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

The Convotherm 4 easyDial is a full-size electric combination oven built for demanding, high-volume commercial kitchen environments. With a 20 x 1/1 GN capacity, it is capable of handling 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 straightforward, tactile control without the learning curve that more complex touchscreen systems can demand.

In a busy service environment, the Convotherm 4's ACS+ (Advanced Closed System Plus) climate management is central to its performance. ACS+ actively monitors and adjusts humidity levels throughout the cooking cycle, helping to deliver consistent results across a full 20-grid load — a meaningful advantage when cooking mixed product types or running back-to-back services. Recovery between loads is reliable, which matters when a kitchen is running at pace and oven downtime directly affects throughput.

From an operational standpoint, the practical advantages of this unit include:

• Mixed-load cooking across all 20 grids simultaneously, reducing batching time
• Consistent humidity control via ACS+ across the full cooking chamber
• Integrated automatic cleaning system, reducing manual cleaning time at the end of service
• Dial-based controls that are quick to learn and practical in a fast-moving kitchen
• Stainless steel construction throughout, supporting hygiene and durability in daily use

At 38.9kW, this oven requires a substantial three-phase electrical supply and appropriate isolation. It is a large, heavy unit — the overall height of just under 2 metres means ceiling clearance and access routes need to be considered before installation. Ventilation requirements are significant at this capacity; in most cases a canopy extraction system will be needed, and depending on the site, connection to a humidity extraction system may also be required. This is not a plug-in appliance, and installation should be carried out by a suitably qualified engineer. Space planning around the unit should account for door swing and tray handling room in front of the oven.

This model is well suited to central production kitchens, hotel kitchens, contract catering operations, large restaurant kitchens, and any site cooking at volume across multiple food categories. It is a practical choice where a single oven needs to carry significant throughput without relying on separate steaming or blast equipment. For smaller operations with lower covers, a reduced-capacity model in the same range would likely be a better fit both operationally and economically. 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 weighing up whether this model is the right capacity for your service volumes, or need to talk through the installation requirements with someone who knows the product, the team is happy to help you work through it before you commit.