Lainox Combi Steamer Ovens

The Lainox Naboo Boosted NAG201BV is a 20-grid, full-size gas combination oven designed for demanding professional kitchens. It operates across three core cooking modes — convection, steam, and combination — and uses direct steam generation rather than a boiler system. That boilerless approach means one less component to descale and maintain, and it responds quickly to steam demands during service without the wait associated with traditional boiler-based machines.

In a busy kitchen environment, the 20-grid capacity means this oven can handle large batch cooking across multiple dishes simultaneously. The multilevel cooking function allows items with different cooking times to run together at the same temperature, with the oven identifying compatible saved recipes automatically. That kind of intelligent scheduling reduces the need for manual monitoring during peak service and helps maintain consistent results even when the kitchen is running at full stretch.

The 10-inch full-colour touchscreen is straightforward to navigate. Frequently used recipes can be pinned to the home screen and started with a single touch, which reduces reliance on individual operator knowledge and helps maintain consistency across shifts. Recipes can be organised into folders, making the system practical for kitchens with large or varied menus.

Practical operational benefits include:

• Single-touch recipe recall reduces reliance on operator skill during service
• Boilerless steam system lowers ongoing descaling and maintenance requirements
• Multilevel cooking supports mixed-menu batch production without separate timings
• Folder-organised recipe library scales well for kitchens with broad menus
• Stainless steel construction throughout supports hygiene and durability under heavy use

Installation of a unit at this scale requires careful planning. At 290kg, the oven will need appropriate structural support and professional delivery and positioning. Gas connection must be carried out by a Gas Safe registered engineer, and adequate ventilation — typically via a commercial extraction canopy — is essential. Water connection is required for the steam function. The footprint is substantial, so kitchen layout and access routes should be assessed before ordering.

A 20-grid combi is suited to high-volume operations: large hotels, contract caterers, central production units, hospital catering, and busy restaurant kitchens producing covers in significant numbers. For smaller operations or sites with lower throughput, a 10-grid or 6-grid model would be a more proportionate choice. For sites requiring even higher output or more advanced cook-and-hold or regeneration programmes, a higher-specification model in the range may be worth considering.

If you would like to talk through whether this oven fits your kitchen's service pattern, gas supply, and ventilation setup, our team is happy to help you assess it properly before you commit.

The Lainox Naboo Boosted NAG161BV is a stacked gas combination oven providing 16 full-size 1/1 GN rack positions in a single floor-standing unit. It is formed by combining a 6-grid and a 10-grid oven into one integrated column, each section operating as a fully independent oven with its own controls. Gas direct steam generation removes the need for a separate steam boiler, which simplifies installation and reduces maintenance points relative to traditional boiler-based combi systems.

In a busy service environment, the ability to run both oven sections simultaneously and independently is significant. A kitchen can run a pastry programme in the upper cavity while holding a high-humidity roasting cycle in the lower, without either process compromising the other. The multilevel cooking intelligence allows menu items with different cook times to share a cycle at the same temperature, which reduces idle oven time during service and helps kitchen teams manage output more efficiently across a full menu.

From a practical standpoint, the dual 10-inch full-colour touch screens are well considered for a fast-moving kitchen. Each screen operates the relevant oven section and can be configured to reflect the kitchen's menu structure — frequently used programmes can be surfaced on the home screen, and recipes can be organised into folders, which is useful in kitchens where multiple team members are operating the equipment at different skill levels. Key operational advantages include:

• Independent dual-cavity operation for simultaneous multi-programme cooking
• Boilerless gas direct steam — fewer components to maintain or replace
• Home-screen recipe shortcuts reducing the steps needed to start a cook cycle
• Folder-based recipe organisation suited to larger, varied menus
• Three cooking modes — convection, steam, and combination — accessible directly from the home screen

Installation of a unit this size requires careful planning. At 240kg and over two metres tall, access routes, floor loading, and positioning all need to be confirmed before delivery. The unit requires a gas supply of appropriate specification, adequate extraction and ventilation above, and sufficient clearance around the unit for safe operation and cleaning access. Given its footprint and height, it is not suitable for kitchens with low ceilings or restricted service corridors. A professional gas installation by a registered engineer is a requirement, not optional.

The NAG161BV is best suited to high-volume catering operations where oven throughput is a regular constraint — contract catering, large hotel kitchens, hospital catering, and event venues where consistent output across a full service is essential. The 16-grid capacity positions it toward the upper end of the Lainox Naboo Boosted range; for kitchens with more modest throughput requirements, smaller configurations within the same range offer the same control system at a reduced scale. For operations needing even greater capacity or alternative energy sources, it is worth discussing the full range before committing.

If you are working through the specification for a new kitchen build or a planned equipment upgrade, our team is happy to talk through whether this configuration fits your service model — feel free to get in touch before placing an order.

The Lainox Naboo Boosted NAG101BV is a ten-rack, full-size gas combination oven that generates steam directly rather than through a boiler. This boilerless approach eliminates a component that requires regular descaling maintenance and reduces the time needed to reach operating temperature at the start of service. It operates across three modes — convection, steam, and combination — and is controlled through a full-colour ten-inch touchscreen that is straightforward to navigate even during a busy pass.

In practice, the NAG101BV is well suited to high-volume kitchens running continuous service. The gas-fired direct steam system responds quickly to changes in cooking mode, and the oven's intelligence supports multilevel cooking — allowing items with different cooking times to run simultaneously at the same temperature. This is particularly useful in kitchens producing complex menus or running banqueting covers at volume. The touchscreen interface allows commonly used recipes to be pinned to the home screen and organised into folders, which reduces errors and speeds up operation for kitchen teams of varying experience levels.

From an operational standpoint, the Naboo Boosted offers several practical advantages:

• Single-touch recipe recall reduces reliance on individual cook knowledge
• Multilevel cooking helps maximise oven capacity during peak service
• Boilerless steam generation lowers descaling frequency and maintenance burden
• Recipe folder organisation supports consistent output across kitchen shifts
• Three cooking modes accessible from the home screen reduce changeover time

Installation requires a gas supply of the appropriate type and pressure, adequate ventilation or extraction to meet current regulations, and sufficient clearance at the rear and sides for servicing access. At 125kg, the unit will need a suitable stand or base and should be positioned on a level, load-bearing floor surface. A drainage connection will also be required for condensate. If your kitchen is on a restricted floor plan, it is worth confirming clearance dimensions before ordering.

This oven is best suited to medium-to-large professional kitchens — hotel operations, contract catering sites, hospital catering, and busy restaurant kitchens where a ten-rack capacity is in regular use. For smaller operations running lighter covers, a lower-rack-count model may be more appropriate and more economical to run. For very high-volume production sites with multiple simultaneous services, it is worth discussing whether a larger or rack-oven configuration would be a better fit.

If you are unsure whether this model is right for your service volume, gas supply setup, or kitchen layout, the team is happy to talk it through before you commit.

The Lainox Naboo NAG061BV is a six-grid, full-size boilerless gas combination oven. It generates steam directly within the cooking chamber rather than through a separate boiler, which simplifies maintenance and reduces the descaling demands that come with traditional steam-injected units. Three cooking modes — convection, steam, and combination — are accessible from the front panel, and the unit is designed to handle a broad range of kitchen tasks within a single piece of equipment.

In a busy kitchen environment, the boilerless design means the oven reaches working temperature promptly without the warm-up time associated with boiler-based combi units. The six-grid capacity suits mid-volume operations where multiple dishes or batch quantities need to run concurrently. Multilevel cooking capability allows items with different finishing times to share a cook cycle at a matched temperature, which reduces idle oven time during a busy service and helps the kitchen maintain pace without over-reliance on separate holding equipment.

The 10-inch full-colour touchscreen interface is straightforward to navigate, even for kitchen staff unfamiliar with combination cooking. Operators can:

• Place frequently used programmes on the home screen for single-touch access during service
• Organise recipe libraries into folders to reduce errors and speed up prep
• Identify compatible recipes that can run simultaneously under the same cooking parameters
• Switch between cooking modes directly from the home screen without navigating sub-menus
• Configure the interface to match the kitchen's specific workflow and menu requirements

As a gas unit, the NAG061BV requires a suitable gas supply and appropriate ventilation — a canopy or extraction system capable of handling the heat output of a gas combi is essential. At 115kg, installation requires proper planning for floor loading and access. The footprint runs to just under a metre in width, so bay spacing and adjacent equipment clearances should be confirmed before ordering. This unit is designed for a countertop or suitable stand, not floor-standing use in its standard configuration.

The NAG061BV is well suited to kitchens running a varied menu at medium service volumes — contract caterers, hotel kitchens, school catering operations, and busy restaurant back-of-house environments will find the capacity and programming flexibility practical for daily use. For higher-volume sites or operations running extended service periods with very high throughput demands, a larger-capacity model from the Naboo range may be worth considering. Equally, for smaller operations where a six-grid unit would be underused, a four-grid alternative may offer better economy.

If you'd like to talk through whether this oven fits your kitchen's gas supply, ventilation setup, or service volume, the team is happy to work through the details with you before you commit.

The Lainox Naboo Boosted NAE202BV is a full-size, high-capacity electric combination oven operating on direct steam injection rather than a boiler system. It accommodates twenty 2/1 GN trays, making it one of the larger formats in the Naboo range and suited to kitchens producing food at significant scale. The 10-inch full-colour touchscreen provides the primary interface, with a layout that can be configured to reflect each kitchen's workflow rather than requiring operators to navigate a manufacturer's default menu structure.

In a busy production environment the NAE202BV handles sustained, back-to-back cooking cycles reliably. The boilerless direct steam system responds quickly when humidity levels need adjusting mid-cook, which matters during peak service when the chamber is fully loaded and recovery time is under pressure. Multilevel cooking capability allows trays with different cooking requirements to run simultaneously where they share compatible temperatures — a practical advantage when throughput needs to be maximised without running multiple programmes sequentially.

From an operational standpoint, several features translate directly into day-to-day efficiency:

• Single-touch recall of frequently used programmes from a configurable home screen reduces training time and ordering errors
• Recipe folders allow structured organisation suited to kitchens with large or rotating menus
• Boilerless operation eliminates descaling of a steam boiler, reducing maintenance downtime
• Multilevel cooking intelligence identifies compatible recipes that can share a chamber, improving batch efficiency
• Stainless steel construction throughout supports robust cleaning routines and withstands heavy daily use

At 315kg and with a footprint of 1290mm wide by 1180mm deep and standing 2040mm tall, this is a substantial piece of equipment that requires careful planning before installation. It will need a dedicated electrical supply appropriate to a high-capacity commercial combi oven, adequate ventilation, and a floor capable of supporting the weight. Access routes into the kitchen should be checked prior to delivery given the dimensions. This unit is suited to a fixed production position rather than flexible repositioning.

The NAE202BV is well suited to central production kitchens, hospital catering facilities, large contract catering operations, and hotel or banqueting kitchens where consistent high-volume output is the daily requirement. It is not the right choice for a small à la carte restaurant with modest covers — the Naboo range includes smaller-capacity models better matched to those environments. Equally, operations requiring even greater simultaneous output may want to consider higher-capacity alternatives before committing.

If you are assessing whether this oven is the right fit for your kitchen's layout, electrical infrastructure, and service volumes, our team is happy to work through the details with you before you order.

The Lainox Naboo Boosted NAE102BV is a full-size boilerless electric combination oven designed for high-volume professional kitchens. Operating without a boiler, it generates steam directly within the cooking chamber, which removes the maintenance overhead associated with traditional boiler-based combi systems and reduces the installation requirements around water treatment. With a 10 x 2/1 GN capacity, it is among the larger single-unit combi configurations available and is built to handle the cooking demands of a busy main kitchen in a hotel, contract catering operation, or large-scale foodservice environment.

In service, the Naboo Boosted range is known for consistent temperature and humidity control across all rack positions, which matters when you are running full loads at pace. The boilerless direct steam system responds quickly, supporting reliable recovery between consecutive loads — an important consideration when throughput is high and turnaround times are tight. Multilevel cooking functionality allows dishes with differing cook times to run simultaneously at the same chamber temperature, with the oven identifying compatible saved recipes automatically. This reduces idle time between courses and helps kitchen teams manage complex menus more efficiently.

From an operational standpoint, the practical advantages are meaningful:

• A 10-inch full-colour touchscreen provides clear, intuitive control that requires minimal training
• Frequently used menu items can be pinned to the home screen for single-touch access during service
• Recipes are organised in folders, keeping the interface manageable for all skill levels
• Boilerless design removes the need for regular descaling of a boiler assembly
• Stainless steel construction throughout supports robust cleaning regimes

At 160kg and with a footprint of 1,210mm wide by 1,050mm deep, this is a substantial piece of equipment. It will require a dedicated electrical supply appropriate for a commercial combi of this class, adequate ventilation — typically via a canopy extract or compatible ventilation hood — and sufficient structural floor support. Access during installation needs careful planning given the weight and dimensions. This is not a unit suited to a small kitchen or light-use environment; it is designed for operations where cooking volume justifies the investment and the infrastructure to support it.

The NAE102BV is best suited to high-volume operations: hotel banqueting, large staff or contract catering facilities, central production kitchens, and busy restaurant groups running multiple sittings. For smaller operations or kitchens with more modest throughput, a half-rack or smaller GN configuration may be more appropriate and more cost-effective to run. For sites needing even greater output, larger or multi-unit configurations are worth considering.

If you would like to talk through whether this model fits your kitchen layout, service volumes, and electrical infrastructure, our team is happy to work through the details with you before you commit.

The Lainox Naboo NAE062BV is a boilerless electric combination oven with a 6x 2/1 GN capacity, designed for high-output professional kitchens. It uses direct steam generation rather than a separate boiler, which simplifies installation and reduces maintenance overhead. The 10-inch full-colour touchscreen acts as the primary control interface, giving kitchen teams straightforward access to cooking programmes, recipe folders, and customisable home screens without the need for specialist training.

In a busy service environment, consistency across a large volume of covers is where this oven earns its place. The multilevel cooking function allows dishes with different cooking times to run simultaneously at the same temperature, with the oven's control system identifying compatible recipes that can share the same cycle. This is practically useful during peak service when oven space is at a premium and throughput needs to be carefully managed. The 2/1 GN format means it can handle full-sized gastronorm trays, which makes it well suited to batch cooking, banqueting, and central production operations.

Key operational advantages include:

• Single-touch recall of frequently used recipes from a configurable home screen
• Recipe folders for organised access across different menu sections or user groups
• Boilerless design removes the need for a dedicated steam boiler, reducing plant room requirements
• Multilevel cooking improves oven utilisation during busy service periods
• Stainless steel construction throughout supports robust daily cleaning routines

Because this unit is electric and boilerless, it avoids gas connection requirements, but it does draw significant electrical load and will require a dedicated supply with appropriate circuit protection — your electrician or M&E contractor should be involved early in the project. At 120kg and with an overall footprint of just over 1.2 metres wide and just over a metre deep, it needs substantial clear space and adequate structural support, particularly if it is to be stacked or racked. Ventilation requirements should also be assessed, as combi ovens produce steam and heat that standard kitchen extraction must be capable of handling.

This oven is well suited to central production kitchens, hotel banqueting operations, large contract catering sites, and high-volume restaurants where consistent batch output across 2/1 GN capacity is a daily requirement. For smaller operations working primarily with 1/1 GN trays or lower cover counts, a smaller capacity model would likely be a more practical fit. For sites running very high volumes across multiple service periods, it is worth discussing whether a larger or multi-unit configuration would serve better.

Combi ovens at this level involve a meaningful capital outlay and a number of installation decisions that are worth working through before committing. If it would help to talk through whether this model fits your kitchen's service profile and infrastructure, the team is happy to work through the detail with you.

The Lainox Naboo Boosted NAE201BV is a 20-grid electric combination oven built for high-volume professional kitchens. It operates across three core cooking modes — convection, steam, and combination — and uses a direct steam generation system rather than a boiler, which simplifies maintenance and reduces the number of components that require regular servicing. The 10-inch full-colour touchscreen is the primary interface, designed to be intuitive enough for the whole kitchen team to use without extended training.

In a busy kitchen environment, the Naboo's real advantage is consistency at volume. With 20 full-size 1/1 GN racks available, it can handle large batch cooking or multiple simultaneous menu items, and the multilevel cooking function allows the oven to manage items with different cooking durations at the same temperature — useful during service when the oven is rarely running a single product at a time. The boilerless design also means faster readiness after cleaning cycles, which matters when turnaround time between services is tight.

From an operational standpoint, the Naboo is well set up for kitchens that want to standardise their output across shifts and staff. Key practical advantages include:

• Single-touch recall of saved recipes from a customisable home screen
• Folder-based recipe organisation to reduce errors during service
• Multilevel cooking intelligence that identifies compatible recipes running concurrently
• Boilerless steam generation, reducing descaling frequency and maintenance overhead
• Stainless steel construction throughout, suited to daily deep-cleaning routines

At 290kg and with a footprint requiring careful consideration of floor loading and access routes, the NAE201BV is a substantial piece of equipment. It will require a dedicated electrical supply — the exact specification should be confirmed with a qualified electrician prior to installation — and adequate ventilation or a canopy extraction system appropriate to a combi oven of this class. The unit stands at just over 2 metres in height with tray runners, so ceiling clearance and delivery access should be assessed before ordering.

This oven is best suited to high-output operations — contract caterers, central production units, hotel banqueting kitchens, large staff restaurants, and busy pub or restaurant kitchens operating at significant volume. It is a serious production tool rather than an entry-level combi, and it rewards kitchens that are ready to invest time in programming and recipe management to get the best from it. For smaller operations, a lower-capacity model in the same range may be more proportionate; for very large central production facilities, it is worth discussing whether a higher-output configuration would better match demand.

If you would like to talk through whether the NAE201BV is the right fit for your kitchen — or discuss installation requirements before committing — the team is happy to work through the detail with you.

The Lainox Naboo Boosted NAE161BV is a high-capacity electric combination oven that combines two independent cooking chambers into a single stacked unit — a six-grid upper oven and a ten-grid lower oven — giving a total capacity of sixteen 1/1 GN positions. Both chambers operate with the full range of convection, steam, and combination cooking modes, making this a genuinely versatile piece of kit capable of handling the breadth of a complex menu from a single footprint.

In a busy kitchen environment, the ability to run two independent ovens simultaneously — each with its own programming, its own cooking cycle, and its own recovery characteristics — makes a material difference during peak service. A kitchen can be steaming fish in one chamber while running combination roasting in the other, without either process compromising the other. The boilerless direct steam system removes the need for a separate steam generator, which simplifies installation and reduces maintenance overhead compared with boiler-based alternatives.

Each chamber is controlled via its own dedicated 10-inch full-colour touch screen. The interface is practical rather than ornate — commonly used recipes can be pinned to the home screen for single-touch recall, and the full recipe library can be organised into folders to suit how a kitchen actually works. Multilevel cooking functionality allows dishes with different cooking times to run concurrently at the same temperature, with the oven identifying compatible recipes automatically. In practical terms, this supports more efficient use of oven space and reduces the coordination burden on kitchen staff during service.

• Independent dual chambers allow different cooking modes to run simultaneously
• Boilerless direct steam eliminates the need for an external steam generator
• Recipes organised into folders for quick access during busy service periods
• Multilevel cooking reduces idle capacity and improves throughput
• Stainless steel construction suited to the demands of daily commercial use

Installation requires careful planning. At 230kg and standing over two metres tall, this unit demands a robust floor surface, adequate ceiling clearance, and appropriate access during delivery and positioning. As an electric model it will require a suitably rated electrical supply — this should be confirmed with a qualified electrician before purchase. Ventilation requirements will depend on your kitchen configuration; canopy extraction above the unit is standard practice and should be assessed as part of any installation plan. The footprint is substantial, and this is not a unit suited to compact or low-ceiling kitchens.

This oven is best suited to high-volume operations — hotel kitchens, large contract catering sites, central production units, and established restaurants running multiple sittings with complex menus. The dual-chamber format makes it particularly well suited to kitchens that need to run differentiated cooking processes simultaneously without the operational complexity of managing two entirely separate appliances. For smaller operations, a single-chamber model from the Naboo range would be a more proportionate choice; for sites with even greater throughput demands, it is worth discussing whether an alternative configuration would serve better.

If you're working through the specification for a new kitchen or a major equipment refresh, it's worth talking through your service volumes and kitchen layout with us before committing — a unit of this scale and investment deserves a considered conversation.

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.

The Lainox Naboo NAE061BV is a six-grid boilerless electric combination oven designed for professional kitchen environments that need reliable, flexible cooking across multiple methods. As a boilerless unit, it generates steam directly within the cooking chamber rather than via a separate boiler, which simplifies maintenance and reduces the infrastructure requirements compared to boiler-based models. The oven operates across three modes — convection, steam, and combination — and is controlled through a 10-inch full-colour touchscreen that is straightforward to navigate even during a busy service.

In a working kitchen, the boilerless design performs well across a broad range of menu types, from roasting and baking through to steaming delicate proteins and reheating. The touchscreen interface allows frequently used recipes to be stored on the home screen and accessed with a single touch, which reduces the margin for error when less experienced staff are working the oven. Recipes can be organised into folders, which is useful in operations running varied menus across different dayparts. The multilevel cooking function allows dishes with different cooking times to run simultaneously at the same temperature, helping maintain throughput without constant monitoring.

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

• Single-touch recipe recall reduces preparation time during peak service
• Folder-based recipe organisation supports multi-menu and multi-shift operations
• Boilerless steam generation removes the need for a separate boiler feed and associated maintenance
• Multilevel cooking allows simultaneous dishes with differing cook times
• Stainless steel construction throughout supports durability and ease of cleaning

Installation requires a suitable electrical supply — this is an electric-only unit — along with a water connection for steam generation and a drain. The unit weighs 110kg, so floor loading and access routes should be assessed before delivery, and adequate clearance around the unit is necessary for safe operation and servicing. The footprint of 990mm wide by 980mm high makes it suitable for most medium-sized kitchen configurations, though it is worth confirming bench or stand arrangements in advance. A suitable ventilation canopy above is standard practice.

The NAE061BV is well suited to restaurants, hotels, and contract catering operations running mid-volume services where menu variety demands more than a single cooking method. It sits in the mid-range of the Naboo family — for sites running higher covers or requiring greater simultaneous capacity, a larger model may be more appropriate, while smaller operations may find a four-grid unit a more proportionate fit.

If you are unsure whether this model is the right match for your kitchen's volume and workflow, our team is happy to talk it through with you before you commit.

The Lainox Naboo Boosted NAG202BS is a large-capacity gas combination oven operating on a boiler-based steam system across twenty 2/1 GN rack positions. It combines convection heat, steam, and combination modes with a 10-inch full-colour touchscreen interface, giving kitchen teams direct access to stored programmes, timed sequences, and multilevel cooking routines from a single screen.

At this capacity, the NAG202BS is designed to handle sustained high-volume service — think large-scale banqueting, central production kitchens, or busy contract catering operations where throughput and consistency across multiple loads are non-negotiable. The boiler-generated steam delivers precise humidity control, which matters when you are running mixed loads across a full service period and need predictable results without constant manual adjustment. Multilevel cooking allows dishes with different cooking times to share the same chamber at the same temperature, with the oven identifying compatible saved recipes automatically — a practical advantage when coordinating multi-component menus.

From an operational standpoint, the Naboo Boosted platform is built around reducing the decisions chefs need to make under pressure:

• Frequently used programmes can be pinned to the home screen for single-touch recall
• Recipes are stored in folders, keeping access consistent regardless of who is operating the oven
• Multilevel cooking reduces oven cycling and helps consolidate loads during peak periods
• The boiler system supports consistent steam quality across long service runs
• The touchscreen interface is configurable, allowing kitchens to tailor the layout to their own menu structure

Installation at this scale requires careful planning. The unit weighs 395kg and stands over two metres tall, so access routes, floor loading, and structural clearances all need consideration before delivery. Gas connection, appropriate flue or ventilation provision, a water supply for the boiler, and a water treatment or filtration arrangement are all prerequisites. The footprint is substantial — at 1290mm wide and 1180mm deep it will typically require a dedicated position within a well-ventilated heavy-equipment section of the kitchen. An experienced installer familiar with large gas combi ovens is strongly recommended.

This oven is best suited to operations cooking at significant volume: large hotel kitchens, central production units, large-scale contract caterers, and institutional catering where two full-size GN racks per shelf and twenty positions in total represent everyday working capacity rather than occasional peak use. For smaller brigades or kitchens with lower throughput requirements, a reduced-capacity model in the Naboo range would be more appropriate and more economical to run. Equally, for sites with even greater demand or more complex automation requirements, there are higher-specification options worth considering.

If you are specifying this oven as part of a kitchen build or equipment replacement, it is worth talking through your service volumes, gas supply capacity, and ventilation setup before committing. The team at Advantage are happy to work through the practical details with you.

The Lainox Naboo NAG102BS is a gas-powered combination oven with an integrated boiler, designed for professional kitchens operating at high volume. Running on gas with boiler-generated steam, it gives chefs precise control over cooking climate — combining convected heat with genuine steam rather than injected water. The ten-rack, 2/1 GN capacity means large-batch cookery across a full range of cooking modes: convection, steam, combination, and regeneration.

In a busy kitchen environment, the Naboo is built to handle sustained throughput across a full service period. The boiler system delivers consistent, accurate steam independent of the oven chamber temperature, which matters when you are running mixed loads or moving quickly between different menu items. Recovery between loads is managed reliably, and the oven maintains stable conditions even when doors are opened repeatedly under pressure.

From an operational standpoint, the Naboo's 10-inch full-colour touchscreen is one of its more practical features. It is straightforward to configure, and frequently used menu items can be pinned to the home screen for single-touch start — reducing reliance on staff memory and helping maintain consistency across shifts. Recipes can be organised into folders, which makes handover between chefs more reliable. Multilevel cooking allows different menu items with varying cooking times to run simultaneously at the same temperature, with the oven able to identify compatible saved recipes automatically. Key operational advantages include:

• Single-touch recipe start reduces errors during high-pressure service
• Multilevel cooking increases throughput without additional energy use
• Boiler-generated steam supports accurate, consistent humidity control
• Organised recipe library aids consistency across kitchen teams
• Stainless steel construction throughout supports rigorous cleaning regimes

At 210kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of equipment that requires proper structural support, adequate floor space, and appropriate clearance on all sides. As a gas appliance with an integrated boiler, installation must be carried out by a Gas Safe registered engineer and will require a suitable gas supply, water connection, and drainage. Ventilation requirements should be assessed carefully — most installations of this class will need a purpose-built canopy or extraction system. This oven is not suitable for sites where gas is unavailable or where infrastructure does not support the supply and drainage demands of a boiler-type combi.

The NAG102BS is well suited to central production kitchens, hotel operations, contract catering facilities, and large restaurant or pub kitchen environments where consistent output across a full service is essential. For smaller operations or sites with lower daily covers, a smaller-capacity model from the Naboo range may be a more proportionate fit. For very high-output production environments, it is worth considering whether a larger or additional unit would better serve the workflow.

If you are unsure whether the NAG102BS is the right specification for your kitchen — or if you have questions about installation requirements — our team is happy to work through the detail with you before you commit.

The Lainox NAG062BS is a gas-fired combination oven with an integrated boiler, designed to handle the demands of serious production and service kitchens. It operates across steam, convection, and combination modes, with the boiler generating steam independently of the cooking chamber. This gives it consistent, accurate humidity control — an important distinction from injection-based systems when precision and repeatability matter. The 10-inch full-colour touchscreen provides the interface for all cooking functions, recipe management, and programme configuration.

In a busy kitchen environment, this oven is well suited to sustained, high-throughput cooking across multiple covers. The 2/1 GN double-rack format gives significant capacity per cycle, and the multilevel cooking function allows dishes with different cooking times to share the same chamber when temperature parameters align — a practical advantage during complex service. The oven's programme logic can identify compatible saved recipes for concurrent cooking, which helps reduce idle time and supports more efficient use of energy and labour.

From an operational standpoint, the touchscreen simplifies day-to-day use for kitchen teams. Frequently used recipes can be pinned to the home screen for single-touch access, and the recipe library supports folder organisation — useful where multiple menus or dietary programmes are in use. Key practical advantages include:

• Single-touch access to pinned recipes reduces reliance on manual programming during service
• Folder-based recipe organisation supports structured menu management across shifts
• Boiler-generated steam provides reliable humidity accuracy for delicate or batch cooking
• Multilevel cooking improves chamber utilisation during multi-course service
• Gas operation suits kitchens where electrical load capacity is constrained

At 140kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of equipment requiring careful positioning. It will need a dedicated gas supply to the correct specification, appropriate extraction and ventilation above the unit, and sufficient access clearance for door swing and cleaning. A professional installation by a Gas Safe registered engineer is a requirement, and connection to a suitable water supply and drain will be needed for the boiler system. This oven is sized for sites with meaningful throughput — a smaller operation running lighter covers may find the capacity more than they need day to day.

This model is well matched to hotel kitchens, large contract catering operations, central production units, and busy restaurant kitchens running structured, recipe-driven menus at volume. For sites with lower service volumes or more limited kitchen space, a smaller-capacity unit would likely be a better fit. For operations pushing even higher output across multiple cooking zones, it is worth discussing whether additional capacity or a different configuration would serve better.

If you would like to talk through whether the NAG062BS is the right specification for your kitchen and service style, our team is happy to have that conversation before you commit.

The Lainox Naboo Boosted NAG201BS is a 20-grid gas combination oven built around a boiler-based steam generation system. Operating across combi, convection, and steam modes, it is designed to handle the full range of cooking demands found in large professional kitchens — from roasting and baking through to steaming, regeneration, and overnight slow cooking. The 10-inch full-colour touchscreen interface is central to how the oven works, providing a clear and configurable platform that suits kitchens where multiple team members will operate the equipment across different shifts.

In service, a 20-grid oven at this level is working territory for kitchens producing at significant volume — think hotel banqueting, large contract catering operations, central production units, or busy restaurant kitchens running multiple sittings. The boiler system delivers consistent, precise steam quality, which matters when you are cooking protein-heavy menus or require reliable moisture control across a full chamber load. Recovery between loads is a practical consideration at this scale, and the Naboo platform is designed to maintain stable cooking conditions under sustained use rather than dipping in performance mid-service.

From an operational standpoint, the Naboo Boosted offers several advantages worth understanding before purchase:

• Frequently used programmes can be pinned to the home screen, reducing the steps between arrival and cooking start
• Recipes are stored in folders, which helps standardise output across kitchen teams with varying experience levels
• Multilevel cooking allows items with different cook times to run simultaneously at the same temperature, improving throughput without compromising results
• The oven's logic can identify compatible saved recipes for a given set of parameters, which supports efficient batch planning
• Stainless steel construction throughout supports hygiene standards and withstands the cleaning demands of a busy operation

Installation at this scale requires careful planning. The NAG201BS is a large piece of equipment — both in footprint and at 310kg, in structural terms — and will need a suitable gas supply, adequate ventilation, and in most cases a canopy extraction system. The boiler requires a clean, properly treated water supply and appropriate drainage. Given the weight, floor loading should be assessed before positioning, and access during delivery and installation will need consideration. This is not a unit that drops into a kitchen without prior coordination with your building and utilities teams.

The NAG201BS is best suited to high-volume operations where cooking consistency across large batch numbers is a genuine operational priority. For kitchens with lower throughput requirements, a smaller-capacity model within the Naboo range would provide the same platform intelligence at a more proportionate scale. Equally, for operations running multiple kitchens or requiring remote programme management, it is worth discussing how the Naboo's connectivity features can be put to work across your wider setup.

If you are weighing up whether this is the right capacity for your operation, or have questions about gas supply requirements and installation planning, the team is happy to work through the details with you before you commit.

The Lainox Naboo Boosted NAE161BS is a stacked gas combination oven comprising two independent cooking chambers — a six-grid lower unit and a ten-grid upper unit — operating together within a single stainless steel structure. Each chamber functions independently, with its own dedicated controls, giving kitchens the flexibility to run entirely different programmes simultaneously across sixteen 1/1 GN positions. All three cooking modes — convection, steam, and combination — are available in each chamber, covering the full range of roasting, baking, steaming, regenerating, and combination cooking that a busy professional kitchen requires.

In service, the NAE161BS is built for sustained high-volume output. The dual-chamber configuration means production across the two ovens can be managed independently during peak periods, allowing different menu items to cook concurrently without compromise. Multilevel cooking intelligence allows dishes with different cook times to run within the same chamber at the same temperature, with the system identifying compatible recipes automatically — a practical advantage when throughput matters and oven space is at a premium. Gas operation typically offers strong energy economy under continuous use, and the Boosted specification supports rapid heat recovery after door openings, maintaining consistent results across extended service periods.

From an operational standpoint, the NAE161BS offers several day-to-day advantages:

• Dual independent chambers allow two separate menus or programmes to run simultaneously
• Each chamber has its own 10-inch full-colour touch screen with folder-based recipe organisation
• Frequently used recipes can be pinned to the home screen for single-touch access during service
• Multilevel cooking reduces idle oven capacity and improves overall throughput
• Gas operation supports efficient running costs under heavy continuous use

At 270kg and with a footprint of just over a metre wide and approaching a metre in depth, this is a substantial piece of equipment requiring careful planning before installation. Gas supply, extraction, and adequate service clearance all need to be confirmed prior to delivery. The overall height of over two metres means ceiling height and access routes must be verified — particularly in kitchens with low ceilings or restricted entry points. A suitable gas connection with appropriate pressure and flow rate is essential, and commissioning by a Gas Safe registered engineer is a legal requirement. Water connection for the steam functions and a drain for condensate will also be required. Weight distribution and floor loading should be assessed, especially in first-floor or basement kitchen environments.

The NAE161BS is well suited to high-volume operations where continuous output across a broad menu is the daily reality — large hotel kitchens, contract catering facilities, central production units, and busy restaurant kitchens serving significant covers. The sixteen-grid capacity makes it practical for banqueting preparation, large-scale regeneration, or running separate cooking streams for different menu sections in parallel. For operations with more modest throughput requirements, a single-chamber model at lower capacity would likely be a more proportionate choice. Equally, sites with very high production demands and available floor space may benefit from considering higher-capacity alternatives in the range.

If you are working through the specification for a new kitchen or a refurbishment, our team is happy to talk through whether this model is the right fit for your service volume and site conditions.

The Lainox Naboo Boosted NAG101BS is a gas-fired combination oven with a boiler-based steam system, offering ten full-size 1/1 GN rack positions. It is designed to handle the full range of combi cooking modes — convection, steam, and combined — within a single cabinet. The Naboo sits at the top of Lainox's Naboo range and is built around an intelligent control platform that goes well beyond basic recipe storage.

In busy kitchen environments, the Naboo's multilevel cooking capability allows operators to run different menu items simultaneously at a shared temperature, with the oven identifying compatible recipes that can cook under the same parameters without compromising results. This kind of intelligent scheduling is genuinely useful during peak service, reducing the number of manual interventions required and helping kitchens maintain throughput when covers are high. The boiler-based steam generation delivers consistent, precise humidity control, which matters when you are cooking proteins, delicate fish, or pastry to a tight specification across multiple racks.

From an operational standpoint, the Naboo is designed to reduce complexity without removing control:

• A 10-inch full-colour touchscreen makes day-to-day operation accessible for all skill levels
• Frequently used programmes can be pinned to the home screen for single-touch recall
• Recipes are organised in folders, which helps with consistency across large or rotating kitchen teams
• Multilevel cooking reduces idle oven time and supports menu flexibility during service
• The boiler system provides accurate steam delivery suited to production baking, cook-chill, and à la carte service alike

At 140kg and with a footprint of 990mm wide by 940mm deep, the NAG101BS requires a solid, level base and adequate clearance at the rear and sides for ventilation. As a gas appliance, it will need a suitably rated gas supply and connection by a Gas Safe registered engineer, along with extract ventilation capable of handling the output of a 10-rack gas combi. Depending on your setup, a Lainox-compatible stand or stacking kit may be required — this is worth confirming before installation is booked. The unit carries a two-year parts and labour warranty as standard.

The NAG101BS is well suited to high-volume catering operations — contract caterers, hotels, hospital kitchens, large restaurant groups, and central production units where output consistency and cooking flexibility are priorities. If your service volume is more modest or your kitchen space is limited, a smaller-capacity model from the Naboo range may be a more practical fit. Equally, sites running at very high continuous production volumes should consider whether additional capacity is warranted.

If you would like to talk through whether this oven is the right specification for your kitchen — including gas supply requirements, ventilation, and how it fits within your wider equipment layout — the team is happy to work through the details with you before you commit.

The Lainox Naboo NAG061BS is a six-grid, full-size gas combination oven with boiler-generated steam. It is designed for commercial kitchens where consistent cooking results, flexibility across multiple menu items, and reliable throughput are daily requirements. The boiler system produces steam independently of the cooking chamber, giving operators accurate humidity control across roasting, steaming, regeneration, and combination cooking modes.

In a busy service environment, this kind of steam precision makes a practical difference. Boiler-based combi ovens tend to deliver more consistent results than injection-based alternatives, particularly where moisture levels need to be held steady across long cooking runs or delicate products. The six-grid capacity is well matched to medium-volume production — sufficient for continuous batch cooking during peak periods without the footprint of a ten-grid unit.

The 10-inch full-colour touchscreen is straightforward to navigate and can be configured to reflect your own kitchen's workflow. Frequently used menu items can be pinned to the home screen for single-touch recall, and recipes can be organised in folders to make them accessible to all staff regardless of experience level. Multilevel cooking allows items with different cooking times to be run together at the same temperature, with the oven identifying compatible saved recipes automatically — a practical feature when running a varied menu at pace.

Key operational advantages include:

• Boiler steam for accurate humidity control across all cooking modes
• Touchscreen home screen configurable to your most-used recipes
• Multilevel cooking reduces manual scheduling during busy service
• Recipe folder structure supports consistent results from all kitchen staff
• Stainless steel construction throughout for durability and ease of cleaning

Installation requires a gas supply with appropriate pressure and flow rate for a commercial combi oven of this class, along with a mains water connection for the boiler system, a suitable drain, and a ventilation canopy or extraction system capable of handling gas combustion. At 130kg, the unit requires adequate floor loading and careful positioning during installation — this is not a one-person job. The footprint of 990mm wide means it will suit a mid-sized kitchen pass or oven bank, but spatial planning should account for door swing clearance and service access at the rear.

This oven is well suited to restaurants, contract caterers, hotels, and staff feeding operations running a varied menu at moderate to high volume. It sits in the mid-range of the Naboo lineup — operators with higher production demands or larger brigade requirements may find a ten-grid configuration a better fit, while smaller operations might be better served by a compact four-grid unit.

If you are weighing up whether the six-grid boiler configuration suits your service volume and kitchen setup, our team is happy to talk it through with you before you commit.

The Lainox Naboo Boosted NAE202BS is a large-capacity electric combination oven designed for high-volume commercial kitchens. It uses a boiler-based steam generation system, which provides precise humidity control throughout the cooking cycle. The 10-inch full-colour touchscreen interface gives the operator direct access to the oven's full feature set, including recipe management, multilevel cooking programmes, and live monitoring of the cook cycle.

In a busy service environment, the Naboo Boosted is built to handle sustained back-to-back loads across its 20-rack, 2/1 GN capacity. Boiler-based steam delivery supports consistent results when the oven is running at full capacity, and the multilevel cooking function allows items with different cooking requirements to be processed simultaneously — provided they can be matched to the same cavity temperature. The oven's recipe intelligence can identify compatible programmes and suggest them to the operator, which helps maintain consistency across shifts and reduces reliance on individual cook knowledge.

From an operational standpoint, the touchscreen interface is practical and configurable. Frequently used menu items can be pinned to the home screen and launched with a single touch, which reduces errors during a busy service. Recipes are organised into folders, making the library accessible to all kitchen staff regardless of experience level. Key practical advantages include:

• Single-touch recipe recall reduces operator error during peak service
• Folder-based recipe library supports multi-user kitchen teams
• Boiler steam system provides reliable humidity control for consistent results
• Multilevel cooking increases throughput without compromising cook quality
• Configurable home screen adapts to each kitchen's most-used programmes

At 340kg and with a footprint of 1290mm wide by 1180mm deep, the NAE202BS requires careful advance planning. Floor-loading capacity, access routes, and final positioning should all be considered before delivery. As an electric unit, it will require a suitable three-phase supply rated for the oven's draw, and this should be confirmed with a qualified electrician prior to installation. The unit also requires a mains water connection and drain for the boiler system, along with appropriate ventilation — typically a commercial extraction canopy. This is a substantial piece of equipment and is not suited to smaller or lower-volume sites where a reduced-capacity model would be a more practical and cost-effective fit.

The NAE202BS is well suited to high-volume operations such as large contract catering sites, central production kitchens, hospital catering, hotel banqueting, and institutional foodservice where sustained output across multiple GN levels is a daily requirement. For sites with lower throughput demands, a smaller-capacity model from the same Naboo Boosted range would likely be a more appropriate choice. Equally, sites running very high volumes with additional workflow complexity may want to consider whether further capacity or additional units would better serve their operation.

If you are working through the specification for a new kitchen or replacing existing combi capacity, the team are happy to talk through whether this model fits your service volumes and kitchen setup before you commit to a purchase.

The Lainox Naboo Boosted NAE102BS is a ten-rack, 2/1 GN electric combination oven with an integrated boiler. It handles steam, convection, and combination cooking in a single unit, making it a central workhorse for high-output professional kitchens. The boiler-based steam system delivers consistent, controlled humidity — important for bread, delicate proteins, and cook-chill regeneration where steam accuracy directly affects end results.

In a busy kitchen environment the NAE102BS is designed to maintain consistent cooking conditions across all ten racks simultaneously. The boiler-generated steam responds predictably at high throughput, and the combination mode allows chefs to run different menu items at the same temperature across multiple levels — the oven identifies compatible saved recipes automatically, which helps kitchen teams manage complex service periods without constant manual intervention.

Operationally, the Naboo platform offers a number of practical advantages for day-to-day kitchen management:

• A 10-inch full-colour touchscreen that can be configured to match individual kitchen workflows
• Single-touch access to frequently used programmes from a customisable home screen
• Recipe folders to keep menus organised and accessible for all skill levels in the team
• Multilevel cooking with automatic recipe matching to maximise oven utilisation
• Boiler-based steam for precise humidity control during sensitive cooking processes

At 175kg and with a footprint of 1210mm wide by 1050mm deep, this is a substantial piece of kit that requires careful positioning and adequate access for servicing. As an electric model, it avoids the gas supply and flue requirements of gas combi ovens, but the electrical supply specification should be confirmed with your electrician before installation. Adequate ventilation canopy provision above the oven is essential. The 2/1 GN rack configuration means it accepts full-size gastronorm trays — confirm compatibility with your existing tray stock before ordering.

The NAE102BS is well suited to central production kitchens, hotel banqueting operations, contract catering sites, and large restaurant kitchens running structured service periods at volume. If your throughput requirements are more modest, a smaller-capacity model in the Naboo range may be a more practical fit. For sites with significantly higher demand or multi-oven configurations, it is worth discussing your broader kitchen setup before committing.

If you would like to talk through whether this oven fits your operation — including electrical requirements, ventilation, or how it sits within your existing kitchen layout — our team is happy to work through the details with you before you make a decision.

The Lainox Naboo NAE062BS is a full-size electric combination oven with a boiler-based steam generation system, built to handle the demands of high-volume professional kitchens. Operating on a three-phase supply and accepting six full-size 2/1 GN trays, it is designed for kitchens that need consistent, repeatable results across large batch sizes — from roasting and steaming through to regeneration and bakery applications.

The boiler system delivers precise, stable humidity control, which matters particularly in operations where product consistency is non-negotiable — banqueting, cook-chill production, central kitchens, and high-throughput restaurants. Boiler-based systems are generally preferred over injection models where fine steam control and faster humidity response are a priority during service.

The Naboo is built around a 10-inch full-colour touchscreen interface. The interface supports folder-based recipe organisation and allows frequently used programmes to be pinned to a home screen for single-touch access — a practical advantage in busy kitchens where speed and simplicity at the point of use reduce the margin for error. The multilevel cooking function allows different menu items with varying cook times to be loaded simultaneously, provided they share compatible cooking parameters, which the oven identifies automatically.

Operationally, the benefits translate into:

• Consistent output across large batches with minimal operator intervention
• Faster service recovery through structured recipe programmes accessible to all skill levels
• Reduced reliance on individual chef knowledge — programmes are stored and repeatable
• Flexibility across cooking modes: convection, steam, and combination in a single unit
• Hygienic stainless steel construction throughout, suited to intensive cleaning regimes

Installation requires a three-phase electrical connection and a mains water supply for the boiler system, along with a drain connection. At 130kg and with a substantial footprint, the oven will need careful positioning — adequate ventilation clearance and structural floor loading should be confirmed before installation. A condensation hood or canopy extraction system is typically required. This is not a unit suited to a small or lightly equipped kitchen; the infrastructure requirements are significant and should be reviewed with your installer before ordering.

The NAE062BS is well suited to central production units, hotel kitchens, contract caterers, hospital catering, and busy restaurant operations where 2/1 GN capacity is regularly utilised. If your service volumes are lower or your kitchen footprint is more restricted, a smaller-capacity model in the Naboo range may be a more practical fit. For operations running multiple oven lines or requiring networked recipe management across a site, the Naboo platform supports connectivity options worth discussing in more detail.

If you'd like to talk through whether this model is the right specification for your kitchen — or whether a different capacity makes more sense for your operation — the team is happy to work through it with you before you commit.

The Lainox Naboo Boosted NAE201BS is a 20-grid electric combination oven built for high-volume commercial kitchens. It operates across three core cooking modes — convection, steam, and combination — with a boiler-based steam system that generates genuine saturated steam rather than relying on injection. The 10-inch full-colour touchscreen provides the primary control interface, and the oven's software allows recipes to be stored, organised into folders, and recalled quickly during service.

In a busy kitchen environment, the NAE201BS is designed to keep pace with sustained demand. The boiler system allows consistent steam delivery throughout extended service periods, which matters in high-throughput operations where quality and consistency cannot drop between the first cover and the last. Multilevel cooking capability means the oven can manage items with different cooking times simultaneously, provided they share a compatible temperature, and the system will identify compatible saved recipes automatically — a genuine time-saver when a kitchen is running at full capacity.

From an operational standpoint, the touchscreen interface reduces the margin for error during busy service. Key benefits include:

• Home screen shortcuts for frequently used menu items, reducing setup time mid-service
• Recipe folders that allow consistent results across different members of the brigade
• Boiler steam generation for precise humidity control and consistent output
• Multilevel cooking to maximise oven capacity during peak periods
• Stainless steel construction throughout, suited to rigorous cleaning regimes

At 290kg and with a footprint of 1100mm wide by 1110mm deep, the NAE201BS requires careful planning before installation. It will need a dedicated electrical supply — confirm your site's electrical capacity with a qualified engineer before ordering. Adequate ventilation is essential, either via a suitable extraction canopy or a ventless hood system if the canopy option is not available. Given its size and weight, access routes and floor loading should be assessed in advance, particularly in basement kitchens or older buildings.

This oven is best suited to central production kitchens, large hotel operations, contract catering facilities, and high-volume restaurants where a 20-grid capacity is genuinely needed and will be consistently utilised. If your service volumes are more modest, a smaller-grid model from the Naboo range may offer better operational efficiency and running cost proportionality. For sites requiring even greater throughput or specific production requirements, heavier-duty alternatives exist within the wider catalogue.

If you're working through the specification for a new kitchen or replacing an existing combi, our team is happy to talk through whether this model fits your service profile before you commit.

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.

The Lainox Naboo NAE101BS is a ten-grid electric combination oven built around a true boiler steam generation system. It operates across three cooking modes — convection, steam, and combination — giving kitchen teams precise control over temperature, humidity, and cooking time across the full service period. The unit is operated via a ten-inch full-colour touchscreen, which is responsive and straightforward to navigate even during a busy service.

In practice, the boiler-based steam system delivers more consistent and accurate humidity control compared to injection-based alternatives, which makes it particularly well suited to operations where product quality and consistency matter across multiple service covers. The oven handles multilevel cooking effectively, allowing menu items with different cooking times to run simultaneously at a shared temperature — a genuinely useful capability during high-demand periods. Recipes can be stored in organised folders and high-frequency items pinned to the home screen for single-touch access, which reduces reliance on individual operator knowledge and supports consistency across different team members.

From an operational standpoint, the Naboo range offers several practical advantages worth noting:

• Boiler steam generation for accurate, consistent humidity control
• Touchscreen recipe management with folder organisation and home-screen shortcuts
• Multilevel cooking to maximise oven capacity during peak service
• Three cooking modes accessible directly from the home screen
• Stainless steel construction suited to the demands of daily commercial use

Being a three-phase unit, the NAE101BS requires a suitable three-phase electrical supply, which will need to be confirmed and installed by a qualified electrician before the oven is commissioned. At 130kg and with a substantial footprint, access routes and final positioning should be planned carefully — particularly in kitchens with restricted doorways or narrow service corridors. Adequate ventilation or extraction above the unit will also need to be in place to meet kitchen safety requirements.

This oven is well suited to mid-to-high-volume catering operations: hotel kitchens, contract catering sites, hospitals, schools, and busy restaurant kitchens where consistent output across a ten-grid capacity is a daily requirement. Operators running lower volumes, or working in tighter spaces, may find a smaller-capacity model more appropriate. Equally, sites with exceptionally high throughput or specialist cook-and-chill operations may benefit from reviewing the broader Naboo range to ensure the specification is right for their workflow.

If you're weighing up whether this model fits your kitchen's volume, power supply, or space constraints, we're happy to talk it through before you commit to an order.

The Lainox Naboo NAE061BS is a six-grid electric combination oven with an integrated boiler system, designed for professional kitchens that need precise, consistent results across all three cooking modes — convection, steam, and combination. The boiler-generated steam delivers accurate humidity control compared to injection-based systems, making it a practical choice for operations where product quality and consistency matter across a full service.

In a busy kitchen environment, the Naboo handles the demands of continuous service reliably. The boiler system maintains stable steam conditions throughout peak periods, which is particularly relevant for volume cooking of delicate proteins, vegetables, or bakery items where humidity variance affects the end result. Multilevel cooking allows different menu items with matching temperature parameters to run simultaneously, which helps reduce oven traffic during a busy pass.

The 10-inch full-colour touchscreen is clearly laid out and practical to use in a working kitchen environment. Frequently used recipes can be pinned to the home screen for single-touch access, and the recipe library can be organised into folders — useful in kitchens with rotating menus or multiple kitchen staff who need quick, reliable access to programmed cycles. Key operational benefits include:

• Boiler-generated steam for consistent, controlled humidity across all steam and combination cycles
• Multilevel cooking to help maximise oven capacity during service
• Programmable recipe storage with folder organisation, accessible directly from the home screen
• Stainless steel construction throughout, suited to heavy daily cleaning routines
• Three cooking modes accessible from the home screen without navigating sub-menus

At 980mm high and 990mm wide, and weighing 120kg, this is a substantial piece of equipment. Installation will require a suitable electrical supply, a treated water connection for the boiler, and a drainage point. Ventilation requirements should be assessed against your existing extraction setup before ordering. The unit's footprint and weight mean floor reinforcement and access for delivery should be considered early in the planning process.

The NAE061BS is well suited to mid-volume operations — restaurants, hotel kitchens, contract catering units, and similar environments running consistent daily service. For sites with higher throughput or larger batch requirements, a ten-grid unit in the Naboo range may be a more appropriate fit. For smaller operations or those with limited space, a compact or countertop combi may be worth considering instead.

If you're weighing this up against your menu, service volumes, or existing kitchen layout, the team is happy to work through the detail with you before you commit.

The Lainox Compact Auto COEN101 is a ten-grid electric injection combi oven designed for busy professional kitchens that need consistent, repeatable results across a full service. Injection technology delivers steam by introducing water directly onto the heating element, producing a controlled, high-humidity cooking environment suitable for roasting, steaming, baking, and regeneration. The interactive control panel is designed to be operated quickly and with minimal training, which matters in kitchens where not every cook on a shift is a senior chef.

In service, this oven earns its place through consistency rather than novelty. Ten full-size GN positions give a reasonable throughput for a mid-sized operation, and the ability to cook different food types simultaneously across levels makes it genuinely useful during peak periods rather than a single-task unit. The 400-programme memory means you can lock in proven cooking parameters for your menu, reducing variability between shifts and between operators. Recovery between loads is reliable, which is what matters when covers are coming in steadily.

From an operational standpoint, the key practical advantages are:

• Programme-based cooking reduces reliance on individual operator judgement
• Multi-level cooking across different food types increases oven utilisation
• Injection steam system supports both high-humidity and dry convection modes
• Interactive panel simplifies operation across varying skill levels
• High-strength stainless steel construction stands up to daily commercial use

Installation requires a three-phase electrical supply, so this needs confirming with your site before purchase. At 87kg, it will require two people and appropriate handling equipment to position safely. Ventilation must comply with your local extraction requirements — a standard canopy extraction system is the typical arrangement, though your kitchen layout will dictate the specifics. The footprint is relatively compact for a ten-grid unit, making it a practical choice where space is at a premium.

The COEN101 suits hotel kitchens, contract caterers, restaurants, and event venues running a structured menu with medium-to-high cover counts. It is best suited to operations that benefit from programmed cooking consistency rather than sites requiring extensive manual cook-to-order flexibility. If your volume is substantially higher or you need additional capacity for large-scale batch production, a larger-capacity model may warrant consideration. Equally, smaller kitchens with lighter throughput may find a reduced-grid option more cost-appropriate.

If you are weighing this oven against your current setup or planning a new kitchen, we are happy to talk through the practical fit before you commit to anything.

The Lainox COEN061 is a six-grid, full 1/1 GN electric combi oven from the Compact Auto range. It uses injection steam generation — where water is injected directly onto the heating element — to produce precise humidity control across convection, steam, and combination cooking modes. The interactive touchscreen control panel gives kitchen teams straightforward access to manual cooking and stored programmes without the complexity of older dial-based systems.

In a working kitchen, a six-grid oven at this capacity handles mid-volume service comfortably. It suits brigades cooking across two to three courses simultaneously, making use of the multi-level cooking capability to run different food types at different settings within a single cycle. Recovery between loads is practical for steady table turns, though operators running very high covers in a tight service window may want to consider a larger-capacity model. The 30°C to 300°C temperature range covers everything from gentle proving and low-temperature cooking through to high-heat roasting and regeneration.

From an operational standpoint, the 400-programme memory is one of the more useful features in a busy kitchen:

• Recipes can be saved and recalled by kitchen staff without chef supervision
• Multi-level cooking reduces the need to run separate equipment simultaneously
• Consistent results across services, regardless of who is operating the oven
• Injection steam system supports straightforward cleaning routines
• Interactive panel reduces training time for new staff

The COEN061 requires a three-phase electrical supply, so single-phase kitchens are not suitable without significant electrical work. At 81kg and 510mm wide, it fits within a standard oven stack or counter position, but access for installation and ventilation clearance should be confirmed before ordering. A suitable drain connection is required for steam condensate. It is supplied without a stand, so stacking compatibility or a separate base unit should be factored into the installation plan.

This oven is well suited to independent restaurants, hotel kitchens, pub groups, and contract catering operations running a moderate cover count. It offers more programmability and control than entry-level combi ovens while remaining practical for kitchens that do not require the output of a full ten- or twenty-grid unit. For lower-volume sites, a smaller two- or four-grid model in the same range may be more appropriate. For high-volume production kitchens, a higher-capacity model would be worth exploring.

If you are unsure whether this oven matches your service volume, kitchen layout, or electrical supply, the team is happy to talk it through before you commit to a purchase.

The Lainox Compact COES061R is a six-grid, full 1/1 GN electric combi oven operating on a single phase supply. It uses direct steam injection to generate moisture, giving operators control over convection, steam, and combination cooking modes. The manual control interface is straightforward to learn and stores up to 99 cooking programmes, each configurable across up to four sequential steps — useful for products that need distinct phases such as probe-based roasting or regeneration sequences.

In a working kitchen, this oven performs well in sites where output demand is consistent but not extreme — think hotel restaurants, care homes, school kitchens, or busy café operations. The injection steam system responds quickly, and the multipoint core temperature probe helps maintain consistency across a full load without relying on operator judgement alone. At six grids, throughput is meaningful without the space commitment of larger ten-grid units.

Practical advantages that matter in day-to-day service:

• Single phase connection removes the need for three phase electrical supply — a genuine practical advantage in many older or smaller premises
• 99 programmable cooking cycles reduce reliance on individual cook skill and support menu consistency
• Up to four cooking steps per programme allows complex multi-stage processes to run unattended
• Multipoint probe monitoring supports accurate core temperature results across different load sizes
• Robust stainless steel construction holds up under regular commercial use and is straightforward to clean down

On installation, the single phase electrical requirement is a notable point — it makes this model accessible to kitchens where upgrading to three phase supply would be disruptive or costly. That said, you will still need to confirm your available amperage with an electrician before installation, as combi ovens draw a significant load. The oven weighs 73kg, so access and positioning should be planned in advance. Adequate ventilation is essential — connection to a canopy or purpose-designed extraction system is required, not optional. Water connection and drainage are also needed for the injection steam system; water quality and hardness in your area will affect descaling frequency.

This model is well suited to operations cooking for moderate covers — typically in the range of 40 to 150 meals per service — where single phase supply is a constraint or a preference. It is a practical fit for care homes, education catering, and smaller hotel or pub kitchen operations. If your site is running significantly higher volumes or needs greater simultaneous tray capacity, a larger ten-grid or higher-output model from the range is likely to be the more appropriate choice. Equally, if your output is modest and counter space is at a premium, a smaller four-grid unit may serve you just as well.

If you are weighing up whether this oven is the right size for your kitchen or want to talk through the installation requirements in more detail, the team is happy to work through it with you before you commit.