Why this combination oven earns its place
This is the bridge model: 6 full gastronorm pans in the main chamber, 1 in the steam zone, built for kitchens with three-phase power and the appetite for speed without the footprint of the larger 10-pan ovens. The electric injection system generates steam on-demand, feeding three distinct cooking modes—convection for roasting and crisping, steam for pastry and delicate work, and combination mode where both run in tandem for precision and pace. That flexibility means one oven genuinely replaces multiple pieces of equipment: you're not batching convection-only work separately from steam work; you load mixed dishes and the oven handles them intelligently.
At 11 kW rated input on 400V three-phase, this model has the thermal reserve to recover quickly between heavy batches—roast 6 pans of vegetables, steam a pastry batch, go straight into a protein roast without waiting for temperature recovery. It's the difference between a steady rhythm and a stressed oven. The 786 × 966 × 792 mm footprint sits naturally on a bench or in a line, and at 116 kg it's substantial without being immobile. Like every Maxx Pro, the easyDial controls keep operation intuitive and training fast.
Automated ConvoClean cleaning and 2-year parts & labour warranty back the build.
