Lainox

The Lainox Oracle XL is a high speed combination oven designed for commercial catering environments where speed, consistency and throughput are priorities. It combines three cooking technologies (microwave energy, fan-assisted convection and impingement) within a single unit. The chamber is noticeably larger than the standard Oracle, making it a practical step up for operators who have outgrown a compact high speed oven but do not want to move to a full-size combination oven. This unit is finished in red and hardwired to a three-phase supply.

In a busy service environment, the Oracle XL's ability to deploy all three cooking technologies simultaneously means cook times are significantly shorter than conventional ovens. It handles a wide range of menu items (from reheating plated dishes to cooking proteins from raw) without the need to switch between pieces of equipment. For operations running continuous covers or rapid-turnaround service, the combination of speed and consistent results reduces pressure on kitchen staff during peak periods.

Beyond raw speed, the Oracle XL offers two distinct cooking modes: a full high speed mode combining all three technologies, and a Combi Wave mode that gives the operator control over microwave, convection or a blend of both. This flexibility means the same unit can serve different menu requirements throughout a service shift without compromise.

• Reduces cook times substantially compared to convection-only equipment
• Two cooking modes allow flexible menu application across a single service
• 7-inch colour touchscreen is straightforward to navigate and can be customised per site
• Wi-Fi connectivity enables recipe upload and sharing via the Nabook Plus platform
• Larger chamber handles greater portion sizes or multi-item loads than the standard Oracle

Installation requires a hardwired three-phase electrical connection, so an appropriate supply and certified electrical work must be in place before the unit arrives on site. At 63kg, positioning and bench placement should be planned in advance, particularly in tighter kitchen layouts. Ventilation requirements should be confirmed with your installer, as high speed ovens generate heat and steam during intensive use. The unit is not suitable for domestic supply.

The Oracle XL is well suited to hotels, contract caterers, quick service restaurants, stadium or venue hospitality, and any operation where throughput demands exceed what a standard-footprint high speed oven can comfortably manage. It is a strong option for sites already familiar with the Oracle platform who need additional capacity. For very high volume central production environments, a full-size combi oven or multiple units may be more appropriate, and for lighter-demand sites, the standard Oracle may be a more proportionate choice.

If you are unsure whether the Oracle XL is the right fit for your service volume or kitchen setup, our team is happy to work through the detail with you before you commit.

The Lainox Naboo Boosted NAG161BS 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 NAG161BS 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 NAG161BS 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 852mm wide by 917mm deep, 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 just over 1.8 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 NAG161BS 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 SAG161BV is a gas-fired boilerless combination oven configured as two independently controlled units stacked within a single column: a 6-grid section mounted above a 10-grid section, giving a combined capacity of 16 full 1/1 GN trays. Each oven operates independently with its own touchscreen controls, cooking modes, and programme memory, which means a kitchen can run two entirely different menus or production cycles simultaneously without any conflict between them.

In a busy service environment, this configuration offers a level of operational flexibility that a single large oven cannot. The lower 10-grid section handles volume production (roasting, regeneration, or high-demand baking) while the upper 6-grid unit can run a separate cycle at a different temperature or humidity level at exactly the same time. Recovery between cycles is consistent because the boilerless steam system generates moisture directly within the cavity rather than relying on a separate boiler, which also reduces maintenance burden over time.

Practically, the SAG161BV suits kitchens that need high throughput without doubling their oven footprint. Key operational advantages include:

• Two independent cooking chambers running simultaneously with separate programmes
• Touchscreen controls with recipe storage on each unit for consistent, repeatable results
• Boilerless steam generation eliminating boiler descaling and associated downtime
• Gas operation, which typically suits sites with existing gas infrastructure and lower energy costs
• Stainless steel construction throughout, suited to the hygiene and cleaning demands of a commercial kitchen

At 240kg and just over 1.8 metres in height, this is a substantial piece of equipment that requires careful planning before installation. The footprint of 852mm wide by 917mm deep is workable in most larger kitchens, but ceiling clearance, ventilation extraction, and adequate gas supply all need to be confirmed in advance. Given the combined capacity, it is typically installed on a solid level floor with appropriate anti-tip measures. Access for delivery and positioning in the kitchen should be assessed early, particularly in buildings with narrow corridors or restricted loading areas.

This oven is best suited to high-volume operations such as contract caterers, hotel kitchens, large restaurant groups, hospitals, or central production units where two simultaneous cooking programmes are a regular operational requirement. For smaller kitchens with more modest throughput, a single 6- or 10-grid unit is likely a more proportionate choice. For sites with output demands that exceed even this configuration, heavier-duty or higher-grid alternatives are available within the range.

If you are working through kitchen planning or want to confirm that this configuration fits your extraction, gas supply, and workflow, the team is happy to talk it through before you commit.

The Lainox Sapiens Boosted SAE102BS is a large-format electric combination oven with an integrated boiler, offering a 10-rack 2/1 GN capacity. It operates across three cooking modes: convection, steam, and combination, giving kitchen teams precise control over a wide range of cooking processes from roasting and baking through to steaming and regeneration. The manual control interface is straightforward to operate, with a 3.5" colour LCD screen that provides clear access to saved programmes, wash cycles, and settings without the need for lengthy staff training.

In a busy kitchen environment, the Sapiens Boosted performs consistently across sustained service periods. The boiler-based steam generation delivers accurate, stable humidity levels, which matters when you need repeatable results across large batch loads. The combination mode allows operators to run high-volume cooking with controlled moisture retention, reducing shrinkage on proteins and maintaining quality across covers. The 2/1 GN format doubles throughput compared to 1/1 configurations, making it a practical choice where output and consistency are both critical.

From an operational standpoint, this oven brings several day-to-day advantages:

• 99 recipe storage slots allow consistent results across different shifts and staff skill levels
• Three cooking modes cover the majority of preparation and service tasks within a single unit
• Integrated washing programmes reduce manual cleaning time and support hygiene compliance
• The colour LCD interface makes recipe recall quick during busy service
• Boiler steam generation supports precise humidity control for consistent batch cooking

Installation requires a dedicated electrical supply appropriate for a commercial combination oven of this size and output, so your electrician or kitchen installer will need to confirm supply capacity before the unit goes in. At 175kg and with a footprint of 1072mm wide by 958mm deep, adequate floor space and structural support are necessary. The unit also requires a water supply and drain connection for the boiler and wash system. Ventilation should be considered carefully; the oven will need either a suitable extraction canopy or connection to an approved ventilation system. Access during installation needs to account for the overall height of 1055mm alongside any racking or stand that may be required.

The SAE102BS is best suited to high-volume operations: contract caterers, hospital or institutional kitchens, large hotel operations, and busy restaurant kitchens where 2/1 GN capacity is needed to meet demand efficiently. It is a substantial piece of kit, and for smaller operations or sites with limited space or supply capacity, a smaller rack configuration would be more appropriate. Where output requirements are higher still or the environment demands additional resilience, we can discuss what alternatives might better suit your setup.

If you are working through kitchen layout, supply requirements, or just want to talk through whether this oven is the right fit for your service volume, the team is happy to help you work it out before you commit.

The Lainox Oracle is a countertop high speed oven that combines three distinct cooking technologies (microwave, fan-assisted convection and impingement) in a single unit. It operates in two selectable modes: High Speed, which deploys all three technologies simultaneously to dramatically reduce cook times, and Combi Wave, which allows the operator to run microwave alone, convection alone, or a combination of both. The black stainless steel finish on this ORACBB model is a factory option, making it a practical choice for front-of-house installations where aesthetics matter.

In a busy service environment, the Oracle is primarily deployed where speed without compromise is the priority: think grab-and-go counters, hotel lobbies, staff restaurants, coffee shop food offers, and stadium or venue concessions. The combination of technologies means that food quality is not sacrificed for pace; operators commonly use it to serve toasted, melted or heated dishes in a fraction of the time a conventional convection oven would take. It holds up well under sustained demand and the lack of a ventilation hood requirement gives it genuine flexibility in where it can be sited.

Practical advantages operators tend to value include:

• No overhead extraction required: can be installed in front-of-house or non-kitchen areas
• Dual cooking modes give flexibility across a varied menu
• 7-inch colour touchscreen with customisable interface for different site needs
• Wi-Fi connectivity with access to the Nabook Plus recipe platform, allowing programmes to be shared across multiple sites
• Consistent results with minimal operator training required

As a three phase unit drawing 6kW, electrical supply requirements should be confirmed before installation. A dedicated three phase supply will need to be in place. This is not a unit that can be simply plugged in on a standard single phase socket. At 63kg, it is a countertop appliance but will require two people to position safely, and the supporting surface should be checked for load-bearing suitability. Internal cavity size should be assessed against the largest dishes you intend to cook to avoid discovering limitations after installation.

The Oracle is well suited to operations that need a fast, versatile heated food offer without the infrastructure of a full commercial kitchen, particularly multi-site businesses that want consistency through shared recipe programmes. For very high-volume kitchen environments running continuous heavy service, a full combi oven or dedicated impingement line may be worth considering alongside it. Equally, for simpler heated snack requirements, a lower-specification high speed unit may provide better value.

If you're unsure whether the Oracle is the right fit for your service style or need to talk through the installation requirements, the team is happy to work through it with you before you commit.

The Lainox Sapiens SAG101BV is a ten-rack, full 1/1 GN gas combination oven operating on a boilerless direct-steam system. It offers three core cooking modes (convection, steam, and a combination of both) controlled via a straightforward manual interface with a 3.5-inch colour LCD screen. The approach is deliberately uncomplicated: operators select their mode, recall one of up to 99 stored recipes, and get on with service. There is no cloud dependency or touchscreen complexity to contend with.

In busy kitchen environments, a boilerless direct-steam system means faster heat-up and recovery compared with traditional boiler-based units. The gas burner format suits kitchens where gas running costs are a consideration or where electrical capacity is already stretched. With ten full-size GN racks, the oven handles volume-service demands effectively, whether that is banqueting, contract catering, staff feeding, or a high-covers restaurant service where throughput and consistency need to be sustained across multiple covers.

The practical advantages of this model include:

• Simple manual controls that reduce reliance on trained oven operators
• 99-recipe storage to support consistent results across different teams and shifts
• Three cooking modes covering a broad range of menu applications
• Boilerless steam generation for faster response and simpler maintenance
• Integrated washing programmes to support end-of-service cleaning routines

At 125kg and with a footprint of 852mm wide by 848mm deep, this is a substantial piece of equipment requiring a planned installation. Gas supply, adequate ventilation or canopy extraction, and sufficient floor-loading capacity all need to be confirmed before installation. A professional gas-safe installer will be required. The depth in particular means that service access to the rear should be factored into the kitchen layout at the planning stage.

The SAG101BV is well suited to mid-to-large commercial kitchens producing consistent volumes across a full service: contract caterers, hotels, schools, and central production units are typical environments. Operators running lighter volumes or smaller kitchen spaces may find a smaller-capacity model more appropriate, while very high-throughput operations may want to consider a heavier-duty specification. The manual control system specifically suits kitchens where simplicity and ease of staff training are a priority over programmatic complexity.

If you are working through a kitchen design, planning a replacement, or weighing up whether this capacity is the right fit for your operation, the team is happy to talk it through before you commit.

The Lainox Oracle is a high speed oven that combines three distinct cooking technologies (microwave, fan-assisted convection, and impingement) in a single countertop unit. It operates in two modes: a high speed oven mode that draws on all three technologies simultaneously, and a Combi Wave mode that allows the operator to select microwave only, convection only, or a blend of both. The red finish is a factory colour option on an otherwise standard stainless steel chassis.

In a commercial setting, this combination of technologies allows food to be cooked or regenerated substantially faster than a conventional oven, without the quality compromise that microwave-only units typically introduce. The impingement airflow and microwave energy work together to produce consistent results on a wide range of menu items, making it well suited to high-throughput service points where queue times and consistency both matter. Recovery between loads is reliable under sustained service pressure, which is relevant wherever the unit is expected to run continuously during peak periods.

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

• Three cooking technologies accessible from a single unit reduce equipment footprint
• Combi Wave mode provides flexibility for a broad menu range without specialist programming
• 7-inch colour touchscreen is straightforward to operate and can be customised per site
• Wi-Fi connectivity allows recipes to be uploaded and shared via the Nabook Plus platform
• Ventless design removes the requirement for overhead extraction, broadening installation options

The ventless operation is worth noting practically. Because the Oracle does not require a canopy extraction hood above it, it can be positioned in front-of-house or non-traditional locations: coffee shop counters, hotel serveries, and stadium or events catering points are all common installations. It runs on three-phase power, so the electrical supply at the intended location needs to be confirmed before installation. At 63kg the unit is manageable but will need appropriate counter support, and the footprint should be checked against available worktop depth before ordering.

The Oracle is well suited to operators who need speed and menu flexibility in a compact form: quick service restaurants, hotel food and beverage operations, workplace catering, and venue concessions are all typical use cases. It is less suited to operations where the primary requirement is large batch baking or high-volume roasting, where a full-size combi oven would be more appropriate. For sites with simpler high speed requirements and a tighter budget, smaller or less-specified alternatives exist within this category.

If you are weighing up whether the Oracle is the right fit for your service style and location, our team are happy to talk through the practicalities before you commit.

The Lainox Oracle XL is a high speed combination oven designed for commercial catering environments where speed, consistency and flexibility are all required from a single countertop unit. It combines three cooking technologies (microwave, fan-assisted convection and impingement) working simultaneously in high speed mode, or selectively through the Combi Wave mode, where the operator can choose between microwave, convection or a blend of both. The XL designation reflects a chamber that is meaningfully larger than the standard Oracle, giving operators more practical capacity per cook cycle without requiring a separate piece of equipment.

In a busy service environment, the real value of a unit like this is throughput without compromise. High speed mode produces results that match or closely approximate conventional oven cooking in a fraction of the time, which matters when a kitchen is running at full stretch. The Combi Wave mode adds versatility for quieter periods or where menu variety demands different cooking approaches from the same footprint. Recovery between cycles is quick, which keeps pace with demand during peak service without creating bottlenecks.

From an operational standpoint, this unit offers several practical advantages:

• Three cooking technologies selectable from a single 7-inch colour touchscreen
• Wi-Fi connectivity allows recipes to be uploaded and shared via the Nabook Plus platform
• Programmable menus can be tailored to the site, reducing operator error during service
• The larger chamber handles bulkier items or higher batch volumes than the standard Oracle
• Stainless steel construction supports straightforward daily cleaning

Installation requires a hardwired three-phase electrical supply, so this is not a plug-in unit. It is worth confirming your site's electrical capacity and available worktop or shelf space before ordering. At 63kg, positioning and access for installation should be planned in advance. The unit is designed for counter use and fits within a compact footprint, but the electrical requirements mean it is best suited to established commercial kitchen environments with appropriate infrastructure.

The Oracle XL is well suited to hotels, contract catering operations, high-volume hospitality venues and any setting where a single oven needs to cover a wide range of cooking methods quickly and consistently. For smaller operations with modest throughput, a lower-capacity high speed oven may be a more proportionate choice. For operations with extremely high volume or where multiple simultaneous loads are required, it is worth considering whether a larger or dedicated combi oven solution would be more appropriate alongside this unit.

If you are unsure whether the Oracle XL is the right fit for your kitchen setup or service volume, we are happy to talk it through. Getting the specification right at the outset saves time and cost further down the line.

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 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 just over 1.8 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 SAG062BV is a manual-controlled, boilerless gas combination oven built to handle serious production volumes in professional kitchens. Operating across three cooking modes (convection, steam, and a combination of both), it gives kitchen teams direct, straightforward control without the complexity of a fully programmable touchscreen system. The boilerless design generates steam directly within the cavity rather than via a separate boiler, which simplifies servicing and reduces the maintenance overhead associated with scale build-up in hard water areas.

In a busy kitchen environment, the 6 x 2/1 GN double-rack configuration means this is a genuinely high-output unit capable of running large banqueting loads, high-volume catering production, or continuous batch cooking across a full service period. The manual interface suits kitchens where experienced cooks need to adjust on the fly without navigating deep menu structures, and the 99-recipe storage with a 3.5-inch colour LCD screen allows teams to save and recall proven cooking programmes consistently across shifts.

Practical advantages for kitchen operators include:

• Boilerless steam generation reduces descaling frequency and associated maintenance costs
• Three cooking modes cover the majority of menu requirements from a single unit
• Manual controls keep operation straightforward for experienced brigades
• 99-recipe storage supports consistent output across multiple shifts and staff changes
• Integrated washing programmes help maintain hygiene standards between services

At 125kg and with a footprint of 775mm high by 1072mm wide by 960mm deep, this is a substantial piece of equipment requiring adequate floor space, a level and reinforced base, and consideration of access routes during installation. As a gas unit it will require connection to a suitable gas supply by a Gas Safe registered engineer, along with appropriate extraction and ventilation above the unit. Water connection and drainage will also be required for the steam function and wash cycle. Kitchen teams should confirm utility provisions are in place before ordering.

This oven is best suited to high-volume operations: contract caterers, large hotel kitchens, hospitals, central production units, and similar environments where consistent, large-batch output is a daily requirement. The 2/1 GN capacity makes it less practical for smaller restaurant kitchens where a 1/1 GN unit would be a more proportionate fit. For sites with even higher throughput demands or where advanced programmable control is a priority, there are larger and more fully featured models worth considering.

If you are unsure whether this model is the right capacity or specification for your operation, our team is happy to talk through your requirements before you commit to a purchase.

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 892mm wide by 966mm 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 used. 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 Oracle is a high speed oven that combines three distinct cooking technologies (microwave, fan-assisted convection, and impingement) within a single countertop unit. It operates across two modes: a full high speed mode that draws on all three technologies simultaneously for the fastest possible cook times, and a Combi Wave mode that allows the operator to select from microwave alone, convection alone, or a blend of both. This makes it a genuinely flexible piece of equipment rather than a single-purpose speed cooker.

In a busy service environment, the Oracle is designed to handle high throughput without compromising on food quality. The combination of technologies means that items which would ordinarily take several minutes in a conventional oven can be finished in a fraction of the time, reducing queue times during peak service periods. The unit recovers quickly between cycles, which matters when orders are coming in continuously rather than in batches.

From a practical standpoint, the Oracle addresses a number of operational challenges common to high-footfall sites:

• No overhead extraction required: the unit can be positioned where it is actually needed
• Single phase power supply simplifies installation in locations without three-phase provision
• 7-inch colour touchscreen is straightforward to operate and can be configured to site-specific menus
• Wi-Fi connectivity allows recipes to be uploaded, shared, and managed via the Nabook Plus platform
• Stainless steel finish supports hygiene and is durable under continuous daily use

Because no extraction canopy is required, installation is considerably more straightforward than for many commercial ovens. The single phase supply means it can be plugged in without specialist electrical infrastructure in most commercial premises, though it is worth confirming your available circuit capacity before ordering given the unit's power draw. At 63kg, positioning and any countertop reinforcement requirements should be considered at the planning stage.

The Oracle is well suited to cafés, quick service restaurants, food-to-go operations, stadium and event catering, and any environment where speed of service and consistent output matter more than large-batch cooking. It is less suited to high-volume production kitchens requiring continuous bulk cooking, where a larger combi or deck oven would typically be more appropriate. For sites needing greater cavity capacity or higher throughput, higher-specification alternatives within the Lainox range may be worth considering.

If you are unsure whether the Oracle suits your service model, or want to talk through how it would fit into your existing kitchen setup, the team is happy to have that conversation before you commit.

The Lainox Sapiens SAG061BS is a gas-fired combination oven built around a boiler-based steam generation system. Accommodating six full-size 1/1 GN trays, it operates across three cooking modes (convection, steam, and a combination of both), giving kitchen teams the flexibility to roast, bake, steam, and regenerate without switching between pieces of equipment. Control is handled through a straightforward manual interface with a 3.5-inch colour LCD screen, which keeps operation accessible even during a busy service.

The boiler system delivers consistent, precise steam compared with injection-based alternatives, which matters when cooking delicate proteins, fish, or vegetables where moisture control is critical. The combination mode allows temperature and humidity to be balanced simultaneously, which reduces cooking times and helps retain product weight, a practical consideration for any kitchen managing food cost closely. The 99-recipe memory means head chefs can standardise outputs across different shifts and rely on consistent results regardless of who is operating the oven.

From an operational standpoint, the Sapiens range is well suited to mid-volume kitchens where consistency and ease of programming are priorities:

• Three cooking modes reduce the need for multiple pieces of cooking equipment
• Boiler steam generation supports precise humidity control for consistent results
• 99-recipe storage helps standardise output across kitchen shifts
• Colour LCD screen makes programme recall straightforward during service
• Stainless steel construction supports hygiene and durability in daily use

Being gas-powered, the SAG061BS requires a suitable gas supply connection and adequate ventilation, typically a direct flue or commercial extraction canopy. At 130kg and with a footprint of 775mm high by 852mm wide, it requires a stable, heat-resistant base or oven stand and sufficient clearance around the unit for both ventilation and door operation. Installation should be carried out by a Gas Safe registered engineer. It is worth confirming your kitchen's gas supply capacity ahead of installation, particularly if other gas appliances are running on the same circuit.

This model is a practical choice for restaurants, hotels, contract caterers, and school or hospital kitchens operating at a moderate service volume where a six-grid capacity meets daily throughput requirements. If your operation demands significantly higher output, a larger-capacity model within the Sapiens range may be worth considering. Equally, for very small operations, a four-grid unit could be a more proportionate fit.

If you're weighing up whether this oven is the right size for your kitchen's service volume or need guidance on installation requirements, our team is happy to work through that with you before you commit.

The Lainox Oracle is a high speed oven that combines three cooking technologies (microwave, fan-assisted convection and impingement) within a single countertop unit. It operates across two distinct modes: a full High Speed mode that uses all three technologies simultaneously, and a Combi Wave mode that allows the operator to select microwave, convection or a combination of both independently. This makes it one of the more flexible single-unit cooking solutions available at this size.

In a busy service environment, the Oracle is designed to reduce cook times significantly compared to conventional ovens, without compromising on food quality. It handles a wide range of menu items (sandwiches, wraps, pastries, plated dishes), making it particularly well suited to operations where speed and consistency need to run alongside each other. Recovery between cycles is strong, which matters when you're running continuous covers during a peak period.

From an operational standpoint, several practical features make this unit straightforward to run:

• No overhead extraction required, giving genuine flexibility over where the unit is positioned
• 7-inch colour touchscreen with an intuitive interface that can be customised per site
• Wi-Fi connectivity as standard, with recipe upload and sharing via the Nabook Plus platform
• Stainless steel construction suited to heavy daily use in commercial environments
• Two cooking modes allow the operator to tailor performance to the dish type

The Oracle runs on three phase power, which is worth confirming at the installation point before ordering. It is a countertop unit, so surface load-bearing capacity and available worktop depth should be checked. Because no extraction canopy is required, it can be positioned in front-of-house or kiosk settings as well as in the main kitchen, though ventilation of the surrounding space should still be considered in enclosed areas.

This unit is well suited to cafés, quick service restaurants, hotel grab-and-go operations, staff restaurants and similar venues where a broad menu needs to be served quickly and consistently. It is particularly practical where extraction infrastructure is limited or where front-of-house cooking is part of the service model. For operations running very high volume across extended service periods, it is worth discussing whether a larger or multi-unit configuration would better match the demand.

If you're unsure whether the Oracle is the right fit for your kitchen setup or service volume, the team is happy to talk it through with you before you commit.

The Lainox Sapiens Boosted SAE201BS is a full-size, high-capacity electric combination oven designed for demanding professional kitchen environments. It operates across three core cooking modes (convection, steam, and a combination of both) and is built around a boiler-based steam system, which delivers more precise and consistent humidity control than injection-based alternatives. The touchscreen interface gives chefs direct access to manual cooking modes, stored recipes, and washing programmes without navigating complex menus.

In a busy kitchen, the Sapiens Boosted earns its place through consistency and throughput. With twenty 1/1 GN rack positions, it can handle serious production volumes across a service period, whether that is banqueting, batch cooking for a central production unit, or continuous à la carte service in a high-cover restaurant. The Boosted designation refers to the oven's enhanced power delivery, which supports faster cavity recovery after door opening, keeping cook times predictable even under heavy sequential loading.

The practical advantages of a unit at this level include:

• Boiler-based steam for accurate humidity and reliable consistency across the cavity
• Touchscreen recipe storage allowing kitchen teams to execute dishes repeatedly without relying on individual skill
• Integrated washing programmes that reduce end-of-shift cleaning time and protect cavity components
• Combination mode cooking that reduces shrinkage and improves yield on proteins and roasted products
• Consistent performance across all rack positions, critical when cooking full loads to the same standard

This is a substantial piece of equipment. At 290kg and with a footprint of 892mm wide by 966mm deep and a height of 1812mm, it requires careful planning before installation. Electrical supply, ventilation extraction, water supply, and drain connections all need to be confirmed with your installer before the unit arrives on site. Access routes, floor loading, and any requirement for a stand or additional base unit should also be considered at the planning stage. This is a unit that rewards proper installation: cutting corners at this stage will cost more to correct later.

The SAE201BS is best suited to central production kitchens, large hotels, event catering operations, staff catering facilities, and high-volume restaurants where a single oven needs to carry significant throughput. For smaller operations or kitchens where space is limited, a lower-capacity model from the Sapiens range would be worth considering. For sites running multiple shifts with very high production demands, it is worth discussing your exact volume requirements before committing.

If you would like to talk through whether this unit is the right fit for your kitchen, or what installation groundwork you will need in place, the team is happy to go through the details with you.

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 1102mm wide by 1051mm 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 use
• Boiler-based steam for precise humidity control during sensitive cooking processes

At 175kg and with a footprint of 1072mm wide by 958mm 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 Sapiens Boosted SAE202BS is a large-format electric combination oven built for high-volume commercial kitchens. Operating at 2/1 GN double capacity across 20 tray positions, it handles convection, steam, and combination cooking through a boiler-based steam generation system, which delivers precise, consistent humidity control, a meaningful distinction from injector-based alternatives when moisture accuracy matters. The touch screen interface gives kitchen teams straightforward access to manual cooking modes, programme recall, and automatic washing cycles without unnecessary complexity.

In a busy service environment, a 20-level 2/1 GN oven of this scale becomes a production workhorse. It is capable of handling large batch loads of proteins, vegetables, baked goods, or banqueting trays simultaneously, and the combination mode allows operators to manage texture and moisture retention across long service periods. The boiler system supports stable steam delivery during repeated loading, which matters when throughput demands are consistent rather than intermittent.

From an operational standpoint, the Sapiens Boosted platform offers several practical advantages for kitchen teams:

• Touch screen interface allows quick access to saved programmes, reducing reliance on manual settings during service
• 99-recipe storage supports consistent results across different shift teams
• Integrated automatic washing programmes reduce end-of-service cleaning time
• Combination mode gives operators control over texture, colour, and moisture in a single cooking cycle
• Boiler-based steam generation provides more consistent humidity than open-injection systems for precision cooking

At 340kg and standing just over 1.8 metres tall, the SAE202BS is a substantial piece of equipment. Installation planning should account for structural floor loading, adequate ceiling clearance, appropriate electrical supply, and connection to a mains water feed and drain for the boiler and wash system. Ventilation will require either a canopy extraction system or a ventless hood if extraction to atmosphere is not possible. This should be confirmed before ordering. Access routes to the kitchen also need to be assessed given the size and weight of the unit.

This oven is best suited to high-volume operations: large hotel kitchens, central production units, contract catering facilities, and banqueting operations where 2/1 GN capacity and batch throughput are a daily requirement. For smaller kitchens or operations working primarily with 1/1 GN trays, a mid-range model with fewer tray positions would be a more practical fit. For sites requiring gas rather than electric, alternative configurations exist within the Sapiens Boosted range.

If you are working through the specification for a new or refurbished kitchen and want to talk through whether this model suits your service volumes and infrastructure, our team is happy to go through the details with you before you commit.

The Lainox Oracle is a high speed oven that combines three cooking technologies (microwave, fan-assisted convection, and impingement) in a single countertop unit. It operates in two distinct modes: High Speed, which draws on all three technologies simultaneously to dramatically reduce cook times, and Combi Wave, which allows the operator to select microwave, convection or a combination of the two. This flexibility makes it a practical choice for operators who need to serve a range of menu items quickly without compromising on finish or consistency.

In a busy service environment, the Oracle's ability to cook at speed without sacrificing food quality is its main practical asset. High speed cooking is well suited to grab-and-go counters, café bars, kiosks, and quick-service operations where throughput matters and queue time is a direct commercial concern. Recovery between loads is fast, and because the unit handles both reheating and fresh cooking, it can support a varied menu from a compact footprint.

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

• No overhead extraction required, which significantly broadens installation options
• Touchscreen interface with customisable menus to suit the site's specific workflow
• Wi-Fi connectivity for uploading and sharing recipes via the Nabook Plus platform
• Single phase power supply, avoiding the need for three-phase electrical infrastructure
• Black stainless steel finish suits front-of-house and visible counter positions

Because the Oracle requires no ventilation canopy, it can be positioned on a counter almost anywhere a single phase socket is available. That said, the unit does carry a substantial weight, so the counter or shelf it sits on needs to be rated accordingly. It is worth confirming power supply capacity before installation, particularly in older premises.

The Oracle is well suited to cafés, hotel bars, quick-service restaurants, staff restaurants, and similar environments where speed of service is important but a full commercial oven installation is not practical or necessary. It is less well suited to high-volume kitchens where continuous back-to-back loads at scale are the norm. In those settings, a higher-capacity solution would be worth considering.

If you are weighing up whether the Oracle fits your service model or want to talk through installation requirements before committing, our team is happy to go through the details with you.

The Lainox Sapiens SAE201BV is a full-size, 20-grid electric combination oven from Lainox's Sapiens Boosted range. It operates across three core cooking modes (convection, steam, and combination) and is controlled via a touchscreen interface that gives kitchen teams straightforward access to cooking programmes, wash cycles, and settings without the need for extensive training. Steam is generated directly without a boiler, which simplifies maintenance and reduces the mechanical complexity that larger boiler-based systems carry.

At 20 x 1/1 GN capacity, this oven is built for operations with serious throughput demands. It handles large-batch cookery consistently across all rack positions, which matters when you're pushing high covers during a busy service. The Boosted designation reflects enhanced power delivery that supports faster heat recovery between loads, a practical advantage when the oven is being worked hard through a lunch or dinner service with minimal downtime between batches.

From an operational standpoint, the Sapiens platform offers a number of advantages relevant to busy kitchen environments:

• Touchscreen control with recipe storage reduces reliance on individual chef knowledge and supports consistency across shifts.
• Three cooking modes in a single unit remove the need for separate convection and steam appliances, freeing up kitchen space.
• Boilerless steam generation means fewer service intervals and no descaling regime associated with traditional boiler systems.
• Automated wash programmes help maintain hygiene compliance without adding to the end-of-service workload.
• Recipe storage supports standardised output across multiple kitchen sites or chef changeovers.

At 273kg and with a footprint of 892mm wide by 966mm deep and standing 1812mm tall, this is a substantial piece of equipment. It will need proper structural flooring, adequate ventilation, and sufficient clearance for door swing and rack loading. As an electric unit, the incoming supply and circuit capacity must be confirmed before purchase. This is not a straightforward plug-in installation and will require a qualified electrician. Stainless steel construction throughout supports durability and cleaning in demanding environments.

The SAE201BV is best suited to high-volume operations: contract caterers, central production kitchens, large hotel operations, and busy restaurant or pub group kitchens where consistent output across 20 full-size trays is a daily requirement. For smaller operations, a lower-capacity model in the Sapiens range is likely to be a more practical and cost-effective fit. For sites with particularly complex batch-cooking requirements or central production demands, it is worth discussing workflow and loading patterns in more detail before committing.

If you'd like to talk through whether this unit suits your kitchen's volumes and installation setup, the team is happy to work through the details with you.

The Lainox Sapiens Boosted SAG202BV is a large-capacity boilerless gas combination oven designed for serious, high-throughput commercial kitchen environments. Operating across convection, steam, and combination cooking modes, it generates steam directly within the cavity rather than relying on a separate boiler system, which simplifies installation and reduces long-term maintenance demands. The touch screen interface provides straightforward access to cooking programmes, wash cycles, and settings without unnecessary complexity on the pass.

In practice, a 20x 2/1 GN oven at this scale is built for kitchens running sustained, high-volume service: large hotel operations, hospital catering, contract catering facilities, and central production units where multiple full-size gastronorm loads need to move through the oven in close succession. The Boosted designation indicates enhanced steam injection performance, which supports faster cavity recovery between loads and more consistent results across a full rack of product. On a demanding service, that recovery speed directly affects how many covers can be turned without compromise to food quality.

From an operational standpoint, this unit offers several practical advantages:

• Boilerless steam generation reduces descaling demands and associated downtime
• Touch screen interface supports programmable recipes, reducing reliance on chef consistency
• Full combination mode allows simultaneous convection and steam for a wide cooking range
• Integrated washing programmes support end-of-service cleaning without additional equipment
• Gas operation can offer running cost advantages in kitchens with high daily oven usage

At 350kg and with an overall footprint of 1812mm high by 1102mm wide by 1051mm deep, this is a substantial piece of equipment requiring careful planning before installation. It will need adequate gas supply with correctly rated pipework, appropriate ventilation or a canopy extraction system overhead, and sufficient structural floor loading capacity. Access routes during delivery and installation need to be assessed early: the size and weight make this a planned install, not a same-day placement. Kitchens should also confirm water connection and drainage provisions to support the steam and wash functions.

This oven is best suited to operations producing at scale on a regular basis, where a smaller 10x 1/1 GN unit would create a bottleneck and a lower-capacity model would be worked beyond its design intent. If your operation is smaller or less consistent in volume, it is worth discussing whether a mid-range capacity would be a better fit technically and financially. Equally, for multi-unit central production sites, a higher-specification configuration may be worth exploring.

Given the scale of investment and the installation requirements involved, it is worth having a conversation with us before committing. We are happy to talk through your kitchen layout, service volumes, and gas supply to make sure this is the right choice for your operation.

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 use during busy service periods
• Stainless steel construction throughout supports heavy 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 1072mm wide by 960mm 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 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 used. 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 NAG202BV is a large-capacity gas combination oven built for high-volume professional kitchens. Running on gas with direct steam generation rather than a boiler system, it operates across convection, steam, and combination modes, giving kitchen teams full control over a wide range of cooking processes from a single unit. The 10-inch full-colour touchscreen is the primary interface, designed to be intuitive enough for all levels of kitchen staff to operate confidently once set up.

In a busy service environment, a 20-grid 2/1 GN oven of this scale is typically used to handle volume cookery across multiple menu items simultaneously. The multilevel cooking capability allows dishes with different cooking times to run together at the same temperature setting, with the oven's programming logic identifying compatible recipes that can share a cook cycle. This reduces idle time and supports a more consistent output during peak covers, which is where equipment of this class earns its place.

From an operational standpoint, the recipe management system is practical rather than decorative. Frequently used programmes can be pinned to the home screen for single-touch access, and recipes can be organised into folders, useful when multiple chefs are working across shifts and consistency matters. Key practical advantages include:

• Boilerless direct steam: lower maintenance overhead and faster steam response than traditional boiler-based systems
• Touchscreen recipe management with folder organisation for multi-user kitchens
• Single-touch access to pinned menu items, reducing the margin for operator error during service
• Multilevel cooking logic to maximise oven use across concurrent menu items
• Gas operation, which suits kitchens where gas infrastructure is already in place and electricity capacity is limited

At this scale, installation planning is essential. The oven is a substantial unit and will require a suitable gas supply connection, appropriate flue or ventilation provision, and adequate structural support for the floor or stand. A 20-grid 2/1 GN unit is a significant piece of kit in terms of both physical footprint and service volume, so kitchen access routes and service clearances need to be confirmed before delivery. Gas commissioning should be carried out by a Gas Safe registered engineer. If the kitchen is running on a single-phase supply with limited capacity, it is worth verifying ancillary electrical requirements with your installer.

This oven is well suited to central production kitchens, large hotel and event catering operations, contract catering facilities, and busy restaurant kitchens operating at high covers where throughput and consistency under pressure are priorities. It is a production-scale unit rather than an entry-level combi, and works best where its capacity can be used regularly. For smaller operations, a lower-grid-count model may offer better economy and a more manageable footprint. For sites requiring even greater output or multi-oven configurations, there are heavier-duty options worth considering.

If you would like to talk through whether this unit is the right fit for your operation (including gas supply, ventilation, or workflow questions), the team is happy to work through the detail with you before you commit.

The Lainox Sapiens Boosted SAG161BS is a full-size, high-capacity gas combination oven built for demanding professional kitchens. The unit combines two independently operating ovens, a 6-grid section stacked above a 10-grid section, into a single floor-standing column, giving operators access to 16 full 1/1 GN rack positions within one footprint. Each section runs its own cooking programme independently, with convection, steam, and combination modes available across both.

In service, this kind of capacity is meaningful. Being able to run a roasting programme in the lower oven while holding or regenerating in the upper section (simultaneously and without interaction between the two environments) allows a brigade to manage multiple elements of service without queuing food or juggling oven time. Recovery between loads is supported by the gas-boosted heating system, which helps maintain consistent cooking temperatures even during sustained back-to-back use. The touchscreen interface on each section provides access to recipe storage and wash programmes, which reduces reliance on operator memory during busy periods and supports consistency across different staff members.

From a practical standpoint, the Sapiens range is well regarded for its cleaning system, which matters on a unit this size: manual cleaning of a 16-grid oven at the end of a long service is genuinely time-consuming, and an automated wash cycle makes a real operational difference. Key operational advantages include:

• Dual independent ovens allow simultaneous multi-programme cooking across 16 grids
• Gas operation suits kitchens where electricity supply is a constraint at this output level
• Touchscreen recipe storage supports consistency across service teams
• Automated wash programmes reduce end-of-service cleaning time significantly
• Stainless steel construction throughout is appropriate for heavy daily use

Installation requires careful planning. At 270kg and standing just over 1.8 metres tall, the unit needs a reinforced floor, sufficient ceiling clearance, and proper gas supply provision sized for a commercial combi at this output. Ventilation via a canopy or appropriate extraction system is essential: this is not an oven that can be positioned without addressing extract. Access during delivery and installation needs to be assessed in advance given the overall dimensions and weight. We would always recommend a site survey before ordering a unit of this scale.

The SAG161BS is well suited to high-volume operations: hotel kitchens, large contract catering sites, central production units, and busy restaurant kitchens where oven capacity is a genuine bottleneck. For smaller operations, a single-section model may be more appropriate; for very large production environments, it is worth discussing whether additional units or an alternative configuration would serve better.

If you are weighing up whether this unit is right for your site (in terms of output, gas supply, or how it fits your kitchen layout), we are happy to talk it through before you commit.

The Lainox Sapiens Boosted SAE161BS is a full-size, high-capacity electric combination oven configured as a stacked twin unit, effectively a 6-grid oven mounted on a 10-grid oven, giving a combined capacity of 16 full 1/1 GN positions in a single footprint. It operates across convection, steam, and combination modes, and is built around the Sapiens Boosted touchscreen interface, which gives kitchen teams access to recipe programming, stored cooking programmes, and wash cycles from a clear, responsive colour display.

In a working kitchen, the stacked configuration means two independently controlled cooking chambers that can run simultaneously on different programmes. A pastry section can run a dry convection cycle at the same time as proteins are being held in combination mode, without either process compromising the other. This flexibility is particularly useful during long service periods where oven space is typically the first constraint on throughput. The Boosted designation in the Sapiens range refers to enhanced steam injection performance, which supports faster cavity saturation and more consistent results across a full load of product.

From a practical standpoint, the touchscreen system supports up to 99 stored recipes per chamber, which reduces reliance on individual cook knowledge and helps maintain consistency across different shifts. Automated washing programmes simplify end-of-service cleaning, which matters in kitchens where time between service and close is limited. Key operational advantages include:

• Two independent chambers allow concurrent cooking programmes without cross-contamination of cooking modes
• Touchscreen recipe recall reduces training time and supports consistency across shifts
• Automated cleaning cycles reduce manual labour and support hygiene compliance
• Full 1/1 GN compatibility works directly with standard gastronorm prep and storage systems
• Boosted steam performance supports faster recovery when loading cold product into a hot cavity

This is a substantial piece of equipment. At 250kg and standing just over 1.8 metres tall, it requires careful planning for delivery access, kitchen floor loading, and ceiling clearance, particularly in basement or mezzanine kitchens. As an electric unit it will require a suitably rated three-phase electrical supply; any installation must be carried out by a qualified electrician and should be confirmed against the oven's supply requirements before ordering. The 902mm depth and 852mm width should be checked against your kitchen layout, particularly if the unit will be positioned in a run or alcove. Adequate ventilation extraction above the unit is also required.

The SAE161BS is well suited to contract caterers, hotel banqueting operations, central production units, and large restaurant or pub kitchen operations where oven capacity is a genuine operational constraint. The 16-grid combined capacity positions it at the higher end of the Sapiens range; operators with more modest throughput requirements may find a smaller configuration more appropriate, while very high-volume cook-chill or production facilities may want to consider whether additional units or a larger production oven better fits their workflow.

If you're working through a kitchen redesign or replacing existing combi capacity, it's worth talking through the specifics with us before committing: the right configuration and placement makes a meaningful difference to how the equipment performs in service.

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 just over 1.8 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 SAG062BS is a gas-fired combination oven with a built-in boiler, designed for busy commercial kitchen operations requiring consistent, high-volume cooking across multiple modes. With a 6x 2/1 GN double capacity, it is a large-format oven suited to kitchens where throughput and flexibility are both priorities. Manual controls give the operator direct, straightforward access to the three core cooking modes (convection, steam, and a combination of both) without the complexity of fully programmable systems.

In a working kitchen, the built-in boiler delivers steam directly from a dedicated water source rather than relying on injection, which means steam quality and consistency remain stable throughout service. This is particularly relevant for operations that depend on precise moisture levels (delicate fish, baked goods, or held vegetables) where inconsistent steam would affect the result. The manual interface, supported by a 3.5-inch colour screen, allows operators to recall up to 99 stored recipes and access washing programmes without navigating multiple menu layers.

From an operational standpoint, the key practical advantages of this unit include:

• Three cooking modes offering genuine versatility across a broad menu range
• Built-in boiler for consistent, high-quality steam independent of injection fluctuation
• 99-recipe storage to reduce reliance on manual repetition during service
• Integrated washing programmes to simplify end-of-service cleaning routines
• Manual controls that experienced kitchen staff can operate without extensive retraining

At 140kg and 775mm tall by 1072mm wide and 960mm deep, this is a substantial piece of equipment requiring careful placement planning. It will need a solid, level base, typically a purpose-built stand or appropriate mobile unit, along with a gas supply of the correct specification, a clean water feed for the boiler, and a suitable drain connection. Adequate ventilation or a canopy extraction system above the oven is essential. Given the footprint and weight, access routes during installation should be assessed in advance, particularly in basement or restricted-access kitchens.

This oven is well suited to contract catering operations, hospital or care catering, hotel kitchens, and large restaurant or banqueting facilities where a wide GN capacity is needed to service multiple covers efficiently. It is a practical choice for sites that want the reliability of a boiler-steam system with straightforward manual operation rather than full automation. For smaller kitchens or lower service volumes, a reduced-capacity model may be more appropriate; for sites with very high throughput or a need for advanced programmable control, it is worth exploring higher-specification alternatives in the range.

If you are unsure whether this configuration fits your kitchen's service demands, gas supply, or available space, the team is happy to talk it through before you commit to a purchase.

The Lainox Sapiens Boosted SAG201BV is a 20-grid, full 1/1 GN gas combination oven from Lainox's professional Sapiens range. It operates across the three standard cooking modes (convection, steam, and combination) and uses a direct steam (boilerless) system, meaning steam is generated within the chamber rather than via a separate boiler. The touch screen interface provides access to manual cooking controls, up to 99 stored recipes, and washing programmes, making it practical to operate consistently across shifts and kitchen teams.

At 20 full-size GN trays, this oven is built for demanding, high-volume production. It suits operations where multiple large runs are prepared simultaneously: high-output banqueting, central production kitchens, large staff catering, hospital food service, and contract catering operations that need to maintain throughput across a full service period. The gas-fired system supports strong thermal performance throughout sustained use, and the boilerless steam generation reduces the maintenance overhead typically associated with boiler-equipped models.

From a practical standpoint, the Sapiens Boosted range offers a balance of operational depth and straightforward usability:

• Touch screen interface supports consistent results across different operators and shifts
• 99-recipe storage reduces reliance on manual settings during service
• Boilerless steam system lowers servicing complexity versus boiler-based alternatives
• Integrated washing programmes support end-of-service hygiene compliance
• Gas operation can reduce energy running costs compared with equivalent electric models in many sites

Installation of a unit at this scale requires careful planning. At 290kg and with a footprint of 892mm wide by 966mm deep, it is a substantial piece of equipment that will require a commercial gas connection, appropriate ventilation or a suitable extraction canopy, and a dedicated drainage point for the wash and condensate functions. Floor loading and access routes should be assessed before delivery is arranged, particularly in existing kitchens with restricted access. A gas-safe engineer must carry out the final connection.

This oven is best suited to high-volume operations that require a large capacity combi in a single unit: production kitchens, large-scale catering contractors, and venues running multiple service covers. For operations with lower throughput requirements, smaller-capacity models within the Sapiens range may represent a more proportionate choice. Equally, for very large central production facilities with extreme daily output, it is worth discussing whether a single 20-grid unit or a configuration of smaller units better suits the workflow.

If you are planning a new kitchen installation or replacing an existing combi at this scale, we are happy to work through the installation requirements and help confirm whether this model is the right fit for your operation.