Why this combination oven earns its place
If your kitchen menu includes smoked fish, pulled pork, bacon, or cured meats, the ConvoSmoke system turns the Maxx Pro into a dual-purpose machine. You get the full 12+2 x 1/1 GN platform with three standard cooking modes (convection, steam, combination), plus integrated smoke functionality that runs directly through the same easy-to-use profiles. No separate smoker to install, maintain, or find bench space for.
ConvoSmoke handles both cold smoking (at low temperatures, holding 20–30°C for cured products) and hot smoking (full-temperature roasting with smoke flavour). The smoke profiles are baked into the oven's quick-select library, so your team programmes the load once and walks away. The easyTouch 10" touchscreen makes it intuitive — training new staff on smoke cycles takes minutes. The fully automatic ConvoClean system clears any smoke residue from the cavity between services, and stainless steel construction handles the acidic compounds that smoke deposits.
This means you're not running a traditional smoker for eight hours before service starts. Instead, you're smoking batches through a regular service shift on the same oven that roasts your veg and holds your sides. It's flexibility in a box. Built-in electric boiler, 400V three-phase, 19.5 kW, 2-year Convotherm warranty.
