Why this combination oven earns its place
The Convotherm Maxx Pro 10.20 GS easyDial runs on 230V single-phase — just plug it into your existing kitchen circuit or add a dedicated 16A supply if needed. That alone makes it the combi oven of choice for kitchens where three-phase wiring isn't in place and retrofitting isn't worth the cost. It holds twenty plus two smaller pans or two full trays, which is enough capacity for most restaurants, carveries and catering operations without needing the footprint of a 20-cavity machine.
The easyDial interface puts all controls on one level, always visible at a glance. No scrolling through menus, no hunting for settings buried in a second tier — you dial what you want, you see it happen. For kitchens with seasonal or casual staff, that visible-at-once design cuts training time dramatically. The three cooking modes (convection, steam, combi) handle your entire repertoire: roasting, steaming greens, and combi-baking all within the same service, and the oven manages the humidity and temperature automatically.
Steam is injected via a gas system, so if you're on a gas supply, the oven taps it directly without needing yet another power cable. The disappearing door slides fully to the side, which genuinely matters when your oven sits in a 1200 mm deep counter and you need to move pans without banging the door open into your working space. Stainless steel build, ConvoClean automatic cleaning, quick-select profiles for mixed loads — the architecture is the same as the bigger machines, just wrapped in a size that fits.
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.
