Invoq Hybrid Combi Oven 10 Grid 1/1 GN

The Invoq Hybrid is a ten-grid combi oven that combines a conventional boiler with an injection steam system in a single unit. Rather than relying on one method of steam generation, it can switch between or blend the two depending on what the cooking process demands. All ten levels accept standard 1/1 GN full-size gastronorm trays, and the oven operates across a broad temperature range from gentle warming through to high-heat roasting and baking.

The dual steam system earns its keep during intensive steaming production — bulk vegetable cookery, fish, and delicate proteins where consistent, high-density steam saturation across a full load is critical. Purely injection-based ovens can struggle to maintain steam quality under heavy loads; purely boiler-based units lack the speed of injection for rapid-cycle work. The hybrid approach handles both. Smart sensors monitor the cooking environment continuously, and integrated water management handles inlet and drain flow automatically, reducing the manual intervention required during a busy service. Recovery between loads is managed efficiently, which supports steady throughput without operators having to monitor the oven closely.

Practical advantages for kitchen teams include:

• Mixed-load cooking across all ten levels without flavour transfer
• Automated cleaning cycle that manages water and energy consumption without operator input
• Consistent steam saturation regardless of load density or oven fill level
• Integrated drain system reduces manual handling between cycles
• Wide cooking range supports steaming, roasting, baking, and combination modes in a single unit

At 150kg and with a footprint of 1000mm wide by 1200mm deep, this oven requires a properly prepared installation position. The space needs to be level and adequately ventilated, with correct clearances on all sides. Electrical supply, a suitably rated water inlet, and a drainage connection all need to be in place before installation. Given the weight and dimensions, delivery access and final positioning should be planned well in advance. This unit is not suited to temporary setups, tight plant rooms, or kitchens without the infrastructure to support a combi oven of this capacity.

This oven is well suited to contract caterers, hotel banqueting operations, large staff restaurants, and production kitchens running consistent, high-volume output across multiple sittings. The hybrid steam system makes it particularly appropriate where steaming quality is a genuine operational priority alongside general combi cooking. Smaller operations or lower-volume sites may find a reduced-capacity model a more practical fit. At the other end, sites running extended service periods at very high throughput should consider whether a larger or heavier-duty unit would serve them better over time.

If you want to talk through how this oven would work within your specific kitchen setup — steam requirements, service volume, installation constraints — the team is here to work through it with you.