Hobart Bonnet Precijet+ 6 Grid Electric Combi Oven

The Hobart Bonnet Precijet+ is a six-grid electric combination oven from Hobart's Bonnet range, controlled via the FastPad2 touch panel. It operates across convection, steam, and combined convection-steam modes, giving kitchen teams the flexibility to roast, bake, steam, and regenerate across a single platform. The Precijet+ designation refers to the oven's direct steam injection system, which generates steam internally rather than relying on a boiler, keeping maintenance requirements comparatively low and response times prompt.

In service, a six-grid combi at this level is typically capable of supporting a busy restaurant, hotel kitchen, or contract catering operation handling moderate to high covers. The FastPad2 interface is designed to keep operation straightforward — programmes can be stored and recalled, which helps maintain consistency across shifts and reduces the skill dependency on individual cooks. Recovery between loads is reliable enough for continuous service periods, though as with any combi oven, realistic loading and sequencing will always affect throughput.

Key operational advantages worth noting:

• Combined convection and steam modes support a wide range of cooking applications from a single unit
• Stored programme functionality helps maintain consistency across different staff and shifts
• Direct steam injection reduces boiler-related maintenance compared with boiler-based alternatives
• Stainless steel construction supports the cleaning and hygiene demands of professional kitchen environments
• FastPad2 control panel simplifies operation without requiring extensive operator training

Installation requires adequate electrical supply — this is a commercial electric combi oven and will draw significant load, so your electrical infrastructure should be assessed before ordering. The unit weighs 108kg and occupies a footprint of 1000mm wide by 960mm deep, so access routes and floor-level positioning need to be planned in advance. Adequate ventilation or extraction above the oven is also necessary; a canopy or extraction system should be in place or planned as part of the installation. Water connection and drainage are required for steam operation.

The six-grid configuration makes this oven a practical choice for mid-volume operations — restaurants, hotel kitchens, schools, and contract catering sites where a reliable, versatile combi is needed without the scale of a larger ten or twenty-grid unit. For sites running very high volumes or multiple service periods in rapid succession, a higher-capacity model may be worth considering. Equally, smaller or lower-throughput kitchens may find a four-grid unit more proportionate to their needs.

If you'd like to talk through whether this oven is the right fit for your kitchen's service demands and installation setup, our team is happy to help you work through it.