Lainox

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

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

Practical advantages worth noting for operators:

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

At 130kg and with a footprint of 1072mm wide by 960mm deep, this is not a light or compact unit. It will require adequate floor space and ideally a dedicated position on a sturdy stand or base unit. As a three-phase electric oven, a suitable three-phase supply must be confirmed prior to installation, and local extraction or canopy ventilation is strongly recommended. The depth of 960mm means access behind the unit for servicing and ventilation clearance should be factored into the kitchen layout at the planning stage.

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

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

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

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

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

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

Installation planning is important with an oven of this scale. At 310kg and standing just over 1.8 metres tall, the SAG201BS requires careful consideration of floor loadings, access routes during delivery, and clearance around the unit for servicing. It will need a suitable gas supply with correct pressure and flow rate, a mains water connection for the boiler system, and a drain connection for condensate and wash cycles. Adequate ventilation or canopy extraction above the unit is essential. Given the overall footprint, this oven is best suited to a dedicated combi position within a well-planned kitchen layout rather than a flexible or temporary installation.

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

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

The Lainox 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 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 Oracle XL is a high speed oven that combines three distinct cooking technologies (microwave, fan-assisted convection, and impingement) within a single countertop unit. Its chamber is notably larger than the standard Oracle, giving operators more flexibility over portion size, tray format, and throughput without requiring additional footprint. It is available in two operating modes: a high speed oven mode that draws on all three technologies simultaneously, and a Combi Wave mode that allows the user to select microwave, convection, or a combination of both independently. This makes it a genuinely versatile piece of kit rather than a single-application appliance.

In a busy service environment, the Oracle XL is designed to significantly reduce cook times compared to conventional ovens, which makes it particularly well suited to high-throughput countertop settings: café bars, hotel lounges, transport catering, and quick service operations where speed and consistency are critical. The larger chamber compared to the standard model means operators can handle a broader range of product sizes without compromising cycle times, and the ability to switch between cooking modes gives kitchen teams the flexibility to adapt to changing menus or service demands.

From an operational standpoint, the key practical advantages are:

• Significantly faster cook times than conventional or fan-assisted ovens alone
• Two distinct cooking modes covering a wide range of menu items
• 7-inch colour touchscreen with customisable recipe storage for consistent results across staff
• Wi-Fi connectivity and integration with the Nabook Plus platform for recipe sharing and remote programme management
• Larger cavity than the standard Oracle, supporting greater product variety per cycle

The Oracle XL is hardwired and requires a three-phase electrical supply, which is an important installation consideration. It is not suitable for sites with single-phase power only, and a qualified electrician will be needed for installation. At 63kg, the unit will need adequate bench or counter support, and ventilation requirements should be confirmed with your installer before positioning. The black finish model carries the same core specification as the stainless variant but should be considered in terms of the surrounding environment and cleaning regime.

This oven is best suited to operations that need fast, consistent cooking performance from a single countertop unit, particularly where menu range is broad and service pace is demanding. It is a step up from the standard Oracle in terms of chamber capacity, so sites with more modest throughput requirements may find the standard model a better fit. For very high-volume central production or banqueting environments, a full-size combi oven may ultimately be more appropriate.

If you are unsure whether the Oracle XL is the right fit for your service style, volume, or existing kitchen infrastructure, the team is happy to work through the details with you 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 852mm 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 Sapiens SAE061BV is a six-grid, full-size electric combi oven operating on a boilerless steam generation system. It delivers three core cooking modes (convection, steam, and combination) controlled through a 3.5-inch colour LCD screen with straightforward manual controls. As a boilerless unit, it generates steam directly within the cooking chamber rather than from a separate boiler, which simplifies the installation requirements and reduces ongoing maintenance obligations compared to boiler-based alternatives.

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

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

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

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

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

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

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

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

Key operational advantages include:

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

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

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

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

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

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

Key operational advantages include:

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

At 120kg and with a footprint of 775mm high by 852mm wide, this oven requires considered placement. It will need a suitable electrical supply. Connection requirements should be confirmed with a qualified engineer prior to installation. Adequate clearance for door swing, ventilation, and servicing access is important, and the unit's weight means structural support and delivery access should be assessed in advance. A canopy or ventilation system appropriate for combination oven use is typically required.

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

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

The Lainox Naboo Boosted 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 852mm wide by 848mm 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 Sapiens Boosted SAG202BS is a large-format, boiler-based gas combination oven designed for high-volume professional kitchen operations. Running on gas with a dedicated steam boiler, it delivers convection, steam, and combined cooking modes through a touchscreen interface, with the ability to store and recall recipes to support consistent output across service periods and across kitchen teams.

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

From an operational standpoint, the key practical advantages include:

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

Installation of a unit at this scale requires careful planning. The SAG202BS is a substantial piece of equipment, weighing 395kg and measuring just over 1.8 metres in height, so structural floor loading, access routes, and positioning within the kitchen all need to be confirmed before delivery. Gas supply sizing, flue or canopy extraction, and water feed and drainage connections for the boiler must all meet current regulations and will typically require commissioning by a qualified engineer. Kitchen ventilation adequate for a high-output gas oven should be assessed as part of the installation plan.

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

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

The Lainox 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 use during multi-course service
• Gas operation suits kitchens where electrical load capacity is constrained

At 140kg and with a footprint of 1072mm wide by 960mm 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 NAG062BV is a six-rack, 2/1 GN gas combination oven that generates steam directly rather than relying on a separate boiler. That distinction matters operationally: there is no boiler to descale, no fill cycle to wait for, and one fewer component that can cause downtime during service. It covers the full range of combination cooking modes (convection, steam, and combined), making it a versatile workhorse across a wide menu.

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

In practical terms, operators benefit from:

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

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

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

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

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

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

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

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

Installation requires careful planning. At 315kg and with a footprint of 1102mm wide by 1051mm deep, and standing 1812mm tall, this is a substantial piece of equipment that demands dedicated floor space, adequate structural support, and clear access for servicing. Electrical supply and water connections must be confirmed with a qualified installer before purchase. Extraction and ventilation requirements should also be assessed as part of any installation plan, particularly in kitchens where space is constrained.

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

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

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

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

Practical operational advantages include:

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

At 190kg and with a footprint of 1072mm wide by 958mm deep, this is a substantial piece of equipment. It will require a solid, level stand or base unit rated for the load, adequate overhead and side clearance for ventilation, and a canopy extraction system appropriate for a gas appliance of this output. A gas supply of sufficient pressure and flow rate must be confirmed with your gas engineer prior to installation, and the unit will require commissioning by a Gas Safe registered engineer. The electrical supply requirements for controls and ancillaries should also be confirmed at the specification stage.

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

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

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

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

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

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

At 160kg and with an external footprint of 1072mm wide by 958mm deep, this oven requires a carefully planned installation. It will need adequate structural support, appropriate electrical supply, and proper ventilation or extraction: a canopy extraction system is typically required. Given the scale of the unit, access routes during delivery and positioning within the kitchen should be confirmed in advance. This is a floor-standing oven and will generally require an appropriate stand or base unit.

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

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

The Lainox 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 thorough cleaning routines and withstands heavy daily use

At 315kg and with a footprint of 1102mm wide by 1051mm deep and standing 1812mm 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 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 852mm wide by 775mm 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 Sapiens Boosted SAE101BV is a ten-rack, full-size electric combination oven designed for professional kitchens that need consistent, reliable results across high-volume service periods. Operating without a boiler, it generates steam directly within the cooking chamber, which reduces maintenance demands and eliminates the scaling and descaling cycles associated with boiler-based units. The 3.5-inch colour LCD makes it straightforward to navigate between the three cooking modes (convection, steam, and combination) and to recall from up to 99 stored recipes, keeping service consistent even when staff changes.

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

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

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

At 120kg and with a footprint of 852mm wide by 848mm deep, this is a substantial piece of equipment that requires careful placement planning. It will need a dedicated electrical supply. A qualified electrician should confirm circuit requirements prior to installation. Adequate ventilation or extraction is essential; in most commercial kitchens, this unit will sit beneath a canopy extract system. The overall height of 1,055mm means it is typically installed as a floor-standing unit, either on its own stand or stacked where the manufacturer's stacking kit permits. Access for delivery and installation through tight service corridors should be assessed in advance given the weight and dimensions.

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

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

The Lainox 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 852mm wide by 848mm 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 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
• Sturdy 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.

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

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

Key operational advantages include:

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

On installation, this is a gas appliance and will require a connection to a suitable gas supply with the correct regulator and pressure, carried out by a Gas Safe registered engineer. At 115kg and with a footprint of 775mm high by 852mm wide, this is a substantial piece of equipment: floor space, adequate clearance for door swing, and access through your kitchen entry points all need confirming before delivery. Ventilation requirements should also be assessed with your installer, as gas combustion appliances have specific extraction considerations. This unit is not suitable for domestic installation.

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

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

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

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

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

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

At 190kg and with external dimensions of 1055mm high by 1072mm wide by 958mm deep, this is substantial equipment that requires careful planning before installation. A gas supply of the correct type and pressure must be confirmed, and adequate ventilation, either via a canopy extraction system or a compatible condensation hood, is required. The depth in particular demands attention when planning the run of the kitchen, and floor structure should be assessed to confirm it is suitable for the installed weight. Access through service doorways during delivery should also be confirmed at the planning stage.

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

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

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

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

Key practical advantages for kitchen operations include:

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

At 210kg and with overall dimensions of 1,055mm high by 1,072mm wide by 958mm deep, this is a substantial piece of equipment and requires careful planning before installation. Gas connection, sufficient ventilation, and a suitable canopy or extraction system are all prerequisites. The depth in particular should be assessed against kitchen layout, particularly where space behind the oven is limited for servicing access. A water supply and drain connection are required for the boiler and washing functions. This oven is not suited to kitchens with restricted ceiling heights or where a compact footprint is a priority.

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

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

The Lainox 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 just over 1.8 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 1102mm wide and 1051mm 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 Sapiens Boosted SAE161BV is a stacked, boilerless electric combination oven offering a total of 16 full-size 1/1 GN positions across two independent oven chambers. The lower unit carries ten shelves and the upper carries six, each operating as a self-contained combi oven with its own touchscreen interface. This configuration allows kitchen teams to run entirely different programmes in each chamber simultaneously (convection, steam, or a combination of both) without one affecting the other.

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

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

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

At 230kg and standing just over 1.8 metres tall, installation planning is essential. The unit requires a suitable structural floor, adequate overhead clearance, and proper extraction canopy coverage for both chambers. As an electric model, your incoming power supply must be assessed before ordering: a unit of this scale draws significant load and may require dedicated supply cabling or distribution board upgrades. Access routes, service corridors, and door widths all need confirming before delivery is arranged, given the footprint of 852mm wide by 902mm deep.

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

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

The Lainox 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 1072mm wide by 958mm 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 Sapiens Boosted SAG101BS is a gas-fired combination oven with an integral boiler, offering ten full-size 1/1 GN rack positions. It operates across three cooking modes (convection, steam, and a combination of both), giving kitchen teams the flexibility to roast, bake, steam, and regenerate within a single piece of equipment. The 3.5-inch colour LCD screen provides a clear interface for navigating saved programmes, washing cycles, and operational settings, while the manual controls are laid out in a way that works well in a busy pass environment where speed and clarity matter.

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

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

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

At 140kg and with a footprint of 852mm wide by 848mm deep, this is a substantial piece of equipment. It requires a suitable gas supply, a water connection for the boiler, and a drainage point. Ventilation should be planned carefully: either through a canopy extract or a ventilated hood system rated for the heat and steam output of a ten-rack gas oven. The stainless steel construction is built for commercial use, but installation access and adequate floor loadings should be confirmed before ordering. This is not a unit that lends itself to impromptu placement.

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

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

The Lainox 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 775mm high and 852mm 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.