Hobart Bonnet Equajet 6 Grid Electric Combi Oven

The Hobart Bonnet Equajet is a six grid electric combination oven built for serious production cooking. Combination ovens of this calibre give kitchen teams precise control over steam, convection, and combined cooking modes — covering everything from delicate fish and pastry through to high-volume roasting and regeneration. The VisioPad control panel gives operators access to that full range of cooking functions through a straightforward interface, which means consistent results are achievable even when the pass is under pressure and experienced staff aren't always available.

In a busy kitchen, a six grid combi at this level is a genuine workhorse. The Bonnet Equajet is designed to sustain output through long service periods without significant recovery delays between loads, which matters when covers are running continuously. The build quality is stainless steel throughout, which holds up to the daily wear of a professional environment and simplifies end-of-service cleaning.

From an operational standpoint, the practical advantages include:

• Programmable cooking sequences that reduce reliance on individual chef judgement
• Combined steam and convection modes that improve yield and reduce shrinkage on proteins
• Consistent results across the full cavity, tray to tray
• Simplified cleaning routines built around the unit's design
• Reduced need for multiple separate appliances where one combi can cover several cooking methods

Installation requires careful planning. The unit weighs 108kg and has a substantial footprint, so structural flooring, adequate clearance, and appropriate electrical supply all need to be confirmed before ordering. Ventilation is a critical consideration — a canopy or extract system suited to combination oven use must be in place. We'd recommend discussing the electrical supply requirements with a qualified installer at the planning stage.

The six grid Equajet is well suited to mid-to-large contract catering operations, hotel kitchens, central production units, and busy restaurant kitchens where cooking consistency and throughput are priorities. For smaller kitchens or lower covers, a four grid unit may be a more proportionate choice. For very high-volume central production environments, there are larger capacity options worth considering.

If you're at the planning stage or working out how this oven fits your kitchen layout and service requirements, our team is happy to work through the detail with you before you commit.