Convotherm 4 easyTouch 20 Grid Electric Combi Oven 1/1 GN

The Convotherm 4 easyTouch is a full-size electric combi oven with a 20-grid, 1/1 GN capacity. It combines convection heat, steam, and combination cooking modes in a single unit, allowing kitchen teams to roast, bake, steam, poach, and regenerate across a broad menu range without switching between separate appliances. Control is handled through a 9-inch touchscreen interface that gives operators direct access to saved cooking programmes or manual modes — a practical advantage when service pressure is high and response time matters.

At 20 grids, this oven is built for environments where throughput is consistently demanding. In banqueting, contract catering, and large canteen operations, the ability to run multiple products simultaneously across different humidity and temperature profiles reduces cooking cycles and supports output during peak service. The ACS+ (Advanced Closed System Plus) logic manages the internal cooking climate automatically, adjusting humidity and temperature in response to load — which means results remain consistent even when the oven is not filled uniformly.

From an operational standpoint, the key practical advantages include:

• Automated climate management reduces the need for manual monitoring during service
• Crisp&Tasty, BakePro and HumidityPro modes extend menu capability without additional equipment
• Integrated cleaning programmes reduce close-of-service labour
• Saved programme storage supports consistent results across different members of kitchen staff
• Single-unit versatility reduces the need for multiple specialist appliances

This is a substantial piece of equipment and installation planning is essential before ordering. A dedicated high-amperage electrical circuit will be required and should be confirmed with a qualified electrician at an early stage. At 277kg and standing just under two metres tall, access routes, ceiling height, and door clearance all need to be assessed during a site survey. Canopy extraction is standard practice for an oven of this type, and some installations may benefit from or require an integrated ventilation solution. A stand or stacking kit will typically be needed depending on kitchen layout, and water connection is required for both steam generation and the self-cleaning system.

This oven is best suited to large-scale operations — hotels, central production units, stadium and venue kitchens, larger restaurants, and contract caterers — where 20-grid capacity will be consistently used. For smaller sites or those with tighter space or budget constraints, a lower-capacity model in the Convotherm 4 range is likely to be a more practical fit. For sites with even greater throughput requirements, higher-capacity configurations are available within the range.

Given the level of investment and the installation considerations involved, it is worth discussing your kitchen setup, service volume, and utility supply in some detail before committing. We are happy to work through that with you.