Why this combination oven earns its place
This is the top-tier workhorse of the Maxx Pro line: 10 full-size gastronorm pans in its main chamber, plus a dedicated steam zone, all built from stainless steel and engineered to run without pause in a high-output kitchen. Whether you're batch-roasting vegetables for 200 covers, proving pastry, or slow-cooking stock, the oven's three cooking modes (convection, steam, and combination) adapt to what you're actually trying to achieve—not the other way around. At 1,058 mm tall, it sits comfortably on a bench or as the anchor of a suite, and at 142 kg it's substantial enough to feel built to last, with Convotherm's proven ConvoClean system handling the cleaning drudgery automatically.
The easyTouch 10-inch symbol-based display sounds like a minor detail until your team is trained in minutes rather than weeks, or your night shift can run mixed loads without calling someone back to check. Four separate function management systems mean you're not locked into one preset—you can manage capacity, pace, and energy use in real time. The built-in electric boiler gives you steam on demand without external plumbing complexity; the 400V three-phase requirement means proper kitchen infrastructure, but the 19.5 kW rated input is how you get genuine performance. This is a combi that doesn't whisper promises; it delivers them at service pace.
Backed by Convotherm's 2-year parts and labour warranty, this is the kind of equipment that earns its weight in a kitchen that can't afford downtime.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
