Hobart Bonnet Equajet 10 Grid Electric Combi Oven

The Hobart Bonnet Equajet is a 10 grid electric combination oven designed for professional kitchens running significant service volumes. It operates across convection, steam, and combined cooking modes, with the VisioPad control panel providing a touch-based interface that allows chefs to programme and recall complex cooking sequences without relying on manual adjustment during service. The stainless steel construction is built to withstand the demands of a working kitchen environment.

In a busy kitchen, consistency across multiple covers is where a combi of this class earns its place. The Equajet's cooking cavity handles 10 GN trays simultaneously, making it well suited to operations where batch cooking, banqueting production, or high-throughput à la carte service places sustained demand on oven capacity. Recovery between loads is a practical consideration in any combi oven at this level, and the electric configuration supports consistent cavity temperature management across extended service periods.

From an operational standpoint, the VisioPad system reduces the skill threshold for replicating results across different members of a kitchen team. Stored programmes mean that once a process is dialled in, it can be reproduced reliably without guesswork. Key practical advantages include:

• Multi-mode cooking reduces the need for separate steaming and convection equipment
• Programmable recipes support consistency across kitchen teams and shifts
• Equajet injection system provides controlled humidity management during cooking
• Stainless steel interior supports thorough cleaning and hygiene maintenance
• Touch-panel interface reduces complexity during high-pressure service periods

Installation requires a hardwired electrical supply at the appropriate three-phase specification — this is not a plug-in appliance. At 121kg, the unit will require adequate structural flooring and appropriate access during installation. Ventilation must be addressed, either via a canopy extraction system or a ventless hood if the site does not have a conventional canopy — this should be confirmed with a ventilation specialist before ordering. The footprint of 1000mm wide by 960mm deep is sizeable, and kitchen layout planning around the unit, including door swing clearance and workflow access, is worth considering early.

This oven is best suited to mid-to-high volume operations — contract caterers, hotel kitchens, large restaurants, and institutional catering where consistent output across a full service is essential. For smaller operations with more modest throughput requirements, a lower-capacity model would likely be more appropriate and more economical to run. Equally, for very high-volume or multi-oven production environments, it is worth discussing whether a larger configuration would better match your service demands.

A combi oven at this level represents a significant investment and often forms a core part of kitchen workflow — if you would like to talk through whether the Equajet is the right fit for your site and service style, our team is happy to have that conversation before you commit.