Why this combination oven earns its place
This is the practical heart of the Maxx Pro range: 6 full-size gastronorm pans plus a dedicated steam zone, all accessible from a countertop footprint that fits real kitchens. Unlike the larger models, this one runs on standard 230V single-phase supply—no electrician call-out, no rewiring. The gas injection system generates steam on demand, feeding the oven's three distinct modes: pure convection for roasting and drying, steam for delicate work and pastry, and combination mode where both run together for speed and precision. That's the same cooking flexibility as much larger ovens, squeezed into something a 50-cover restaurant or a small hotel prep kitchen can actually afford and install.
The easyDial control system puts everything visible and accessible on one level—no hunting through nested menus. All inputs and functions stay in view, making training faster and operation more intuitive during the chaos of service. At 786 × 966 × 792 mm and 119 kg, it slots easily into a tight kitchen, and the disappearing door design frees precious workspace when you're working fast.
Like every Convotherm, the ConvoClean system handles automated cleaning, which matters when your team is small and cleaning time eats into prep. Two years' parts and labour warranty backs the build.
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.
