Convotherm 4 easyTouch Combi Oven 20 x 2/1 GN Electric

The Convotherm 4 easyTouch is a full-size electric combi oven built for high-volume commercial kitchens. Configured to take twenty 2/1 GN grids, it offers substantial cooking capacity in a single unit — covering the full range of cooking modes from convection roasting and steam cooking through to combination cycles that use both heat and humidity simultaneously. The easyTouch control interface is a large touchscreen that allows chefs to set and recall programmes intuitively, without working through complex menu structures during a busy service.

In a working kitchen, the ACS+ (Advanced Closed System) is where this oven earns its keep. By actively managing the internal climate throughout the cook cycle, it maintains consistent conditions across all twenty levels — so the rack nearest the door is not behaving differently to those at the back. Features including HumidityPro, Crisp&Tasty, and BakePro give operators genuine control over moisture levels, which matters when you are cooking mixed loads or switching between product types at pace. Recovery after door opening is handled efficiently, which helps maintain throughput during continuous service.

Practical operational advantages include:

• Fully automatic cleaning via the integrated Convoclean+ system, reducing end-of-service labour
• Programmable recipes allow consistent results across different shift teams
• Multi-mode cooking supports diverse menus from a single piece of equipment
• Precise humidity management reduces product shrinkage and improves yield on proteins
• Stainless steel construction throughout for durability and hygiene compliance

At 359kg and with overall dimensions placing it firmly in the large-format category, this oven requires careful planning before installation. It will need a dedicated electrical supply to handle the 67.3kW load — this is not a unit that can be connected to a standard ring circuit, and a qualified electrician familiar with commercial catering equipment should be involved from the outset. Adequate ventilation is essential; in most installations a commercial canopy or extraction system will be required directly above the unit. Floor loading, access routes, and the proximity of water drainage for the cleaning system are all worth confirming at the survey stage. This is a substantial piece of kit and the installation should be treated as a project rather than a simple plug-in.

This oven is well suited to contract caterers, large restaurant operations, hotel kitchens, central production units, and stadium or venue catering where consistent output across high covers is a daily requirement. It is most appropriate where the cooking capacity will be genuinely utilised — sites with lower throughput may find a smaller-capacity model a more practical fit, while very large production facilities handling exceptionally high volumes may want to consider whether a second unit or a larger configuration better suits their workflow.

If you are working through the specification for a new kitchen or replacing an existing combi oven, we are happy to talk through the practical considerations before you commit to an order.