Lainox Manual Boilerless Gas Combi Oven 6x product image

Lainox

Lainox SAG062BV Manual Boilerless Gas Combi Oven 6 x 2/1 GN

SKU: HP593

£8,397.00(£10,076.40 inc VAT)
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Delivery Information

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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Natural Gas - Equipment must be installed by a registered commercial Gas Safe engineer
  • Equipment may be supplied with a moulded plug but may be more suitably connected to a fused spur

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.

Frequently asked questions

Is this oven suitable for a large restaurant kitchen or is it sized for larger operations?

The 6 x 2/1 GN capacity is most practical in high-output environments such as contract catering, hotel banqueting, hospital catering, or central production kitchens where large batch volumes are a regular requirement. A busy restaurant kitchen typically works more efficiently with a 1/1 GN combi oven, and we would generally recommend discussing your service volumes before deciding on this size.

What utilities and installation requirements does the SAG062BV need?

The unit requires a gas supply connected by a Gas Safe registered engineer, a cold water inlet and a drain connection for the steam function and integrated wash cycle, and adequate overhead extraction ventilation. At 125kg the oven also needs a reinforced, level floor surface, and you should verify that access routes into the kitchen can accommodate its footprint prior to delivery.

What are the practical maintenance implications of a boilerless design compared with a boiler-based combi?

Boilerless ovens generate steam directly inside the cavity rather than through a dedicated boiler, which removes one of the more maintenance-intensive components — particularly in areas with hard water where scale accumulation in a boiler can become a recurring service issue. The trade-off is that precise steam saturation control can differ slightly from a boiler-based unit, though for most production cooking applications the boilerless approach performs reliably and keeps maintenance straightforward.
Lainox SAG062BV Manual Boilerless Gas Combi Oven 6 x 2/1 GN

£8,397.00(£10,076.40 inc VAT)

£8,397.00(£10,076.40 inc VAT)

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.