Why this combination oven earns its place
The Convotherm Maxx Pro 6.20 EB is purpose-built for kitchens running tight schedules and high covers. At 12+2 x 1/1 GN capacity, it handles roasts, bakes, breads and steamed dishes across a full service without compromise. Three cooking modes let you deliver roasted meats and soft breads in the same load, with the speed and consistency expected in a professional kitchen.
The built-in electric boiler is the technical advantage here. Unlike injection systems that react on demand, a boiler maintains stable steam pressure throughout the cooking cycle. That matters for tender pastries, consistent bread rise and properly cooked poultry. Over hundreds of covers, that stability compounds into reliable results and fewer plate send-backs.
The easyDial interface keeps operation simple. All inputs and functions are set on a single level where staff can see everything at once — no hunting through menus, no mid-service confusion. Training new staff takes days, not weeks. The fully automatic ConvoClean system handles post-service cleaning, saving hours of labour. Stainless steel construction and the disappearing door design maximize space efficiency in compact kitchens.
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.
