Combi Steamer Ovens

The Lainox SAG062BV is a manual-controlled, boilerless gas combination oven built to handle serious production volumes in professional kitchens. Operating across three cooking modes (convection, steam, and a combination of both), it gives kitchen teams direct, straightforward control without the complexity of a fully programmable touchscreen system. The boilerless design generates steam directly within the cavity rather than via a separate boiler, which simplifies servicing and reduces the maintenance overhead associated with scale build-up in hard water areas.

In a busy kitchen environment, the 6 x 2/1 GN double-rack configuration means this is a genuinely high-output unit capable of running large banqueting loads, high-volume catering production, or continuous batch cooking across a full service period. The manual interface suits kitchens where experienced cooks need to adjust on the fly without navigating deep menu structures, and the 99-recipe storage with a 3.5-inch colour LCD screen allows teams to save and recall proven cooking programmes consistently across shifts.

Practical advantages for kitchen operators include:

• Boilerless steam generation reduces descaling frequency and associated maintenance costs
• Three cooking modes cover the majority of menu requirements from a single unit
• Manual controls keep operation straightforward for experienced brigades
• 99-recipe storage supports consistent output across multiple shifts and staff changes
• Integrated washing programmes help maintain hygiene standards between services

At 125kg and with a footprint of 775mm high by 1072mm wide by 960mm deep, this is a substantial piece of equipment requiring adequate floor space, a level and reinforced base, and consideration of access routes during installation. As a gas unit it will require connection to a suitable gas supply by a Gas Safe registered engineer, along with appropriate extraction and ventilation above the unit. Water connection and drainage will also be required for the steam function and wash cycle. Kitchen teams should confirm utility provisions are in place before ordering.

This oven is best suited to high-volume operations: contract caterers, large hotel kitchens, hospitals, central production units, and similar environments where consistent, large-batch output is a daily requirement. The 2/1 GN capacity makes it less practical for smaller restaurant kitchens where a 1/1 GN unit would be a more proportionate fit. For sites with even higher throughput demands or where advanced programmable control is a priority, there are larger and more fully featured models worth considering.

If you are unsure whether this model is the right capacity or specification for your operation, our team is happy to talk through your requirements before you commit to a purchase.

The Lainox Naboo NAG061BS is a six-grid, full-size gas combination oven with boiler-generated steam. It is designed for commercial kitchens where consistent cooking results, flexibility across multiple menu items, and reliable throughput are daily requirements. The boiler system produces steam independently of the cooking chamber, giving operators accurate humidity control across roasting, steaming, regeneration, and combination cooking modes.

In a busy service environment, this kind of steam precision makes a practical difference. Boiler-based combi ovens tend to deliver more consistent results than injection-based alternatives, particularly where moisture levels need to be held steady across long cooking runs or delicate products. The six-grid capacity is well matched to medium-volume production, sufficient for continuous batch cooking during peak periods without the footprint of a ten-grid unit.

The 10-inch full-colour touchscreen is straightforward to navigate and can be configured to reflect your own kitchen's workflow. Frequently used menu items can be pinned to the home screen for single-touch recall, and recipes can be organised in folders to make them accessible to all staff regardless of experience level. Multilevel cooking allows items with different cooking times to be run together at the same temperature, with the oven identifying compatible saved recipes automatically, a practical feature when running a varied menu at pace.

Key operational advantages include:

• Boiler steam for accurate humidity control across all cooking modes
• Touchscreen home screen configurable to your most-used recipes
• Multilevel cooking reduces manual scheduling during busy service
• Recipe folder structure supports consistent results from all kitchen staff
• Stainless steel construction throughout for durability and ease of cleaning

Installation requires a gas supply with appropriate pressure and flow rate for a commercial combi oven of this class, along with a mains water connection for the boiler system, a suitable drain, and a ventilation canopy or extraction system capable of handling gas combustion. At 130kg, the unit requires adequate floor loading and careful positioning during installation: this is not a one-person job. The footprint of 852mm wide means it will suit a mid-sized kitchen pass or oven bank, but spatial planning should account for door swing clearance and service access at the rear.

This oven is well suited to restaurants, contract caterers, hotels, and staff feeding operations running a varied menu at moderate to high volume. It sits in the mid-range of the Naboo lineup: operators with higher production demands or larger brigade requirements may find a ten-grid configuration a better fit, while smaller operations might be better served by a compact four-grid unit.

If you are weighing up whether the six-grid boiler configuration suits your service volume and kitchen setup, our team is happy to talk it through with you before you commit.

The Rational iCombi Pro 10-2/1 is a full-size electric combination oven built for high-volume commercial kitchen production. It accommodates ten 2/1 GN trays — or up to twenty 1/1 GN positions when loaded in landscape orientation — and operates across steam, convection, and combination modes. The defining characteristic of this model is Rational's iCooking Suite, which manages the cooking process intelligently rather than relying on fixed manual programmes, adjusting conditions in real time according to food type and cabinet load.

In a busy service environment, that level of automation has genuine operational value. The iDensity Control system — combining additional fan wheels, a redesigned cooking cabinet, and active dehumidification — works to maintain consistent climate conditions throughout the cabinet, even under uneven loading or back-to-back cycles. The unit recovers automatically between loads and handles mixed loads without requiring manual reprogramming between items, which reduces both the pressure on kitchen staff and the risk of inconsistent output during long services.

From a practical standpoint, the key operational advantages include:

• Consistent results across mixed loads without manual intervention between items
• iProduction Manager sequences tasks to minimise idle time and reduce energy waste
• Automated cleaning cycle reduces downtime and keeps the cabinet in working condition
• Integrated WiFi supports remote monitoring and recipe management via ConnectedCooking
• Proven improvements in energy and water consumption compared to earlier Rational models

Installation at this scale requires careful advance planning. The 10-2/1 is a large, heavy unit that demands adequate floor space, sound structural support, and proper ventilation — either direct extraction or a suitable canopy hood, depending on your layout. As an electric model it removes the need for a gas supply, but the electrical requirements are substantial and should be confirmed with a qualified electrician well before delivery. If you intend to mount the unit on a base stand, this should be specified at the point of order. Water quality is worth addressing early: a softener or inline filtration unit is generally advisable to protect the steam generator and maintain cleaning performance over time.

This model is best suited to hotel kitchens, large contract catering operations, central production units, and high-volume restaurant kitchens where throughput, consistency, and reliable automated cooking are priorities. It represents a significant capital investment, and for smaller or lower-volume operations a more compact model within the iCombi Pro range is likely to be a more proportionate choice. For sites with very high or continuous production demands, it is worth exploring whether a different configuration would better suit the operation.

Given the scale of investment and the planning involved in installation, it is worth talking through the details with our team before committing — we are happy to work through the practical requirements with you.

The Alto-Shaam Converge CMC-H2H SX is a countertop multi-cook oven with two fully independent cooking chambers housed within a single stainless steel unit. Each chamber operates as a standalone oven, allowing different cooking modes (steam, convection bake, grill, air fry, and combination) to run simultaneously without flavour transfer between them. This dual-chamber approach is what distinguishes the Converge from a conventional combi oven, where a single environment limits you to one programme at a time.

In a busy kitchen, the ability to run two entirely separate cooking processes concurrently has a genuine impact on throughput. A kitchen producing a mixed menu can, for example, steam fish in one chamber while baking pastry in the other, without reorganising service flow or waiting for a cavity to clear and reset. Alto-Shaam's Structured Air Technology directs heated air precisely around the product, which supports even cooking results and consistent output across a service period. Recovery between loads is reliable, and the oven handles back-to-back use without significant drop in performance.

From an operational standpoint, the key advantages are:

• Two independent chambers eliminate flavour transfer between different menu items
• Ventless design removes the need for a fixed extraction canopy above the unit
• Self-cleaning function reduces manual cleaning time at end of service
• Simple control interface supports consistent results without extensive training
• Compact footprint relative to running two separate ovens side by side

The CMC-H2H SX runs on three-phase power and at 138kg should be considered a permanent installation rather than something repositioned regularly. The ventless capability is a practical advantage in kitchens where overhead canopy space is limited or costly to extend, but it is worth confirming with your installation team that your site's electrical supply and load capacity are appropriate before ordering. The unit accommodates GN 1/1 or GN 2/3 trays in each chamber, which suits most standard kitchen tray configurations.

This oven is well suited to operations running a varied menu where concurrent cooking of different food types is a daily requirement: hotel kitchens, contract catering, busy restaurants, and central production units are all typical environments. If your volume demands larger chamber capacity or a higher number of shelf levels, there are higher-capacity models in the Converge range worth considering. Equally, for simpler or lower-volume applications, a single-chamber unit may be a more proportionate choice.

If you would like to talk through whether this configuration suits your kitchen's workflow and service demands, the team is happy to go through the detail with you before you commit.

The Alto-Shaam Converge CMC-H3H DX is a three-shelf multi-cook oven that houses three fully independent cooking chambers within a single footprint. Each chamber operates using Alto-Shaam's Structured Air Technology, a system that delivers precisely directed hot air to accelerate cooking and improve consistency, combined with the flexibility of combi-style cooking modes including steam, bake, grill, and air fry. Because the three chambers are entirely independent, different menu items can be cooked simultaneously at different temperatures and modes with no flavour transfer between them.

In a busy kitchen environment, this independence has a direct impact on throughput. A kitchen running a varied menu no longer needs to sequence courses or dedicate separate pieces of equipment to different cooking methods. All three chambers can run concurrently during peak service, which allows smaller brigades to maintain output without increasing labour. The self-cleaning function reduces downtime between services and keeps hygiene compliance straightforward.

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

• Three independent chambers allow simultaneous multi-mode cooking without flavour cross-contamination
• Structured Air Technology improves cooking consistency and reduces overall cook times
• Ventless design removes the requirement for a traditional canopy extraction hood
• Self-cleaning system reduces manual cleaning time and supports hygiene compliance
• Deluxe control interface allows precise, repeatable programme management across all three chambers

Because this is a three-phase unit drawing 13.4kW, the electrical supply and connection point need to be confirmed before installation. At 179kg, structural flooring and access routes should also be assessed prior to delivery. The ventless operation is a genuine advantage for kitchens where extraction is limited or costly to install, though ventilation requirements should still be verified against the installation guidelines for the specific site.

This oven is well suited to restaurants, hotels, and contract catering operations running varied menus where flexibility and throughput matter as much as volume. It is particularly useful in kitchens where space is at a premium but the menu demands multiple concurrent cooking methods. For higher-volume operations requiring greater rack capacity, larger models in the Converge range may be worth considering.

If you're weighing up whether this unit fits your kitchen's workflow, service volumes, and electrical setup, our team is happy to talk it through before you commit.

The Alto-Shaam VECTOR VMC-H4H DX is a multi-cook oven that divides a single cabinet into four independently controlled cooking chambers, each with its own temperature, fan speed, and timer settings. This means four entirely different menu items can cook simultaneously without any transfer of flavour, moisture, or aroma between chambers, something a conventional combi or deck oven simply cannot offer. The deluxe control version adds an image-driven recipe interface, unlimited recipe steps and actions, work instructions, HACCP logging, and Wi-Fi connectivity for remote management and menu updates.

In a busy service environment, the practical value of this becomes clear quickly. A kitchen running a varied menu (proteins, pastry, vegetables, and heated accompaniments all needed at once) would ordinarily require multiple pieces of equipment or careful timing. The VECTOR handles this within a single compact footprint, which makes it particularly useful during peak periods when oven space and speed of service are both under pressure. The Structured Air Technology directs heated air precisely within each chamber, which supports consistent results across a full service without the need for constant monitoring or rack rotation.

Key operational advantages include:

• Four independent chambers eliminate the need for separate ovens for different menu items
• Ventless operation removes the need for extraction canopy installation
• Wi-Fi connectivity allows menu and recipe management without interrupting service
• HACCP data logging supports compliance records without manual intervention
• LED door lighting and a wide glass viewing area allow quick visual checks without opening chambers

The oven runs on three-phase power at 12.7kW and does not require a water connection or external ventilation, which simplifies installation considerably. It can be countertop-mounted and positioned in locations where a ducted hood is not available or practical, a meaningful advantage in sites with fixed infrastructure. At 161kg, it will need careful handling to position safely, and the supporting surface will need to be rated accordingly. The compact footprint makes it a realistic option for smaller kitchens, dark kitchens, and grab-and-go operations, though it is worth confirming your three-phase supply is accessible at the intended location before committing.

This oven is well suited to operations with varied menus and limited kitchen space: hotels, restaurants, contract catering, and high-throughput grab-and-go sites are all common environments. The deluxe control package is particularly relevant where multiple staff members are using the oven and consistency across shifts matters. For very high-volume sites running large-batch cookery, a higher-capacity configuration may be worth considering alongside this model.

If you would like to talk through whether this oven fits your menu, your kitchen layout, or your existing electrical supply, the team is happy to work through it with you before you order.

The Alto-Shaam VECTOR VMC-H3H is a multi-cook oven that operates three completely independent cooking chambers within a single countertop unit. Each chamber has its own temperature, fan speed, and time controls, meaning you can cook three entirely different menu items simultaneously without flavour transfer or the need to compromise on cooking parameters. This is not a combi oven or a convection oven with zones: it is a purpose-built multi-cook platform that replaces the function of several separate appliances.

In a busy kitchen environment, the practical implication of independent chambers is significant. A section running a mixed menu (proteins, pastry, and vegetables, for instance) can manage all three from one machine without the usual sequencing constraints. Recovery between loads is handled per chamber rather than across a shared cavity, which helps maintain consistent results during sustained service. The ventless design removes the requirement for a fixed extraction canopy directly above the unit, giving operators more flexibility in how they position it within the kitchen.

Key operational advantages include:

• Three independent chambers allow simultaneous cooking of different dishes at different temperatures
• Ventless operation removes the dependency on overhead canopy extraction
• Simple control interface reduces the training requirement for kitchen staff
• Compact footprint supports deployment in tight or temporary kitchen configurations
• Stainless steel construction stands up to the demands of daily commercial use

The unit runs on three-phase power, so an appropriate electrical supply must be confirmed before installation. At 131kg it can be positioned on a suitable countertop or equipment stand, but the surface load capacity should be verified. The unit stands 929mm high, so vertical clearance should be checked, and airflow clearance around the unit should be maintained as recommended by Alto-Shaam. Because the operation is ventless, there is no flue or gas connection to consider, which simplifies the installation process considerably.

This model is well suited to smaller restaurants, cafés, hotel kitchen satellites, grab-and-go operations, and any site where menu variety needs to be maintained without the footprint of multiple ovens. It is particularly practical where a canopy installation is not feasible. For higher-volume operations running continuous covers across a full service, a larger-capacity model within the VECTOR range may be worth considering to match throughput requirements.

If you would like to talk through whether this configuration suits your menu and kitchen setup, the team is happy to help before you commit.

The Alto-Shaam VECTOR VMC-H2H DX is a multi-cook oven that operates two fully independent cooking chambers within a single compact unit. Each chamber runs at its own temperature, fan speed, and cook time simultaneously, allowing entirely different menu items to be cooked at the same time without flavour transfer or scheduling conflicts. This is made possible by Alto-Shaam's Structured Air Technology, which directs heated air precisely within each chamber rather than relying on a shared environment.

In a busy kitchen, the practical value of this becomes apparent quickly. A chef can roast one protein in the upper chamber while finishing a baked dish in the lower, both completing to spec without compromise. Because the chambers are independently controlled, there is no need to stagger cooking times or hold one item while the other catches up. Recovery between loads is consistent, which matters during sustained service periods where the oven rarely sits idle.

The Deluxe control specification adds a touchscreen interface with image-supported recipe programming, multi-step cook sequences, HACCP logging, and Wi-Fi connectivity. For operations that need to standardise output across shifts or multiple sites, this level of programmability reduces reliance on individual skill and supports consistent results. Practical advantages for the operator include:

• Two fully independent chambers replace the need for two separate ovens
• Ventless operation removes the requirement for a dedicated extraction canopy
• Compact footprint suited to tight kitchen layouts or counter-top installation
• Recipe library with image prompts supports consistent output across staff
• HACCP data logging assists with food safety compliance and audit records

Because the oven operates without requiring a canopy, placement is flexible: it can sit on a counter or stand in locations where conventional oven installation would not be practical. The stainless steel construction is straightforward to clean and built to withstand regular commercial use. It is worth confirming your available power supply prior to ordering, as the oven can run on single phase (230V) or three phase (400V) power.

The VMC-H2H DX is well suited to operations that need cooking flexibility within a limited footprint: café kitchens, hotel serveries, contract catering units, and smaller restaurant kitchens where space is constrained but menu variety is not. For higher-volume operations requiring additional chamber capacity, larger models in the VECTOR range offer three or four independent chambers. If you are unsure whether the two-chamber configuration fits your service volume or menu requirements, the team is happy to talk it through before you commit.

The Alto-Shaam CMC-H2H DX is a countertop multi-cook oven that houses two fully independent cooking chambers in a single unit. Each chamber operates separately, allowing different cooking modes (steaming, air frying, baking, grilling, and combination cooking) to run simultaneously without any flavour transfer between cavities. The oven uses Alto-Shaam's Structured Air Technology, which delivers precisely directed airflow within each chamber to achieve consistent results across the full cook load.

In a busy commercial kitchen, the ability to run two distinct cooking programmes at the same time without committing two separate pieces of equipment is a genuine operational advantage. The independent chambers mean a kitchen can steam vegetables in one cavity while grilling protein in the other, maintaining throughput during peak service without the coordination challenges that come from managing separate appliances. The self-cleaning function reduces end-of-day labour, and the ventless design removes the need for a traditional extraction canopy directly above the unit, which opens up installation options that would otherwise be ruled out.

Key operational advantages include:

• Two independent chambers eliminate flavour transfer between concurrent cook cycles
• Ventless design allows flexible placement without a dedicated canopy
• Self-cleaning function reduces manual cleaning time between shifts
• Structured Air Technology supports even cooking across both GN tray positions
• Multi-mode capability reduces the need for separate specialist appliances

The CMC-H2H DX runs on a three-phase supply, so the electrical infrastructure needs to be confirmed before installation. At 138kg it is a substantial piece of equipment for a countertop unit, and the surface it sits on (whether a fabricated stand, pass, or prep bench) should be specified to take that load safely. The unit accepts up to two GN 1/1 or two GN 2/3 trays per chamber, which makes it well suited to kitchens producing in controlled batches rather than high-volume continuous throughput.

This oven suits restaurants, hotel kitchens, contract catering operations, and central production units where menu variety demands flexible cooking modes within a compact footprint. It is particularly useful where space is limited and the kitchen needs to consolidate functions without sacrificing output quality. For sites running very high volume across many covers, a larger-capacity unit with additional shelving may be worth considering.

If you are weighing up whether the two-chamber configuration suits your service model, or you want to talk through the electrical and installation requirements before committing, we are happy to work through the details with you.

The Alto-Shaam Converge CMC-H3H is a three-shelf multi-cook oven that combines Structured Air Technology with combi cooking capability across three fully independent oven chambers housed within a single unit. Each chamber operates independently, meaning operators can steam in one and air fry, bake, or grill in another simultaneously, without any transfer of flavour or moisture between loads. This is a notably different proposition from a standard combi oven, and it is worth understanding the distinction before specifying it.

In a busy kitchen, the ability to run separate cooking programmes concurrently without cross-contamination of flavours has real operational value. Production throughput increases without adding a second oven or a second operator. The Structured Air Technology delivers precise, consistent airflow within each chamber, which supports even cooking results across the full shelf capacity, useful when output consistency matters during a heavy service.

Practically, this oven offers several advantages worth noting:

• Simultaneous multi-mode cooking without flavour transfer between chambers
• Ventless design removes the need for a conventional extraction canopy above the unit
• Self-cleaning function reduces the labour burden on kitchen staff after service
• Structured Air Technology supports consistent results across all shelf positions
• Compact footprint relative to running three separate ovens

The ventless operation is a meaningful practical consideration. It broadens where the unit can be positioned within a kitchen without requiring dedicated canopy extraction, though local environmental health requirements should always be verified before installation. The unit runs on three-phase power, so electrical supply suitability needs confirming at the site before ordering. At 179kg, floor loading and access for delivery should be assessed early in the planning process.

The CMC-H3H is well suited to mid-sized operations: hotel kitchens, contract catering sites, busy restaurant kitchens, and similar environments where production diversity and throughput matter and space is a consideration. It is less suited to very high-volume central production where significantly larger capacity would be required. For operations producing at greater scale, a higher-capacity model in the Converge range may be worth exploring.

If you are weighing this against other oven types or want to talk through whether the Converge technology fits your specific menu and service pattern, our team is happy to work through the detail with you.

The Alto-Shaam VECTOR VMC-H3H DX is a countertop multi-cook oven that divides its interior into three fully independent cooking chambers, each with its own temperature, fan speed, and time settings. Unlike a combi oven or a standard convection oven, it allows operators to cook entirely different menu items simultaneously without flavour transfer or cross-contamination between chambers. The Deluxe control version adds a touchscreen interface with image-based recipe programming, unlimited recipe steps, work instructions, HACCP data logging, and Wi-Fi connectivity for remote menu management.

In a working kitchen, the practical consequence of independent chambers is significant. A single unit can run protein in one chamber, vegetables in another, and a baked item in a third, all at different temperatures and for different durations, without any item being held back by the others. During a busy service this removes a common bottleneck, particularly in kitchens where oven space is constrained. Recovery between loads is consistent, and the ventless operation means the unit does not require a fixed extraction canopy, which gives more flexibility over positioning.

Key operational advantages include:

• Three independent chambers allow simultaneous cooking of different menu items at different temperatures
• Ventless operation removes the need for a dedicated extraction canopy
• Image-based recipe controls and unlimited recipe steps support consistent output across kitchen teams
• Wi-Fi connectivity allows menus and settings to be managed centrally across multiple sites
• HACCP data logging supports food safety compliance without additional record-keeping

Installation is straightforward relative to the output the unit delivers. It is a three-phase appliance, so a suitable three-phase supply must be confirmed before ordering. Being a countertop unit, it requires a stable, heat-rated surface and adequate clearance to the rear and sides for airflow. The stainless steel construction is suited to standard commercial kitchen cleaning regimes. It does not require a water connection or drain.

This model is well suited to cafés, hotel kitchens, casual dining restaurants, and contract catering operations where menu variety is high but floor space is limited. It works particularly well in dark kitchens and theatre-style or open kitchen environments where clean, ventless operation is a practical requirement. For very high-volume operations running sustained output across multiple sittings, a four-shelf VECTOR model may be worth considering to increase throughput without adding footprint.

If you are weighing up whether this unit suits your service volume and existing kitchen setup, the team is happy to talk it through before you commit to an order.

The Alto-Shaam VECTOR VMC-H4H is a multi-cook oven with four independent cooking chambers stacked within a single compact unit. Each chamber operates at its own temperature, fan speed, and cook time simultaneously, which means four entirely different dishes can be cooked at the same time without flavour transfer or cross-contamination. This is not a combi oven and it is not a conveyor: it is a dedicated multi-chamber oven built around Alto-Shaam's Structured Air Technology, which uses a precisely directed air pattern within each chamber to achieve consistent results without the use of steam.

In a busy service environment, the practical implication is significant. A kitchen that would previously have needed multiple single-purpose ovens to run pastry, proteins, vegetables, and baked goods concurrently can consolidate that output into one unit. Recovery between loads is handled independently per chamber, so a door opening on one shelf does not affect cooking conditions in the others. The ventless operation means the unit does not require a hood or canopy extraction above it, which removes one of the more common installation constraints in tight or older kitchen layouts.

From an operational standpoint, the key advantages are:

• Four fully independent chambers: different menu items running simultaneously with no flavour transfer
• Ventless operation removes the requirement for overhead extraction
• Compact 546mm wide footprint allows counter or pass placement where space is limited
• LED door lighting and a wide viewing window support monitoring without opening chambers
• Simple control interface reduces training time for kitchen staff

Installation is straightforward relative to the output the unit provides. It runs on three-phase power, so the electrical supply must be confirmed before ordering: a single-phase supply will not be sufficient. The unit is countertop-mounted and at 161kg it needs a stable, level surface rated for the weight. No water connection is required. Because the unit is ventless, placement flexibility is genuine, but ambient temperature in the kitchen and adequate air circulation around the unit should still be considered.

The VMC-H4H is well suited to operations where menu diversity and space efficiency are both priorities: hotel kitchens, contract catering units, busy café operations, and production kitchens where multiple menu items need to run through the oven simultaneously. It suits medium to high output service where the flexibility of independent chambers adds real workflow value. For sites with very high volume or a need for steam-based cooking, a combi oven or a larger-format multi-cook configuration may be worth considering instead.

If you are unsure whether this unit fits your current setup or service volume, the team is happy to talk through the specifics with you before you commit to an order.

The Alto-Shaam VECTOR VMC-H2H is a countertop multi-cook oven with two fully independent cooking chambers, each controlled separately for temperature, fan speed and time. Unlike a conventional single-cavity oven, each chamber operates in isolation, so two different dishes can be cooked simultaneously without flavour transfer or compromise on either programme. It can run on single phase (230V) or three phase (400V) power and sits on a standard countertop, accepting full GN 1/1 pans or half-size sheet pans in each chamber.

In busy service environments, the real value of the VECTOR format is flexibility without footprint penalty. A kitchen that might otherwise need two separate ovens to run concurrent programmes (roasting in one, finishing in another) can consolidate that into a single unit. Alto-Shaam's Structured Air Technology drives airflow precisely within each chamber, which supports consistent results and helps reduce the temperature recovery time that typically follows door opening during service.

From an operational standpoint, this format suits outlets where menu variety and output speed matter but bench space is genuinely limited:

• Two chambers run fully independently: temperature, fan speed and time per cavity
• Ventless operation removes the need for a hood directly above the unit
• LED door lighting and a large glass viewing area support monitoring without opening
• Single phase (230V) or three phase (400V) connection keeps installation straightforward in most existing setups
• Compact footprint allows placement in prep areas, on servery counters or in back-of-house finishing stations

Because the unit is ventless, it is not restricted to positions beneath extraction canopies, which gives more flexibility over where it sits in the kitchen. That said, ambient ventilation in the immediate area should still be adequate. Placing any oven in a poorly ventilated enclosed space is worth thinking through at the planning stage. At 103kg the unit will need more than one person to reposition.

The VMC-H2H is well suited to cafés, hotel kitchens, grab-and-go operations, and finishing kitchens where two concurrent cook programmes cover most of the menu demand. For sites running higher volumes or needing more chambers simultaneously, Alto-Shaam produce larger VECTOR configurations that may be a better fit.

If you are unsure whether a two-chamber unit covers your throughput requirements, or have questions about how this sits alongside your existing equipment, the team is happy to work through it with you before you commit.

This Buffalo unit is a freestanding compact combination oven with a six-tray GN 1/1 capacity, sold here as a complete package with a stand, full installation kit, and extraction hood. It operates across convection, steam, and combined modes, giving kitchen teams the flexibility to roast, bake, steam, and regenerate within a single cavity. The package is aimed at operators who want a ready-to-install solution without having to source ancillary parts separately.

In service, the oven is well suited to mid-volume kitchens — think busy café kitchens, smaller hotel operations, pub restaurants, and contract catering sites preparing up to around a hundred covers. The six-tray configuration allows simultaneous cooking across different menu items, which helps reduce the reliance on multiple single-purpose appliances. ClimaControl technology lets operators dial in humidity precisely, which makes a practical difference when moving between delicate pastry work and roasting across the same service period. Recovery between loads is consistent enough for continuous use, though operators running very high-volume continuous service should consider whether a larger-format unit would better suit their throughput.

The practical advantages that make this a sensible choice for a mid-sized operation include:

• A 5-inch touchscreen with up to 99 programmable multi-stage cooking sequences
• 40 pre-set programmes covering common menu items, reducing training time for new staff
• Core probe and Delta T cooking options for accurate protein cookery
• One-touch automatic wash cycle, keeping the cavity clean without manual scrubbing
• GN 1/1 compatibility, allowing trays to transfer directly between kitchen stations

Installation of this package requires a suitable electrical supply, a cold water connection, and a drain — the included installation kit provides the necessary fittings, tubes, and adaptors, though connection work itself will need a qualified installer. The extraction hood included in this bundle addresses ventilation requirements where a canopy system is not already in place, but it is worth confirming with your installer that the hood capacity is adequate for your specific kitchen layout before proceeding. The stand raises the oven to a practical working height and provides useful storage below. Access for servicing should be factored into your positioning decisions.

This unit is a good fit for independent restaurants, hotel kitchens, school and workplace canteens, and catering operations where cooking versatility matters but kitchen space is limited. For lighter-use applications, a smaller-capacity combi may represent better value; for sites cooking at higher volume or running extended services, a larger-format oven with greater tray capacity is likely the more appropriate choice.

If you are weighing this up against your current kitchen layout or service volumes, we are happy to talk through whether this is the right specification for your operation before you commit.

The Buffalo Smart Touchscreen Combi Oven is a seven-grid combination oven designed for professional kitchens where versatility, reliability, and ease of use all need to work together in a single appliance. It handles convection, steam, and combination cooking modes, giving kitchen teams the flexibility to roast, bake, steam, and regenerate across a wide range of dishes without switching between separate pieces of equipment.

In a working kitchen, the value of a combi oven is measured during service — when consistency matters and there is little time to monitor individual dishes closely. The Buffalo's ClimaControl system allows precise management of heat and humidity for each cooking programme, which helps produce repeatable results across multiple covers. The option to cook by time, core temperature probe, or Delta T function gives experienced chefs meaningful control, while the 40 pre-loaded programmes offer a practical starting point for kitchens building standardised menus or training new staff. Up to 99 custom programmes can be stored, each with up to six cooking stages, which suits operations running complex or multi-component dishes.

From a day-to-day operational perspective, several aspects are worth noting:

• The 7-inch full-screen touchscreen is front-mounted and straightforward to navigate, reducing the learning curve for kitchen staff
• GN 1/1 compatibility means trays move directly between the oven and other stations without decanting
• The automatic one-touch wash cycle handles cleaning without manual intervention, saving time at the end of service
• The included stand raises the oven to a practical working height and provides additional storage beneath
• The full installation kit — adaptors, tubes, and fittings — is included with this configuration, reducing the need to source components separately

This model runs on a 10.2kW electrical supply, so a suitable power supply and isolation point will need to be confirmed before installation. As with any combi oven, adequate ventilation or extraction above the unit should be considered — your installer will advise on what is required for your specific space. The footprint is suited to kitchens where space is at a moderate premium, though clearances around the unit should be factored into placement planning. This is an electric model, so no gas connection is required.

A seven-grid capacity is a practical fit for independent restaurants, hotel kitchens, pub kitchens, schools, and care catering operations producing meals at moderate to high volume. It is a reasonable entry point into touchscreen combi cooking without the cost or footprint of a larger unit. For sites running very high covers or requiring significantly more simultaneous capacity, a larger-grid model would be worth considering.

If you are unsure whether this configuration suits your kitchen's workflow, power supply, or ventilation setup, the team is happy to talk it through before you commit to a purchase.

The Buffalo Smart Touchscreen Compact Combi Oven is a freestanding combination oven holding six full-size GN 1/1 trays. It combines convection heat and steam in a single cavity, giving kitchens the flexibility to roast, bake, steam, and regenerate using one piece of equipment. This listing includes a dedicated stand and a full installation kit — the tubes, adaptors, and fittings required to connect the oven to water, drainage, and power supplies on first install.

In practice, a six-grid combi at this capacity is well suited to moderate-volume service: café kitchens, small hotel operations, pub restaurants, and similar sites producing consistent covers across a shift. The multi-stage programming — up to 99 stored programmes, each with up to six cooking phases — means kitchen teams can work through different dishes simultaneously without constant manual adjustment. The ClimaControl system gives operators precise control over the balance of heat and steam within each programme, which is particularly useful when cooking products that respond differently to humidity levels. Core probe and Delta T cooking functions add further flexibility for protein cookery where internal temperature accuracy matters.

Day-to-day, the oven is straightforward to operate. Key practical advantages include:

• A 5-inch full touchscreen panel with 40 pre-set programmes for common menu items
• Adjustable shelf positions and standard GN 1/1 compatibility for fast tray transfers between stations
• Automatic one-touch washing cycle to simplify end-of-service cleaning
• The included stand raises the oven to a comfortable working height and provides useful under-counter storage

Installation does require connection to a water supply, a drain, and the correct electrical supply — this is not a plug-and-play appliance. The kit supplied covers the physical fittings, but installation itself needs to be carried out by a competent engineer. Kitchens with very limited space should confirm the footprint suits their layout before ordering, as a combi oven and stand together have a meaningful floor presence. For higher-volume operations serving a large number of covers continuously, a larger-capacity model may be worth considering.

This oven is a practical choice for operators who need genuine combi cooking capability without committing to a full-size, high-capacity unit. It works well in kitchens where counter space is limited but cooking versatility is still a priority — hotel breakfast operations, small restaurant back kitchens, and contract catering sites with moderate throughput are all typical applications.

If you are unsure whether this model suits your service volume or kitchen setup, our team is happy to talk through the options with you before you commit to a purchase.

The Buffalo Smart Touchscreen Combi Oven is a seven-grid combination oven capable of steam, convection, and combined cooking modes. It is supplied here as a complete package with a matching stand, a full installation kit, and an extraction hood — making it a practical choice for kitchens that want a single, ready-to-install unit rather than sourcing components separately.

In a busy kitchen environment, combination ovens earn their place by handling a wide range of cooking tasks without occupying multiple pieces of equipment. This Buffalo unit suits mid-volume operations well — think restaurants, pub kitchens, care homes, or school catering — where seven GN 1/1 shelves give enough capacity to run a meaningful number of covers without the footprint or cost of a larger rack oven. The ClimaControl system allows precise management of humidity levels during a cook, which makes a practical difference when moving between products that have different moisture requirements across a service.

The 7-inch touchscreen interface supports up to 99 programmable recipes across up to six cooking stages each, alongside 40 factory presets. In practical terms, this means kitchen teams can standardise results across shifts without relying on individual judgement for every product. Useful day-to-day features include:

• Multi-stage programmable cooking with core probe and Delta T options
• ClimaControl humidity management for accurate steam control
• Automatic one-touch wash cycle for end-of-service cleaning
• GN-compatible racking for straightforward tray transfer between stations
• Included extraction hood to manage steam and fumes at the oven face

On the installation side, this package includes the plumbing fittings, tubes, and adaptors needed for a first install, which reduces the number of separate orders to coordinate. The extraction hood is integral to the package rather than an afterthought, which matters in kitchens where ceiling-mounted canopy extraction may not extend over the oven position. The stand raises the oven to a comfortable working height and provides useful storage underneath. Water connection, drainage, and a suitable electrical supply will still need to be in place before installation — it is worth confirming your electrical circuit is rated appropriately prior to ordering.

This oven is well matched to single-site operations running moderate service volumes. It is not designed for the output demands of a high-throughput contract kitchen or large event catering operation — for those environments, a larger-capacity combi with higher power throughput would be worth considering. Equally, if your service is smaller and a seven-grid unit would run at low utilisation for most of the week, a smaller combi may be a more practical fit.

If you are unsure whether this configuration suits your kitchen layout or service volume, the team is happy to talk through the specifics before you commit.

• Ideal oven for supermarkets and large collective catering services.
• Touchscreen control, robust design, and reliable technology.
• HX-211T: extra-large oven with trolley with capacity for 20 trays, combining design, robustness, and precision.
• Perfect for large kitchens in school, corporate, and hospital cafeterias, as well as large-scale retail.

Cooking

• Convection, combi and steam cooking, with fixed timed or with core probe function.
• Temperature adjustable from 30°C to 280°C.
• Manual, programmed and/or automatic cooking mode.
• Manual and / or automatic pre-heating mode settable up to 300°C.
• HOLD function at the end of manual and / or programmed cooking.
• Special cycles: Delta T cooking, Time's up for synchronized cooking, Cook & Go for simultaneous cooking, rapid cooking chamber cool-down, regeneration and leavening.
• Manual humidity supply function.
• FastSteam technology for immediate steam generation.
• Tecnología CSSteam para generación de vapor con vaporizador de alta eficiencia.
• Programmable FCS (Fast Chimney System) technology for the forced extraction of humidity.
• Automatic SCS (Smart Chimney System) technology for the forced extraction of humidity.
• Settable ventilation speeds (7) and one pulse speed with automatic inversion of fan rotation.

Recipes

• Pre uploaded CSRECIPES book divided into categories.
• MYCOOKBOOK for saving recipes into customizable folders.
• Possibility to save up to 10 cooking phases per program.
• Click & Share function for saving recipes with your cover image.

Advanced features on all models

• 10” multilingual touchscreen display.
• USB interface for data uploading and downloading (including HACCP data).
• Integrated WIFI connection configuration.
• Alarm display with autodiagnosis system.

Structure and consumption

• 304 stainless steel molded cooking chamber.
• 304 stainless steel control panel.
• Oven frontal structure with screwless system.
• Simply-removable control panel.
• Simply-approachable right side.
• Simply-approachable motor compartment.
• Integrated humidity collector aisle.
• Multi-point core probe with external link to the cooking chamber.
• Integrated syphon.
• Height-adjustable feet.
• Stackable kit configuration.
• Tray holder with simply-removable structure.
• Ergonomic and lightweight handle structure compliant with HACCP standards.
• Reversible door opening R/L (optional only at the order placement).
• Double glass door with high thermal insulation and easy inspection with safety fanstop system when the door is open Multi-lamp halogen lighting inside the cooking chamber.

Self-cleaning

• Integrated retractable shower.
• Automatic oven washing system with monocomponent CSClean (4 + 1 cycles)
• Detergent loading function.
• Integrated one-product detergent tank for CSClean (washing).

Compact oven with touchscreen. Achieve great results in limited spaces.

Cooking

• Convection, combi and steam cooking, with fixed timed or with core probe function.
• Temperature adjustable from 30°C to 280°C.
• Manual, programmed and/or automatic cooking mode.
• Manual and / or automatic pre-heating mode settable up to 300°C.
• HOLD function at the end of manual and / or programmed cooking.
• Special cycles: Delta T cooking, Time's up for synchronized cooking, Cook & Go for simultaneous cooking, rapid cooking chamber cool-down, regeneration and leavening.
• Manual humidity supply function.
• FastSteam technology for immediate steam generation.
• Tecnología CSSteam para generación de vapor con vaporizador de alta eficiencia.
• Programmable FCS (Fast Chimney System) technology for the forced extraction of humidity.
• Automatic SCS (Smart Chimney System) technology for the forced extraction of humidity.
• Settable ventilation speeds (7) and one pulse speed with automatic inversion of fan rotation.

Recipes

• Pre uploaded CSRECIPES book divided into categories.
• MYCOOKBOOK for saving recipes into customizable folders.
• Possibility to save up to 10 cooking phases per program.
• Click & Share function for saving recipes with your cover image.

Advanced features on all models

• 10” multilingual touchscreen display.
• USB interface for data uploading and downloading (including HACCP data).
• Integrated WIFI connection configuration.
• Alarm display with autodiagnosis system.

Structure and consumption

• 304 stainless steel molded cooking chamber.
• 304 stainless steel control panel.
• Oven frontal structure with screwless system.
• Simply-removable control panel.
• Integrated humidity collector aisle.
• Multi-point core probe with external link to the cooking chamber.
• Height-adjustable feet.
• Stackable kit configuration.
• Tray holder with simply-removable structure.
• Ergonomic and lightweight handle structure compliant with HACCP standards.
• Reversible door opening R/L (optional only at the order placement).
• Double glass door with high thermal insulation and easy inspection with safety fanstop system when the door is open Multi-lamp halogen lighting inside the cooking chamber.

Self-cleaning

• Integrated retractable shower in option.
• Automatic oven washing system with monocomponent CSClean (4 + 1 cycles)
• Detergent loading function.
• Integrated one-product detergent tank for CSClean (washing).