Convotherm 4 easyDial 20 x 1/1 GN Electric Combi Oven

The Convotherm 4 easyDial is a full-size electric combination oven designed for high-volume commercial kitchen environments. With a 20 x 1/1 GN capacity, it handles large simultaneous loads across multiple food types — baking, roasting, steaming, grilling, and regeneration are all managed within a single unit. The easyDial interface uses a rotary dial and backlit display to give operators clear, tactile control without the learning curve that complex touchscreen systems can introduce.

In busy service, the ACS+ (Advanced Closed System Plus) climate management is central to how this oven performs. It actively monitors and adjusts humidity throughout the cooking cycle, helping to deliver consistent results across all 20 grids — particularly useful when cooking mixed product types or running back-to-back services. Recovery between loads is dependable, which matters when the kitchen is running at pace and any oven downtime directly affects throughput.

From an operational standpoint, the practical advantages include:

• Mixed-load cooking across all 20 grids simultaneously, reducing batching time
• Consistent humidity regulation via ACS+ throughout the full cooking chamber
• Integrated automatic cleaning system, reducing manual cleaning time at the end of service
• Dial-based controls that are straightforward to learn and practical under pressure
• Stainless steel construction throughout, supporting hygiene standards and daily durability

This is a substantial unit requiring a three-phase electrical supply and appropriate isolation — installation must be carried out by a qualified engineer. The overall height of just under 2 metres means ceiling clearance and access routes through the building need to be confirmed before delivery. Ventilation demands at this capacity are significant; a canopy extraction system will typically be required, and some sites may need connection to a humidity extraction system as well. Space planning should account for door swing and clear tray-handling room in front of the oven.

This model is well suited to central production kitchens, hotel and banqueting operations, contract catering sites, and large restaurant kitchens cooking at volume across multiple food categories. It is a practical choice where a single oven needs to carry meaningful throughput without relying on separate steaming or grilling equipment. For smaller operations with lower covers, a reduced-capacity model in the same range would likely be a better fit. For very high-output sites running continuous service across two shifts, it is worth discussing whether additional oven capacity alongside this unit would be appropriate.

If you are working through whether this capacity suits your service volumes, or want to talk through the installation requirements before committing, the team is glad to help you think it through.