Convotherm Maxx Pro easyTouch 10.10 Table-top Combi Oven

The Convotherm Maxx Pro easyTouch 10.10 is a table-top combination oven that operates across convection, steam, and combination cooking modes. It accommodates ten full-size 1/1 GN pans and is available in electric (three-phase) or gas configurations. Steam generation is either direct injection or internal boiler depending on the specification ordered — a distinction that has real practical consequences and is worth thinking through before purchase. The 10-inch colour touchscreen gives access to both manual cooking and stored programme modes.

In a working kitchen, this is an oven built for structured, volume-led service. The ACS+ closed cooking system maintains consistent internal conditions throughout a cook cycle, which helps with load evenness when you are pushing consecutive fills during a busy service. Recovery between loads is a genuine concern with any combi oven, and the Maxx Pro handles sustained throughput without the temperature lag that disrupts pace and consistency. It performs reliably across restaurant, hotel, and contract catering environments running through covers at a steady rate.

Beyond the core cooking modes, the easyTouch interface gives chefs precise control over specific applications:

• Crisp&Tasty — five moisture-removal levels for finishing and crisping
• BakePro — five settings tailored to traditional baking requirements
• HumidityPro — fine humidity control for delicate or moisture-sensitive produce
• Variable fan speed — five settings to manage airflow across different food types
• ConvoClean+ — automated cleaning in eco, express, and regular cycles

The front USB port is housed behind a self-closing, water-resistant cover — a considered detail in a wet kitchen environment. Programmes can be stored, transferred, and updated via USB, which suits operators standardising menus across more than one site. An Ethernet interface is included for network connectivity where that is relevant to your operation.

As a table-top model, this oven requires a suitable stand or solid preparation surface and adequate clearance above and to the sides for ventilation. It is worth confirming that your kitchen's gas or electrical supply matches the specification you are ordering before the order is placed. If you are considering the boiler-steam version, water quality and the potential need for a softener are worth discussing in advance. Installation should be carried out by a qualified engineer with experience in commercial cooking equipment.

This oven is well suited to restaurants, pub kitchens, hotel operations, and contract catering sites running structured menus at a consistent pace. It is a practical choice where bench space is limited and a floor-standing unit is not warranted. For higher-volume operations producing at greater scale, a larger-capacity model is worth considering. Equally, if your throughput is lighter, a smaller alternative may reduce running costs without sacrificing cooking capability.

If you are weighing up gas against electric, or trying to decide between boiler and injection steam based on your existing infrastructure, it is worth having a conversation before you commit — we are happy to help you work through the options.