Hobart Bonnet Equajet 10 Grid Electric Combi Oven

The Hobart Bonnet Equajet is a 10-grid electric combination oven built for professional kitchens that depend on consistent, repeatable output across sustained service periods. It operates across convection, steam, and combined cooking modes, controlled through the VisioPad touch-panel interface, which allows chefs to programme and store complex cooking sequences and recall them reliably during service without manual intervention.

In practice, a 10-grid capacity means the oven can handle substantial batch loads simultaneously — whether that is banqueting production, high-volume à la carte, or cook-chill preparation. The electric configuration supports stable cavity temperature management across extended periods, and the Equajet injection system provides controlled humidity during cooking, which matters when you are running delicate products or switching between cooking modes under pressure. Consistency across a full kitchen team is where the programmable recipe system earns its place: once a process is established, it can be reproduced shift to shift without depending on individual judgement calls.

• Multi-mode operation reduces reliance on separate steaming and convection equipment
• Stored programmes support consistent results across teams and shifts
• Equajet humidity injection allows precise moisture control during cooking
• Stainless steel interior simplifies cleaning and supports hygiene standards
• Touch-panel interface reduces complexity during high-pressure service

Installation requires a hardwired three-phase electrical supply — this is not a plug-and-play appliance, and electrical provision should be confirmed with a qualified electrician before ordering. At 121kg, the unit needs sound structural flooring and considered access planning during installation. Ventilation is a firm requirement, whether through an existing canopy extraction system or a purpose-specified ventless hood; this should be agreed with a ventilation specialist prior to purchase. Door swing clearance and workflow access around the unit are worth factoring into kitchen layout planning at an early stage.

This oven is well suited to mid-to-high volume operations — hotel kitchens, contract caterers, large restaurants, and institutional catering sites where consistent throughput across a full service is the primary requirement. Smaller operations with modest output needs would likely find a lower-capacity model more appropriate and more economical to run. For very high-volume production environments or multi-oven configurations, it is worth a conversation about whether a larger unit would be a closer match to your demands.

A combi oven at this level sits at the centre of most kitchen workflows, and getting the specification right before installation matters. If you would like to talk through whether the Equajet suits your site, service style, and infrastructure, our team is glad to work through it with you.