Convotherm Combination Ovens

The Convotherm Maxx Pro easyTouch 10.10 is a table-top combination oven that operates across convection, steam, and combination cooking modes. It accommodates ten full-size 1/1 GN pans and is available in electric (three-phase) or gas configurations. Steam generation is either direct injection or internal boiler depending on the specification ordered — a distinction that has real practical consequences and is worth thinking through before purchase. The 10-inch colour touchscreen gives access to both manual cooking and stored programme modes.

In a working kitchen, this is an oven built for structured, volume-led service. The ACS+ closed cooking system maintains consistent internal conditions throughout a cook cycle, which helps with load evenness when you are pushing consecutive fills during a busy service. Recovery between loads is a genuine concern with any combi oven, and the Maxx Pro handles sustained throughput without the temperature lag that disrupts pace and consistency. It performs reliably across restaurant, hotel, and contract catering environments running through covers at a steady rate.

Beyond the core cooking modes, the easyTouch interface gives chefs precise control over specific applications:

• Crisp&Tasty — five moisture-removal levels for finishing and crisping
• BakePro — five settings tailored to traditional baking requirements
• HumidityPro — fine humidity control for delicate or moisture-sensitive produce
• Variable fan speed — five settings to manage airflow across different food types
• ConvoClean+ — automated cleaning in eco, express, and regular cycles

The front USB port is housed behind a self-closing, water-resistant cover — a considered detail in a wet kitchen environment. Programmes can be stored, transferred, and updated via USB, which suits operators standardising menus across more than one site. An Ethernet interface is included for network connectivity where that is relevant to your operation.

As a table-top model, this oven requires a suitable stand or solid preparation surface and adequate clearance above and to the sides for ventilation. It is worth confirming that your kitchen's gas or electrical supply matches the specification you are ordering before the order is placed. If you are considering the boiler-steam version, water quality and the potential need for a softener are worth discussing in advance. Installation should be carried out by a qualified engineer with experience in commercial cooking equipment.

This oven is well suited to restaurants, pub kitchens, hotel operations, and contract catering sites running structured menus at a consistent pace. It is a practical choice where bench space is limited and a floor-standing unit is not warranted. For higher-volume operations producing at greater scale, a larger-capacity model is worth considering. Equally, if your throughput is lighter, a smaller alternative may reduce running costs without sacrificing cooking capability.

If you are weighing up gas against electric, or trying to decide between boiler and injection steam based on your existing infrastructure, it is worth having a conversation before you commit — we are happy to help you work through the options.

The Convotherm Maxx Pro easyTouch 6.10 is a six-pan full-size combi oven in a countertop format, sitting at the smaller end of Convotherm's Maxx Pro range. It operates across steam, convection, and combination modes and is available in either electric or gas, with a further choice between direct steam injection and an internal boiler for steam generation. Both distinctions carry real practical implications for installation and day-to-day running, and are worth thinking through carefully before ordering.

In a working kitchen, a unit of this type handles steady, varied throughput without demanding the footprint of a floor-standing combi. Convotherm's Crisp and Tasty function allows operators to manage texture and finish at the end of a cook cycle — useful when producing items that need a dry, consistent surface straight from the oven. Five levels of humidity control alongside variable fan speeds give meaningful adjustment for different product types rather than forcing everything through a fixed programme. Recovery between loads during sustained service is consistent, which matters when the oven is being opened and reloaded repeatedly across a busy shift.

The easyTouch interface uses a full-touch screen with a configurable layout, making it straightforward to set up and recall cooking programmes without extensive retraining. The USB port for programme transfer sits behind a self-closing, water-protected cover — a sensible detail where cleaning spray is a daily constant, and particularly useful for operators standardising recipes across more than one site.

• Steam, convection, and combination modes with consistent inter-load recovery
• Crisp and Tasty function for controlled texture and finish at end of cycle
• Five-level humidity control and variable fan speed across product types
• Configurable full-touch interface for fast programme recall during service
• Water-protected USB port supports menu standardisation across multiple sites

On installation, the choice between boiler and injection steam has direct practical consequences: boiler models require a plumbed water supply and a drain connection, while injection models have specific water quality requirements that vary by site. Gas versions require correctly sized supply pipework and certified installation. Like all combi ovens, this unit needs adequate ventilation — typically a canopy extraction system, or a condensation hood where ducted extraction is not available. As a countertop model it also requires a stable, weight-rated surface with adequate clearance for access and airflow on all sides.

This model is well suited to smaller restaurants, cafés, hotel operations, and pub kitchens where a full-size floor-standing combi would exceed day-to-day capacity requirements. It works as a primary oven in a modest-volume setup or as a supplementary unit in a larger kitchen. Operations running extended service with consistently high pan turnover may find a larger-capacity model from the same range better suited to their volume.

The configuration decision — boiler versus injection, gas versus electric — genuinely depends on your site and how the kitchen runs. If it would help to talk through the options before committing, the team is glad to work through it with you.

The Convotherm 4 easyDial is a large-format electric combi oven designed for high-volume commercial kitchens. Accommodating 20 x 2/1 GN grids, it sits at the heavier end of the Convotherm 4 range and is built for operations where throughput, consistency and sustained output are the primary demands. The easyDial interface uses a rotary dial and straightforward control logic rather than a touchscreen, which makes it practical to operate without extensive training — a relevant consideration in kitchens with mixed staffing levels or high turnover.

In service, the oven handles simultaneous loads across steam, convection and combination modes without meaningful compromise to cooking results. Convotherm's ACS+ closed-system humidity management maintains a stable cooking environment throughout the cavity, which is particularly useful when running mixed loads. Protein, bakery and vegetable products can be cycled through without the flavour transfer or moisture imbalance that open-system ovens can introduce. The BakePro and Crisp&Tasty functions extend its usefulness well beyond wet-heat applications, making it a genuinely versatile unit across a broad menu range.

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

• ACS+ closed-system humidity control delivers consistent results across mixed loads
• easyDial interface reduces reliance on highly trained oven operators
• Crisp&Tasty and BakePro modes extend capability into bakery and finishing
• Convoclean automatic cleaning system reduces end-of-service labour and chemical handling
• Wide temperature range from 30°C supports delicate holding through to high-heat roasting

At this scale, installation planning is essential before ordering. The unit requires a dedicated electrical supply, and your electrical contractor will need to confirm supply capacity and cabling well ahead of delivery. Ventilation is a separate consideration — a canopy extraction system capable of handling a high-output combi oven at full load is required, and if your existing kitchen ventilation is already working close to capacity, this needs assessing in advance. The footprint and weight at this capacity mean a level, reinforced floor surface is advisable, and access routes into the kitchen should be checked beforehand. This is not a plug-and-play installation.

This oven is well suited to central production kitchens, large staff canteens, hotel banqueting operations and high-volume event catering facilities where consistent output across extended service periods is the primary requirement. It is likely to be more oven than necessary for a small à la carte restaurant or a single-site café. For operations at the very largest scale, higher-capacity configurations are available within the Convotherm range; equally, if a 20-grid unit exceeds your realistic throughput needs, a smaller model will often deliver better efficiency and a lower running cost.

If you are specifying this oven as part of a new kitchen build or a significant equipment upgrade, it is worth talking through the installation requirements and operational fit before committing. We are happy to work through the practical details with you.

The Convotherm 4 easyTouch in the twenty 2/1 GN configuration is a large-format electric combi oven built for kitchens where cooking volume and consistency are non-negotiable. It covers the full range of cooking modes — convection, steam, and combination cycles that manage heat and humidity simultaneously — all controlled through a large touchscreen interface that allows chefs to set programmes or recall saved recipes without navigating complex menus mid-service.

The ACS+ (Advanced Closed System) is the engine behind its reliability in continuous use. It actively manages the internal cooking climate throughout each cycle, maintaining consistent conditions across all twenty levels. In practice this means the loads on the upper racks behave the same as those at the base, which matters when you are running mixed product types or moving quickly between batches. Recovery after door opening is handled efficiently, and features including HumidityPro and Crisp&Tasty give operators meaningful control over moisture levels — relevant whether you are roasting proteins, finishing baked goods, or regenerating plated meals at pace.

Key operational advantages include:

• Automatic cleaning via the integrated Convoclean+ system reduces end-of-service labour
• Programmable recipe storage supports consistent results across different shift teams
• Precise humidity management reduces protein shrinkage and improves yield
• Multi-mode cooking handles diverse menu requirements from a single unit
• Stainless steel construction throughout supports durability and hygiene compliance

At 359kg, this oven demands serious planning before it arrives on site. The electrical load requires a dedicated supply — a qualified electrician with commercial catering experience should be engaged early in the project. Ventilation will need to meet the demands of a unit at this scale, and a commercial canopy or extraction system directly above is standard practice. Floor loading, drainage for the cleaning system, and access routes all need to be confirmed at survey stage. This is an installation project, not a straightforward connection.

This oven is well suited to contract caterers, large hotel and restaurant kitchens, central production units, and venue or stadium catering operations where high and consistent output is a daily requirement. It makes most sense where the capacity will be genuinely used. Smaller operations or sites with lighter throughput may find a reduced-capacity configuration a more practical and cost-effective fit; equally, very large production facilities may need to consider whether a second unit better serves their workflow than a single oven, however capable.

If you are specifying a new kitchen build or replacing an existing combi oven, it is worth talking through the site requirements before you commit — we are happy to work through the details with you.

The Convotherm 4 easyTouch is a full-size electric combi oven with a 20-grid, 1/1 GN capacity. It combines convection heat, steam, and combination cooking modes in a single unit, allowing kitchen teams to roast, bake, steam, poach, and regenerate across a broad menu range without switching between separate appliances. Control is handled through a 9-inch touchscreen interface that gives operators direct access to saved cooking programmes or manual modes — a practical advantage when service pressure is high and response time matters.

At 20 grids, this oven is built for environments where throughput is consistently demanding. In banqueting, contract catering, and large canteen operations, the ability to run multiple products simultaneously across different humidity and temperature profiles reduces cooking cycles and supports output during peak service. The ACS+ (Advanced Closed System Plus) logic manages the internal cooking climate automatically, adjusting humidity and temperature in response to load — which means results remain consistent even when the oven is not filled uniformly.

From an operational standpoint, the key practical advantages include:

• Automated climate management reduces the need for manual monitoring during service
• Crisp&Tasty, BakePro and HumidityPro modes extend menu capability without additional equipment
• Integrated cleaning programmes reduce close-of-service labour
• Saved programme storage supports consistent results across different members of kitchen staff
• Single-unit versatility reduces the need for multiple specialist appliances

This is a substantial piece of equipment and installation planning is essential before ordering. A dedicated high-amperage electrical circuit will be required and should be confirmed with a qualified electrician at an early stage. At 277kg and standing just under two metres tall, access routes, ceiling height, and door clearance all need to be assessed during a site survey. Canopy extraction is standard practice for an oven of this type, and some installations may benefit from or require an integrated ventilation solution. A stand or stacking kit will typically be needed depending on kitchen layout, and water connection is required for both steam generation and the self-cleaning system.

This oven is best suited to large-scale operations — hotels, central production units, stadium and venue kitchens, larger restaurants, and contract caterers — where 20-grid capacity will be consistently used. For smaller sites or those with tighter space or budget constraints, a lower-capacity model in the Convotherm 4 range is likely to be a more practical fit. For sites with even greater throughput requirements, higher-capacity configurations are available within the range.

Given the level of investment and the installation considerations involved, it is worth discussing your kitchen setup, service volume, and utility supply in some detail before committing. We are happy to work through that with you.

The Convotherm 4 easyDial is a full-size electric combination oven designed for high-volume commercial kitchen environments. With a 20 x 1/1 GN capacity, it handles large simultaneous loads across multiple food types — baking, roasting, steaming, grilling, and regeneration are all managed within a single unit. The easyDial interface uses a rotary dial and backlit display to give operators clear, tactile control without the learning curve that complex touchscreen systems can introduce.

In busy service, the ACS+ (Advanced Closed System Plus) climate management is central to how this oven performs. It actively monitors and adjusts humidity throughout the cooking cycle, helping to deliver consistent results across all 20 grids — particularly useful when cooking mixed product types or running back-to-back services. Recovery between loads is dependable, which matters when the kitchen is running at pace and any oven downtime directly affects throughput.

From an operational standpoint, the practical advantages include:

• Mixed-load cooking across all 20 grids simultaneously, reducing batching time
• Consistent humidity regulation via ACS+ throughout the full cooking chamber
• Integrated automatic cleaning system, reducing manual cleaning time at the end of service
• Dial-based controls that are straightforward to learn and practical under pressure
• Stainless steel construction throughout, supporting hygiene standards and daily durability

This is a substantial unit requiring a three-phase electrical supply and appropriate isolation — installation must be carried out by a qualified engineer. The overall height of just under 2 metres means ceiling clearance and access routes through the building need to be confirmed before delivery. Ventilation demands at this capacity are significant; a canopy extraction system will typically be required, and some sites may need connection to a humidity extraction system as well. Space planning should account for door swing and clear tray-handling room in front of the oven.

This model is well suited to central production kitchens, hotel and banqueting operations, contract catering sites, and large restaurant kitchens cooking at volume across multiple food categories. It is a practical choice where a single oven needs to carry meaningful throughput without relying on separate steaming or grilling equipment. For smaller operations with lower covers, a reduced-capacity model in the same range would likely be a better fit. For very high-output sites running continuous service across two shifts, it is worth discussing whether additional oven capacity alongside this unit would be appropriate.

If you are working through whether this capacity suits your service volumes, or want to talk through the installation requirements before committing, the team is glad to help you think it through.

The Convotherm Maxx Pro easyDial 6.10 is a table-top combi oven designed for commercial kitchens where cooking versatility and reliable performance are essential but floor space is at a premium. It operates across three core modes — steam, combi-steam, and convection — and is available in electric (three-phase) or gas variants, with a choice of direct steam injection or internal boiler steam generation depending on site preference and water supply conditions.

In a working kitchen, the clearest sign of a well-designed oven is that it stays out of the way when service is at its most demanding. The easyDial interface consolidates all controls and status information into a single operating level, managed through a central C-Dial with a large backlit display. The TriColor indicator ring — yellow for preparation, red for active cooking, green for ready — gives anyone on the section an immediate read on oven status without needing to stand in front of it. During back-to-back covers, that kind of peripheral visibility reduces the risk of timing errors at the pass.

The ACS+ system extends control beyond the three primary cooking modes, allowing chefs to fine-tune the cooking environment to suit what's in the oven:

• Crisp&Tasty — five levels of dehumidification for crisping and browning
• BakePro — five levels for traditional baking with crust control
• HumidityPro — five levels of added humidity for moisture-sensitive products
• Fan speed control — five levels to manage air circulation across different loads

Being a table-top unit, the 6.10 is more straightforward to position than a floor-standing combi, but it still carries real installation requirements. Canopy extraction above the oven is essential — this should not be overlooked during planning. Water connection and drainage are required regardless of which steam system is chosen, and the boiler and injection variants have differing water supply demands, so it is worth confirming those specifics before ordering. The mounting surface must be stable, level, and capable of supporting the unit's weight, and the available power or gas connection at the installation point must match the variant ordered.

This model is well suited to restaurants, hotel kitchens, pub kitchens, and contract catering operations running moderate covers where a full floor-standing combi oven would be impractical. It works well where bench-mounted equipment is preferred and cooking flexibility across multiple menu categories is needed. For sites routinely loading higher numbers of GN pans simultaneously or running significantly larger volumes, a higher-capacity model from the Maxx Pro range would be worth considering.

If you're working out whether the 6.10 is the right capacity for your service, or want to talk through which steam system and power source suits your site setup, the team is glad to work through that with you beforehand.

The Convotherm Maxx Pro easyDial 10.10 is a table-top combi oven offering steam, combi-steam, and convection cooking within a single unit. It is controlled through a central rotary dial and a large backlit display, giving kitchen teams a clean, single-level interface without layered menus or complex mode navigation. A tri-colour indicator ring on the front face communicates oven status at a glance — a practical detail in a fast-moving kitchen where staff are not always positioned directly in front of the unit.

In service, the oven operates around Convotherm's Advanced Closed System, which manages moisture and temperature throughout the cook cycle to support consistent results across a full service. The ACS+ functions — including Crisp&Tasty for finishing applications — extend what the oven can do beyond straightforward cooking, reducing dependence on separate holding or finishing equipment during busy periods. Five fan speed settings and five de-humidification levels give the chef meaningful control over the cooking environment, which has real value when running a varied menu at volume.

From an operational standpoint, the practical advantages include:

• Rotary dial interface reduces training time for new or agency kitchen staff
• Tri-colour status ring visible from across the kitchen during busy service
• ACS+ finishing modes reduce reliance on additional pass equipment
• Available in electric or gas to match existing utility infrastructure
• Choice of steam injection or internal boiler to suit site water conditions

As a table-top unit, it sits on a fabricated stand or existing counter, making it a practical choice where floor space is limited. The decision between steam injection and internal boiler deserves careful thought before ordering — water quality at the installation point, proximity to a water connection, and descaling practicality all influence which configuration is more appropriate for a given site. Gas and electric versions carry different ventilation and utility requirements, and a suitable extraction canopy rated for combi oven use should be confirmed before installation begins.

This model is well suited to restaurants, hotel kitchens, contract caterers, and larger café operations running consistent covers where menu range demands more than a single-mode oven can offer. For sites running significantly higher volumes or needing rack capacity, a floor-standing unit with greater output would be worth considering. Equally, for lower-volume operations, a smaller capacity model may represent a more proportionate investment.

If you want to work through the steam injection versus boiler decision, or check whether the 10.10 capacity fits your typical service pattern, the team is happy to go through it with you before anything is ordered.