Convotherm Maxx Pro easyDial 10.10 Combi Oven Table-top

The Convotherm Maxx Pro easyDial 10.10 is a table-top combi oven offering three core cooking modes — steam, combi-steam, and convection — within a single unit. It is controlled through a central rotary dial paired with a large backlit display, giving kitchen teams a straightforward single-level interface without layered menus or mode-switching complexity. A tri-colour indicator ring on the front communicates oven status at a glance, which has practical value in a fast-moving pass environment where staff are not always stationed directly in front of the unit.

In service, the oven is built around Convotherm's Advanced Closed System, which manages moisture and temperature throughout the cook cycle to support consistent results across covers. The ACS+ functions — including Crisp&Tasty for finishing applications — extend the oven's usefulness beyond core cooking, reducing the need for separate holding or finishing equipment during service. Five fan speed settings and five de-humidification levels give the chef genuine control over the cooking environment, which matters when running a varied menu across multiple covers.

From an operational standpoint, the key practical advantages include:

• Single-level rotary dial control reduces training time for new and agency staff
• Tri-colour status ring readable from across the kitchen during busy service
• ACS+ finishing functions reduce reliance on additional equipment
• Available in electric or gas to suit existing utility infrastructure
• Choice of steam injection or internal boiler depending on water quality and site setup

As a table-top unit, it sits on a fabricated stand or existing counter, making it a practical choice where floor space is limited. Before ordering, the choice between steam injection and internal boiler deserves careful thought — water quality, access to a water connection at the installation point, and descaling practicality all influence which configuration is more appropriate for a given site. Gas and electric versions carry different ventilation and utility requirements, and a suitable extraction canopy rated for combi oven use should be confirmed before installation begins.

This model is well suited to restaurants, hotel kitchens, contract caterers, and larger café operations running consistent covers where menu range demands more than a single-mode oven can offer. For sites running significantly higher volumes or needing rack capacity, a floor-standing model with greater output would be worth exploring. Equally, for lower-volume operations, a smaller capacity unit may represent a more proportionate investment.

If you want to talk through the steam injection versus boiler decision, or work out whether the 10.10 capacity fits your typical service pattern, the team is glad to go through that with you before anything is ordered.