Why this combination oven earns its place
This is the 6+1 workhorse for mid-sized operations: 6 full gastronorm pans in the main chamber, 1 in the dedicated steam zone, all running from standard 230V single-phase supply. The built-in gas boiler generates steam reliably, feeding the three cooking modes—pure convection for roasting and crisping, steam for delicate work and pastry proofing, and combination mode where both run in parallel for speed and control. That three-mode flexibility means one oven handles the full range of menu needs without mode-switching downtime. Unlike ovens that rely on injection systems, a boiler-based approach gives you independent steam control and thermal stability, especially valuable when you're running mixed loads (proteins, vegetables, pastry finishes all at different times).
At 786 × 966 × 792 mm and 133 kg, it fits into a tight kitchen without dominating the space, and the disappearing door gives you workspace when you need it most—during service prep. The easyDial control system keeps all functions visible and accessible, so training is fast and operation is intuitive even in the noise of a busy kitchen.
Convotherm's ConvoClean automated cleaning system means overnight cleaning is straightforward, backed by a 2-year parts and labour warranty.
