Why this combination oven earns its place
The Convotherm Maxx Pro 10.20 ES with ConvoSmoke is built for kitchens ready to add smoking to their standard output. Running on three-phase 400V supply (33700W), it handles 20 full-size GN pans plus 2 additional positions, delivering the speed and scale needed for high-volume production. The disappearing door slides completely away when opened, leaving your pass uncluttered and floor space in tight kitchens actually usable. Three cooking modes (air, steam, combination) and four function management systems give you roasting, proving, poaching and combination work across all your service—and now smoking, too.
ConvoSmoke is fully integrated into the cooking profiles, meaning cold and hot smoking isn't a separate procedure or an add-on. You load biscuits, programme the profile, and the oven manages temperature, humidity and smoke density as part of the cycle—no guesswork, no hand-ladling wood or managing external smokers. This means you can cold-smoke fish in the morning, roast roots at lunch, and finish steaks with a quick smoke and sear by evening service, all on the same piece of kit. The automatic ConvoClean system clears grease and residue, so you're not losing time to manual scrubbing between services.
The electric injection system for steam gives you precise humidity control via the easyTouch 10" display—responsive, symbol-based, fast to learn. It's stainless steel throughout, three-phase equipped for industrial-scale operation, and backed by 2 years parts and labour. This is the oven for restaurants and caterers building smoking into their menu and needing the volume to justify it.
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.
