Convotherm Maxx Pro easyTouch 10.10 Table-top Combi Oven

The Convotherm Maxx Pro easyTouch 10.10 is a table-top combi oven that operates across convection, steam, and combination cooking modes. It accommodates ten full-size 1/1 GN pans and is available in either electric (three-phase) or gas configurations. Steam generation varies by specification — either direct injection or an internal boiler — and the choice between the two has practical implications worth considering before ordering. Control is handled through a front-mounted 10-inch colour touchscreen that gives access to both manual and programmed cooking modes.

In a working kitchen environment, this is an oven suited to structured, volume-led service. The ACS+ closed cooking system is designed to maintain consistent internal conditions throughout a cook cycle, which helps with load evenness when you're pushing consecutive fills during a busy service. Recovery between loads is a real-world concern with any combi, and the Maxx Pro platform handles sustained use without the kind of temperature lag that disrupts pace in a busy kitchen. For restaurants, hotel kitchens, and contract catering operations running through covers, it holds up well under pressure.

The easyTouch interface supports several cooking modes beyond the basics, each designed to give chefs more precise control over specific applications:

• Crisp&Tasty — five moisture-removal levels for finishing and crisping
• BakePro — five settings tailored to traditional baking requirements
• HumidityPro — fine humidity control for delicate or moisture-sensitive produce
• Variable fan speed — five settings to manage airflow for different food types
• ConvoClean+ — automated cleaning in eco, express, and regular cycles

The front USB port sits behind a self-closing, water-resistant cover — a practical detail in a wet kitchen environment. Programmes can be stored, transferred, and updated via USB, which suits operators standardising menus across multiple sites. An Ethernet/LAN interface is also included for network connectivity where required.

As a table-top model, this oven requires a suitable stand or solid preparation surface and is not designed to be floor-mounted. Adequate clearance above and to the sides is necessary for ventilation, and it is worth confirming that your kitchen's gas or electrical supply matches the specification you are ordering. If you are considering the boiler-steam version, water quality and the potential need for a softener are worth discussing before the order is placed. Installation should be carried out by a qualified engineer with experience in commercial cooking equipment.

This oven is well suited to restaurants, pub kitchens, hotel operations, and contract catering sites running structured menus at a consistent pace. It is a practical choice where bench space is limited but a floor-standing unit is unnecessary. For higher-volume operations producing at greater scale, a larger-capacity model is worth considering. If your throughput is lighter, a smaller-footprint alternative may reduce running costs without compromising on cooking capability.

Choosing between gas and electric, or boiler and injection steam, depends on your kitchen's existing infrastructure and service demands — if it would help to talk through the options before you decide, our team is well placed to assist.