Convotherm

The Convotherm Mini 6.06 is a compact, full-function electric combi oven built for operations that need genuine combi steamer capability but cannot accommodate a full-size unit. It runs three core cooking modes — steam, hot steam, and hot air — covering roasting, baking, steaming, grilling, and regeneration within a footprint that suits counter or stand-mounted installation. The manual control interface is deliberately practical, keeping the oven accessible to staff at different skill levels without stripping out the functionality that makes a combi oven worthwhile in the first place.

In daily service, the Mini 6.06 holds up reliably across all three cooking modes. The stored cookbook function allows programmes to be saved and recalled consistently, which is particularly useful in kitchens where the equipment is operated by multiple staff across different shifts. Overnight cooking is also supported, giving operators the option to run slow-cook preparations through quieter hours without supervision — a useful feature for smaller operations that need to maximise output without extending staffed hours.

From an operational standpoint, the key practical advantages are:

• Full combi steamer functionality within a compact footprint, preserving usable kitchen space
• Cookbook storage for consistent results across staff changes and shift patterns
• Overnight cooking mode supporting unsupervised slow-cook and regeneration runs
• Large viewing window providing clear visual access to the chamber during service
• Electric supply only — no gas infrastructure required, simplifying installation

Being electric removes the need for gas pipework, which simplifies the installation considerably. That said, it is worth confirming your electrical supply can support the current draw before ordering — combi ovens require a meaningfully larger electrical supply than conventional ovens, and this should be verified with a qualified electrician. The compact width makes countertop placement practical with an appropriate stand, but adequate ventilation above and around the unit remains a requirement. A canopy or mechanical extraction system should be in place or factored into your installation plan.

The Mini 6.06 is well suited to cafés, small hotel operations, staff restaurants, food-to-go outlets, and smaller à la carte kitchens where space is genuinely limited but combi cooking is a daily requirement. It is not designed for high-volume production environments — operations with significantly greater throughput demands would be better served by a larger-capacity model within the Convotherm range.

If you would like to talk through whether this unit is the right fit for your service volume and kitchen setup, the team is happy to help before you commit.

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

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

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

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

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

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

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

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

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

The practical operational advantages of running this model include:

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

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

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

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

This is the manufacturer-matched open stand designed specifically for the Convotherm Mini 6.06 combi oven. Its purpose is straightforward: it raises the oven to a practical loading height, provides a stable and level base, and keeps the unit clear of floor-level contamination during service.

Open stands are often treated as an afterthought, but the pairing matters more than it might appear. Using the correct manufacturer stand means the footprint, load-bearing capacity, and working height are all matched to the oven from the outset. The oven sits level — which directly affects cooking consistency — and there is no risk of instability that can come from an undersized or generic surface. The open-frame construction also supports airflow beneath the unit and makes it straightforward to clean underneath, which is a practical consideration in any kitchen subject to regular hygiene inspections.

• Matched footprint and load rating removes the guesswork of generic alternatives
• Open-frame design supports cleaning access and airflow beneath the oven
• Raises the oven to a comfortable height for loading and unloading during busy service
• Purpose-built for the Mini 6.06 format — not interchangeable with other Convotherm models

This stand is designed exclusively for the Convotherm Mini 6.06 and will not suit other units in the Convotherm range, whether larger or smaller. If you are replacing an existing stand or specifying for a new installation, it is worth confirming your exact oven model before ordering to avoid a mismatch.

If you are putting together a kitchen layout and want to talk through how this fits alongside your other equipment, we are happy to work through the details with you.

This is the manufacturer-matched open stand designed specifically for the Convotherm Mini and Mini Mobile 6.10 combi oven. It provides a dedicated, stable base built to the correct footprint of the 6.10 model, rather than a general-purpose table or improvised support. The open-frame construction leaves the area beneath the unit clear, which is useful where access for cleaning or airflow around the base needs to be maintained.

In a working kitchen, oven height matters more than it might initially seem. A unit positioned too low creates awkward loading angles, increases the risk of spills during service, and adds unnecessary physical strain across a long shift. Having the 6.10 at the correct operator height makes everyday loading and unloading straightforward and removes the small inefficiencies that accumulate over busy service periods.

• Designed to match the exact footprint of the Convotherm Mini 6.10
• Open-frame construction maintains airflow and access beneath the unit
• Positions the oven at a practical height for loading and unloading
• Stable base suited to the demands of a busy commercial kitchen
• Conforms to commercial hygiene standards for food environments

The stand should be placed on a level, hard floor surface capable of supporting the combined weight of the stand and a fully loaded oven. It does not alter the oven's own ventilation requirements, so Convotherm's clearance guidelines for the 6.10 still apply. If you are working with the Mini Mobile version, it is worth discussing with your installer whether a fixed stand or a castored base better suits your kitchen layout and service workflow. Kitchens running more than one 6.10 unit will need a stand per oven.

If you are weighing up an open stand against a base cabinet option for your setup, or are unsure which configuration suits your kitchen best, we are happy to talk it through.

This is the manufacturer-supplied wall bracket designed specifically for the Convotherm 6.06 Mini combi oven. It allows the oven to be mounted at a fixed height on a suitable wall or upstand, freeing up worktop or pass space rather than occupying bench area that a busy section is rarely able to spare.

In compact or high-throughput kitchens, reclaiming worktop area can make a practical difference to how a section is laid out and how efficiently it operates during service. Positioning the oven at an appropriate working height also reduces the physical demands of loading and unloading trays continuously, which is worth considering where the unit is in regular daily use.

Because this bracket is designed and supplied by Convotherm for this specific model, it provides the correct fitment geometry for a secure, stable installation. A fabricated or generic alternative is not advisable given the combined weight and operating temperatures involved with a combi oven of this type.

• Correct manufacturer fitment for the Convotherm 6.06 Mini
• Frees up valuable worktop or pass space
• Positions the oven at an ergonomically practical working height
• Provides a stable, secure mount for a heavily used piece of equipment
• Removes the need for a separate stand or purpose-built support structure

Installation requires a structurally sound wall capable of bearing the loaded weight of the oven. The suitability of the wall surface and fixing substrate should be assessed before fitting — this is particularly relevant in older builds, partitioned kitchen layouts, or where stud walls are involved. Confirmation of fixing requirements with a qualified engineer is advisable before proceeding.

This bracket is a model-specific accessory and is not compatible with other Convotherm units or third-party combi ovens. It is well suited to operators running the Convotherm 6.06 Mini in compact kitchens where layout efficiency matters and bench space is limited.

If you are weighing up wall-mounting against a stand or worktop position, or want to understand what the installation involves before committing, the team is happy to talk it through.

This is the manufacturer-matched wall bracket designed specifically for the Convotherm 6.10 Mini combi oven. It allows the oven to be mounted at a practical working height on a suitable wall surface, freeing up counter or floor space in kitchens where every square metre is accounted for.

In compact restaurant kitchens, satellite serveries, and back-of-house prep stations, floor and counter space is routinely at a premium. Mounting the oven at the correct ergonomic height using the correct bracket keeps the unit stable and properly positioned for day-to-day operation. It also avoids the improvised solutions that can compromise both safety and ease of access — something that matters when staff are loading and unloading repeatedly across a busy service.

Using the Convotherm-matched bracket rather than a generic alternative is worth considering carefully. It is designed to the correct load specification and fixing geometry for this oven, which means the installation sits as intended with no guesswork around load ratings or compatibility with the oven's existing fixing points.

• Purpose-built for the 6.10 Mini with correct load rating and fixing geometry
• Positions the oven at a comfortable, practical working height for kitchen staff
• Supports a clean, permanent installation rather than a temporary workaround
• Maintains safe, unobstructed access to the door, controls, and interior
• Frees up counter or floor space in tight kitchen layouts

Before ordering, it is worth confirming that your wall construction is suitable for the combined load of the bracket and oven. Solid masonry or a properly rated stud partition with appropriate fixings is typically required — a standard plasterboard wall alone will not suffice. If you have any questions about wall suitability or how this fits into your kitchen layout, the team is happy to talk it through beforehand.

The Convotherm ConvoVent Mini is a condensation management hood designed specifically for use with the Convotherm mini range of combi ovens. Rather than routing steam to an external duct, it captures the vapour expelled during cooking cycles, condenses it internally, and returns the treated air to the kitchen. For sites where traditional ducted extraction is impractical — whether due to building constraints, planning restrictions, or tenancy agreements — it provides a straightforward way to deal with steam directly at the point of emission.

In service, compact combi ovens positioned in tight or enclosed spaces can generate meaningful levels of steam and humidity, particularly during back-to-back cooking cycles. The ConvoVent Mini addresses this directly, helping to keep the immediate working environment more comfortable and reducing moisture build-up on surrounding surfaces and equipment. It operates via the oven's own on/off switch and requires no cold-water connection, which keeps installation and daily operation uncomplicated.

• Captures and condenses steam at source — no external ducting required
• No cold-water connection needed, simplifying installation significantly
• Operates from the oven's own switch — no separate controls to manage
• Suitable for retro-fitting to compatible Convotherm mini models
• Reduces ambient humidity and surface moisture in the surrounding area

It is important to be clear about what this unit is and is not. The ConvoVent Mini is a condensation hood, not a full extraction canopy. It is not designed to handle grease-laden air produced by open cooking and should not be treated as a substitute for a full ventilation system where one is required under building regulations or environmental health guidance. It is best suited to operations using the Convotherm mini purely for combi oven cooking, where steam rather than grease is the primary concern.

If you are working through a kitchen layout where ventilation options are limited, or you are uncertain whether this unit fully covers your requirements, it is worth having a conversation before you proceed — ventilation is one area where getting it wrong can create real problems further down the line.

The Convotherm ConvoVent 4 is a condensation hood designed specifically to work with Convotherm combi ovens in the 6.10 and 10.10 configurations. Its purpose is straightforward: to capture and condense steam expelled through the oven's air vent and to manage the vapour released each time the oven door is opened during service. It is not a general-purpose extraction canopy — it is a purpose-matched accessory for a specific range of ovens, and that distinction matters when specifying ventilation for a combi installation.

In a working kitchen, a combi oven produces a consistent output of heat and steam, with door-open moments during busy service generating the most significant vapour bursts. Left unmanaged, this contributes to surface condensation, elevated ambient temperature, and added load on any wider extraction the kitchen is running. The ConvoVent 4 addresses this at source. It activates automatically when the oven powers up, which removes any reliance on kitchen staff remembering to operate it separately — a practical advantage when service is running at pace.

• Activates automatically on oven power-up — no manual switching required
• Captures steam from the air vent and manages door-open vapour release
• No cold-water connection required, simplifying installation
• Suitable for retrofitting to existing Convotherm 6.10 and 10.10 units
• Low power draw relative to the condensation management it provides

The absence of a required plumbed water supply removes one common installation complication. It is important to note, however, that this unit manages condensation only — it does not provide grease filtration or fume extraction. Any site operating a gas combi oven will need to ensure appropriate extraction and safety provisions are in place beyond what this hood offers. A qualified ventilation engineer should assess the full setup before sign-off, particularly where building regulations or insurance requirements apply.

The ConvoVent 4 is well suited to operations running Convotherm 6.10 or 10.10 electric combi ovens where the primary concern is steam and condensation management rather than active fume filtration. For sites that require fume extraction alongside condensation handling, a higher-specification hood would be the more appropriate route.

If you would like to talk through whether this unit fits your oven configuration and existing ventilation setup, the team is glad to go through it with you before you order.

The Convotherm ConvoVent 4 is a condensation hood designed specifically for use with the Convotherm 20.10 combi oven. Its role is to capture and condense the steam expelled through the oven's air vent and during door-opening events, preventing that moisture from dispersing freely into the kitchen environment. This is a purpose-matched accessory for a specific appliance — it is not a general-purpose extraction canopy and should not be treated as one.

In a high-output kitchen, steam management around a large combi oven is easy to underestimate until it becomes a daily problem. Unmanaged moisture affects the comfort of staff working near the pass, can accelerate surface deterioration on adjacent equipment and cabinetry, and creates a noticeably uncomfortable environment during peak service. The ConvoVent 4 addresses this at source, and because it activates automatically when the oven powers up, there is no reliance on kitchen staff remembering a separate switch during a busy service period.

The practical day-to-day advantages include:

• Automatic activation linked directly to the combi oven's power cycle
• Captures steam from both the air vent and door-opening events
• No cold-water connection required — condensate is managed internally
• Retrofittable to existing Convotherm 20.10 installations
• Lower power draw than conventional powered extraction canopies

It is important to be clear about what this unit does not do. The ConvoVent 4 is a condensation system — it does not filter grease-laden vapour or deliver the broader extraction performance of a full filtration canopy. Kitchens producing significant grease or smoke alongside steam will require a higher-specification ventilation solution. Where the oven in use is gas-fired, additional extraction and gas safety compliance requirements apply regardless of the condensation hood fitted, and these must be confirmed with a qualified engineer before installation proceeds.

This hood is well suited to operations running the Convotherm 20.10 electric combi oven where controlling ambient steam is the primary ventilation concern — hotel banqueting kitchens, contract catering facilities, and high-volume restaurant operations are typical environments. If you are working through a more complex ventilation setup or are unsure whether this unit covers your requirements, we are happy to talk it through before you make a decision.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

CONVOCare K is Convotherm's own rinse aid, sanitiser and neutraliser, designed specifically for use with their combi steamers as the final stage in a proper oven-cleaning routine. After the main clean cycle, residual detergent and strong food odours — particularly from fish, shellfish, or heavily spiced dishes — can linger inside the oven cavity if not properly rinsed and neutralised. CONVOCare K addresses this by neutralising alkaline cleaner residue, sanitising interior surfaces, and helping the oven dry more quickly between uses.

In a busy kitchen where the oven turns over multiple service types in a single day — breakfast, lunch, and dinner for example — a thorough rinse with a purpose-made neutraliser makes a practical difference. It reduces the risk of cross-contamination of flavours, leaves the oven interior clean and dry for the next service, and avoids any chemical taint that could affect delicate dishes cooked at low steam temperatures.

• Neutralises alkaline detergent residue after the main clean cycle
• Sanitises the oven cavity interior as part of the rinse process
• Aids faster drying to minimise downtime between services
• Biodegradable formula, Halal and Kosher certified
• Formulated specifically for Convotherm combi steamers

Because it is part of Convotherm's own CONVOCare cleaning system, CONVOCare K is optimally balanced to work alongside CONVOCare E (the main oven cleaner) without over-stripping or leaving residue. Using third-party products in its place may technically clean but risks chemical imbalance that, over time, can affect seals, interior coatings, and — depending on warranty terms — may have implications for service cover. It is worth checking your oven documentation or speaking with a specialist if you are currently using alternative products.

If you are unsure which CONVOCare products your specific Convotherm model requires, or how much product your cleaning routine should be getting through, we are happy to talk it through.

CONVOCare Forte is Convotherm's higher-strength rinse agent, formulated specifically for combi ovens operating under heavy use or in hard water areas. Where a standard rinse agent may struggle to keep on top of mineral deposits, Forte is designed to tackle limescale buildup more effectively, helping the oven maintain consistent steam performance and prolonging the life of internal components.

In busy kitchens running multiple cycles throughout the day, limescale accumulation inside a combi oven can affect steam generation, heat distribution, and ultimately the quality of the food coming out. Using the correct rinse agent as part of a regular cleaning cycle is a straightforward way to protect that investment and reduce the risk of costly maintenance or unplanned downtime.

Practically speaking, Forte also helps to remove grease and food residue that builds up during heavy service, leaving the oven interior clean and hygienic. This is particularly relevant in kitchens where high-fat cooking is common and the oven sees continuous use across long service periods. Key operational benefits include:

• Effective limescale removal, suited to hard water regions
• Cuts through grease and food residue after heavy service
• Supports consistent steam performance over time
• Helps reduce the risk of fire from accumulated food particles
• Formulated for use with Convotherm combi ovens

The 10-litre pack size is practical for sites with moderate to high cleaning frequency, reducing how often stock needs replenishing. It is worth confirming with your oven's documentation whether Forte is the recommended grade for your specific model, as Convotherm also offers a standard-strength variant suited to lighter use or softer water areas.

If you are unsure which cleaning product is right for your oven or your water conditions, the team is happy to help you work that out before you order.

CONVOClean Forte is Convotherm's high-strength cleaning agent, supplied here in a 10-litre container. It is formulated specifically for combi ovens working under heavy daily use, where standard-strength cleaners may struggle to shift carbonised grease and accumulated residue. The product is designed to work within Convotherm's built-in automatic ConvoClean wash programmes, and can also be applied manually as a spot cleaner for stubborn soiling between full wash cycles.

In busy commercial kitchens where combi ovens run across long service periods, cleaning chemistry has a direct impact on hygiene compliance and oven longevity. Forte's higher concentration means it can break down baked-on deposits that build up during intensive use — roasting, steaming, combination cooking — without requiring extended manual scrubbing. Used consistently as part of the automatic wash cycle, it helps maintain the oven cavity in a condition that supports reliable, even cooking performance over time.

Practical benefits for kitchen operators include:

• Compatible with Convotherm's built-in automatic wash systems for hands-off cleaning cycles
• Suitable for manual spot cleaning between full programme washes
• Biodegradable formulation meeting ISO standards, with Halal and Kosher certification
• Reduces the manual labour and downtime associated with oven cleaning
• Helps kitchens meet hygiene legislation requirements consistently

CONVOClean Forte is intended for use with Convotherm combi ovens. It is worth confirming compatibility with your specific oven model before use, particularly if your unit is an older generation. The 10-litre container is well suited to kitchens running one or more combi ovens at high frequency, where smaller pack sizes would require frequent reordering.

This product is most appropriate for kitchens already operating Convotherm combi ovens with the integrated ConvoClean wash system. Sites with lighter oven use or a single low-output unit may find the standard-strength CONVOClean formulation sufficient. If you are unsure which cleaning product is right for your oven model or usage pattern, the team is happy to help you work that out before you order.

CONVOClean New S is Convotherm's own-brand oven cleaner formulated specifically for use with their combi ovens. It is available in pre-measured single-dose sachets, with each pack containing twenty 125ml doses. The single-dose format removes the guesswork from dilution and helps ensure consistent cleaning results each time the oven is put through a wash cycle.

The cleaner is compatible with Convotherm ovens equipped with the built-in ConvoClean and ConvoClean+ automatic washing systems, where it works as part of the oven's programmed cleaning routine. It can also be applied manually via a sprayer or used as a spot cleaner for localised grease deposits or stubborn soiling between full wash cycles.

CONVOClean New S sits at a moderate cleaning strength, making it well suited to ovens in regular commercial use that are cleaned consistently rather than left to accumulate heavy build-up over time. For sites where cleaning discipline is good and ovens are turned around frequently, this formulation handles day-to-day soil effectively without being unnecessarily aggressive on oven surfaces.

• Single-dose format supports consistent, correctly dosed cleaning every cycle
• Compatible with automatic ConvoClean and ConvoClean+ wash systems
• Suitable for manual spray application and spot cleaning
• Helps maintain hygiene standards required in commercial kitchen environments
• Moderate-strength formula suited to regularly cleaned ovens in busy service

It is worth confirming compatibility with your specific Convotherm model before ordering, particularly on older units. If you are dealing with heavier soiling or infrequent cleaning intervals, a stronger-grade cleaner may be more appropriate. The team is happy to advise on the right product for your oven and cleaning routine.