Convotherm Maxx Pro easyTouch 6.10 Combi Oven Table-top

The Convotherm maxx pro easyTouch 6.10 is a table-top combi steamer from one of the more established names in professional cooking equipment. Accepting six full-size gastronorm pans, it is the smaller end of Convotherm's maxx pro range and is available in either electric or gas versions, as well as a choice between direct steam injection or an internal boiler for steam generation — two distinctions that carry real practical implications depending on the site.

In a busy kitchen environment, a six-pan combi of this type handles solid daily throughput across a range of cooking modes: steam, convection, and combination cooking, along with Convotherm's Crisp and Tasty functions for finishing and texture management. The five levels of humidity control and variable fan speeds give operators meaningful control over how different products cook, rather than relying on a single fixed programme. Recovery between loads is consistent, which matters during sustained service when the oven is being opened and reloaded regularly.

The easyTouch interface centres on a 10-inch full-touch screen with a configurable layout, which makes it straightforward to set up and recall cooking programmes without extensive retraining. Practical details have been thought through — the USB port for transferring programmes sits behind a self-closing cover that provides protection from water and cleaning spray, which in a working kitchen environment is a sensible piece of design rather than a minor convenience.

• Consistent combi performance across steam, convection, and combination modes
• Configurable touch interface reduces reliance on manual adjustment during service
• Humidity and fan speed control helps maintain quality across different product types
• USB programme transfer with protected port suits multi-site standardisation
• Table-top footprint makes it practical where floor space or extraction positioning is limited

On the installation side, the choice between electric and gas, and between boiler and injection steam, should be considered carefully before ordering. Boiler models require a water supply and drain connection; injection models have different water quality requirements. Gas models need appropriate gas supply sizing and certified installation. All combi ovens require adequate ventilation — either a canopy extraction system or, if the site warrants it, a condensation hood. The table-top format also requires a suitable stand or counter capable of bearing the unit's weight, with clearance around the unit for access and ventilation.

This model suits smaller restaurants, cafés, hotel kitchens, and pub kitchens where a full-size floor-standing combi is more capacity than the operation needs day-to-day. It works well as a primary oven for a modest-volume kitchen, or as a supplementary unit in a larger setup. For higher-volume operations running extended service periods with heavy pan turnover, a larger-capacity model from the same range would be worth considering.

Choosing between the boiler and injection versions, and between gas and electric, is worth a conversation before committing — the right configuration depends on your water supply, gas infrastructure, and how you intend to use the oven. We're happy to talk through the options.