Lainox Combi Steamer Ovens

The Lainox Sapiens Boosted SAG202BV is a large-capacity boilerless gas combination oven designed for serious, high-throughput commercial kitchen environments. Operating across convection, steam, and combination cooking modes, it generates steam directly within the cavity rather than relying on a separate boiler system, which simplifies installation and reduces long-term maintenance demands. The touch screen interface provides straightforward access to cooking programmes, wash cycles, and settings without unnecessary complexity on the pass.

In practice, a 20x 2/1 GN oven at this scale is built for kitchens running sustained, high-volume service — large hotel operations, hospital catering, contract catering facilities, and central production units where multiple full-size gastronorm loads need to move through the oven in close succession. The Boosted designation indicates enhanced steam injection performance, which supports faster cavity recovery between loads and more consistent results across a full rack of product. On a demanding service, that recovery speed directly affects how many covers can be turned without compromise to food quality.

From an operational standpoint, this unit offers several practical advantages:

• Boilerless steam generation reduces descaling demands and associated downtime
• Touch screen interface supports programmable recipes, reducing reliance on chef consistency
• Full combination mode allows simultaneous convection and steam for a wide cooking range
• Integrated washing programmes support end-of-service cleaning without additional equipment
• Gas operation can offer running cost advantages in kitchens with high daily oven usage

At 350kg and with an overall footprint of 2040mm high by 1290mm wide by 1180mm deep, this is a substantial piece of equipment requiring careful planning before installation. It will need adequate gas supply with correctly rated pipework, appropriate ventilation or a canopy extraction system overhead, and sufficient structural floor loading capacity. Access routes during delivery and installation need to be assessed early — the size and weight make this a planned install, not a same-day placement. Kitchens should also confirm water connection and drainage provisions to support the steam and wash functions.

This oven is best suited to operations producing at scale on a regular basis — where a smaller 10x 1/1 GN unit would create a bottleneck and a lower-capacity model would be worked beyond its design intent. If your operation is smaller or less consistent in volume, it is worth discussing whether a mid-range capacity would be a better fit technically and financially. Equally, for multi-unit central production sites, a higher-specification configuration may be worth exploring.

Given the scale of investment and the installation requirements involved, it is worth having a conversation with us before committing. We are happy to talk through your kitchen layout, service volumes, and gas supply to make sure this is the right choice for your operation.

The Lainox Naboo SAG102BV is a manual boilerless gas combination oven built around a 10 x 2/1 GN double capacity, making it one of the larger formats in the Naboo range. Boilerless operation means steam is generated directly within the cavity rather than via a separate boiler, which simplifies the internal system and reduces the maintenance overhead that comes with traditional steam-generator models. The manual controls are straightforward to operate, allowing kitchen teams to select between convection, steam, or a combination of both without navigating complex menus. A 3.5-inch colour LCD screen provides clear feedback, and up to 99 recipes can be stored and recalled during service — a practical feature in kitchens running consistent production cycles.

In a busy service environment, the 2/1 GN format allows operators to run large batch loads — whole trays of proteins, baked goods, or gastronorm pans — in a single pass, which suits high-throughput operations where time and rack space are at a premium. Gas operation can offer running cost advantages over electric alternatives depending on site tariffs and usage patterns, and the boilerless design supports rapid transition between cooking modes without waiting for a boiler to reach temperature.

Practical operational advantages include:

• Three cooking modes — convection, steam, and combination — selectable via manual controls
• Up to 99 stored recipes accessible directly from the colour screen during service
• Boilerless steam generation reduces descaling and boiler servicing requirements
• 2/1 GN double rack format supports large batch production in a single load
• Gas-powered operation across all modes including steam injection

At 190kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of equipment. It will require a solid, level stand or base unit rated for the load, adequate overhead and side clearance for ventilation, and a canopy extraction system appropriate for a gas appliance of this output. A gas supply of sufficient pressure and flow rate must be confirmed with your gas engineer prior to installation, and the unit will require commissioning by a Gas Safe registered engineer. The electrical supply requirements for controls and ancillaries should also be confirmed at the specification stage.

This oven is best suited to high-volume catering operations — contract caterers, large hotel kitchens, hospital or university catering facilities, and banqueting operations where batch cooking at scale is a daily requirement. If your service volumes are more moderate, a smaller GN format within the Naboo range may be a more proportionate and cost-effective choice. Equally, for sites running continuous multi-service production at very high volumes, it is worth discussing whether an even higher-capacity configuration would better match demand.

If you are working through kitchen layout, extraction requirements, or gas supply specifications, the team is happy to talk through the practical side before you commit to anything.

The Lainox SAG062BV is a manual-controlled, boilerless gas combination oven built to handle serious production volumes in professional kitchens. Operating across three cooking modes — convection, steam, and a combination of both — it gives kitchen teams direct, straightforward control without the complexity of a fully programmable touchscreen system. The boilerless design generates steam directly within the cavity rather than via a separate boiler, which simplifies servicing and reduces the maintenance overhead associated with scale build-up in hard water areas.

In a busy kitchen environment, the 6 x 2/1 GN double-rack configuration means this is a genuinely high-output unit capable of running large banqueting loads, high-volume catering production, or continuous batch cooking across a full service period. The manual interface suits kitchens where experienced cooks need to adjust on the fly without navigating deep menu structures, and the 99-recipe storage with a 3.5-inch colour LCD screen allows teams to save and recall proven cooking programmes consistently across shifts.

Practical advantages for kitchen operators include:

• Boilerless steam generation reduces descaling frequency and associated maintenance costs
• Three cooking modes cover the majority of menu requirements from a single unit
• Manual controls keep operation straightforward for experienced brigades
• 99-recipe storage supports consistent output across multiple shifts and staff changes
• Integrated washing programmes help maintain hygiene standards between services

At 125kg and with a footprint of 980mm high by 1210mm wide by 1050mm deep, this is a substantial piece of equipment requiring adequate floor space, a level and reinforced base, and consideration of access routes during installation. As a gas unit it will require connection to a suitable gas supply by a Gas Safe registered engineer, along with appropriate extraction and ventilation above the unit. Water connection and drainage will also be required for the steam function and wash cycle. Kitchen teams should confirm utility provisions are in place before ordering.

This oven is best suited to high-volume operations — contract caterers, large hotel kitchens, hospitals, central production units, and similar environments where consistent, large-batch output is a daily requirement. The 2/1 GN capacity makes it less practical for smaller restaurant kitchens where a 1/1 GN unit would be a more proportionate fit. For sites with even higher throughput demands or where advanced programmable control is a priority, there are larger and more fully featured models worth considering.

If you are unsure whether this model is the right capacity or specification for your operation, our team is happy to talk through your requirements before you commit to a purchase.

The Lainox Sapiens Boosted SAG201BV is a 20-grid, full 1/1 GN gas combination oven from Lainox's professional Sapiens range. It operates across the three standard cooking modes — convection, steam, and combination — and uses a direct steam (boilerless) system, meaning steam is generated within the chamber rather than via a separate boiler. The touch screen interface provides access to manual cooking controls, up to 99 stored recipes, and washing programmes, making it practical to operate consistently across shifts and kitchen teams.

At 20 full-size GN trays, this oven is built for demanding, high-volume production. It suits operations where multiple large runs are prepared simultaneously — high-output banqueting, central production kitchens, large staff catering, hospital food service, and contract catering operations that need to maintain throughput across a full service period. The gas-fired system supports strong thermal performance throughout sustained use, and the boilerless steam generation reduces the maintenance overhead typically associated with boiler-equipped models.

From a practical standpoint, the Sapiens Boosted range offers a balance of operational depth and straightforward usability:

• Touch screen interface supports consistent results across different operators and shifts
• 99-recipe storage reduces reliance on manual settings during service
• Boilerless steam system lowers servicing complexity versus boiler-based alternatives
• Integrated washing programmes support end-of-service hygiene compliance
• Gas operation can reduce energy running costs compared with equivalent electric models in many sites

Installation of a unit at this scale requires careful planning. At 290kg and with a footprint of 1100mm wide by 1110mm deep, it is a substantial piece of equipment that will require a commercial gas connection, appropriate ventilation or a suitable extraction canopy, and a dedicated drainage point for the wash and condensate functions. Floor loading and access routes should be assessed before delivery is arranged, particularly in existing kitchens with restricted access. A gas-safe engineer must carry out the final connection.

This oven is best suited to high-volume operations that require a large capacity combi in a single unit — production kitchens, large-scale catering contractors, and venues running multiple service covers. For operations with lower throughput requirements, smaller-capacity models within the Sapiens range may represent a more proportionate choice. Equally, for very large central production facilities with extreme daily output, it is worth discussing whether a single 20-grid unit or a configuration of smaller units better suits the workflow.

If you are planning a new kitchen installation or replacing an existing combi at this scale, we are happy to work through the installation requirements and help confirm whether this model is the right fit for your operation.

The Lainox SAG161BV is a gas-fired boilerless combination oven configured as two independently controlled units stacked within a single column — a 6-grid section mounted above a 10-grid section, giving a combined capacity of 16 full 1/1 GN trays. Each oven operates independently with its own touchscreen controls, cooking modes, and programme memory, which means a kitchen can run two entirely different menus or production cycles simultaneously without any conflict between them.

In a busy service environment, this configuration offers a level of operational flexibility that a single large oven cannot. The lower 10-grid section handles volume production — roasting, regeneration, or high-demand baking — while the upper 6-grid unit can run a separate cycle at a different temperature or humidity level at exactly the same time. Recovery between cycles is consistent because the boilerless steam system generates moisture directly within the cavity rather than relying on a separate boiler, which also reduces maintenance burden over time.

Practically, the SAG161BV suits kitchens that need high throughput without doubling their oven footprint. Key operational advantages include:

• Two independent cooking chambers running simultaneously with separate programmes
• Touchscreen controls with recipe storage on each unit for consistent, repeatable results
• Boilerless steam generation eliminating boiler descaling and associated downtime
• Gas operation, which typically suits sites with existing gas infrastructure and lower energy costs
• Stainless steel construction throughout, suited to the hygiene and cleaning demands of a commercial kitchen

At 240kg and over two metres in height, this is a substantial piece of equipment that requires careful planning before installation. The footprint of 1030mm wide by 980mm deep is workable in most larger kitchens, but ceiling clearance, ventilation extraction, and adequate gas supply all need to be confirmed in advance. Given the combined capacity, it is typically installed on a solid level floor with appropriate anti-tip measures. Access for delivery and positioning in the kitchen should be assessed early, particularly in buildings with narrow corridors or restricted loading areas.

This oven is best suited to high-volume operations such as contract caterers, hotel kitchens, large restaurant groups, hospitals, or central production units where two simultaneous cooking programmes are a regular operational requirement. For smaller kitchens with more modest throughput, a single 6- or 10-grid unit is likely a more proportionate choice. For sites with output demands that exceed even this configuration, heavier-duty or higher-grid alternatives are available within the range.

If you are working through kitchen planning or want to confirm that this configuration fits your extraction, gas supply, and workflow, the team is happy to talk it through before you commit.

The Lainox Naboo SAG101BV is a ten-rack, full 1/1 GN gas combination oven operating on a boilerless direct-steam system. It offers three core cooking modes — convection, steam, and a combination of both — controlled via a straightforward manual interface with a 3.5-inch colour LCD screen. The approach is deliberately uncomplicated: operators select their mode, recall one of up to 99 stored recipes, and get on with service. There is no cloud dependency or touchscreen complexity to contend with.

In busy kitchen environments, a boilerless direct-steam system means faster heat-up and recovery compared with traditional boiler-based units. The gas burner format suits kitchens where gas running costs are a consideration or where electrical capacity is already stretched. With ten full-size GN racks, the oven handles volume-service demands effectively — whether that is banqueting, contract catering, staff feeding, or a high-covers restaurant service where throughput and consistency need to be sustained across multiple covers.

The practical advantages of this model include:

• Simple manual controls that reduce reliance on trained oven operators
• 99-recipe storage to support consistent results across different teams and shifts
• Three cooking modes covering a broad range of menu applications
• Boilerless steam generation for faster response and simpler maintenance
• Integrated washing programmes to support end-of-service cleaning routines

At 125kg and with a footprint of 990mm wide by 940mm deep, this is a substantial piece of equipment requiring a planned installation. Gas supply, adequate ventilation or canopy extraction, and sufficient floor-loading capacity all need to be confirmed before installation. A professional gas-safe installer will be required. The depth in particular means that service access to the rear should be factored into the kitchen layout at the planning stage.

The SAG101BV is well suited to mid-to-large commercial kitchens producing consistent volumes across a full service — contract caterers, hotels, schools, and central production units are typical environments. Operators running lighter volumes or smaller kitchen spaces may find a smaller-capacity model more appropriate, while very high-throughput operations may want to consider a heavier-duty specification. The manual control system specifically suits kitchens where simplicity and ease of staff training are a priority over programmatic complexity.

If you are working through a kitchen design, planning a replacement, or weighing up whether this capacity is the right fit for your operation, the team is happy to talk it through before you commit.

The Lainox Sapiens SAG061BV is a six-grid, full-size GN gas combination oven that operates on a boilerless steam system, generating steam directly within the cavity rather than via a separate boiler. It offers three cooking modes — convection, steam, and combination — selectable through straightforward manual controls. A 3.5-inch colour LCD screen gives clear access to the 99 saved recipe slots, wash programmes, and operational settings. The stainless steel construction is consistent with what you'd expect from a unit intended for sustained commercial use.

In a working kitchen, the boilerless design means faster readiness times compared with boiler-based alternatives, and there is no boiler to descale or maintain on a scheduled basis — a practical advantage in areas with hard water. The manual control interface suits operations where multiple team members need to use the oven without extended training. Six full-size GN trays provides solid throughput for a mid-volume kitchen, whether you are running a hotel kitchen, a care home, a contract catering unit, or a busy restaurant that relies on batch cooking through service.

Key operational advantages include:

• Three cooking modes covering the majority of commercial menu requirements
• 99 recipe presets helping to maintain consistency across different service staff
• Boilerless steam generation reducing ongoing maintenance requirements
• Manual controls that are straightforward for wider kitchen teams to use
• Gas operation supporting kitchens where electrical capacity is a constraint

On installation, this is a gas appliance and will require a connection to a suitable gas supply with the correct regulator and pressure, carried out by a Gas Safe registered engineer. At 115kg and with a footprint of 980mm high by 990mm wide, this is a substantial piece of equipment — floor space, adequate clearance for door swing, and access through your kitchen entry points all need confirming before delivery. Ventilation requirements should also be assessed with your installer, as gas combustion appliances have specific extraction considerations. This unit is not suitable for domestic installation.

The SAG061BV is well suited to mid-volume catering operations producing consistent, repeatable menus where staff changeover is a factor. If your service volumes are higher and you need greater simultaneous capacity, larger-format combi ovens are available within the range. Conversely, smaller sites or operations with limited floor space may find a four-grid variant more practical.

If you are weighing up whether this oven is the right fit for your kitchen's throughput, gas supply setup, or existing ventilation, our team is happy to work through the details with you before you commit.

The Lainox Sapiens Boosted SAE202BV is a large-capacity, boilerless electric combination oven operating on a 2/1 GN double configuration across 20 tray positions. It delivers convection, steam, and combination cooking modes through a touch screen interface, making it one of the more capable units in the Sapiens range. The boilerless steam generation system injects water directly into the cooking chamber, removing the need for a separate steam generator and simplifying both installation and ongoing maintenance.

At this scale, the SAE202BV is built for sustained, high-throughput service. The Boosted designation reflects enhanced power delivery designed to support faster preheat and stronger recovery between loads — both critical considerations in busy kitchens where the oven rarely sits idle between service periods. The combination mode allows operators to run humidity-controlled roasting, baking, or regeneration cycles with consistent results across a full rack load, which is difficult to achieve reliably in a conventional oven at this volume.

From a practical standpoint, the touch screen control system supports stored recipe programmes, which helps maintain consistency across different staff and shifts. Key operational advantages include:

• Boilerless steam generation reduces maintenance complexity and descaling demands
• Touch screen with recipe storage supports consistency across kitchen teams
• Three cooking modes — convection, steam, and combination — in a single unit
• Integrated washing programmes help meet hygiene standards without manual effort
• High tray capacity supports batch cooking and regeneration at volume

Installation requires careful planning. At 315kg and with a footprint of 1290mm wide by 1180mm deep, and standing 2040mm tall, this is a substantial piece of equipment that demands dedicated floor space, adequate structural support, and clear access for servicing. Electrical supply and water connections must be confirmed with a qualified installer before purchase. Extraction and ventilation requirements should also be assessed as part of any installation plan, particularly in kitchens where space is constrained.

The SAE202BV is well suited to central production kitchens, large hotel operations, stadium and events catering, and institutional sites cooking at significant volume across multiple services. It is not the right fit for a small à la carte kitchen with limited space or modest throughput — in those settings, a smaller-capacity unit from the Sapiens range would be more appropriate. For sites with even greater volume demands, higher-capacity configurations may also be worth considering.

Given the investment and the installation requirements involved, it is worth having a conversation with our team before committing. We are happy to talk through your kitchen layout, service volumes, and utility connections to make sure this is the right fit for your operation.

The Lainox Sapiens Boosted SAE102BV is a large-capacity electric combination oven operating without a boiler. Running in convection, steam, or combined mode, it generates steam directly within the cooking chamber rather than relying on a separate boiler unit, which removes a significant maintenance overhead and simplifies installation. The 3.5-inch colour LCD gives the operator straightforward access to cooking modes, saved programmes, and wash cycles without unnecessary complexity. Up to 99 recipes can be stored, which makes the unit well suited to operations where consistency across shifts and staff changes is a priority.

At ten full 2/1 GN rack positions, this is a high-output oven built for serious production volume. It performs reliably during extended service periods — whether that is banqueting, high-throughput cook-chill production, or a busy restaurant kitchen turning covers continuously through the day. The Sapiens Boosted range is designed to hold temperature and recover quickly between loads, which matters when the oven is being opened repeatedly during a busy service.

From an operational standpoint, the boilerless design offers several practical advantages:

• Reduced maintenance burden — no boiler descaling regime required
• Faster start-up compared with boiler-equipped models
• Consistent humidity control directly managed through the cooking programme
• Recipe storage supports repeatable results across different staff members
• Automatic wash programmes help maintain hygiene compliance with less manual intervention

At 160kg and with an external footprint of 1210mm wide by 1050mm deep, this oven requires a carefully planned installation. It will need adequate structural support, appropriate electrical supply, and proper ventilation or extraction — a canopy extraction system is typically required. Given the scale of the unit, access routes during delivery and positioning within the kitchen should be confirmed in advance. This is a floor-standing oven and will generally require an appropriate stand or base unit.

The SAE102BV is best suited to high-volume operations: large hotel kitchens, central production units, contract catering, or busy restaurant kitchens where 2/1 GN capacity is required to service significant covers. Operators running lighter volumes or working in smaller kitchens may find a smaller rack configuration a more practical fit, while sites with exceptionally high or continuous production demands may want to consider whether multiple units or a larger configuration better suits their workflow.

If you are weighing up whether this model is right for your kitchen layout, service volume, or electrical infrastructure, our team is happy to work through the specifics with you before you commit.

The Lainox SAE062BV is a six-grid, full-size electric combination oven operating on a three-phase supply, designed for high-volume professional kitchens that need reliable, consistent results across all cooking modes. It accepts full 2/1 GN trays throughout, giving kitchens the flexibility to run large batch loads — whole trays of roasting joints, large gastronorm pans of vegetables, or banqueting-scale portioned proteins — without the constraints of a half-size or compact unit.

In practice, this is an oven built for sustained, demanding service. The direct steam injection system generates steam without a separate boiler, keeping maintenance simpler and reducing the risk of scale-related downtime in hard-water areas — though water quality and filtration remain important considerations and should be reviewed before installation. Operators can switch between convection, steam, and combination modes manually, which suits kitchens where brigade members need to change programmes quickly without navigating complex menus. The 3.5-inch colour screen makes it straightforward to retrieve the 99 stored recipes or call up a saved washing programme at the end of service.

Key operational advantages include:

• Three cooking modes accessible directly from the manual controls — no buried menus
• 99 recipe memory supports consistent results across different shifts and staff
• Direct steam generation removes the boiler as a maintenance and descaling variable
• Integrated auto-clean reduces end-of-service labour and supports hygiene compliance
• Full 2/1 GN capacity throughout all six grids maximises batch output per cycle

At 120kg and with an overall footprint of approximately one metre deep and just over one metre wide, this oven requires a robust, level stand or base unit and sufficient clearance at the rear and sides for ventilation and service access. Three-phase electrical supply is essential — this is not a single-phase unit and installation should be carried out by a qualified electrician familiar with commercial catering equipment. If the kitchen is in a hard-water area, a water softener or filtration unit ahead of the oven is strongly advisable to protect the steam system and prolong service intervals. Extraction or ventilation provision above the unit should be assessed as part of the installation plan.

This oven is well suited to contract caterers, hospital and care catering operations, hotel kitchens, and high-volume restaurant or banqueting kitchens producing substantial covers. It is a full-size, serious piece of equipment — kitchens with lighter throughput or limited space may find a smaller four-grid or half-size unit more appropriate, while exceptionally high-output sites running continuous production may want to consider a larger or stacked configuration.

If you are unsure whether this model is the right fit for your kitchen's output, extraction setup, or electrical infrastructure, our team is happy to talk it through before you commit.

The Lainox Sapiens SAE201BV is a full-size, 20-grid electric combination oven from Lainox's Sapiens Boosted range. It operates across three core cooking modes — convection, steam, and combination — and is controlled via a touchscreen interface that gives kitchen teams straightforward access to cooking programmes, wash cycles, and settings without the need for extensive training. Steam is generated directly without a boiler, which simplifies maintenance and reduces the mechanical complexity that larger boiler-based systems carry.

At 20 x 1/1 GN capacity, this oven is built for operations with serious throughput demands. It handles large-batch cookery consistently across all rack positions, which matters when you're pushing high covers during a busy service. The Boosted designation reflects enhanced power delivery that supports faster heat recovery between loads — a practical advantage when the oven is being worked hard through a lunch or dinner service with minimal downtime between batches.

From an operational standpoint, the Sapiens platform offers a number of advantages relevant to busy kitchen environments:

• Touchscreen control with recipe storage reduces reliance on individual chef knowledge and supports consistency across shifts.
• Three cooking modes in a single unit remove the need for separate convection and steam appliances, freeing up kitchen space.
• Boilerless steam generation means fewer service intervals and no descaling regime associated with traditional boiler systems.
• Automated wash programmes help maintain hygiene compliance without adding to the end-of-service workload.
• Recipe storage supports standardised output across multiple kitchen sites or chef changeovers.

At 290kg and with a footprint of 1100mm wide by 1110mm deep and standing 2040mm tall, this is a substantial piece of equipment. It will need proper structural flooring, adequate ventilation, and sufficient clearance for door swing and rack loading. As an electric unit, the incoming supply and circuit capacity must be confirmed before purchase — this is not a straightforward plug-in installation and will require a qualified electrician. Stainless steel construction throughout supports durability and cleaning in demanding environments.

The SAE201BV is best suited to high-volume operations: contract caterers, central production kitchens, large hotel operations, and busy restaurant or pub group kitchens where consistent output across 20 full-size trays is a daily requirement. For smaller operations, a lower-capacity model in the Sapiens range is likely to be a more practical and cost-effective fit. For sites with particularly complex batch-cooking requirements or central production demands, it is worth discussing workflow and loading patterns in more detail before committing.

If you'd like to talk through whether this unit suits your kitchen's volumes and installation setup, the team is happy to work through the details with you.

The Lainox Sapiens Boosted SAE161BV is a stacked, boilerless electric combination oven offering a total of 16 full-size 1/1 GN positions across two independent oven chambers. The lower unit carries ten shelves and the upper carries six, each operating as a self-contained combi oven with its own touchscreen interface. This configuration allows kitchen teams to run entirely different programmes in each chamber simultaneously — convection, steam, or a combination of both — without one affecting the other.

At 16 grid positions across a single footprint, the SAE161BV is built around high-volume, continuous cooking. The boilerless steam generation system responds quickly and maintains consistent humidity levels throughout service, which is particularly important when running back-to-back loads during peak periods. Having two independent chambers also provides operational resilience — if one section needs a cleaning cycle or requires attention, the other keeps running. This kind of built-in flexibility is genuinely useful in busy kitchens where production rarely pauses.

The Sapiens Boosted platform brings practical advantages to daily kitchen operation:

• Dual independent chambers allow simultaneous cooking at different temperatures and modes
• Boilerless steam generation reduces maintenance requirements associated with traditional boiler systems
• Touchscreen controls on each chamber with up to 99 stored recipes per oven, simplifying handovers and reducing reliance on individual operator knowledge
• Integrated washing programmes support end-of-service cleaning without manual scrubbing
• Stainless steel construction throughout supports hygiene standards and durability under heavy use

At 230kg and standing just over two metres tall, installation planning is essential. The unit requires a suitable structural floor, adequate overhead clearance, and proper extraction canopy coverage for both chambers. As an electric model, your incoming power supply must be assessed before ordering — a unit of this scale draws significant load and may require dedicated supply cabling or distribution board upgrades. Access routes, service corridors, and door widths all need confirming before delivery is arranged, given the footprint of 1030mm wide by 980mm deep.

The SAE161BV is well suited to high-volume catering operations: large hotel kitchens, central production units, hospitals, universities, and contract catering sites where continuous oven throughput across multiple menus is a daily requirement. The dual-chamber format is particularly valuable where segregated cooking — allergen separation, or meat and vegetarian runs — is part of your production process. Smaller operations or those running lighter volumes may find a single-chamber model a more practical fit, while very large central production facilities may want to consider whether a higher-capacity configuration better matches their throughput demands.

If you're working through how this unit would integrate into your kitchen layout or production workflow, our team are happy to work through the specifics with you before you commit to anything.

The Lainox Sapiens Boosted SAE101BV is a ten-rack, full-size electric combination oven designed for professional kitchens that need consistent, reliable results across high-volume service periods. Operating without a boiler, it generates steam directly within the cooking chamber, which reduces maintenance demands and eliminates the scaling and descaling cycles associated with boiler-based units. The 3.5-inch colour LCD makes it straightforward to navigate between the three cooking modes — convection, steam, and combination — and to recall from up to 99 stored recipes, keeping service consistent even when staff changes.

In a busy kitchen environment, the Sapiens Boosted earns its place through the speed and precision of the Boosted technology, which accelerates heat and steam recovery during back-to-back loads. This is particularly relevant in high-throughput operations — banqueting kitchens, contract catering, healthcare, and education — where the oven is rarely idle between services. The direct steam system responds quickly, and the combination mode allows operators to hold moisture, reduce shrinkage on proteins, and maintain consistent texture across large batches.

From a practical standpoint, the Sapiens Boosted offers several operational advantages:

• Boilerless operation reduces routine maintenance and avoids limescale-related downtime
• 99 recipe storage supports consistency across shifts and reduces reliance on individual cook skill
• Integrated washing programmes simplify end-of-service cleaning
• Clear manual controls allow quick mode changes during a live service
• Stainless steel construction throughout supports hygiene compliance and durability

At 120kg and with a footprint of 990mm wide by 940mm deep, this is a substantial piece of equipment that requires careful placement planning. It will need a dedicated electrical supply — a qualified electrician should confirm circuit requirements prior to installation. Adequate ventilation or extraction is essential; in most commercial kitchens, this unit will sit beneath a canopy extract system. The overall height of 1,260mm means it is typically installed as a floor-standing unit, either on its own stand or stacked where the manufacturer's stacking kit permits. Access for delivery and installation through tight service corridors should be assessed in advance given the weight and dimensions.

The SAE101BV is well suited to mid-to-large scale operations: hotel kitchens, contract caterers, central production units, and busy restaurant or pub kitchens running multiple covers. For smaller operations or kitchens with limited space and power capacity, a smaller-rack model from the same range would be worth considering. For very high-volume or multi-unit production environments, a larger or higher-specification model may serve better.

If you are weighing this oven against your service volumes, kitchen layout, or existing extraction setup, our team is happy to talk it through before you commit to a purchase.

The Lainox Sapiens SAE061BV is a six-grid, full-size electric combi oven operating on a boilerless steam generation system. It delivers three core cooking modes — convection, steam, and combination — controlled through a 3.5-inch colour LCD screen with straightforward manual controls. As a boilerless unit, it generates steam directly within the cooking chamber rather than from a separate boiler, which simplifies the installation requirements and reduces ongoing maintenance obligations compared to boiler-based alternatives.

In a working kitchen environment, a six-grid full-size combi at this level is well suited to mid-volume operations running consistent output across service periods. The combination mode allows operators to balance moisture retention with browning and crust development simultaneously, which reduces the need for multi-stage cooking processes and frees up other equipment during peak hours. The 99-recipe memory means programmed cycles can be recalled quickly, which supports consistency across shifts and reduces reliance on individual cook judgement for repetitive menu items.

From an operational standpoint, the SAE061BV offers several practical advantages:

• Boilerless design reduces descaling frequency and simplifies water treatment requirements
• Colour LCD with recipe recall supports consistent output across different staff members
• Three cooking modes in a single unit reduces dependence on separate convection and steaming equipment
• Integrated washing programmes help maintain hygiene standards without manual deep-cleaning between services
• Manual controls keep day-to-day operation accessible without complex programming knowledge

The unit weighs 110kg and its footprint should be carefully assessed against your available bench or stand space before ordering. Being an electric model, it requires a suitable three-phase electrical supply — this should be confirmed with a qualified electrician prior to installation. Ventilation is an important consideration: combi ovens produce significant steam exhaust and will typically require a canopy extraction system above. The boilerless design does require a water inlet connection, and water quality in harder water areas may still call for in-line filtration to protect the steam generation components over time.

This oven is a practical choice for restaurants, hotel kitchens, staff catering operations, and contract catering sites producing consistent volumes across lunch and dinner services. It sits comfortably as a primary cooking unit for operations that don't require the higher throughput of a larger ten-grid configuration, but need more capacity and flexibility than a countertop unit provides. For higher-volume sites with extended service periods or large banqueting demands, a larger-capacity model may be worth considering before committing to this size.

If you'd like to talk through whether this unit is the right fit for your kitchen layout and service volumes, our team is happy to work through the detail with you before you make a decision.

The Lainox Sapiens Boosted SAG202BS is a large-format, boiler-based gas combination oven designed for high-volume professional kitchen operations. Running on gas with a dedicated steam boiler, it delivers convection, steam, and combined cooking modes through a touchscreen interface, with the ability to store and recall recipes to support consistent output across service periods and across kitchen teams.

In a busy production or banqueting environment, the boiler-based steam generation gives precise humidity control that injection systems typically cannot match — particularly useful for delicate products such as fish, pastry, and cook-chill regeneration where steam accuracy matters. The 20x 2/1 GN capacity makes it well suited to central production kitchens, large hotel operations, or high-throughput catering facilities where multiple full-size trays need to run simultaneously. At this scale, the oven is typically the centrepiece of the cooking suite, and the touchscreen with recipe storage helps maintain consistency even when kitchen teams change between services.

From an operational standpoint, the key practical advantages include:

• Boiler steam generation for accurate, consistent humidity control across all cooking modes
• Recipe storage supports team consistency without reliance on individual chef knowledge
• Gas operation can offer running cost advantages over equivalent electric models in high-use sites
• 2/1 GN compatibility maximises tray flexibility and integrates with standard gastronorm systems
• Touchscreen interface simplifies programme selection during fast-paced service

Installation of a unit at this scale requires careful planning. The SAG202BS is a substantial piece of equipment — weighing 395kg and measuring over two metres in height — so structural floor loading, access routes, and positioning within the kitchen all need to be confirmed before delivery. Gas supply sizing, flue or canopy extraction, and water feed and drainage connections for the boiler must all meet current regulations and will typically require commissioning by a qualified engineer. Kitchen ventilation adequate for a high-output gas oven should be assessed as part of the installation plan.

This model is suited to operations cooking at serious volume — large contract caterers, hospital or institutional kitchens, hotel banqueting facilities, and central production units. It is not a fit for smaller or mid-sized kitchens where a 10x 2/1 or 10x 1/1 format would be more proportionate. For sites with even greater output demands, larger or multi-deck configurations may be worth considering.

If you are planning a kitchen around this oven or need to confirm that the specification matches your service requirements, the team is happy to talk through the details before you commit.

The Lainox Naboo SAG102BS is a full-size, boiler-based gas combination oven with a 10 x 2/1 GN capacity. It operates across three cooking modes — convection, steam, and combination — giving kitchen teams precise control over cooking environment depending on what's on the pass. The boiler system generates steam independently of the cavity, which supports consistent, accurate humidity control throughout the cooking cycle. Manual controls keep operation straightforward, and the 3.5-inch colour LCD screen allows operators to navigate saved recipes, washing programmes, and settings without lengthy menu drilling.

In high-volume service environments, the 2/1 GN format makes a meaningful difference to throughput. Operators can cook larger joints, full gastronorm trays, and banqueting quantities in a single load rather than staging across multiple smaller runs. The boiler steam system maintains humidity more reliably than injection-type alternatives during long or back-to-back service periods, which matters when consistency across large batch volumes is critical. The onboard recipe memory supports up to 99 stored programmes, which helps maintain consistency across shifts and reduces dependence on individual cook skill for repetitive production tasks.

Key practical advantages for kitchen operations include:

• Three-mode cooking flexibility reduces the need for multiple pieces of dedicated equipment
• Boiler-based steam generation supports accurate humidity control for consistent batch results
• 99-recipe storage assists with menu consistency across multiple shifts and staff changes
• Manual controls and a clear LCD interface reduce training time and user error during service
• Integrated washing programmes support end-of-service cleaning without additional chemicals equipment

At 210kg and with overall dimensions of 1,260mm high by 1,210mm wide by 1,050mm deep, this is a substantial piece of equipment and requires careful planning before installation. Gas connection, sufficient ventilation, and a suitable canopy or extraction system are all prerequisites. The depth in particular should be assessed against kitchen layout, particularly where space behind the oven is limited for servicing access. A water supply and drain connection are required for the boiler and washing functions. This oven is not suited to kitchens with restricted ceiling heights or where a compact footprint is a priority.

The SAG102BS is best suited to contract catering operations, large hotel kitchens, hospital or healthcare catering, banqueting facilities, and central production units where consistent high-volume output is the daily requirement. The 2/1 GN format and boiler steam system make it a practical choice wherever batch cooking quality and throughput are both priorities. For operations with lower daily covers or tighter kitchen footprints, a half-size or smaller-capacity model may be a more proportionate fit. For sites operating across multiple service points or requiring programmatic control with multi-stage cooking, it is worth discussing whether a touchscreen or automated variant might be more appropriate for your team's workflow.

If you're specifying this oven for a new or refurbished kitchen, or you'd like to talk through whether it's the right size for your service volume, the team is happy to help you work through it before you commit.

The Lainox SAG062BS is a gas-fired combination oven with a built-in boiler, designed for busy commercial kitchen operations requiring consistent, high-volume cooking across multiple modes. With a 6x 2/1 GN double capacity, it is a large-format oven suited to kitchens where throughput and flexibility are both priorities. Manual controls give the operator direct, straightforward access to the three core cooking modes — convection, steam, and a combination of both — without the complexity of fully programmable systems.

In a working kitchen, the built-in boiler delivers steam directly from a dedicated water source rather than relying on injection, which means steam quality and consistency remain stable throughout service. This is particularly relevant for operations that depend on precise moisture levels — delicate fish, baked goods, or held vegetables — where inconsistent steam would affect the result. The manual interface, supported by a 3.5-inch colour screen, allows operators to recall up to 99 stored recipes and access washing programmes without navigating multiple menu layers.

From an operational standpoint, the key practical advantages of this unit include:

• Three cooking modes offering genuine versatility across a broad menu range
• Built-in boiler for consistent, high-quality steam independent of injection fluctuation
• 99-recipe storage to reduce reliance on manual repetition during service
• Integrated washing programmes to simplify end-of-service cleaning routines
• Manual controls that experienced kitchen staff can operate without extensive retraining

At 140kg and 980mm tall by 1210mm wide and 1050mm deep, this is a substantial piece of equipment requiring careful placement planning. It will need a solid, level base — typically a purpose-built stand or appropriate mobile unit — along with a gas supply of the correct specification, a clean water feed for the boiler, and a suitable drain connection. Adequate ventilation or a canopy extraction system above the oven is essential. Given the footprint and weight, access routes during installation should be assessed in advance, particularly in basement or restricted-access kitchens.

This oven is well suited to contract catering operations, hospital or care catering, hotel kitchens, and large restaurant or banqueting facilities where a wide GN capacity is needed to service multiple covers efficiently. It is a practical choice for sites that want the reliability of a boiler-steam system with straightforward manual operation rather than full automation. For smaller kitchens or lower service volumes, a reduced-capacity model may be more appropriate; for sites with very high throughput or a need for advanced programmable control, it is worth exploring higher-specification alternatives in the range.

If you are unsure whether this configuration fits your kitchen's service demands, gas supply, or available space, the team is happy to talk it through before you commit to a purchase.

The Lainox Sapiens Boosted SAG201BS is a 20-grid, full 1/1 GN gas combination oven designed for serious production cooking. It operates across three cooking modes — convection, steam, and combination — and uses a boiler-based steam generation system to deliver consistent, controlled humidity throughout the cavity. The touch screen interface gives operators straightforward access to manual cooking settings, stored programmes, and wash cycles without unnecessary complexity.

In a busy kitchen environment, the Boosted designation matters. The oven is built to deliver rapid heat recovery between loads, which is essential when you are running consecutive trays through service or working through a high-volume production shift. Twenty full-size 1/1 GN positions give you significant throughput capacity, making this oven suitable for central production kitchens, large hotel operations, contract catering facilities, and busy event or banqueting kitchens where output consistency is non-negotiable.

From a practical standpoint, the SAG201BS offers several operational advantages worth noting:

• Touch screen control with 99 recipe storage reduces reliance on manual skill and supports consistent results across different staff
• Boiler-based steam system provides precise humidity control for delicate or moisture-sensitive cooking processes
• Automated wash programmes reduce cleaning time and help maintain hygiene standards at the end of service
• Three cooking modes in a single unit consolidate equipment requirements and free up kitchen space
• Gas operation may offer running cost advantages in kitchens with high daily usage hours

Installation planning is important with an oven of this scale. At 310kg and standing over two metres tall, the SAG201BS requires careful consideration of floor loadings, access routes during delivery, and clearance around the unit for servicing. It will need a suitable gas supply with correct pressure and flow rate, a mains water connection for the boiler system, and a drain connection for condensate and wash cycles. Adequate ventilation or canopy extraction above the unit is essential. Given the overall footprint, this oven is best suited to a dedicated combi position within a well-planned kitchen layout rather than a flexible or temporary installation.

The SAG201BS is well suited to operations that need sustained high-volume output from a single oven — large-scale catering, institutional kitchens, or production facilities where the oven will be in near-continuous use throughout the day. If your service volumes are more modest, a smaller-capacity model from the Sapiens range would be worth considering. Equally, for sites running multiple kitchens or extremely high production demands, it is worth discussing whether a multi-oven configuration would serve you better.

If you are weighing up whether this oven is the right fit for your site — particularly around gas supply, installation requirements, or production volumes — we are happy to talk it through before you commit.

The Lainox Sapiens Boosted SAG161BS is a full-size, high-capacity gas combination oven built for demanding professional kitchens. The unit combines two independently operating ovens — a 6-grid section stacked above a 10-grid section — into a single floor-standing column, giving operators access to 16 full 1/1 GN rack positions within one footprint. Each section runs its own cooking programme independently, with convection, steam, and combination modes available across both.

In service, this kind of capacity is meaningful. Being able to run a roasting programme in the lower oven while holding or regenerating in the upper section — simultaneously and without interaction between the two environments — allows a brigade to manage multiple elements of service without queuing food or juggling oven time. Recovery between loads is supported by the gas-boosted heating system, which helps maintain consistent cooking temperatures even during sustained back-to-back use. The touchscreen interface on each section provides access to recipe storage and wash programmes, which reduces reliance on operator memory during busy periods and supports consistency across different staff members.

From a practical standpoint, the Sapiens range is well regarded for its cleaning system, which matters on a unit this size — manual cleaning of a 16-grid oven at the end of a long service is genuinely time-consuming, and an automated wash cycle makes a real operational difference. Key operational advantages include:

• Dual independent ovens allow simultaneous multi-programme cooking across 16 grids
• Gas operation suits kitchens where electricity supply is a constraint at this output level
• Touchscreen recipe storage supports consistency across service teams
• Automated wash programmes reduce end-of-service cleaning time significantly
• Stainless steel construction throughout is appropriate for heavy daily use

Installation requires careful planning. At 270kg and standing over two metres tall, the unit needs a reinforced floor, sufficient ceiling clearance, and proper gas supply provision sized for a commercial combi at this output. Ventilation via a canopy or appropriate extraction system is essential — this is not an oven that can be positioned without addressing extract. Access during delivery and installation needs to be assessed in advance given the overall dimensions and weight. We would always recommend a site survey before ordering a unit of this scale.

The SAG161BS is well suited to high-volume operations — hotel kitchens, large contract catering sites, central production units, and busy restaurant kitchens where oven capacity is a genuine bottleneck. For smaller operations, a single-section model may be more appropriate; for very large production environments, it is worth discussing whether additional units or an alternative configuration would serve better.

If you are weighing up whether this unit is right for your site — in terms of output, gas supply, or how it fits your kitchen layout — we are happy to talk it through before you commit.

The Lainox Sapiens Boosted SAG101BS is a gas-fired combination oven with an integral boiler, offering ten full-size 1/1 GN rack positions. It operates across three cooking modes — convection, steam, and a combination of both — giving kitchen teams the flexibility to roast, bake, steam, and regenerate within a single piece of equipment. The 3.5-inch colour LCD screen provides a clear interface for navigating saved programmes, washing cycles, and operational settings, while the manual controls are laid out in a way that works well in a busy pass environment where speed and clarity matter.

In a working kitchen, the combination of gas-powered heat and a dedicated boiler delivers consistent steam quality without the recovery issues that can affect simpler injection-based systems. During sustained service, the oven holds cooking conditions reliably across a full rack load — important when speed and consistency need to be maintained simultaneously across multiple covers. The ability to store up to 99 recipes means brigade members at different skill levels can produce consistent results by recalling proven programmes rather than relying on manual adjustment.

From an operational standpoint, this oven offers several practical advantages for a well-run kitchen:

• Three cooking modes in a single unit reduces the need for separate steaming and dry-heat equipment
• Stored recipe programmes support consistency across shifts and staffing changes
• Integrated washing programmes reduce the manual effort involved in end-of-service cleaning
• Gas operation can offer running cost advantages in kitchens where gas infrastructure is already established
• The boiler-based steam system delivers precise humidity control for more demanding cooking applications

At 140kg and with a footprint of 990mm wide by 940mm deep, this is a substantial piece of equipment. It requires a suitable gas supply, a water connection for the boiler, and a drainage point. Ventilation should be planned carefully — either through a canopy extract or a ventilated hood system rated for the heat and steam output of a ten-rack gas oven. The stainless steel construction is built for commercial use, but installation access and adequate floor loadings should be confirmed before ordering. This is not a unit that lends itself to impromptu placement.

The SAG101BS is well suited to mid-to-large kitchens running regular covers — hotels, contract catering operations, busy restaurants, and education or healthcare catering facilities where consistency across volume is a priority. Operators producing lighter or more variable output may find a smaller-capacity model more practical day-to-day, while very high-throughput sites with continuous production demands may benefit from looking at higher-capacity alternatives in the Lainox range.

Combination ovens at this level represent a meaningful investment and a long-term commitment to a way of working. If you'd like to talk through whether this model suits your service volume, gas infrastructure, and kitchen layout before proceeding, our team is happy to work through the detail with you.

The Lainox Sapiens SAG061BS is a gas-fired combination oven built around a boiler-based steam generation system. Accommodating six full-size 1/1 GN trays, it operates across three cooking modes — convection, steam, and a combination of both — giving kitchen teams the flexibility to roast, bake, steam, and regenerate without switching between pieces of equipment. Control is handled through a straightforward manual interface with a 3.5-inch colour LCD screen, which keeps operation accessible even during a busy service.

The boiler system delivers consistent, precise steam compared with injection-based alternatives, which matters when cooking delicate proteins, fish, or vegetables where moisture control is critical. The combination mode allows temperature and humidity to be balanced simultaneously, which reduces cooking times and helps retain product weight — a practical consideration for any kitchen managing food cost closely. The 99-recipe memory means head chefs can standardise outputs across different shifts and rely on consistent results regardless of who is operating the oven.

From an operational standpoint, the Sapiens range is well suited to mid-volume kitchens where consistency and ease of programming are priorities:

• Three cooking modes reduce the need for multiple pieces of cooking equipment
• Boiler steam generation supports precise humidity control for consistent results
• 99-recipe storage helps standardise output across kitchen shifts
• Colour LCD screen makes programme recall straightforward during service
• Stainless steel construction supports hygiene and durability in daily use

Being gas-powered, the SAG061BS requires a suitable gas supply connection and adequate ventilation — typically a direct flue or commercial extraction canopy. At 130kg and with a footprint of 980mm high by 990mm wide, it requires a stable, heat-resistant base or oven stand and sufficient clearance around the unit for both ventilation and door operation. Installation should be carried out by a Gas Safe registered engineer. It is worth confirming your kitchen's gas supply capacity ahead of installation, particularly if other gas appliances are running on the same circuit.

This model is a practical choice for restaurants, hotels, contract caterers, and school or hospital kitchens operating at a moderate service volume where a six-grid capacity meets daily throughput requirements. If your operation demands significantly higher output, a larger-capacity model within the Sapiens range may be worth considering. Equally, for very small operations, a four-grid unit could be a more proportionate fit.

If you're weighing up whether this oven is the right size for your kitchen's service volume or need guidance on installation requirements, our team is happy to work through that with you before you commit.

The Lainox Sapiens Boosted SAE202BS is a large-format electric combination oven built for high-volume commercial kitchens. Operating at 2/1 GN double capacity across 20 tray positions, it handles convection, steam, and combination cooking through a boiler-based steam generation system, which delivers precise, consistent humidity control — a meaningful distinction from injector-based alternatives when moisture accuracy matters. The touch screen interface gives kitchen teams straightforward access to manual cooking modes, programme recall, and automatic washing cycles without unnecessary complexity.

In a busy service environment, a 20-level 2/1 GN oven of this scale becomes a production workhorse. It is capable of handling large batch loads of proteins, vegetables, baked goods, or banqueting trays simultaneously, and the combination mode allows operators to manage texture and moisture retention across long service periods. The boiler system supports stable steam delivery during repeated loading, which matters when throughput demands are consistent rather than intermittent.

From an operational standpoint, the Sapiens Boosted platform offers several practical advantages for kitchen teams:

• Touch screen interface allows quick access to saved programmes, reducing reliance on manual settings during service
• 99-recipe storage supports consistent results across different shift teams
• Integrated automatic washing programmes reduce end-of-service cleaning time
• Combination mode gives operators control over texture, colour, and moisture in a single cooking cycle
• Boiler-based steam generation provides more consistent humidity than open-injection systems for precision cooking

At 340kg and standing over two metres tall, the SAE202BS is a substantial piece of equipment. Installation planning should account for structural floor loading, adequate ceiling clearance, appropriate electrical supply, and connection to a mains water feed and drain for the boiler and wash system. Ventilation will require either a canopy extraction system or a ventless hood if extraction to atmosphere is not possible — this should be confirmed before ordering. Access routes to the kitchen also need to be assessed given the size and weight of the unit.

This oven is best suited to high-volume operations: large hotel kitchens, central production units, contract catering facilities, and banqueting operations where 2/1 GN capacity and batch throughput are a daily requirement. For smaller kitchens or operations working primarily with 1/1 GN trays, a mid-range model with fewer tray positions would be a more practical fit. For sites requiring gas rather than electric, alternative configurations exist within the Sapiens Boosted range.

If you are working through the specification for a new or refurbished kitchen and want to talk through whether this model suits your service volumes and infrastructure, our team is happy to go through the details with you before you commit.

The Lainox Sapiens Boosted SAEB102R is a large-format electric combination oven with an integrated boiler, offering a 10-rack 2/1 GN capacity. It operates across three cooking modes — convection, steam, and combination — giving kitchen teams precise control over a wide range of cooking processes from roasting and baking through to steaming and regeneration. The manual control interface is straightforward to operate, with a 3.5" colour LCD screen that provides clear access to saved programmes, wash cycles, and settings without the need for lengthy staff training.

In a busy kitchen environment, the Sapiens Boosted performs consistently across sustained service periods. The boiler-based steam generation delivers accurate, stable humidity levels, which matters when you need repeatable results across large batch loads. The combination mode allows operators to run high-volume cooking with controlled moisture retention, reducing shrinkage on proteins and maintaining quality across covers. The 2/1 GN format doubles throughput compared to 1/1 configurations, making it a practical choice where output and consistency are both critical.

From an operational standpoint, this oven brings several day-to-day advantages:

• 99 recipe storage slots allow consistent results across different shifts and staff skill levels
• Three cooking modes cover the majority of preparation and service tasks within a single unit
• Integrated washing programmes reduce manual cleaning time and support hygiene compliance
• The colour LCD interface makes recipe recall quick during busy service
• Boiler steam generation supports precise humidity control for consistent batch cooking

Installation requires a dedicated electrical supply appropriate for a commercial combination oven of this size and output — your electrician or kitchen installer will need to confirm supply capacity before the unit goes in. At 175kg and with a footprint of 1210mm wide by 1050mm deep, adequate floor space and structural support are necessary. The unit also requires a water supply and drain connection for the boiler and wash system. Ventilation should be considered carefully; the oven will need either a suitable extraction canopy or connection to an approved ventilation system. Access during installation needs to account for the overall height of 1260mm alongside any racking or stand that may be required.

The SAEB102R is best suited to high-volume operations — contract caterers, hospital or institutional kitchens, large hotel operations, and busy restaurant kitchens where 2/1 GN capacity is needed to meet demand efficiently. It is a substantial piece of kit, and for smaller operations or sites with limited space or supply capacity, a smaller rack configuration would be more appropriate. Where output requirements are higher still or the environment demands additional resilience, we can discuss what alternatives might better suit your setup.

If you are working through kitchen layout, supply requirements, or just want to talk through whether this oven is the right fit for your service volume, the team is happy to help you work it out before you commit.

The Lainox SAE062BS is a manually controlled electric combination oven built around a boiler steam generation system, accepting six 2/1 GN trays. It operates across three cooking modes — convection, steam, and a combination of both — making it a versatile workhorse for kitchens that need reliable, repeatable results across a wide range of dishes. The 3.5-inch colour LCD screen gives clear access to the oven's 99 recipe storage slots and wash programme library, keeping operation straightforward even during a busy service.

In a high-output kitchen environment, boiler-based steam generation tends to deliver more consistent steam quality than injector systems, which is particularly relevant when precision matters — delicate fish, vegetable cookery, and cook-chill regeneration all benefit from stable, controllable humidity. The 2/1 GN format means full-size gastronorm pans load directly without dividers, which suits banqueting operations, central production kitchens, and contract caterers working at scale. Six rack positions across the 2/1 GN chamber give a meaningful volume of throughput per cycle without the footprint of a ten-grid unit.

Practical advantages worth noting for operators:

• Three independent cooking modes give menu flexibility without separate equipment
• Boiler steam generation supports consistent humidity for precise cooking
• 99 recipe slots reduce reliance on chef knowledge during service
• Built-in auto-clean programme reduces end-of-service cleaning time
• Stainless steel construction supports hygiene compliance and long service life

At 130kg and with a footprint of 1210mm wide by 1050mm deep, this is not a light or compact unit. It will require adequate floor space and ideally a dedicated position on a sturdy stand or base unit. As a three-phase electric oven, a suitable three-phase supply must be confirmed prior to installation, and local extraction or canopy ventilation is strongly recommended. The depth of 1050mm means access behind the unit for servicing and ventilation clearance should be factored into the kitchen layout at the planning stage.

This oven is well suited to central production kitchens, contract catering operations, large hotel kitchens, and banqueting facilities where batch cooking at 2/1 GN scale is a daily requirement. For smaller operations running 1/1 GN pans or lower volumes, a smaller-capacity unit would be a more practical fit. For sites pushing significantly higher throughput, a ten-grid model may merit consideration instead.

If you are working through the specification for a new kitchen or replacing an existing oven and want to talk through whether this model fits your service volumes and power supply, the team is happy to help before you commit.

The Lainox Sapiens Boosted SAE201BS is a full-size, high-capacity electric combination oven designed for demanding professional kitchen environments. It operates across three core cooking modes — convection, steam, and a combination of both — and is built around a boiler-based steam system, which delivers more precise and consistent humidity control than injection-based alternatives. The touchscreen interface gives chefs direct access to manual cooking modes, stored recipes, and washing programmes without navigating complex menus.

In a busy kitchen, the Sapiens Boosted earns its place through consistency and throughput. With twenty 1/1 GN rack positions, it can handle serious production volumes across a service period — whether that is banqueting, batch cooking for a central production unit, or continuous à la carte service in a high-cover restaurant. The Boosted designation refers to the oven's enhanced power delivery, which supports faster cavity recovery after door opening, keeping cook times predictable even under heavy sequential loading.

The practical advantages of a unit at this level include:

• Boiler-based steam for accurate humidity and reliable consistency across the cavity
• Touchscreen recipe storage allowing kitchen teams to execute dishes repeatedly without relying on individual skill
• Integrated washing programmes that reduce end-of-shift cleaning time and protect cavity components
• Combination mode cooking that reduces shrinkage and improves yield on proteins and roasted products
• Consistent performance across all rack positions, critical when cooking full loads to the same standard

This is a substantial piece of equipment. At 290kg and with a footprint of 1100mm wide by 1110mm deep and a height of 2040mm, it requires careful planning before installation. Electrical supply, ventilation extraction, water supply, and drain connections all need to be confirmed with your installer before the unit arrives on site. Access routes, floor loading, and any requirement for a stand or additional base unit should also be considered at the planning stage. This is a unit that rewards proper installation — cutting corners at this stage will cost more to correct later.

The SAE201BS is best suited to central production kitchens, large hotels, event catering operations, staff catering facilities, and high-volume restaurants where a single oven needs to carry significant throughput. For smaller operations or kitchens where space is limited, a lower-capacity model from the Sapiens range would be worth considering. For sites running multiple shifts with very high production demands, it is worth discussing your exact volume requirements before committing.

If you would like to talk through whether this unit is the right fit for your kitchen — or what installation groundwork you will need in place — the team is happy to go through the details with you.

The Lainox Sapiens Boosted SAE161BS is a full-size, high-capacity electric combination oven configured as a stacked twin unit — effectively a 6-grid oven mounted on a 10-grid oven — giving a combined capacity of 16 full 1/1 GN positions in a single footprint. It operates across convection, steam, and combination modes, and is built around the Sapiens Boosted touchscreen interface, which gives kitchen teams access to recipe programming, stored cooking programmes, and wash cycles from a clear, responsive colour display.

In a working kitchen, the stacked configuration means two independently controlled cooking chambers that can run simultaneously on different programmes. A pastry section can run a dry convection cycle at the same time as proteins are being held in combination mode — without either process compromising the other. This flexibility is particularly useful during long service periods where oven space is typically the first constraint on throughput. The Boosted designation in the Sapiens range refers to enhanced steam injection performance, which supports faster cavity saturation and more consistent results across a full load of product.

From a practical standpoint, the touchscreen system supports up to 99 stored recipes per chamber, which reduces reliance on individual cook knowledge and helps maintain consistency across different shifts. Automated washing programmes simplify end-of-service cleaning, which matters in kitchens where time between service and close is limited. Key operational advantages include:

• Two independent chambers allow concurrent cooking programmes without cross-contamination of cooking modes
• Touchscreen recipe recall reduces training time and supports consistency across shifts
• Automated cleaning cycles reduce manual labour and support hygiene compliance
• Full 1/1 GN compatibility works directly with standard gastronorm prep and storage systems
• Boosted steam performance supports faster recovery when loading cold product into a hot cavity

This is a substantial piece of equipment. At 250kg and standing over two metres tall, it requires careful planning for delivery access, kitchen floor loading, and ceiling clearance — particularly in basement or mezzanine kitchens. As an electric unit it will require a suitably rated three-phase electrical supply; any installation must be carried out by a qualified electrician and should be confirmed against the oven's supply requirements before ordering. The 980mm depth and 1030mm width should be checked against your kitchen layout, particularly if the unit will be positioned in a run or alcove. Adequate ventilation extraction above the unit is also required.

The SAE161BS is well suited to contract caterers, hotel banqueting operations, central production units, and large restaurant or pub kitchen operations where oven capacity is a genuine operational constraint. The 16-grid combined capacity positions it at the higher end of the Sapiens range; operators with more modest throughput requirements may find a smaller configuration more appropriate, while very high-volume cook-chill or production facilities may want to consider whether additional units or a larger production oven better fits their workflow.

If you're working through a kitchen redesign or replacing existing combi capacity, it's worth talking through the specifics with us before committing — the right configuration and placement makes a meaningful difference to how the equipment performs in service.

The Lainox Sapiens SAE061BS is a six-grid electric boiler combination oven built for professional kitchen environments. It operates across three cooking modes — convection, steam, and a combination of both — making it a genuinely flexible workhorse rather than a single-purpose appliance. The boiler-based steam generation produces consistent, controlled moisture that maintains product quality across a wide range of dishes, from delicate fish and vegetables through to roasted joints and baked goods.

In a working kitchen, the ability to switch between cooking modes and recall stored recipes quickly makes a real difference during service. The SAE061BS supports up to 99 saved programmes, which allows kitchen teams to standardise results across shifts without relying on individual cook judgement. The 3.5-inch LCD colour screen keeps navigation straightforward, and the manual control layout is clear enough that staff training time is typically minimal. Recovery between loads is a practical consideration in high-throughput situations, and the electric boiler format handles repeated cycles reliably throughout a service period.

Key operational advantages include:

• Three cooking modes covering the majority of professional kitchen applications
• Boiler steam generation for precise, consistent moisture control
• 99-programme recipe storage to standardise results across the team
• Integrated washing programmes to support end-of-service hygiene routines
• Clear LCD interface that keeps control accessible for all skill levels

At 120kg and with a footprint of 980mm high by 990mm wide, this oven requires considered placement. It will need a suitable electrical supply — connection requirements should be confirmed with a qualified engineer prior to installation. Adequate clearance for door swing, ventilation, and servicing access is important, and the unit's weight means structural support and delivery access should be assessed in advance. A canopy or ventilation system appropriate for combination oven use is typically required.

The SAE061BS is well suited to mid-sized operations such as hotel kitchens, contract catering facilities, school and hospital kitchens, and busy restaurant or pub kitchen environments handling consistent covers. At six grids it sits in the middle of the Sapiens range — sites with lighter output may find a smaller unit more appropriate, while high-volume production kitchens may benefit from stepping up to a larger capacity model.

If you're working through kitchen layout, service volume requirements, or electrical supply questions, the team is happy to talk it through before you commit to a decision.

The Lainox Naboo Boosted NAG202BV is a large-capacity gas combination oven built for high-volume professional kitchens. Running on gas with direct steam generation rather than a boiler system, it operates across convection, steam, and combination modes, giving kitchen teams full control over a wide range of cooking processes from a single unit. The 10-inch full-colour touchscreen is the primary interface, designed to be intuitive enough for all levels of kitchen staff to operate confidently once set up.

In a busy service environment, a 20-grid 2/1 GN oven of this scale is typically used to handle volume cookery across multiple menu items simultaneously. The multilevel cooking capability allows dishes with different cooking times to run together at the same temperature setting, with the oven's programming logic identifying compatible recipes that can share a cook cycle. This reduces idle time and supports a more consistent output during peak covers, which is where equipment of this class earns its place.

From an operational standpoint, the recipe management system is practical rather than decorative. Frequently used programmes can be pinned to the home screen for single-touch access, and recipes can be organised into folders — useful when multiple chefs are working across shifts and consistency matters. Key practical advantages include:

• Boilerless direct steam — lower maintenance overhead and faster steam response than traditional boiler-based systems
• Touchscreen recipe management with folder organisation for multi-user kitchens
• Single-touch access to pinned menu items, reducing the margin for operator error during service
• Multilevel cooking logic to maximise oven utilisation across concurrent menu items
• Gas operation, which suits kitchens where gas infrastructure is already in place and electricity capacity is limited

At this scale, installation planning is essential. The oven is a substantial unit and will require a suitable gas supply connection, appropriate flue or ventilation provision, and adequate structural support for the floor or stand. A 20-grid 2/1 GN unit is a significant piece of kit in terms of both physical footprint and service volume, so kitchen access routes and service clearances need to be confirmed before delivery. Gas commissioning should be carried out by a Gas Safe registered engineer. If the kitchen is running on a single-phase supply with limited capacity, it is worth verifying ancillary electrical requirements with your installer.

This oven is well suited to central production kitchens, large hotel and event catering operations, contract catering facilities, and busy restaurant kitchens operating at high covers where throughput and consistency under pressure are priorities. It is a production-scale unit rather than an entry-level combi, and works best where its capacity can be used regularly. For smaller operations, a lower-grid-count model may offer better economy and a more manageable footprint. For sites requiring even greater output or multi-oven configurations, there are heavier-duty options worth considering.

If you would like to talk through whether this unit is the right fit for your operation — including gas supply, ventilation, or workflow questions — the team is happy to work through the detail with you before you commit.

The Lainox Naboo Boosted NAG102BV is a gas-powered, boilerless combination oven taking ten full 2/1 GN trays. Without a steam boiler, steam is generated directly within the cavity, which reduces pre-heat times and simplifies the maintenance picture compared with traditional boiler-based models. It sits in Lainox's Naboo Boosted range, which sits above their entry-level combi offering in terms of control intelligence and cooking flexibility.

In a busy kitchen environment the NAG102BV is well suited to handling sustained, high-throughput service. The direct steam system responds quickly, which helps maintain consistent cooking conditions even when the oven is loaded and unloaded repeatedly during a peak period. The 2/1 GN capacity means full gastronorm trays can be used throughout, which aligns naturally with batch cooking workflows for banqueting, contract catering, central production, or large restaurant operations where consistent output across multiple covers is essential.

From an operational standpoint, the ten-inch full-colour touchscreen makes day-to-day use straightforward for all kitchen staff. Practically, this translates into a number of genuine working advantages:

• Frequently used menu programmes can be pinned to the home screen, reducing set-up time at the start of service.
• Recipes stored in folders keep programmes organised and accessible, even in kitchens with large menus or multiple users.
• Multilevel cooking allows items with different cooking times to run simultaneously at the same temperature, improving oven utilisation.
• The oven's cooking intelligence can suggest compatible recipes that fit current parameters, helping operators maximise capacity without manual calculation.

At 190kg and with external dimensions of 1260mm high by 1210mm wide by 1050mm deep, this is substantial equipment that requires careful planning before installation. A gas supply of the correct type and pressure must be confirmed, and adequate ventilation — either via a canopy extraction system or a compatible condensation hood — is required. The depth in particular demands attention when planning the run of the kitchen, and floor structure should be assessed to confirm it is suitable for the installed weight. Access through service doorways during delivery should also be confirmed at the planning stage.

The NAG102BV is best matched to high-volume operations where a full 2/1 GN format is genuinely needed — contract caterers, hotel banqueting kitchens, hospitals, large staff restaurants, and similar sites producing significant daily covers. For smaller operations running 1/1 GN, a smaller-capacity model would be a more practical and cost-effective fit. For sites needing even greater throughput or additional rack capacity, a higher-capacity alternative within the range may be worth exploring.

If you are weighing up whether this model is the right fit for your kitchen's gas supply, ventilation setup, or service volume, the team is happy to talk it through before you commit.

The Lainox NAG062BV is a six-rack, 2/1 GN gas combination oven that generates steam directly rather than relying on a separate boiler. That distinction matters operationally: there is no boiler to descale, no fill cycle to wait for, and one fewer component that can cause downtime during service. It covers the full range of combination cooking modes — convection, steam, and combined — making it a versatile workhorse across a wide menu.

The 10-inch full-colour touchscreen is well suited to busy kitchen environments where multiple chefs may be using the same unit across a shift. Popular menu items can be pinned to the home screen and started in a single touch, which reduces the margin for error during peak service. Recipes can be grouped into folders, so that a well-organised programme library is accessible to all users without requiring detailed oven knowledge. Multilevel cooking allows items with different cooking times but the same temperature requirements to run simultaneously, and the oven's onboard logic can identify compatible saved recipes to run alongside whatever is already in the chamber.

In practical terms, operators benefit from:

• Consistent, repeatable results across shifts without relying on individual chef knowledge
• Reduced descaling and boiler maintenance compared with boiler-based models
• Single-touch access to programmed recipes for faster, more consistent service
• Flexible multilevel cooking to improve oven utilisation during busy periods
• A stainless steel construction that holds up to rigorous daily cleaning regimes

At 125kg and with a footprint to match a six-rack 2/1 GN unit, this oven requires careful consideration before installation. Gas connection, adequate ventilation, and suitable drainage for condensate all need to be in place. The unit will typically require a stand or plinth and adequate clearance around it for door swing and airflow. We would always recommend confirming gas supply type and pressure with your gas engineer ahead of ordering.

This oven is best suited to high-volume operations — hotel kitchens, large contract catering facilities, central production units, and busy restaurant kitchens running extended menus. It is a substantial piece of kit, and sites with lower throughput or limited kitchen space may find a smaller-capacity model a more practical fit. For sites with significantly higher demands or specific cook-and-hold requirements, there are larger configurations worth considering.

If you would like to talk through whether this oven is the right match for your kitchen setup and service volumes, the team is happy to work through it with you before you commit.