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Lainox

Lainox Naboo Boosted Electric Combi Oven 16x 1/1 GN NAE161BS

SKU: HP542

£15,410.00(£18,492.00 inc VAT)
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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
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

The Lainox Naboo Boosted NAE161BS is a stacked electric combination oven configured as two independent units within a single structure — a 6-grid oven positioned above a 10-grid oven — giving a combined capacity of 16 full 1/1 GN positions. Each oven operates independently, with its own 10-inch full-colour touch screen, its own cooking programmes, and its own set of controls. This makes it a genuinely flexible setup rather than simply a large oven: the two cavities can run different processes simultaneously, at different temperatures, serving different parts of the menu at the same time.

In a busy kitchen, that independence is a significant operational advantage. A high-footfall restaurant, contract catering operation, or large staff catering facility can run regeneration in one cavity while roasting in the other, or hold one oven on a banqueting programme while the second handles à la carte production. Convection, steam, and combination modes are accessible directly from the home screen on each unit, and the touch interface allows frequently used menu items to be pinned for single-touch recall — reducing the margin for error during a busy service and making the ovens accessible to a broader range of kitchen staff.

The multilevel cooking function is worth noting for kitchens managing complex menus. The oven can identify saved recipes that share compatible cooking parameters, allowing different items to run together in the same cavity without compromising the result. Recipes can be organised into folders, which supports consistent output across shifts and helps with onboarding new kitchen staff.

  • Two independent cavities allow simultaneous cooking of different menu items
  • Single-touch recipe recall reduces reliance on individual cook knowledge
  • Folder-organised recipe storage supports consistency across shifts
  • Full convection, steam, and combination modes on both cavities
  • Stainless steel construction suits demanding commercial environments

Installation planning is essential for a unit of this scale. The NAE161BS is a substantial piece of equipment — 250kg and over two metres in height — and will require careful assessment of floor loading, ceiling clearance, and access routes before delivery. As an electric unit, it will need a suitable dedicated electrical supply; this should be confirmed with a qualified electrician at the planning stage. Adequate ventilation is required, either via a canopy extraction system or a ventilated hood arrangement — connection to an appropriate extraction setup is not optional. Water connection and drainage are also required for steam functions. This unit is best suited to kitchens with the infrastructure and physical space to support it properly.

The NAE161BS is well suited to high-volume operations: large restaurants, hotels, contract caterers, central production units, and event or banqueting kitchens where throughput demands more than a single oven can realistically handle. For operations with more modest volume requirements, smaller-capacity models in the Naboo range offer the same cooking intelligence in a more appropriate footprint. For sites needing even greater capacity or more advanced production control, it is worth exploring the broader Lainox range before committing.

If you are assessing whether this configuration is the right fit for your kitchen — or whether the split 6+10 arrangement suits your service style better than a single large cavity would — the team is happy to work through that with you before you order.

Frequently asked questions

Is this oven suitable for a busy restaurant running two sittings per evening?

The NAE161BS is designed for high-volume operations where a single oven cavity would struggle to keep pace. The 16-grid split configuration allows different cooking processes to run simultaneously, which suits kitchens managing both production and service at the same time. For smaller restaurants with moderate covers, a single-cavity Naboo in the 6- or 10-grid range is likely a more proportionate choice.

What does installation involve for this unit?

This is a large and heavy unit — 250kg and over two metres tall — so access, floor loading, and ceiling height all need to be assessed before installation. It requires a dedicated electrical supply (a qualified electrician should confirm the specification for your site), a water inlet and drainage connection for steam functions, and connection to a suitable extraction or ventilation system. It is advisable to involve your installer and electrician at an early stage rather than after delivery.

Can the two oven cavities be programmed with completely different recipe libraries?

Yes — each cavity operates independently with its own touch screen and its own programme set. This means the upper and lower ovens can be configured for entirely different cooking styles, departments, or menu sections if needed, which is particularly useful in operations where, for example, a pastry section and a main kitchen are sharing the same unit.
Lainox Naboo Boosted Electric Combi Oven 16x 1/1 GN NAE161BS

£15,410.00(£18,492.00 inc VAT)

£15,410.00(£18,492.00 inc VAT)

The Lainox Naboo Boosted NAE161BS is a stacked electric combination oven configured as two independent units within a single structure — a 6-grid oven positioned above a 10-grid oven — giving a combined capacity of 16 full 1/1 GN positions. Each oven operates independently, with its own 10-inch full-colour touch screen, its own cooking programmes, and its own set of controls. This makes it a genuinely flexible setup rather than simply a large oven: the two cavities can run different processes simultaneously, at different temperatures, serving different parts of the menu at the same time.

In a busy kitchen, that independence is a significant operational advantage. A high-footfall restaurant, contract catering operation, or large staff catering facility can run regeneration in one cavity while roasting in the other, or hold one oven on a banqueting programme while the second handles à la carte production. Convection, steam, and combination modes are accessible directly from the home screen on each unit, and the touch interface allows frequently used menu items to be pinned for single-touch recall — reducing the margin for error during a busy service and making the ovens accessible to a broader range of kitchen staff.

The multilevel cooking function is worth noting for kitchens managing complex menus. The oven can identify saved recipes that share compatible cooking parameters, allowing different items to run together in the same cavity without compromising the result. Recipes can be organised into folders, which supports consistent output across shifts and helps with onboarding new kitchen staff.

  • Two independent cavities allow simultaneous cooking of different menu items
  • Single-touch recipe recall reduces reliance on individual cook knowledge
  • Folder-organised recipe storage supports consistency across shifts
  • Full convection, steam, and combination modes on both cavities
  • Stainless steel construction suits demanding commercial environments

Installation planning is essential for a unit of this scale. The NAE161BS is a substantial piece of equipment — 250kg and over two metres in height — and will require careful assessment of floor loading, ceiling clearance, and access routes before delivery. As an electric unit, it will need a suitable dedicated electrical supply; this should be confirmed with a qualified electrician at the planning stage. Adequate ventilation is required, either via a canopy extraction system or a ventilated hood arrangement — connection to an appropriate extraction setup is not optional. Water connection and drainage are also required for steam functions. This unit is best suited to kitchens with the infrastructure and physical space to support it properly.

The NAE161BS is well suited to high-volume operations: large restaurants, hotels, contract caterers, central production units, and event or banqueting kitchens where throughput demands more than a single oven can realistically handle. For operations with more modest volume requirements, smaller-capacity models in the Naboo range offer the same cooking intelligence in a more appropriate footprint. For sites needing even greater capacity or more advanced production control, it is worth exploring the broader Lainox range before committing.

If you are assessing whether this configuration is the right fit for your kitchen — or whether the split 6+10 arrangement suits your service style better than a single large cavity would — the team is happy to work through that with you before you order.