Why this combination oven earns its place
This is the core Maxx Pro: 20 × 1/1 GN capacity, three cooking modes, and the space-saving disappearing door that slides to the side when opened. It's built for kitchens that need volume and flexibility without extra modules. You roast, bake and steam—sometimes all three at once—and let the oven manage temperature and humidity while you plate and serve. No specialist modules, no add-ons; just a reliable oven that scales with your business.
The easyTouch 10" symbol-based display is where the smart part shows. Instead of scrolling through menus, you navigate with picture buttons, which cuts training time and lets your team programme consistently across shifts. Four function management systems handle mixed loads: roasting chicken while steaming vegetables while baking bread, all on auto-sequence, all finishing when you need them. Quick-select keys store your most-used programmes—once your mise-en-place is dialled in, loading becomes routine. Electric injection steam generates precise humidity on demand, which matters for everything from crusty bread to delicate fish.
ConvoClean automatic cleaning takes the hardest job—you run the cleaning programme and the oven cycles moisture and heat to shift burnt-on residue. Two-year parts and labour warranty covers the whole machine. Three-phase 400V power (38,900W) feeds it; standard in every commercial kitchen. Build is stainless steel. Dimensions: 1942 mm tall, 1002 mm wide, 820 mm deep. Weight is 277 kg—slightly lighter than specialist variants.
