Convotherm 4 easyDial Combi Oven 20 x 2 x1 GN product image

Convotherm

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

SKU: maxxproeD20.20 ES

£17,127.00(£20,552.40 inc VAT)

Model: Injection/Spritzer - maxxproeD20.20 ES
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 2
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person
  • Item weighs over 100kg and will need care and planning to get into position kg

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 are the primary demands. The easyDial interface uses a rotary dial and straightforward control logic rather than a touchscreen, which makes it practical to operate without extensive training — a relevant consideration in kitchens with mixed staffing levels or high turnover.

In service, the oven handles simultaneous loads across steam, convection and combination modes without meaningful compromise to cooking results. Convotherm's ACS+ closed-system humidity management maintains a stable cooking environment throughout the cavity, which is particularly useful when running mixed loads. Protein, bakery and vegetable products can be cycled through without the flavour transfer or moisture imbalance that open-system ovens can introduce. The BakePro and Crisp&Tasty functions extend its usefulness well beyond wet-heat applications, making it a genuinely versatile unit across a broad menu range.

From an operational standpoint, the oven offers several practical advantages:

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

At this scale, installation planning is essential before ordering. The unit requires a dedicated electrical supply, and your electrical contractor will need to confirm supply capacity and cabling well ahead of delivery. Ventilation is a separate consideration — a canopy extraction system capable of handling a high-output combi oven at full load is required, and if your existing kitchen ventilation is already working 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 beforehand. 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 operational fit before committing. We are happy to work through the practical details with you.

Frequently asked questions

Is the 20 x 2/1 GN model the right size for our operation?

A 20-grid unit is typically suited to central production kitchens, large banqueting operations and high-volume catering facilities producing meals at significant scale. If your service volumes are more modest, a smaller configuration within the Convotherm 4 range is likely to be more efficient and cost-effective to run. It is worth talking through your realistic throughput before committing to a unit of this size.

What are the key installation requirements for this oven?

The oven requires a dedicated electrical supply, and your electrical contractor will need to confirm that your site can support the load and that appropriate cabling is in place before delivery. You will also need a canopy extraction system rated for a high-output combi oven at full capacity. The unit's footprint and weight mean a reinforced, level floor surface is advisable, and kitchen access routes should be assessed in advance — this is a substantial piece of equipment that requires careful planning to install correctly.

How does the easyDial interface compare to touchscreen combi ovens?

The easyDial uses a physical rotary dial and straightforward control logic rather than a capacitive touchscreen, which many operators find more practical in busy kitchen environments where screens can be affected by steam, grease or gloved hands. It does mean a less visual programming experience compared to touchscreen models, but for kitchens running established menus with consistent programmes it is a reliable and durable interface that most staff can use with minimal instruction.
Convotherm 4 easyDial 20 x 2/1 GN Electric Combi Oven

£17,127.00(£20,552.40 inc VAT)

£17,127.00(£20,552.40 inc VAT)

Options
Model: Injection/Spritzer - maxxproeD20.20 ES
  • Injection/Spritzer - maxxproeD20.20 ES
  • Bolier - maxxproeD20.20 EB

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 are the primary demands. The easyDial interface uses a rotary dial and straightforward control logic rather than a touchscreen, which makes it practical to operate without extensive training — a relevant consideration in kitchens with mixed staffing levels or high turnover.

In service, the oven handles simultaneous loads across steam, convection and combination modes without meaningful compromise to cooking results. Convotherm's ACS+ closed-system humidity management maintains a stable cooking environment throughout the cavity, which is particularly useful when running mixed loads. Protein, bakery and vegetable products can be cycled through without the flavour transfer or moisture imbalance that open-system ovens can introduce. The BakePro and Crisp&Tasty functions extend its usefulness well beyond wet-heat applications, making it a genuinely versatile unit across a broad menu range.

From an operational standpoint, the oven offers several practical advantages:

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

At this scale, installation planning is essential before ordering. The unit requires a dedicated electrical supply, and your electrical contractor will need to confirm supply capacity and cabling well ahead of delivery. Ventilation is a separate consideration — a canopy extraction system capable of handling a high-output combi oven at full load is required, and if your existing kitchen ventilation is already working 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 beforehand. 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 operational fit before committing. We are happy to work through the practical details with you.