Convotherm Maxx Pro easyTouch 6.10 Combi Oven Countertop

The Convotherm Maxx Pro easyTouch 6.10 is a six-pan full-size combi oven in a countertop format, sitting at the smaller end of Convotherm's Maxx Pro range. It operates across steam, convection, and combination modes and is available in either electric or gas, with a further choice between direct steam injection and an internal boiler for steam generation. Both distinctions carry real practical implications for installation and day-to-day running, and are worth thinking through carefully before ordering.

In a working kitchen, a unit of this type handles steady, varied throughput without demanding the footprint of a floor-standing combi. Convotherm's Crisp and Tasty function allows operators to manage texture and finish at the end of a cook cycle — useful when producing items that need a dry, consistent surface straight from the oven. Five levels of humidity control alongside variable fan speeds give meaningful adjustment for different product types rather than forcing everything through a fixed programme. Recovery between loads during sustained service is consistent, which matters when the oven is being opened and reloaded repeatedly across a busy shift.

The easyTouch interface uses a full-touch screen with a configurable layout, making it straightforward to set up and recall cooking programmes without extensive retraining. The USB port for programme transfer sits behind a self-closing, water-protected cover — a sensible detail where cleaning spray is a daily constant, and particularly useful for operators standardising recipes across more than one site.

• Steam, convection, and combination modes with consistent inter-load recovery
• Crisp and Tasty function for controlled texture and finish at end of cycle
• Five-level humidity control and variable fan speed across product types
• Configurable full-touch interface for fast programme recall during service
• Water-protected USB port supports menu standardisation across multiple sites

On installation, the choice between boiler and injection steam has direct practical consequences: boiler models require a plumbed water supply and a drain connection, while injection models have specific water quality requirements that vary by site. Gas versions require correctly sized supply pipework and certified installation. Like all combi ovens, this unit needs adequate ventilation — typically a canopy extraction system, or a condensation hood where ducted extraction is not available. As a countertop model it also requires a stable, weight-rated surface with adequate clearance for access and airflow on all sides.

This model is well suited to smaller restaurants, cafés, hotel operations, and pub kitchens where a full-size floor-standing combi would exceed day-to-day capacity requirements. It works as a primary oven in a modest-volume setup or as a supplementary unit in a larger kitchen. Operations running extended service with consistently high pan turnover may find a larger-capacity model from the same range better suited to their volume.

The configuration decision — boiler versus injection, gas versus electric — genuinely depends on your site and how the kitchen runs. If it would help to talk through the options before committing, the team is glad to work through it with you.