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Lainox
Lainox Naboo Boosted Electric Boilerless Combi Oven 10x 1/1 GN NAE101BV
£8,001.00(£9,601.20 inc VAT)
Delivery Information
Price Match
The Lainox Naboo Boosted NAE101BV is a ten-grid electric combi oven operating without a boiler, generating steam directly within the cooking cavity. It offers three core cooking modes — convection, steam, and combination — accessible from a ten-inch full-colour touchscreen. The interface is designed around kitchen workflow rather than technical complexity, allowing operators to organise recipes into folders, pin frequently used programmes to the home screen, and launch a cook cycle with a single touch.
In a busy service environment, the direct steam system responds quickly without the maintenance overhead associated with boiler-based models. The ten-grid capacity handles full 1/1 GN loads across multiple levels simultaneously, which makes it well suited to volume production — banqueting preparation, cook-chill operations, and high-throughput à la carte service all sit comfortably within its working range. Multilevel cooking intelligence allows dishes with different timing requirements to run concurrently at the same temperature, helping kitchens make efficient use of oven space during peak periods.
From an operational standpoint, the key day-to-day advantages include:
- Single-touch recall of saved recipes reduces reliance on individual chef knowledge
- Folder-based recipe management keeps menus organised as programmes grow over time
- Boilerless steam generation removes the need for regular descaling of a separate boiler circuit
- Multilevel cooking support improves throughput without requiring additional oven capacity
- Full-colour touchscreen is straightforward for kitchen staff at any skill level to operate
At 120kg and with a footprint of approximately 990mm wide by 940mm deep, this is a substantial unit. It will require a dedicated electrical supply — before purchasing, your electrical contractor should confirm the supply specification against Lainox's installation requirements. Adequate ventilation is essential; in most installations this means connection to an extraction canopy sized for combi oven use. The unit is available as a floor-standing model and is typically positioned on an oven stand, which affects the overall installation height. Check the door swing direction and service access clearances during kitchen planning.
The NAE101BV is best suited to kitchens producing at volume — contract catering, hotel and event operations, busy restaurant kitchens, and central production units. It is a mid-to-large format oven; smaller operations or kitchens with limited extraction capacity may find a six-grid model a more practical fit, while very high-volume sites running continuous production shifts may benefit from looking at higher-capacity options in the Lainox range.
If you're weighing this model against alternatives or want to confirm it's the right specification for your kitchen setup, the team is happy to talk it through before you order.
Frequently asked questions
Is a ten-grid combi oven the right size for my kitchen?
A ten-grid unit is well suited to operations producing consistently high volumes — hotel kitchens, contract catering, and busy restaurant or event operations are typical fits. If your service is smaller or intermittent, a six-grid model is worth considering, as it draws less power, takes up less floor space, and is easier to run cost-effectively at lower throughput. It is worth discussing your typical cover numbers and menu range with us before committing to a size.
What installation work is required before this oven can go into service?
The NAE101BV requires a dedicated electrical supply — your electrical contractor will need to confirm the correct supply specification with Lainox's installation documentation before fitting. The oven also needs to be positioned beneath an extraction canopy sized appropriately for combi oven use. At 120kg, structural floor loading and access routes during delivery should be checked in advance, particularly in older or refurbished buildings.
What are the practical advantages of a boilerless combi oven over a boiler-based model?
Boilerless models generate steam directly inside the cavity rather than via a separate boiler circuit, which removes the need for regular descaling of the boiler itself — a routine maintenance task that can cause downtime in boiler-based units. In most commercial kitchen environments with reasonable water hardness, this reduces ongoing maintenance demand. However, cavity cleaning and care of the steam injection system remain important regardless of the steam generation method.
- Capacity (grids)
- 10
- Colour
- Silver
- Dimensions
- 1260(H) x 990(W) x 940(D)mm
- Gn size
- 1/1 GN full
- Material
- Stainless Steel
- Power
- Electric
- Warranty
- 2 Years Parts & Labour
- Weight
- 120kg
£8,001.00(£9,601.20 inc VAT)
£8,001.00(£9,601.20 inc VAT)
The Lainox Naboo Boosted NAE101BV is a ten-grid electric combi oven operating without a boiler, generating steam directly within the cooking cavity. It offers three core cooking modes — convection, steam, and combination — accessible from a ten-inch full-colour touchscreen. The interface is designed around kitchen workflow rather than technical complexity, allowing operators to organise recipes into folders, pin frequently used programmes to the home screen, and launch a cook cycle with a single touch.
In a busy service environment, the direct steam system responds quickly without the maintenance overhead associated with boiler-based models. The ten-grid capacity handles full 1/1 GN loads across multiple levels simultaneously, which makes it well suited to volume production — banqueting preparation, cook-chill operations, and high-throughput à la carte service all sit comfortably within its working range. Multilevel cooking intelligence allows dishes with different timing requirements to run concurrently at the same temperature, helping kitchens make efficient use of oven space during peak periods.
From an operational standpoint, the key day-to-day advantages include:
- Single-touch recall of saved recipes reduces reliance on individual chef knowledge
- Folder-based recipe management keeps menus organised as programmes grow over time
- Boilerless steam generation removes the need for regular descaling of a separate boiler circuit
- Multilevel cooking support improves throughput without requiring additional oven capacity
- Full-colour touchscreen is straightforward for kitchen staff at any skill level to operate
At 120kg and with a footprint of approximately 990mm wide by 940mm deep, this is a substantial unit. It will require a dedicated electrical supply — before purchasing, your electrical contractor should confirm the supply specification against Lainox's installation requirements. Adequate ventilation is essential; in most installations this means connection to an extraction canopy sized for combi oven use. The unit is available as a floor-standing model and is typically positioned on an oven stand, which affects the overall installation height. Check the door swing direction and service access clearances during kitchen planning.
The NAE101BV is best suited to kitchens producing at volume — contract catering, hotel and event operations, busy restaurant kitchens, and central production units. It is a mid-to-large format oven; smaller operations or kitchens with limited extraction capacity may find a six-grid model a more practical fit, while very high-volume sites running continuous production shifts may benefit from looking at higher-capacity options in the Lainox range.
If you're weighing this model against alternatives or want to confirm it's the right specification for your kitchen setup, the team is happy to talk it through before you order.
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