Convotherm 4 easyDial Combi Oven 20 x 2/1 GN Electric

The Convotherm 4 easyDial is a large-format electric combi oven designed for high-volume commercial kitchens. Accommodating 20 x 2/1 GN grids, it sits at the heavier end of the Convotherm 4 range and is built for operations where throughput, consistency and sustained output matter. The easyDial interface uses a rotary dial and simple control logic rather than a touchscreen, making it straightforward to operate without extensive training — a practical consideration in kitchens with mixed staffing levels or high turnover.

In service, the oven handles simultaneous loads across steam, convection and combination modes without notable compromise to cooking results. The ACS+ (Advanced Closed System) humidity management maintains a stable cooking environment throughout the cavity, which helps when running mixed loads — protein, bakery and vegetable products can be cycled through without the flavour transfer or moisture imbalance that open-system ovens sometimes produce. The BakePro and Crisp&Tasty functions extend its usefulness beyond the obvious wet-heat applications, making it a genuinely versatile unit rather than a single-purpose steamer.

Operationally, the oven offers a number of advantages worth noting:

• ACS+ closed-system humidity control supports consistent results across mixed loads
• easyDial interface reduces reliance on trained oven operators
• Crisp&Tasty and BakePro modes extend range into bakery and finishing applications
• Convoclean automatic cleaning system reduces end-of-service labour and chemical handling
• Wide temperature range from 30°C supports delicate holding as well as high-heat roasting

At this scale, installation planning is essential. The unit requires a dedicated electrical supply to support its 67.3kW draw, and your electrical contractor will need to confirm supply capacity and cabling well before delivery. Ventilation is a separate consideration — a canopy extraction system capable of handling a high-output combi oven at full load is required, and where kitchen ventilation is already operating close to capacity this needs assessing in advance. The footprint and weight at this capacity mean a level, reinforced floor surface is advisable, and access routes into the kitchen should be checked before ordering. This is not a plug-and-play installation.

This oven is well suited to central production kitchens, large staff canteens, hotel banqueting operations and high-volume event catering facilities where consistent output across extended service periods is the primary requirement. It is likely to be more oven than necessary for a small à la carte restaurant or a single-site café. For operations at the very largest scale, higher-capacity configurations are available within the Convotherm range; equally, if a 20-grid unit exceeds your realistic throughput needs, a smaller model will often deliver better efficiency and a lower running cost.

If you are specifying this oven as part of a new kitchen build or a significant equipment upgrade, it is worth talking through the installation requirements and service volume fit before committing. Our team is happy to work through the practical details with you.