Invoq Hybrid Combi Oven 10 Grid 1/1 GN

The Invoq Hybrid 10-grid combi oven combines a conventional boiler with an injection steam system, giving it two distinct methods of steam generation within a single unit. In practice, this means the oven can switch between or blend the two systems depending on what the cooking process demands — a level of flexibility that purely injection-based or purely boiler-based ovens cannot match. It operates across a wide temperature range and accepts standard full-size 1/1 GN gastronorm trays throughout all ten levels.

In a working kitchen, the hybrid approach shows its value most clearly during intensive steaming production — bulk vegetable cookery, fish, delicate proteins — where maintaining consistent, high-density steam saturation across a full load matters. Smart sensors monitor the cooking environment continuously, and the integrated drain and inlet systems manage water flow automatically, reducing the manual intervention required during service. Recovery between loads is managed efficiently, which supports a steady throughput during busy periods without operators having to babysit the oven.

The practical advantages for kitchen teams include:

• Mixed-load cooking — different products running simultaneously without flavour transfer
• Automated cleaning cycle that manages water and energy consumption without operator input
• Consistent steam saturation regardless of load density
• Integrated drain system reduces manual handling between cycles
• Wide temperature range supports the full spectrum of cooking modes

At 150kg and with a footprint of 1000mm wide by 1200mm deep, this oven requires a properly prepared installation position — level, ventilated, and with adequate clearance on all sides. Electrical and water connections need to be in place before installation, and the unit will require a suitably rated water supply and drainage. Given its size and weight, positioning should be planned before delivery. It is not suited to tight or temporary kitchen setups.

This oven is well suited to contract caterers, hotel banqueting operations, large staff restaurants, and production kitchens running consistent volume across multiple sittings. The hybrid steam system makes it particularly appropriate where steaming quality is a priority alongside general combi cooking. For smaller operations or lower-volume sites, a reduced-capacity model may represent a better fit; equally, sites running very high throughput across extended service periods should consider whether a larger or more heavy-duty unit would serve them better long term.

If you are weighing this up against other combi options or want to talk through how it would fit your specific kitchen layout and service demands, the team is happy to work through that with you before you commit.