Convotherm Maxx Pro easyTouch 6.10 Combi Oven Countertop

The Convotherm Maxx Pro easyTouch 6.10 is a six-pan full-size combi oven in a table-top format, sitting at the smaller end of Convotherm's Maxx Pro range. It operates across steam, convection, and combination modes, and is available in electric or gas versions, with a further choice between direct steam injection and an internal boiler for steam generation. Both distinctions carry practical implications for installation and day-to-day use, and are worth considering carefully before ordering.

In a working kitchen, a six-pan combi of this type handles steady throughput across a varied menu without the footprint of a floor-standing unit. Convotherm's Crisp and Tasty function gives operators the ability to manage texture and finish at the end of a cook cycle, and five levels of humidity control alongside variable fan speeds allow meaningful adjustment for different products rather than relying on a single fixed programme. Recovery between loads during sustained service is consistent, which is important when the oven is being opened and reloaded regularly throughout a shift.

The easyTouch interface uses a ten-inch full-touch screen with a configurable layout, making it practical to set up and recall cooking programmes without extensive retraining. The USB port for programme transfer sits behind a self-closing, water-protected cover — a sensible detail in a kitchen environment where water and cleaning spray are a daily reality, and particularly useful for operators standardising menus across multiple sites.

• Steam, convection, and combination modes with consistent recovery during busy service
• Crisp and Tasty function for texture and finish control at end of cook cycle
• Five-level humidity control and variable fan speed for different product types
• Configurable ten-inch touch interface for quick programme recall during service
• Water-protected USB port supports programme standardisation across multiple sites

On installation, the choice between boiler and injection steam matters practically: boiler models require a plumbed water supply and a drain connection, while injection models have specific water quality requirements that vary by site. Gas versions require correctly sized gas supply pipework and certified installation. All combi ovens need adequate ventilation — typically a canopy extraction system, or a condensation hood where extraction is limited. As a table-top unit, it also requires a stable stand or counter surface rated to bear the weight, with adequate clearance for access and airflow around the unit.

This model is well suited to smaller restaurants, cafés, hotel operations, and pub kitchens where a full-size floor-standing combi would be more capacity than the kitchen needs on a day-to-day basis. It works as a primary oven in a modest-volume setup or as a supplementary unit in a larger kitchen. For operations running extended service periods with consistently high pan turnover, a larger-capacity model from the same range would be worth considering.

The configuration choice — boiler versus injection, gas versus electric — is genuinely worth a conversation before you commit. If you'd like to talk through which version suits your site, the team is happy to help.