Invoq

The Invoq Hybrid 6 Grid is a full-size combi oven built around a dual steam system that combines a boiler-based steam source with an injection steam method. Rather than relying on a single steam-generation approach, the oven draws on both technologies according to the cooking mode in use. This gives operators more consistent and even steam saturation throughout the cooking chamber — a practical advantage when running high-density steaming loads where uniformity across the full cabinet is important. It operates across a temperature range of 30°C to 300°C, covering everything from gentle proofing and low-temperature steaming through to high-heat roasting and combination cooking.

Under sustained production, the hybrid system holds stable chamber conditions even when the oven is loaded heavily and the door is opened repeatedly during service. Integrated sensors monitor temperature and moisture continuously, adjusting steam output automatically to compensate for heat and moisture loss. This means recovery is handled without requiring operator input — a real benefit during a busy service when attention is split across multiple stations.

From a day-to-day operational standpoint, the key practical advantages include:

• Consistent steam saturation across the full cabinet, even under heavy loading
• Automated chamber compensation reducing manual monitoring during service
• Dual steam generation adding operational resilience to intensive production schedules
• Automated cleaning system designed to keep water and chemical consumption in check
• Integrated water inlet and drain connections simplifying daily operation

Installation requires considered planning. At 128kg, this is a substantial unit and will need appropriate structural support, adequate floor space, and sufficient clearance for door swing and ventilation. A plumbed water supply and drain connection are required, and the oven should be installed under an extraction canopy in line with current ventilation regulations. Electrical supply requirements should be confirmed with your installer before ordering.

This oven is well suited to contract caterers, hotel kitchens, central production units, and healthcare or education catering operations where steaming and combination cooking form a significant part of the daily workload. For sites with lighter or less frequent demands, a smaller or simpler unit may represent better value. For very high-volume or multi-rack production environments, it is worth considering whether a larger-capacity model would serve the operation more effectively.

If you would like to talk through whether this specification is the right fit for your kitchen before placing an order, our team is happy to go through your requirements with you.

The Houno Invoq 20-grid electric combi oven is a large-format unit built for professional kitchens that need to move serious volume through service with reliable, consistent results. It combines steam, convection, and combination cooking modes with a suite of automated controls that reduce the level of hands-on supervision required during busy periods — without removing control from the operator.

At 20-grid capacity, this oven is designed for operations cooking at scale: banqueting facilities, hospital catering, hotel kitchens running high covers, central production units, and contract catering environments. The Climate Control system monitors and adjusts heat and humidity continuously throughout the cook cycle, which helps maintain consistent results across a full load even as moisture levels shift between dishes. Recovery between back-to-back loads is a genuine operational consideration at this volume, and the combination of element output and climate management keeps that recovery time practical during sustained service.

The front-mounted touchscreen and drag-and-drop Menu Planner allow multiple cooking programmes to run concurrently — useful when a kitchen is producing different dishes across different sections at the same time. SmartChef and Cook Time Correction handle adjustments that would otherwise require a chef to monitor and intervene, helping to reduce inconsistency and food waste during high-pressure periods.

• Simultaneous multi-programme cooking reduces bottlenecks at peak service
• Automated climate and time correction supports consistent results from less experienced staff
• Built-in Care Cycle cleans the cavity at the end of service with minimal effort
• Robust stainless steel construction withstands the demands of daily commercial use
• Intuitive touchscreen interface reduces training time when onboarding new kitchen staff

Installation requires careful advance planning. The unit draws significant three-phase power, so your electrical infrastructure will need to be assessed before ordering. At 277kg, access routes, floor loading, and final positioning all need to be considered well ahead of delivery. Ventilation is essential — the oven must sit beneath a correctly specified extraction canopy. A water supply and drain connection are also required for both cooking functions and the internal wash cycle. These are not unusual requirements at this scale, but they do need to be confirmed before the unit arrives on site.

This oven is well suited to high-volume operations where consistency across large-batch cooking is a priority and where a degree of cooking automation makes practical sense. For lower-throughput kitchens or smaller service volumes, a reduced grid count would be more appropriate both operationally and economically. For sites running multiple service periods or very high covers, it is worth considering whether a single large unit or a pair of smaller units better fits your workflow and resilience requirements.

Given the scale of investment and the installation requirements involved, it is worth talking through the details before committing. We are happy to discuss your kitchen layout, power supply, service volumes, and workflow to make sure this specification is the right fit.

The Invoq Hybrid is a ten-grid combi oven that combines a conventional boiler with an injection steam system in a single unit. Rather than relying on one method of steam generation, it can switch between or blend the two depending on what the cooking process demands. All ten levels accept standard 1/1 GN full-size gastronorm trays, and the oven operates across a broad temperature range from gentle warming through to high-heat roasting and baking.

The dual steam system earns its keep during intensive steaming production: bulk vegetable cookery, fish, and delicate proteins where consistent, high-density steam saturation across a full load is critical. Purely injection-based ovens can struggle to maintain steam quality under heavy loads; purely boiler-based units lack the speed of injection for rapid-cycle work. The hybrid approach handles both. Smart sensors monitor the cooking environment continuously, and integrated water management handles inlet and drain flow automatically, reducing the manual intervention required during a busy service. Recovery between loads is managed efficiently, which supports steady throughput without operators having to monitor the oven closely.

Practical advantages for kitchen teams include:

• Mixed-load cooking across all ten levels without flavour transfer
• Automated cleaning cycle that manages water and energy consumption without operator input
• Consistent steam saturation regardless of load density or oven fill level
• Integrated drain system reduces manual handling between cycles
• Wide cooking range supports steaming, roasting, baking, and combination modes in a single unit

At 150kg and with a footprint of 937mm wide by 908mm deep, this oven requires a properly prepared installation position. The space needs to be level and adequately ventilated, with correct clearances on all sides. Electrical supply, a suitably rated water inlet, and a drainage connection all need to be in place before installation. Given the weight and dimensions, delivery access and final positioning should be planned well in advance. This unit is not suited to temporary setups, tight plant rooms, or kitchens without the infrastructure to support a combi oven of this capacity.

This oven is well suited to contract caterers, hotel banqueting operations, large staff restaurants, and production kitchens running consistent, high-volume output across multiple sittings. The hybrid steam system makes it particularly appropriate where steaming quality is a genuine operational priority alongside general combi cooking. Smaller operations or lower-volume sites may find a reduced-capacity model a more practical fit. At the other end, sites running extended service periods at very high throughput should consider whether a larger or heavier-duty unit would serve them better over time.

If you want to talk through how this oven would work within your specific kitchen setup, including steam requirements, service volume and installation constraints, the team is here to work through it with you.

The Houno Invoq 10-grid electric combi oven is a full-size, three-phase unit designed for professional kitchens that need to cook consistently at volume. It operates across the standard range of combi modes — convection, steam, and combined heat-and-humidity — and the 10 x 1/1 GN capacity places it firmly in the mid-to-high volume bracket, commonly used in restaurants, hotels, contract catering operations, and central production kitchens running across multiple sittings.

During busy service periods, the oven's Climate Control system maintains precise humidity throughout the cooking cycle. When the door is opened repeatedly under load, chamber conditions return to programme settings quickly, which helps prevent cumulative timing drift across a full rack. The SmartChef automation and Cook Time Correction features reduce the need for constant chef oversight by reading the load and adjusting the cook accordingly. In kitchens running lean on skilled labour during service, that kind of automated compensation has genuine operational value.

Practically, the Invoq offers operators a number of meaningful advantages:

• Drag-and-drop Menu Planner allows multiple dishes to run simultaneously without manual monitoring
• Cook Time Correction automatically compensates as load and conditions change mid-service
• Integrated Care Cycle simplifies end-of-service cleaning with minimal staff effort
• Touchscreen interface reduces training time and minimises input errors during busy periods
• Steel and glass construction stands up to the demands of daily commercial cleaning routines

Installation requires a three-phase electrical supply, so the circuit, isolator, and cable specification need to be confirmed with a qualified electrician before ordering. At 143kg the unit needs solid floor loading and at least two people for safe positioning. An adequate extract canopy above the oven is essential — your existing ventilation setup should be assessed against the oven's output before installation. The footprint is substantial, so check clearances carefully, particularly in galley-style or compact kitchens.

This oven is well suited to kitchens producing 80 to 200-plus covers per service, or to central production operations where programmability and consistency are as important as raw capacity. Smaller sites or those without a three-phase supply may find a 6-grid model more appropriate; higher-volume operations running multiple shifts or production-scale output may benefit from a larger-capacity alternative.

If you'd like to talk through whether the 10-grid is the right fit for your service volume and kitchen setup, our team is glad to help before you make a decision.

The Invoq Hybrid 20-grid combi oven is a large-capacity roll-in unit that combines a boiler steam system and an injection steam system within a single chamber. Rather than switching between the two, it runs both simultaneously, delivering fast and consistent high-density steam saturation across a full 20-grid load. Integrated sensors monitor conditions throughout each cook cycle, and automated water management handles inlet and drain flow without requiring constant operator input.

At this capacity, the hybrid steam approach makes a practical difference in sustained production environments. Injection-only units at 20-grid scale can struggle with recovery under continuous heavy steaming loads; the addition of the boiler element helps maintain stable steam saturation without the lag. The roll-in rack configuration means pre-loaded trolleys can be wheeled directly into the chamber, which reduces handling time between batches and cuts the physical demands on kitchen staff during busy service periods.

The key operational advantages this configuration offers:

• Hybrid steam system handles both delicate and high-density steaming without compromise
• Roll-in rack operation reduces batch turnaround time and physical handling
• Automated cleaning system manages water and energy use without manual intervention
• Integrated sensor monitoring maintains consistent results across a full 20-grid load
• Combined boiler and injection steam supports recovery under sustained production demand

This is a substantial piece of equipment at 288kg, and installation requires careful advance planning. Floor loading capacity, drainage provision, and water supply quality all need to be confirmed before the unit arrives on site. Hard water areas will very likely require a water softener to protect the boiler and steam components over time. The roll-in configuration also needs adequate clear space in front of the oven to manoeuvre loaded trolleys safely, which should be accounted for in the kitchen layout. Ventilation requirements should be reviewed with a qualified installer.

This oven is suited to operations cooking at significant volume across multiple service periods — central production kitchens, large hotel operations, contract catering facilities, and institutional kitchens are the natural fit. It is not the right choice for sites where a 6- or 10-grid unit would meet demand more efficiently and at lower running cost. For operations considering multi-unit configurations or sites with exceptional throughput requirements, it is worth a conversation about whether a different layout or capacity would serve the site better.

If you are working through whether this unit fits your space, utilities, or service volume, we are happy to talk it through with you before you make a decision.

The Houno Invoq 6-grid electric combi oven is a full-featured combination oven built for professional kitchens running moderate to high food volumes across varied menus. It combines convection, steam, and combination cooking in a single unit, allowing kitchen teams to roast, bake, steam, and regenerate without switching between pieces of equipment. Three-phase power keeps energy delivery consistent, supporting reliable results through a full service period.

During busy service, the oven's Climate Control technology maintains precise humidity levels throughout the cook cycle — a practical advantage when moisture retention or crust development needs to be consistent across repeated loads. The SmartChef and Cook Time Correction functions reduce the need for constant manual monitoring, adjusting automatically for load variations so kitchen teams can manage throughput without dedicating a member of staff to watch the oven. The built-in Menu Planner allows multiple dishes to be sequenced simultaneously, which is useful in kitchens running varied covers from a single piece of equipment.

In day-to-day operation, several features translate directly into measurable advantages:

• Automated cook sequencing reduces manual intervention during service
• Climate Control supports consistent results across repeated cook cycles
• Cook Time Correction adjusts for load variations, helping to reduce waste
• The built-in Care Cycle simplifies end-of-service cleaning considerably
• Stainless steel construction supports routine hygiene standards in demanding environments

This unit runs on a three-phase electrical supply, so your electrical installation will need to be assessed before ordering. At 122kg, the oven requires adequate floor support and careful planning for delivery access and final positioning. Combi ovens generate significant steam and heat, so ventilation and extraction arrangements should be confirmed with your kitchen contractor — a standard canopy may require modification. Door swing and rack extraction clearance should also be factored into your layout planning at this footprint.

This oven is well suited to restaurants, hotel kitchens, contract caterers, and school or workplace feeding operations with consistent service volumes. It sits in the mid-range of the Invoq combi lineup — kitchens cooking at significantly higher volumes, or those running banqueting and bulk production, may find a larger-capacity model more appropriate. Smaller operations may not need the full capability this configuration offers.

If you are weighing up whether the 6-grid capacity suits your service pattern, or if you have questions about electrical supply requirements or ventilation, the team is glad to talk through the details with you before you make a decision.