Hobart Bonnet Precijet+ 6 Grid Combi Oven Gas
Product Description
The Hobart Bonnet Precijet+ is a gas-fired combination oven built for professional kitchen environments where precise, repeatable results are expected across a full service. The 6 grid configuration and FastPad2...
Specifications
- Colour
- Silver
- Dimensions
- 1070(H) x 1000(W) x 960(D)mm
- Material
- Stainless Steel
- Power
- Gas
Downloads
Product Description
The Hobart Bonnet Precijet+ is a gas-fired combination oven built for professional kitchen environments where precise, repeatable results are expected across a full service. The 6 grid configuration and FastPad2 control panel make it a practical choice for kitchens that need to move through volume without sacrificing consistency or quality.
In practice, combination ovens at this level are workhorses. The Precijet+ handles steam, convection, and combination modes, which means operators can roast, braise, steam, and regenerate from a single unit. During a busy service, the ability to run different processes simultaneously — or programme sequences that chefs can recall at the touch of a button — reduces the reliance on individual skill and keeps output consistent across shifts. The FastPad2 interface is straightforward enough that trained kitchen staff can operate it confidently without extended learning periods.
Key operational advantages include:
- Multi-mode cooking reduces the number of separate pieces of equipment needed
- Programmable cooking sequences support consistency across different shift teams
- Gas operation can offer running cost advantages over electric in high-throughput kitchens
- Stainless steel construction throughout supports hygiene standards and durability
- 6 grid capacity suits mid-sized operations without over-specifying for smaller volumes
Installation of a gas combi oven at this scale requires a suitable gas supply connection, appropriate ventilation or a canopy extract system, and sufficient floor space to allow safe door opening and tray access from the front. At 108kg, positioning will require planning — most installations involve a stand or base unit, which should be factored into the overall footprint alongside the 1000mm width and 960mm depth. A qualified gas engineer must handle the connection and commissioning. Drainage provision is also necessary given the steam functions.
The Precijet+ 6 grid is well suited to hotels, contract catering operations, school kitchens, and busy restaurant kitchens producing covers in meaningful volume. It sits in the mid-range of the Bonnet Precijet lineup — sites with lighter demand may find a smaller grid count more appropriate, while very high-volume production environments may benefit from a larger configuration.
If you're deciding whether the 6 grid specification is right for your service volume, or if you have questions about gas installation requirements, the team is happy to talk it through before you commit.
Key Features
- Gas-fired combination oven with steam, convection, and combined cooking modes
- FastPad2 control panel with programmable multi-step cooking sequences
- 6 grid capacity suitable for mid-to-high volume commercial kitchen production
- Stainless steel construction throughout for durability and hygiene compliance
- Requires gas supply connection, canopy ventilation, and dedicated drainage provision
Operational Benefits
- Consistent output across shifts regardless of individual chef skill levels
- Reduces equipment footprint by consolidating multiple cooking processes into one unit
- Programmable sequences speed up service and reduce risk of operator error
- Gas operation helps manage running costs in high-throughput kitchen environments
- Reliable performance under sustained daily use typical of contract or hotel catering
Specifications
- Colour
- Silver
- Dimensions
- 1070(H) x 1000(W) x 960(D)mm
- Material
- Stainless Steel
- Power
- Gas
- Warranty
- 2 Years Parts & Labour
- Weight
- 108kg
Downloads
Frequently Asked Questions
- The 6 grid Precijet+ is well matched to kitchens producing a steady volume of covers — typically mid-sized restaurants, hotel operations, or contract catering sites running consistent daily service. If your throughput is lighter or more intermittent, a smaller grid configuration may be more efficient to run. For high-volume production kitchens cooking at scale across extended periods, it's worth considering whether a larger unit would better match demand.
- You'll need a gas supply of the correct type and pressure to reach the installation point, a canopy extract or ventilation system capable of handling the oven's output, and a floor drain or drainage channel for condensate from the steam functions. The oven must be commissioned by a Gas Safe registered engineer. At 108kg and 1000mm wide, access routes and final positioning should be planned in advance, particularly in kitchens with tight corridors or restricted doorways.
- The FastPad2 panel is designed to simplify operation by allowing chefs to store and recall cooking programmes rather than manually setting each process from scratch. This is particularly useful in operations where consistency across shifts matters, or where kitchen staff turnover means you can't always rely on experienced hands at the oven. The interface is direct enough that staff can be trained to use stored programmes efficiently without needing deep technical knowledge of the oven's full capabilities.