Lainox

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

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

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

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

At 273kg and with a footprint requiring careful consideration of floor loading and access routes, the NAE201BV is a substantial piece of equipment. It will require a dedicated electrical supply (the exact specification should be confirmed with a qualified electrician prior to installation) and adequate ventilation or a canopy extraction system appropriate to a combi oven of this class. The unit stands at just over 1.8 metres in height with tray runners, so ceiling clearance and delivery access should be assessed before ordering.

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

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

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

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

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

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

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

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

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

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

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

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

Key operational advantages include:

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

Installation requires a gas supply with appropriate pressure and flow rate for a commercial combi oven of this class, along with a mains water connection for the boiler system, a suitable drain, and a ventilation canopy or extraction system capable of handling gas combustion. At 130kg, the unit requires adequate floor loading and careful positioning during installation: this is not a one-person job. The footprint of 852mm wide means it will suit a mid-sized kitchen pass or oven bank, but spatial planning should account for door swing clearance and service access at the rear.

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

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

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

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

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

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

Installation requires careful planning. At 230kg and standing just over 1.8 metres tall, this unit demands a solid floor surface, adequate ceiling clearance, and appropriate access during delivery and positioning. As an electric model it will require a suitably rated electrical supply. This should be confirmed with a qualified electrician before purchase. Ventilation requirements will depend on your kitchen configuration; canopy extraction above the unit is standard practice and should be assessed as part of any installation plan. The footprint is substantial, and this is not a unit suited to compact or low-ceiling kitchens.

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

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

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

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

From an operational standpoint, the practical advantages are meaningful:

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

At 160kg and with a footprint of 1,072mm wide by 958mm deep, this is a substantial piece of equipment. It will require a dedicated electrical supply appropriate for a commercial combi of this class, adequate ventilation, typically via a canopy extract or compatible ventilation hood, and sufficient structural floor support. Access during installation needs careful planning given the weight and dimensions. This is not a unit suited to a small kitchen or light-use environment; it is designed for operations where cooking volume justifies the investment and the infrastructure to support it.

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

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

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

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

From an operational standpoint, the key practical advantages are:

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

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

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

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