Convotherm Maxx Pro easyTouch 10.10 Table-top Combi Oven

The Convotherm Maxx Pro easyTouch 10.10 is a table-top combi oven capable of holding ten full-size 1/1 GN pans. It operates in convection, steam, and combination modes, and is available in either electric (three-phase) or gas configurations, with steam generated either by direct injection or an internal boiler depending on the specification chosen. The easyTouch name refers to the full-touchscreen control interface — a 10-inch colour display mounted at the front of the unit that provides access to both manual and programmed cooking modes.

In a working kitchen environment, this size of combi oven handles the kind of volume that suits a mid-sized restaurant, hotel kitchen, or busy contract catering operation. The oven's ACS+ (Advanced Closed System) cooking environment is designed to maintain consistent internal conditions throughout the cook cycle, which helps with evenness across a full load — useful when service volumes mean you're running the oven hard across multiple consecutive loads. Recovery between loads is an important practical consideration with any combi, and the Maxx Pro platform is built to return to temperature without significant delay under sustained use.

The easyTouch control system includes several cooking modes that go beyond basic steam and convection settings:

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

The USB port on the front panel sits behind a self-closing, water-resistant cover, which is a practical detail that matters in a wet kitchen environment. Programmes can be stored, transferred, and updated via USB, which suits operators running multiple sites or standardised menus. The unit also carries an Ethernet/LAN interface for network connectivity where that's required.

Being a table-top model, this oven is designed to sit on a suitable stand or preparation surface rather than as a floor-standing unit. It's worth confirming you have adequate clearance above and to the sides for ventilation, and that your kitchen's electrical or gas supply matches the specification of the model you're ordering. If you're considering the boiler-steam version rather than injection steam, water quality and the potential need for a water softener are worth discussing at the point of order. Installation should be carried out by a qualified engineer familiar with commercial cooking equipment.

This oven is well suited to restaurants, hotel kitchens, pub kitchens, and catering operations running structured menus across a full service. It's a practical choice where bench space is at a premium but a floor-standing unit isn't needed or isn't practical. For higher-volume operations or kitchens producing at greater scale, a larger-capacity model may be worth considering. Equally, if your volume is lighter, a smaller footprint option may reduce running costs.

If you'd like to talk through which specification — gas or electric, boiler or injection steam — suits your kitchen setup, our team is happy to help you work through the detail before you commit.