we're happy to talk it through before you commit.

The Lainox Sapiens SAG102BV is a manual boilerless gas combination oven built around a 10 x 2/1 GN double capacity, making it one of the larger formats in the Sapiens range. Boilerless operation means steam is generated directly within the cavity rather than via a separate boiler, which simplifies the internal system and reduces the maintenance overhead that comes with traditional steam-generator models. The manual controls are straightforward to operate, allowing kitchen teams to select between convection, steam, or a combination of both without navigating complex menus. A 3.5-inch colour LCD screen provides clear feedback, and up to 99 recipes can be stored and recalled during service, a practical feature in kitchens running consistent production cycles.

In a busy service environment, the 2/1 GN format allows operators to run large batch loads (whole trays of proteins, baked goods, or gastronorm pans) in a single pass, which suits high-throughput operations where time and rack space are at a premium. Gas operation can offer running cost advantages over electric alternatives depending on site tariffs and usage patterns, and the boilerless design supports rapid transition between cooking modes without waiting for a boiler to reach temperature.

Practical operational advantages include:

• Three cooking modes (convection, steam, and combination) selectable via manual controls
• Up to 99 stored recipes accessible directly from the colour screen during service
• Boilerless steam generation reduces descaling and boiler servicing requirements
• 2/1 GN double rack format supports large batch production in a single load
• Gas-powered operation across all modes including steam injection

At 190kg and with a footprint of 1072mm wide by 958mm deep, this is a substantial piece of equipment. It will require a solid, level stand or base unit rated for the load, adequate overhead and side clearance for ventilation, and a canopy extraction system appropriate for a gas appliance of this output. A gas supply of sufficient pressure and flow rate must be confirmed with your gas engineer prior to installation, and the unit will require commissioning by a Gas Safe registered engineer. The electrical supply requirements for controls and ancillaries should also be confirmed at the specification stage.

This oven is best suited to high-volume catering operations: contract caterers, large hotel kitchens, hospital or university catering facilities, and banqueting operations where batch cooking at scale is a daily requirement. If your service volumes are more moderate, a smaller GN format within the Sapiens range may be a more proportionate and cost-effective choice. Equally, for sites running continuous multi-service production at very high volumes, it is worth discussing whether an even higher-capacity configuration would better match demand.

If you are working through kitchen layout, extraction requirements, or gas supply specifications, the team is happy to talk through the practical side before you commit to anything.

The Rational iCombi Pro XS is a countertop electric combination oven built around the 2/3 GN pan format. It combines convection heat, steam, and combination modes within a compact cabinet, bringing the same cooking intelligence found across the full iCombi Pro range to kitchens where space, throughput, or counter constraints make a larger floor-standing unit impractical.

In service, the iCombi Pro range has built a strong reputation for consistency and reduced operator dependency. The iCooking Suite automatically monitors and adjusts humidity, temperature, and airflow in response to the load in the cabinet — a genuinely useful capability during busy service when kitchen teams cannot give the oven constant attention. The iProduction Manager function allows mixed loads to be sequenced so that different menu items finish together, which helps ease pressure on the pass during multi-cover service without requiring manual calculation from the operator.

From a day-to-day operational standpoint, the XS format offers several practical advantages:

• Automatic climate control reduces the need for manual adjustment during service
• Mixed load cooking allows different items to run simultaneously without flavour transfer
• Integrated self-cleaning cycle reduces downtime between shifts
• WiFi connectivity supports Rational's ConnectedCooking platform for remote monitoring and recipe management
• 2/3 GN compatibility aligns with the prep and storage containers used across most commercial kitchens

As a countertop unit, the iCombi Pro XS requires a stable, heat-resistant surface capable of supporting its weight, with adequate clearance to the rear and sides for ventilation and sufficient room for the door to open fully. A drain connection is needed for condensate and cleaning cycle water, and a filtered water supply is strongly advisable to protect internal components and maintain cleaning performance over time. The electrical supply requirement should be confirmed before ordering to ensure the correct circuit is in place at the intended installation point.

This unit is well suited to smaller restaurants, hotel finishing kitchens, café-restaurants, and operations where covers are moderate and bench space is limited. It suits sites that want Rational's cooking automation and self-cleaning capability without the footprint of a full-size cabinet. For higher-volume operations or kitchens producing large quantities of a single product type, a greater-capacity model is likely to be the more appropriate choice. Equally, for sites where cooking versatility is less of a priority, a simpler convection oven may offer a more cost-effective solution.

If you would like to discuss whether the XS format is the right match for your service volume, or want to talk through installation requirements before committing, we are glad to help.

The Lainox Naboo Boosted NAG101BS is a gas-fired combination oven with a boiler-based steam system, offering ten full-size 1/1 GN rack positions. It is designed to handle the full range of combi cooking modes (convection, steam, and combined) within a single cabinet. The Naboo sits at the top of Lainox's Naboo range and is built around an intelligent control platform that goes well beyond basic recipe storage.

In busy kitchen environments, the Naboo's multilevel cooking capability allows operators to run different menu items simultaneously at a shared temperature, with the oven identifying compatible recipes that can cook under the same parameters without compromising results. This kind of intelligent scheduling is genuinely useful during peak service, reducing the number of manual interventions required and helping kitchens maintain throughput when covers are high. The boiler-based steam generation delivers consistent, precise humidity control, which matters when you are cooking proteins, delicate fish, or pastry to a tight specification across multiple racks.

From an operational standpoint, the Naboo is designed to reduce complexity without removing control:

• A 10-inch full-colour touchscreen makes day-to-day operation accessible for all skill levels
• Frequently used programmes can be pinned to the home screen for single-touch recall
• Recipes are organised in folders, which helps with consistency across large or rotating kitchen teams
• Multilevel cooking reduces idle oven time and supports menu flexibility during service
• The boiler system provides accurate steam delivery suited to production baking, cook-chill, and à la carte service alike

At 140kg and with a footprint of 852mm wide by 848mm deep, the NAG101BS requires a solid, level base and adequate clearance at the rear and sides for ventilation. As a gas appliance, it will need a suitably rated gas supply and connection by a Gas Safe registered engineer, along with extract ventilation capable of handling the output of a 10-rack gas combi. Depending on your setup, a Lainox-compatible stand or stacking kit may be required: this is worth confirming before installation is booked. The unit carries a two-year parts and labour warranty as standard.

The NAG101BS is well suited to high-volume catering operations: contract caterers, hotels, hospital kitchens, large restaurant groups, and central production units where output consistency and cooking flexibility are priorities. If your service volume is more modest or your kitchen space is limited, a smaller-capacity model from the Naboo range may be a more practical fit. Equally, sites running at very high continuous production volumes should consider whether additional capacity is warranted.

If you would like to talk through whether this oven is the right specification for your kitchen (including gas supply requirements, ventilation, and how it fits within your wider equipment layout), the team is happy to work through the details with you before you commit.

The Lainox SAG062BS is a gas-fired combination oven with a built-in boiler, designed for busy commercial kitchen operations requiring consistent, high-volume cooking across multiple modes. With a 6x 2/1 GN double capacity, it is a large-format oven suited to kitchens where throughput and flexibility are both priorities. Manual controls give the operator direct, straightforward access to the three core cooking modes (convection, steam, and a combination of both) without the complexity of fully programmable systems.

In a working kitchen, the built-in boiler delivers steam directly from a dedicated water source rather than relying on injection, which means steam quality and consistency remain stable throughout service. This is particularly relevant for operations that depend on precise moisture levels (delicate fish, baked goods, or held vegetables) where inconsistent steam would affect the result. The manual interface, supported by a 3.5-inch colour screen, allows operators to recall up to 99 stored recipes and access washing programmes without navigating multiple menu layers.

From an operational standpoint, the key practical advantages of this unit include:

• Three cooking modes offering genuine versatility across a broad menu range
• Built-in boiler for consistent, high-quality steam independent of injection fluctuation
• 99-recipe storage to reduce reliance on manual repetition during service
• Integrated washing programmes to simplify end-of-service cleaning routines
• Manual controls that experienced kitchen staff can operate without extensive retraining

At 140kg and 775mm tall by 1072mm wide and 960mm deep, this is a substantial piece of equipment requiring careful placement planning. It will need a solid, level base, typically a purpose-built stand or appropriate mobile unit, along with a gas supply of the correct specification, a clean water feed for the boiler, and a suitable drain connection. Adequate ventilation or a canopy extraction system above the oven is essential. Given the footprint and weight, access routes during installation should be assessed in advance, particularly in basement or restricted-access kitchens.

This oven is well suited to contract catering operations, hospital or care catering, hotel kitchens, and large restaurant or banqueting facilities where a wide GN capacity is needed to service multiple covers efficiently. It is a practical choice for sites that want the reliability of a boiler-steam system with straightforward manual operation rather than full automation. For smaller kitchens or lower service volumes, a reduced-capacity model may be more appropriate; for sites with very high throughput or a need for advanced programmable control, it is worth exploring higher-specification alternatives in the range.

If you are unsure whether this configuration fits your kitchen's service demands, gas supply, or available space, the team is happy to talk it through before you commit to a purchase.

The Rational iCombi Pro 6-2/1 is a full-size electric combination oven designed for professional kitchens where consistent output, cook-to-cook repeatability, and reliability across a long service are fundamental requirements. It accepts full 2/1 GN pans — two per level in landscape orientation — making it one of the higher-capacity single units in the iCombi Pro range. At this price point, it is a considered capital purchase and worth understanding in detail before committing.

In service, the iCombi Pro builds its reputation through repeatable results under sustained load. The onboard cooking intelligence monitors conditions inside the cabinet continuously, compensating automatically for variations in load size and food type. When your team is pushing mixed dishes through a busy service, the oven adjusts rather than asking for manual correction. Recovery between loads is strong, and transitions between steam, convection, and combination modes are managed by the unit itself. For kitchens running back-to-back covers, that level of consistency measurably reduces pressure at the pass.

From a day-to-day operational standpoint, the iCombi Pro addresses several practical demands at once:

• Intelligent production planning sequences mixed loads without manual guesswork
• Automated cleaning cycles minimise downtime between services
• Consistent cabinet-wide results reduce the need for individual dish monitoring
• Integrated Connected Cooking supports remote monitoring and recipe management across multiple sites or units
• Efficient moisture management improves food quality and reduces energy draw compared with older combi technology

Installation planning is essential before this unit arrives on site. It is a substantial, high-power piece of equipment requiring a dedicated electrical supply, adequate ventilation provision, and clear access on all sides for safe operation and servicing. The 2/1 GN footprint is physically larger than a standard 1/1 combi oven, so confirming available floor space and the correct stand specification in advance is important. If you are replacing an existing combi, it is worth verifying that your current drainage, electrical infrastructure, and ventilation arrangements meet this model's requirements before ordering.

The iCombi Pro 6-2/1 is well suited to high-volume operations — hotel kitchens, large contract catering facilities, central production units, and busy restaurant kitchens where throughput across a full shift justifies the investment. If your service volumes are more modest, a smaller-capacity unit within the iCombi Pro range is likely to serve you better both operationally and economically. For very large-scale production sites, higher-capacity configurations are available in the range.

A unit at this level rewards a proper conversation before purchase — about your kitchen layout, infrastructure, service volumes, and what you are actually cooking day to day. The team is glad to work through all of that with you.

The Houno Invoq 20-grid electric combi oven is a large-format unit built for professional kitchens that need to move serious volume through service with reliable, consistent results. It combines steam, convection, and combination cooking modes with a suite of automated controls that reduce the level of hands-on supervision required during busy periods — without removing control from the operator.

At 20-grid capacity, this oven is designed for operations cooking at scale: banqueting facilities, hospital catering, hotel kitchens running high covers, central production units, and contract catering environments. The Climate Control system monitors and adjusts heat and humidity continuously throughout the cook cycle, which helps maintain consistent results across a full load even as moisture levels shift between dishes. Recovery between back-to-back loads is a genuine operational consideration at this volume, and the combination of element output and climate management keeps that recovery time practical during sustained service.

The front-mounted touchscreen and drag-and-drop Menu Planner allow multiple cooking programmes to run concurrently — useful when a kitchen is producing different dishes across different sections at the same time. SmartChef and Cook Time Correction handle adjustments that would otherwise require a chef to monitor and intervene, helping to reduce inconsistency and food waste during high-pressure periods.

• Simultaneous multi-programme cooking reduces bottlenecks at peak service
• Automated climate and time correction supports consistent results from less experienced staff
• Built-in Care Cycle cleans the cavity at the end of service with minimal effort
• Robust stainless steel construction withstands the demands of daily commercial use
• Intuitive touchscreen interface reduces training time when onboarding new kitchen staff

Installation requires careful advance planning. The unit draws significant three-phase power, so your electrical infrastructure will need to be assessed before ordering. At 277kg, access routes, floor loading, and final positioning all need to be considered well ahead of delivery. Ventilation is essential — the oven must sit beneath a correctly specified extraction canopy. A water supply and drain connection are also required for both cooking functions and the internal wash cycle. These are not unusual requirements at this scale, but they do need to be confirmed before the unit arrives on site.

This oven is well suited to high-volume operations where consistency across large-batch cooking is a priority and where a degree of cooking automation makes practical sense. For lower-throughput kitchens or smaller service volumes, a reduced grid count would be more appropriate both operationally and economically. For sites running multiple service periods or very high covers, it is worth considering whether a single large unit or a pair of smaller units better fits your workflow and resilience requirements.

Given the scale of investment and the installation requirements involved, it is worth talking through the details before committing. We are happy to discuss your kitchen layout, power supply, service volumes, and workflow to make sure this specification is the right fit.

The Lainox Sapiens Boosted SAE101BV is a ten-rack, full-size electric combination oven designed for professional kitchens that need consistent, reliable results across high-volume service periods. Operating without a boiler, it generates steam directly within the cooking chamber, which reduces maintenance demands and eliminates the scaling and descaling cycles associated with boiler-based units. The 3.5-inch colour LCD makes it straightforward to navigate between the three cooking modes (convection, steam, and combination) and to recall from up to 99 stored recipes, keeping service consistent even when staff changes.

In a busy kitchen environment, the Sapiens Boosted earns its place through the speed and precision of the Boosted technology, which accelerates heat and steam recovery during back-to-back loads. This is particularly relevant in high-throughput operations (banqueting kitchens, contract catering, healthcare, and education) where the oven is rarely idle between services. The direct steam system responds quickly, and the combination mode allows operators to hold moisture, reduce shrinkage on proteins, and maintain consistent texture across large batches.

From a practical standpoint, the Sapiens Boosted offers several operational advantages:

• Boilerless operation reduces routine maintenance and avoids limescale-related downtime
• 99 recipe storage supports consistency across shifts and reduces reliance on individual cook skill
• Integrated washing programmes simplify end-of-service cleaning
• Clear manual controls allow quick mode changes during a live service
• Stainless steel construction throughout supports hygiene compliance and durability

At 120kg and with a footprint of 852mm wide by 848mm deep, this is a substantial piece of equipment that requires careful placement planning. It will need a dedicated electrical supply. A qualified electrician should confirm circuit requirements prior to installation. Adequate ventilation or extraction is essential; in most commercial kitchens, this unit will sit beneath a canopy extract system. The overall height of 1,055mm means it is typically installed as a floor-standing unit, either on its own stand or stacked where the manufacturer's stacking kit permits. Access for delivery and installation through tight service corridors should be assessed in advance given the weight and dimensions.

The SAE101BV is well suited to mid-to-large scale operations: hotel kitchens, contract caterers, central production units, and busy restaurant or pub kitchens running multiple covers. For smaller operations or kitchens with limited space and power capacity, a smaller-rack model from the same range would be worth considering. For very high-volume or multi-unit production environments, a larger or higher-specification model may serve better.

If you are weighing this oven against your service volumes, kitchen layout, or existing extraction setup, our team is happy to talk it through before you commit to a purchase.

The Hobart Ecomax HECMFE6HUWICP is a six-rack combination oven accepting full 1/1 GN trays. It operates across steam, convection and combination modes within a single stainless steel cavity, giving kitchen operators direct control over humidity and heat rather than relying on locked presets. A built-in multi-point core probe monitors internal food temperature across multiple positions simultaneously, which is particularly useful when cooking mixed loads or inconsistent batch sizes.

In day-to-day service, the six-rack capacity makes this oven well suited to mid-volume operations running breakfast, lunch and evening covers without the recovery lag that can hold back smaller units. The combination mode handles roasting, regeneration, steaming and baking through one appliance, which reduces the need for separate pieces of equipment and simplifies workflow at busy periods. The automatic wash system is a practical operational asset — it keeps the cavity in the condition required for consistent cooking performance and supports food hygiene compliance without placing additional demands on staff at the end of service.

• Precise humidity control between dry heat and fully saturated steam
• Multi-point core probe removes guesswork from batch cooking and regeneration
• Automatic wash system maintains cavity hygiene with minimal staff input
• Single oven handles roasting, steaming, baking and regeneration across service
• Stainless steel construction built for the demands of a busy commercial kitchen

At 120kg, this oven requires a firm, level surface and adequate clearance at the rear and sides for ventilation. Installation should be carried out by a qualified engineer, and your electrical supply will need to be confirmed as suitable before the unit is ordered. The footprint at 950mm wide by 950mm deep is worth planning for carefully in tighter kitchen layouts.

This oven is a practical choice for hotels, pubs, care homes, schools and contract catering operations running mid-range covers who need genuine cooking flexibility without the complexity of a larger production combi. Lighter-volume operations may find a smaller unit more proportionate, while high-volume production or central kitchen sites may benefit from a model with greater rack capacity.

If you would like to talk through whether this configuration suits your menu, service pattern or kitchen layout, our team is happy to work through it with you before you place an order.

The Lainox Naboo Boosted NAE161BV is a high-capacity electric combination oven that combines two independent cooking chambers into a single stacked unit, a six-grid upper oven and a ten-grid lower oven, giving a total capacity of sixteen 1/1 GN positions. Both chambers operate with the full range of convection, steam, and combination cooking modes, making this a genuinely versatile piece of kit capable of handling the breadth of a complex menu from a single footprint.

In a busy kitchen environment, the ability to run two independent ovens simultaneously (each with its own programming, its own cooking cycle, and its own recovery characteristics) makes a material difference during peak service. A kitchen can be steaming fish in one chamber while running combination roasting in the other, without either process compromising the other. The boilerless direct steam system removes the need for a separate steam generator, which simplifies installation and reduces maintenance overhead compared with boiler-based alternatives.

Each chamber is controlled via its own dedicated 10-inch full-colour touch screen. The interface is practical rather than ornate: commonly used recipes can be pinned to the home screen for single-touch recall, and the full recipe library can be organised into folders to suit how a kitchen actually works. Multilevel cooking functionality allows dishes with different cooking times to run concurrently at the same temperature, with the oven identifying compatible recipes automatically. In practical terms, this supports more efficient use of oven space and reduces the coordination burden on kitchen staff during service.

• Independent dual chambers allow different cooking modes to run simultaneously
• Boilerless direct steam eliminates the need for an external steam generator
• Recipes organised into folders for quick access during busy service periods
• Multilevel cooking reduces idle capacity and improves throughput
• Stainless steel construction suited to the demands of daily commercial use

Installation requires careful planning. At 230kg and standing just over 1.8 metres tall, this unit demands a solid floor surface, adequate ceiling clearance, and appropriate access during delivery and positioning. As an electric model it will require a suitably rated electrical supply. This should be confirmed with a qualified electrician before purchase. Ventilation requirements will depend on your kitchen configuration; canopy extraction above the unit is standard practice and should be assessed as part of any installation plan. The footprint is substantial, and this is not a unit suited to compact or low-ceiling kitchens.

This oven is best suited to high-volume operations: hotel kitchens, large contract catering sites, central production units, and established restaurants running multiple sittings with complex menus. The dual-chamber format makes it particularly well suited to kitchens that need to run differentiated cooking processes simultaneously without the operational complexity of managing two entirely separate appliances. For smaller operations, a single-chamber model from the Naboo range would be a more proportionate choice; for sites with even greater throughput demands, it is worth discussing whether an alternative configuration would serve better.

If you're working through the specification for a new kitchen or a major equipment refresh, it's worth talking through your service volumes and kitchen layout with us before committing: a unit of this scale and investment deserves a considered conversation.

The Rational iCombi Classic 6-2/1 is a large-format gas combination oven designed for sustained, high-volume production. It operates across six shelves in a 2/1 GN configuration, accommodating two 1/1 GN pans per level in landscape orientation. Steam, convection and combination modes are all available, with humidity managed through Rational's ClimaPlus system, which allows fine-grained adjustment and actively responds to moisture levels inside the chamber. That combination of capacity and climate control means the unit can handle proteins, baked goods and vegetables across the same service without requiring manual intervention between loads.

Even heat distribution across a full cabinet is handled by up to three fan wheels working with the internal geometry to reduce hot spots during peak demand. The ClimaPlus system takes much of the manual adjustment out of the process, which supports consistency across kitchen teams of varying experience levels — a practical consideration in high-turnover environments.

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

• Up to 100 stored programmes with multi-step processes of up to 12 steps, supporting repeatable results across the team
• Dial-and-push interface with colour display, keeping the learning curve manageable for new or temporary staff
• High-intensity LED chamber lighting for visual checks without opening the door mid-cook
• Automatic cleaning system with overnight capability and phosphate-free tablets, reducing manual cleaning time
• Integrated scale prevention within the care cycle, which matters in hard-water areas

Installation requires careful planning. As a gas unit of this size, a commercial extraction canopy rated for gas cooking equipment is a standard requirement. The cabinet's footprint and weight are considerable — floor loading capacity, delivery access and door-swing clearance should all be assessed before the unit arrives on site. Gas connection, whether natural gas or LPG, must be completed by a Gas Safe registered engineer. Adequate clearance for pan loading and door operation without disrupting kitchen workflow should also be factored into the layout.

This model is well suited to hotel kitchens, contract catering operations, central production units, banqueting facilities and larger restaurant groups where multi-mode, high-volume cooking is a daily requirement. For single-site operations with moderate covers, a lower-capacity unit within the iCombi Classic range is likely to be a better operational and financial fit. Sites with exceptionally high throughput or more complex production demands may find it worth exploring whether a larger or more specification-heavy model within the broader Rational range is more appropriate.

If you are working through whether this configuration, fuel type or capacity level is right for your kitchen, our team is happy to talk through the specifics with you before you commit.

The Rational iCombi Classic 20-1/1 is a full-size, twenty-grid gas combination oven designed for high-volume professional kitchens. It operates across three modes — steam, convection, and combination — giving kitchen teams direct control over temperature, moisture, and airflow throughout service. The unit can be configured for natural gas or LPG, which is worth confirming before order if your site runs on bottled gas.

Built to handle sustained throughput, the iCombi Classic distributes heat evenly across all twenty levels through multiple fan wheels, maintaining consistent results across a full load rather than just the central shelves. The ClimaPlus humidity management system allows operators to adjust moisture levels in defined steps — useful when moving between product types during a single service, whether roasting, baking, or regenerating — without the inconsistency that less controlled systems can produce.

From an operational standpoint, the iCombi Classic offers several practical advantages for busy kitchen teams:

• Up to 100 programmable multi-step cooking profiles, supporting consistent results across shifts and varying skill levels
• Intuitive dial-and-display interface with clear symbols, reducing operator error under pressure
• Automatic cleaning cycles including an overnight option, using phosphate-free cleaner tablets with a built-in descaling function
• High-intensity LED chamber lighting for monitoring cooking progress without opening the door
• Reproducible batch results, reducing reliance on individual chef judgement during high-volume service

A twenty-grid unit is a substantial installation and requires careful planning before delivery. Gas connection, adequate ventilation, and confirmed floor-loading capacity are all prerequisites. Most sites will need a correctly positioned grease extract canopy above the unit. Given the size and weight involved, access routes and kitchen layout should be assessed in advance. Installation requires a qualified gas engineer and, in most cases, a ventilation specialist.

This model is well suited to large hotel kitchens, contract catering facilities, central production units, and high-volume restaurant kitchens producing at scale. Operations with lower throughput or more limited space would be better served by a smaller-capacity model within the iCombi Classic range. For very large production environments with greater demands still, a higher-capacity alternative may be worth considering.

If you are working through whether this capacity is the right fit for your operation, or need to think through the installation requirements before committing, our team is happy to talk it through with you.

The Giorik Movair MTE523W-R is a compact electric combination oven designed for smaller commercial operations that need genuine combi functionality without the footprint or electrical demand of a full-size unit. It holds five 2/3 GN trays and runs on a standard 13A, 230V single-phase supply — removing the need for a dedicated high-amperage circuit in most existing kitchen setups.

In service, the oven handles steam, convection, and combination modes in the same way a larger combi would, making it a capable tool for operators who need consistent results across a varied menu. Recovery between loads is reasonable for the output class, and the programmable 7-inch touchscreen allows cooking programmes to be saved and recalled, which helps maintain consistency when different staff are operating the oven during a shift.

From an operational standpoint, several features are worth noting:

• Runs from a standard 13A plug socket, simplifying installation in most kitchens
• Programmable touchscreen reduces reliance on individual cook judgement
• Integrated automatic wash system keeps cleaning manageable at the end of service
• 2/3 GN format suits kitchens already working with that tray size
• Compact dimensions allow bench or stand-mounting in tighter spaces

Because it operates on a 13A supply, the power output is lower than larger three-phase combi ovens — this is a practical trade-off rather than a limitation of the oven itself. It suits lower-to-medium throughput service rather than high-volume continuous cooking. Ventilation requirements should be considered during placement; like all combi ovens, it produces steam during operation and will need appropriate extraction or a condensate hood depending on the installation environment.

This model is well suited to cafés, small hotel kitchens, care homes, and similar operations where a full-size combi would be oversized. For sites with higher covers or continuous throughput demands, a larger-capacity unit with three-phase supply may be a better fit.

If you are unsure whether this oven matches your service volume or want to talk through installation requirements before committing, the team is happy to help you work through the options.

The Buffalo Smart Touchscreen Combi Oven is an 11 x GN 1/1 electric combination oven designed for professional kitchen environments where consistent, repeatable cooking results are required across a full service period. It combines convection, steam, and combination cooking modes within a single cavity, and is supplied complete with a stand and installation kit — making it a practical, self-contained solution for kitchens setting up or replacing existing combi capacity.

In a busy service environment, the oven's 7-inch full touchscreen panel allows kitchen teams to programme and run multi-stage cooking sequences with straightforward controls. Up to 99 custom programmes can be stored, each with up to six stages, and 40 pre-loaded programmes are included for common dishes, which helps reduce reliance on individual operator knowledge during peak periods. The ClimaControl system allows precise management of heat and steam independently at each stage, which is particularly useful when moving between pastry, roasting, and regeneration tasks across a single day's service.

From an operational standpoint, the key practical advantages are:

• Multi-stage programming reduces the need for manual monitoring during service
• Delta T and core probe cooking functions support precise, consistent results across proteins and joints
• GN 1/1 compatibility allows direct tray transfer between fridge, oven, and pass
• Automatic self-clean mode simplifies end-of-service cleaning with minimal manual effort
• Supplied with stand and installation kit, reducing initial setup complexity

This is a hardwired electric appliance of substantial weight, and installation will require appropriate electrical supply, ventilation provision, and sufficient clearance around the unit. The stand positions the cavity at a practical working height in most kitchen configurations. Given the unit's weight, delivery access and floor loading should be considered before ordering. Installation should be carried out by a qualified engineer, and connection to a water supply for the steam and wash functions is required.

The Buffalo Smart Touchscreen Combi is well suited to independent restaurants, hotel kitchens, contract caterers, and pub kitchen operations running regular lunch and dinner services. It offers a practical entry point into programmable combi cooking at a considered price. For very high-volume central production kitchens or operations running extended multi-shift services, a heavier-duty model with greater capacity may be worth considering.

If you're unsure whether this model is the right fit for your service volume or kitchen setup, the team is happy to talk through your requirements before you commit.