{"title":"16 Grid","description":null,"products":[{"product_id":"lainox-naboo-boosted-electric-touch-screen-combi-oven-16x-1-1-gn-nae161bs","title":"Lainox Naboo Boosted Electric Combi Oven 16x 1\/1 GN NAE161BS","description":"\u003cp\u003eThe Lainox Naboo Boosted NAE161BS is a stacked electric combination oven configured as two independent units within a single structure — a 6-grid oven positioned above a 10-grid oven — giving a combined capacity of 16 full 1\/1 GN positions. Each oven operates independently, with its own 10-inch full-colour touch screen, its own cooking programmes, and its own set of controls. This makes it a genuinely flexible setup rather than simply a large oven: the two cavities can run different processes simultaneously, at different temperatures, serving different parts of the menu at the same time.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen, that independence is a significant operational advantage. A high-footfall restaurant, contract catering operation, or large staff catering facility can run regeneration in one cavity while roasting in the other, or hold one oven on a banqueting programme while the second handles à la carte production. Convection, steam, and combination modes are accessible directly from the home screen on each unit, and the touch interface allows frequently used menu items to be pinned for single-touch recall — reducing the margin for error during a busy service and making the ovens accessible to a broader range of kitchen staff.\u003c\/p\u003e\n\n\u003cp\u003eThe multilevel cooking function is worth noting for kitchens managing complex menus. The oven can identify saved recipes that share compatible cooking parameters, allowing different items to run together in the same cavity without compromising the result. Recipes can be organised into folders, which supports consistent output across shifts and helps with onboarding new kitchen staff.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eTwo independent cavities allow simultaneous cooking of different menu items\u003c\/li\u003e\n\u003cli\u003eSingle-touch recipe recall reduces reliance on individual cook knowledge\u003c\/li\u003e\n\u003cli\u003eFolder-organised recipe storage supports consistency across shifts\u003c\/li\u003e\n\u003cli\u003eFull convection, steam, and combination modes on both cavities\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suits demanding commercial environments\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation planning is essential for a unit of this scale. The NAE161BS is a substantial piece of equipment — 250kg and over two metres in height — and will require careful assessment of floor loading, ceiling clearance, and access routes before delivery. As an electric unit, it will need a suitable dedicated electrical supply; this should be confirmed with a qualified electrician at the planning stage. Adequate ventilation is required, either via a canopy extraction system or a ventilated hood arrangement — connection to an appropriate extraction setup is not optional. Water connection and drainage are also required for steam functions. This unit is best suited to kitchens with the infrastructure and physical space to support it properly.\u003c\/p\u003e\n\n\u003cp\u003eThe NAE161BS is well suited to high-volume operations: large restaurants, hotels, contract caterers, central production units, and event or banqueting kitchens where throughput demands more than a single oven can realistically handle. For operations with more modest volume requirements, smaller-capacity models in the Naboo range offer the same cooking intelligence in a more appropriate footprint. For sites needing even greater capacity or more advanced production control, it is worth exploring the broader Lainox range before committing.\u003c\/p\u003e\n\n\u003cp\u003eIf you are assessing whether this configuration is the right fit for your kitchen — or whether the split 6+10 arrangement suits your service style better than a single large cavity would — the team is happy to work through that with you before you order.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797739942270,"sku":"HP542","price":15410.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/4051c099160d80f94bdbc13e0841ffab.jpg?v=1768024620"},{"product_id":"lainox-naboo-boosted-touch-screen-gas-combi-oven-16x-1-1-gn-nae161bs","title":"Lainox Naboo Boosted Gas Combi Oven 16x 1\/1 GN NAE161BS","description":"\u003cp\u003eThe Lainox Naboo Boosted NAE161BS is a stacked gas combination oven comprising two independent cooking chambers — a six-grid lower unit and a ten-grid upper unit — operating together within a single stainless steel structure. Each chamber functions independently, with its own dedicated controls, giving kitchens the flexibility to run entirely different programmes simultaneously across sixteen 1\/1 GN positions. All three cooking modes — convection, steam, and combination — are available in each chamber, covering the full range of roasting, baking, steaming, regenerating, and combination cooking that a busy professional kitchen requires.\u003c\/p\u003e\n\n\u003cp\u003eIn service, the NAE161BS is built for sustained high-volume output. The dual-chamber configuration means production across the two ovens can be managed independently during peak periods, allowing different menu items to cook concurrently without compromise. Multilevel cooking intelligence allows dishes with different cook times to run within the same chamber at the same temperature, with the system identifying compatible recipes automatically — a practical advantage when throughput matters and oven space is at a premium. Gas operation typically offers strong energy economy under continuous use, and the Boosted specification supports rapid heat recovery after door openings, maintaining consistent results across extended service periods.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the NAE161BS offers several day-to-day advantages:\n\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDual independent chambers allow two separate menus or programmes to run simultaneously\u003c\/li\u003e\n\u003cli\u003eEach chamber has its own 10-inch full-colour touch screen with folder-based recipe organisation\u003c\/li\u003e\n\u003cli\u003eFrequently used recipes can be pinned to the home screen for single-touch access during service\u003c\/li\u003e\n\u003cli\u003eMultilevel cooking reduces idle oven capacity and improves overall throughput\u003c\/li\u003e\n\u003cli\u003eGas operation supports efficient running costs under heavy continuous use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\n\u003cp\u003eAt 270kg and with a footprint of just over a metre wide and approaching a metre in depth, this is a substantial piece of equipment requiring careful planning before installation. Gas supply, extraction, and adequate service clearance all need to be confirmed prior to delivery. The overall height of over two metres means ceiling height and access routes must be verified — particularly in kitchens with low ceilings or restricted entry points. A suitable gas connection with appropriate pressure and flow rate is essential, and commissioning by a Gas Safe registered engineer is a legal requirement. Water connection for the steam functions and a drain for condensate will also be required. Weight distribution and floor loading should be assessed, especially in first-floor or basement kitchen environments.\u003c\/p\u003e\n\n\u003cp\u003eThe NAE161BS is well suited to high-volume operations where continuous output across a broad menu is the daily reality — large hotel kitchens, contract catering facilities, central production units, and busy restaurant kitchens serving significant covers. The sixteen-grid capacity makes it practical for banqueting preparation, large-scale regeneration, or running separate cooking streams for different menu sections in parallel. For operations with more modest throughput requirements, a single-chamber model at lower capacity would likely be a more proportionate choice. Equally, sites with very high production demands and available floor space may benefit from considering higher-capacity alternatives in the range.\u003c\/p\u003e\n\n\u003cp\u003eIf you are working through the specification for a new kitchen or a refurbishment, our team is happy to talk through whether this model is the right fit for your service volume and site conditions.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797740204414,"sku":"HP549","price":18571.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/4051c099160d80f94bdbc13e0841ffab_cf30156b-fe10-450d-ba9e-a8a461358258.jpg?v=1768024658"},{"product_id":"lainox-naboo-boosted-electric-touch-screen-combi-oven-16x-1-1-gn-nae161bv","title":"Lainox Naboo Boosted Electric Combi Oven 16x 1\/1 GN NAE161BV","description":"\u003cp\u003eThe Lainox Naboo Boosted NAE161BV is a high-capacity electric combination oven that combines two independent cooking chambers into a single stacked unit — a six-grid upper oven and a ten-grid lower oven — giving a total capacity of sixteen 1\/1 GN positions. Both chambers operate with the full range of convection, steam, and combination cooking modes, making this a genuinely versatile piece of kit capable of handling the breadth of a complex menu from a single footprint.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen environment, the ability to run two independent ovens simultaneously — each with its own programming, its own cooking cycle, and its own recovery characteristics — makes a material difference during peak service. A kitchen can be steaming fish in one chamber while running combination roasting in the other, without either process compromising the other. The boilerless direct steam system removes the need for a separate steam generator, which simplifies installation and reduces maintenance overhead compared with boiler-based alternatives.\u003c\/p\u003e\n\n\u003cp\u003eEach chamber is controlled via its own dedicated 10-inch full-colour touch screen. The interface is practical rather than ornate — commonly used recipes can be pinned to the home screen for single-touch recall, and the full recipe library can be organised into folders to suit how a kitchen actually works. Multilevel cooking functionality allows dishes with different cooking times to run concurrently at the same temperature, with the oven identifying compatible recipes automatically. In practical terms, this supports more efficient use of oven space and reduces the coordination burden on kitchen staff during service.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIndependent dual chambers allow different cooking modes to run simultaneously\u003c\/li\u003e\n\u003cli\u003eBoilerless direct steam eliminates the need for an external steam generator\u003c\/li\u003e\n\u003cli\u003eRecipes organised into folders for quick access during busy service periods\u003c\/li\u003e\n\u003cli\u003eMultilevel cooking reduces idle capacity and improves throughput\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to the demands of daily commercial use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires careful planning. At 230kg and standing over two metres tall, this unit demands a robust floor surface, adequate ceiling clearance, and appropriate access during delivery and positioning. As an electric model it will require a suitably rated electrical supply — this should be confirmed with a qualified electrician before purchase. Ventilation requirements will depend on your kitchen configuration; canopy extraction above the unit is standard practice and should be assessed as part of any installation plan. The footprint is substantial, and this is not a unit suited to compact or low-ceiling kitchens.\u003c\/p\u003e\n\n\u003cp\u003eThis oven is best suited to high-volume operations — hotel kitchens, large contract catering sites, central production units, and established restaurants running multiple sittings with complex menus. The dual-chamber format makes it particularly well suited to kitchens that need to run differentiated cooking processes simultaneously without the operational complexity of managing two entirely separate appliances. For smaller operations, a single-chamber model from the Naboo range would be a more proportionate choice; for sites with even greater throughput demands, it is worth discussing whether an alternative configuration would serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you're working through the specification for a new kitchen or a major equipment refresh, it's worth talking through your service volumes and kitchen layout with us before committing — a unit of this scale and investment deserves a considered conversation.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797740532094,"sku":"HP556","price":13929.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/4051c099160d80f94bdbc13e0841ffab_c4e2b8c9-d994-4496-8682-bef83b10a1a7.jpg?v=1768024695"},{"product_id":"lainox-naboo-boosted-touch-screen-gas-combi-oven-16x-1-1-gn-nag161bv","title":"Lainox Naboo Boosted Gas Combi Oven 16x 1\/1 GN NAG161BV","description":"\u003cp\u003eThe Lainox Naboo Boosted NAG161BV is a stacked gas combination oven providing 16 full-size 1\/1 GN rack positions in a single floor-standing unit. It is formed by combining a 6-grid and a 10-grid oven into one integrated column, each section operating as a fully independent oven with its own controls. Gas direct steam generation removes the need for a separate steam boiler, which simplifies installation and reduces maintenance points relative to traditional boiler-based combi systems.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the ability to run both oven sections simultaneously and independently is significant. A kitchen can run a pastry programme in the upper cavity while holding a high-humidity roasting cycle in the lower, without either process compromising the other. The multilevel cooking intelligence allows menu items with different cook times to share a cycle at the same temperature, which reduces idle oven time during service and helps kitchen teams manage output more efficiently across a full menu.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the dual 10-inch full-colour touch screens are well considered for a fast-moving kitchen. Each screen operates the relevant oven section and can be configured to reflect the kitchen's menu structure — frequently used programmes can be surfaced on the home screen, and recipes can be organised into folders, which is useful in kitchens where multiple team members are operating the equipment at different skill levels. Key operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent dual-cavity operation for simultaneous multi-programme cooking\u003c\/li\u003e\n\u003cli\u003eBoilerless gas direct steam — fewer components to maintain or replace\u003c\/li\u003e\n\u003cli\u003eHome-screen recipe shortcuts reducing the steps needed to start a cook cycle\u003c\/li\u003e\n\u003cli\u003eFolder-based recipe organisation suited to larger, varied menus\u003c\/li\u003e\n\u003cli\u003eThree cooking modes — convection, steam, and combination — accessible directly from the home screen\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation of a unit this size requires careful planning. At 240kg and over two metres tall, access routes, floor loading, and positioning all need to be confirmed before delivery. The unit requires a gas supply of appropriate specification, adequate extraction and ventilation above, and sufficient clearance around the unit for safe operation and cleaning access. Given its footprint and height, it is not suitable for kitchens with low ceilings or restricted service corridors. A professional gas installation by a registered engineer is a requirement, not optional.\u003c\/p\u003e\u003cp\u003eThe NAG161BV is best suited to high-volume catering operations where oven throughput is a regular constraint — contract catering, large hotel kitchens, hospital catering, and event venues where consistent output across a full service is essential. The 16-grid capacity positions it toward the upper end of the Lainox Naboo Boosted range; for kitchens with more modest throughput requirements, smaller configurations within the same range offer the same control system at a reduced scale. For operations needing even greater capacity or alternative energy sources, it is worth discussing the full range before committing.\u003c\/p\u003e\u003cp\u003eIf you are working through the specification for a new kitchen build or a planned equipment upgrade, our team is happy to talk through whether this configuration fits your service model — feel free to get in touch before placing an order.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797740761470,"sku":"HP563","price":16299.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/8afb30d65e6932be651db48b69c16e57.jpg?v=1768024733"},{"product_id":"lainox-sapiens-boosted-touch-screen-electric-combi-oven-16x-1-1-gn-sae161bs","title":"Lainox Sapiens Boosted Electric Combi Oven 16x 1\/1 GN SAE161BS","description":"\u003cp\u003eThe Lainox Sapiens Boosted SAE161BS is a full-size, high-capacity electric combination oven configured as a stacked twin unit — effectively a 6-grid oven mounted on a 10-grid oven — giving a combined capacity of 16 full 1\/1 GN positions in a single footprint. It operates across convection, steam, and combination modes, and is built around the Sapiens Boosted touchscreen interface, which gives kitchen teams access to recipe programming, stored cooking programmes, and wash cycles from a clear, responsive colour display.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen, the stacked configuration means two independently controlled cooking chambers that can run simultaneously on different programmes. A pastry section can run a dry convection cycle at the same time as proteins are being held in combination mode — without either process compromising the other. This flexibility is particularly useful during long service periods where oven space is typically the first constraint on throughput. The Boosted designation in the Sapiens range refers to enhanced steam injection performance, which supports faster cavity saturation and more consistent results across a full load of product.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the touchscreen system supports up to 99 stored recipes per chamber, which reduces reliance on individual cook knowledge and helps maintain consistency across different shifts. Automated washing programmes simplify end-of-service cleaning, which matters in kitchens where time between service and close is limited. Key operational advantages include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow concurrent cooking programmes without cross-contamination of cooking modes\u003c\/li\u003e\n\u003cli\u003eTouchscreen recipe recall reduces training time and supports consistency across shifts\u003c\/li\u003e\n\u003cli\u003eAutomated cleaning cycles reduce manual labour and support hygiene compliance\u003c\/li\u003e\n\u003cli\u003eFull 1\/1 GN compatibility works directly with standard gastronorm prep and storage systems\u003c\/li\u003e\n\u003cli\u003eBoosted steam performance supports faster recovery when loading cold product into a hot cavity\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is a substantial piece of equipment. At 250kg and standing over two metres tall, it requires careful planning for delivery access, kitchen floor loading, and ceiling clearance — particularly in basement or mezzanine kitchens. As an electric unit it will require a suitably rated three-phase electrical supply; any installation must be carried out by a qualified electrician and should be confirmed against the oven's supply requirements before ordering. The 980mm depth and 1030mm width should be checked against your kitchen layout, particularly if the unit will be positioned in a run or alcove. Adequate ventilation extraction above the unit is also required.\u003c\/p\u003e\n\n\u003cp\u003eThe SAE161BS is well suited to contract caterers, hotel banqueting operations, central production units, and large restaurant or pub kitchen operations where oven capacity is a genuine operational constraint. The 16-grid combined capacity positions it at the higher end of the Sapiens range; operators with more modest throughput requirements may find a smaller configuration more appropriate, while very high-volume cook-chill or production facilities may want to consider whether additional units or a larger production oven better fits their workflow.\u003c\/p\u003e\n\n\u003cp\u003eIf you're working through a kitchen redesign or replacing existing combi capacity, it's worth talking through the specifics with us before committing — the right configuration and placement makes a meaningful difference to how the equipment performs in service.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797741154686,"sku":"HP570","price":12555.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e085a15b5e3e5ca7c5c76dab99981afc.jpg?v=1768024769"},{"product_id":"lainox-sapiens-boosted-touch-screen-gas-combi-oven-16x-1-1-gn-sag161bs","title":"Lainox Sapiens Boosted Gas Combi Oven 16x 1\/1 GN SAG161BS","description":"\u003cp\u003eThe Lainox Sapiens Boosted SAG161BS is a full-size, high-capacity gas combination oven built for demanding professional kitchens. The unit combines two independently operating ovens — a 6-grid section stacked above a 10-grid section — into a single floor-standing column, giving operators access to 16 full 1\/1 GN rack positions within one footprint. Each section runs its own cooking programme independently, with convection, steam, and combination modes available across both.\u003c\/p\u003e\n\n\u003cp\u003eIn service, this kind of capacity is meaningful. Being able to run a roasting programme in the lower oven while holding or regenerating in the upper section — simultaneously and without interaction between the two environments — allows a brigade to manage multiple elements of service without queuing food or juggling oven time. Recovery between loads is supported by the gas-boosted heating system, which helps maintain consistent cooking temperatures even during sustained back-to-back use. The touchscreen interface on each section provides access to recipe storage and wash programmes, which reduces reliance on operator memory during busy periods and supports consistency across different staff members.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, the Sapiens range is well regarded for its cleaning system, which matters on a unit this size — manual cleaning of a 16-grid oven at the end of a long service is genuinely time-consuming, and an automated wash cycle makes a real operational difference. Key operational advantages include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eDual independent ovens allow simultaneous multi-programme cooking across 16 grids\u003c\/li\u003e\n\u003cli\u003eGas operation suits kitchens where electricity supply is a constraint at this output level\u003c\/li\u003e\n\u003cli\u003eTouchscreen recipe storage supports consistency across service teams\u003c\/li\u003e\n\u003cli\u003eAutomated wash programmes reduce end-of-service cleaning time significantly\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout is appropriate for heavy daily use\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires careful planning. At 270kg and standing over two metres tall, the unit needs a reinforced floor, sufficient ceiling clearance, and proper gas supply provision sized for a commercial combi at this output. Ventilation via a canopy or appropriate extraction system is essential — this is not an oven that can be positioned without addressing extract. Access during delivery and installation needs to be assessed in advance given the overall dimensions and weight. We would always recommend a site survey before ordering a unit of this scale.\u003c\/p\u003e\n\n\u003cp\u003eThe SAG161BS is well suited to high-volume operations — hotel kitchens, large contract catering sites, central production units, and busy restaurant kitchens where oven capacity is a genuine bottleneck. For smaller operations, a single-section model may be more appropriate; for very large production environments, it is worth discussing whether additional units or an alternative configuration would serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this unit is right for your site — in terms of output, gas supply, or how it fits your kitchen layout — we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797741384062,"sku":"HP577","price":15312.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e085a15b5e3e5ca7c5c76dab99981afc_6530bed4-e746-40c7-bee7-e922c5bd779c.jpg?v=1768024807"},{"product_id":"lainox-sapiens-boosted-touch-screen-electric-combi-oven-16x-1-1-gn-sae161bv","title":"Lainox Sapiens Boosted Electric Combi Oven 16x 1\/1 GN SAE161BV","description":"\u003cp\u003eThe Lainox Sapiens Boosted SAE161BV is a stacked, boilerless electric combination oven offering a total of 16 full-size 1\/1 GN positions across two independent oven chambers. The lower unit carries ten shelves and the upper carries six, each operating as a self-contained combi oven with its own touchscreen interface. This configuration allows kitchen teams to run entirely different programmes in each chamber simultaneously — convection, steam, or a combination of both — without one affecting the other.\u003c\/p\u003e\u003cp\u003eAt 16 grid positions across a single footprint, the SAE161BV is built around high-volume, continuous cooking. The boilerless steam generation system responds quickly and maintains consistent humidity levels throughout service, which is particularly important when running back-to-back loads during peak periods. Having two independent chambers also provides operational resilience — if one section needs a cleaning cycle or requires attention, the other keeps running. This kind of built-in flexibility is genuinely useful in busy kitchens where production rarely pauses.\u003c\/p\u003e\u003cp\u003eThe Sapiens Boosted platform brings practical advantages to daily kitchen operation:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eDual independent chambers allow simultaneous cooking at different temperatures and modes\u003c\/li\u003e\n\u003cli\u003eBoilerless steam generation reduces maintenance requirements associated with traditional boiler systems\u003c\/li\u003e\n\u003cli\u003eTouchscreen controls on each chamber with up to 99 stored recipes per oven, simplifying handovers and reducing reliance on individual operator knowledge\u003c\/li\u003e\n\u003cli\u003eIntegrated washing programmes support end-of-service cleaning without manual scrubbing\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout supports hygiene standards and durability under heavy use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 230kg and standing just over two metres tall, installation planning is essential. The unit requires a suitable structural floor, adequate overhead clearance, and proper extraction canopy coverage for both chambers. As an electric model, your incoming power supply must be assessed before ordering — a unit of this scale draws significant load and may require dedicated supply cabling or distribution board upgrades. Access routes, service corridors, and door widths all need confirming before delivery is arranged, given the footprint of 1030mm wide by 980mm deep.\u003c\/p\u003e\u003cp\u003eThe SAE161BV is well suited to high-volume catering operations: large hotel kitchens, central production units, hospitals, universities, and contract catering sites where continuous oven throughput across multiple menus is a daily requirement. The dual-chamber format is particularly valuable where segregated cooking — allergen separation, or meat and vegetarian runs — is part of your production process. Smaller operations or those running lighter volumes may find a single-chamber model a more practical fit, while very large central production facilities may want to consider whether a higher-capacity configuration better matches their throughput demands.\u003c\/p\u003e\u003cp\u003eIf you're working through how this unit would integrate into your kitchen layout or production workflow, our team are happy to work through the specifics with you before you commit to anything.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797741646206,"sku":"HP584","price":10669.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e085a15b5e3e5ca7c5c76dab99981afc_796056af-ca7c-4bc3-a3c4-3c38f3828a16.jpg?v=1768024846"},{"product_id":"lainox-sapiens-boosted-touch-screen-gas-combi-oven-16x-1-1-gn-sag161bv","title":"Lainox Sapiens Boosted Gas Combi Oven 16x 1\/1 GN SAG161BV","description":"\u003cp\u003eThe Lainox SAG161BV is a gas-fired boilerless combination oven configured as two independently controlled units stacked within a single column — a 6-grid section mounted above a 10-grid section, giving a combined capacity of 16 full 1\/1 GN trays. Each oven operates independently with its own touchscreen controls, cooking modes, and programme memory, which means a kitchen can run two entirely different menus or production cycles simultaneously without any conflict between them.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, this configuration offers a level of operational flexibility that a single large oven cannot. The lower 10-grid section handles volume production — roasting, regeneration, or high-demand baking — while the upper 6-grid unit can run a separate cycle at a different temperature or humidity level at exactly the same time. Recovery between cycles is consistent because the boilerless steam system generates moisture directly within the cavity rather than relying on a separate boiler, which also reduces maintenance burden over time.\u003c\/p\u003e\n\n\u003cp\u003ePractically, the SAG161BV suits kitchens that need high throughput without doubling their oven footprint. Key operational advantages include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eTwo independent cooking chambers running simultaneously with separate programmes\u003c\/li\u003e\n\u003cli\u003eTouchscreen controls with recipe storage on each unit for consistent, repeatable results\u003c\/li\u003e\n\u003cli\u003eBoilerless steam generation eliminating boiler descaling and associated downtime\u003c\/li\u003e\n\u003cli\u003eGas operation, which typically suits sites with existing gas infrastructure and lower energy costs\u003c\/li\u003e\n\u003cli\u003eStainless steel construction throughout, suited to the hygiene and cleaning demands of a commercial kitchen\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 240kg and over two metres in height, this is a substantial piece of equipment that requires careful planning before installation. The footprint of 1030mm wide by 980mm deep is workable in most larger kitchens, but ceiling clearance, ventilation extraction, and adequate gas supply all need to be confirmed in advance. Given the combined capacity, it is typically installed on a solid level floor with appropriate anti-tip measures. Access for delivery and positioning in the kitchen should be assessed early, particularly in buildings with narrow corridors or restricted loading areas.\u003c\/p\u003e\n\n\u003cp\u003eThis oven is best suited to high-volume operations such as contract caterers, hotel kitchens, large restaurant groups, hospitals, or central production units where two simultaneous cooking programmes are a regular operational requirement. For smaller kitchens with more modest throughput, a single 6- or 10-grid unit is likely a more proportionate choice. For sites with output demands that exceed even this configuration, heavier-duty or higher-grid alternatives are available within the range.\u003c\/p\u003e\n\n\u003cp\u003eIf you are working through kitchen planning or want to confirm that this configuration fits your extraction, gas supply, and workflow, the team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Lainox","offers":[{"title":"Default Title","offer_id":56797741875582,"sku":"HP591","price":12941.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e085a15b5e3e5ca7c5c76dab99981afc_c70f5236-a4fa-488f-b140-6d270c8b4ff3.jpg?v=1768024886"}],"url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/custom-capacity-16-grid.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}