Convotherm Maxx Pro easyDial 6.10 Table-Top Combi Oven

The Convotherm Maxx Pro easyDial 6.10 is a table-top combi oven designed for commercial kitchens where cooking versatility and reliable performance are essential but floor space is at a premium. It operates across three core modes — steam, combi-steam, and convection — and is available in electric (three-phase) or gas variants, with a choice of direct steam injection or internal boiler steam generation depending on site preference and water supply conditions.

In a working kitchen, the clearest sign of a well-designed oven is that it stays out of the way when service is at its most demanding. The easyDial interface consolidates all controls and status information into a single operating level, managed through a central C-Dial with a large backlit display. The TriColor indicator ring — yellow for preparation, red for active cooking, green for ready — gives anyone on the section an immediate read on oven status without needing to stand in front of it. During back-to-back covers, that kind of peripheral visibility reduces the risk of timing errors at the pass.

The ACS+ system extends control beyond the three primary cooking modes, allowing chefs to fine-tune the cooking environment to suit what's in the oven:

• Crisp&Tasty — five levels of dehumidification for crisping and browning
• BakePro — five levels for traditional baking with crust control
• HumidityPro — five levels of added humidity for moisture-sensitive products
• Fan speed control — five levels to manage air circulation across different loads

Being a table-top unit, the 6.10 is more straightforward to position than a floor-standing combi, but it still carries real installation requirements. Canopy extraction above the oven is essential — this should not be overlooked during planning. Water connection and drainage are required regardless of which steam system is chosen, and the boiler and injection variants have differing water supply demands, so it is worth confirming those specifics before ordering. The mounting surface must be stable, level, and capable of supporting the unit's weight, and the available power or gas connection at the installation point must match the variant ordered.

This model is well suited to restaurants, hotel kitchens, pub kitchens, and contract catering operations running moderate covers where a full floor-standing combi oven would be impractical. It works well where bench-mounted equipment is preferred and cooking flexibility across multiple menu categories is needed. For sites routinely loading higher numbers of GN pans simultaneously or running significantly larger volumes, a higher-capacity model from the Maxx Pro range would be worth considering.

If you're working out whether the 6.10 is the right capacity for your service, or want to talk through which steam system and power source suits your site setup, the team is glad to work through that with you beforehand.