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Convotherm
Convotherm Maxx Pro easyDial 6.10 Table-Top Combi Oven
£4,630.00(£5,556.00 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
Is the 6.10 capacity sufficient for a busy restaurant service?
The 6.10 works well in restaurants and pub kitchens running moderate covers where the oven is one of several pieces of cooking equipment on the section. If your operation depends heavily on the combi oven as a primary cooking workhorse across high-volume service periods, it is worth talking through your expected throughput with us to confirm whether a higher-capacity model in the Maxx Pro range would serve you better.
What are the key installation requirements I need to confirm before ordering?
You will need adequate canopy extraction directly above the unit, a suitable water supply and drainage connection, and a confirmed power source or gas connection that matches the variant you order. The boiler and direct injection steam systems have differing water supply demands, so this is worth establishing early in the planning process rather than at point of installation.
Which steam system — boiler or direct injection — is more suitable for commercial kitchen use?
Both systems are used regularly in commercial kitchens and each has practical trade-offs. Boiler systems tend to offer more consistent steam quality and are often preferred for baking and delicate products, while direct injection systems can respond more quickly and may suit sites with simpler water supply setups. The right choice depends on your menu, your water supply conditions, and your maintenance preferences — it is one of the more useful things to discuss with us before ordering.
- Capacity (grids)
- 6
- Dimensions
- 762(H) x 876(W) x 791(D)mm
- External depth
- 791 mm
- External height
- 762 mm
- External width
- 876 mm
- Power
- Electric or Gas
- Temperature range
- 50 - 290 °C
- Weight
- 105 to 130kg depending on version
£4,630.00(£5,556.00 inc VAT)
£4,630.00(£5,556.00 inc VAT)
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.
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