Convotherm 4 easyTouch Combi Oven 20 x 1/1 GN Electric

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 modes in a single unit, giving kitchen teams the flexibility to roast, bake, steam, poach, and regenerate across a wide range of menu items without switching between appliances. The easyTouch control interface uses a 9-inch touchscreen panel that allows operators to launch saved cooking programs or manual modes with minimal steps — a practical advantage in high-pressure service environments where speed of response matters.

A 20-grid combi oven at this capacity is built for environments where throughput demands are consistently high. It is well suited to large-scale banqueting and event catering, where volume cooking to tight timescales is a daily requirement. In busy contract catering and canteen operations, the ability to run multiple different products simultaneously — across different humidity and temperature profiles — reduces the number of individual cooking cycles and helps maintain output during peak service. The ACS+ (Advanced Closed System Plus) control logic manages the internal cooking climate automatically, adjusting humidity and temperature in response to load, which supports consistent results even when capacity is filled unevenly.

From an operational standpoint, the key practical advantages include:

• Automated cooking climate management reduces reliance on manual monitoring during service
• Crisp&Tasty, BakePro and HumidityPro modes extend the menu range without additional equipment
• Integrated cleaning programmes reduce the labour burden at close of service
• Touchscreen program storage allows consistent results across different kitchen staff
• Single-unit versatility helps reduce capital expenditure on specialist appliances

At 277kg and standing just under two metres tall, this is a substantial piece of equipment that requires careful planning before installation. The electrical supply requirement of 38.9kW means a dedicated high-amperage circuit will almost certainly be needed, and this should be confirmed with a qualified electrician before ordering. The unit dimensions — 1942mm high, 937mm wide, 820mm deep — mean door clearance, ceiling height, and access routes all need to be assessed at survey stage. Ventilation is a critical consideration; a canopy extraction system is standard practice, and some installations will benefit from or require an integrated ventilation solution. A stand or stacking kit will typically be required depending on how the oven is positioned in the kitchen layout. Water connection is also required for steam generation and the self-cleaning system.

This oven is most appropriate for high-volume operations — larger restaurants, hotels, central production units, contract caterers, and stadium or venue kitchens — where a 20-grid capacity will be consistently utilised. For smaller operations or sites with tighter space constraints, a lower-capacity model in the Convotherm 4 range is likely to be a more practical and cost-effective choice. For sites requiring even greater throughput, larger-capacity alternatives are available.

Given the scale of investment and the installation requirements involved, it is worth talking through your specific kitchen setup and service volume before committing. We are happy to work through the details with you.