Why this combination oven earns its place
The Maxx Pro 6.20 GB with ConvoSmoke is a combi oven that does what it's supposed to—roast, bake, steam, braise—but also smokes. Not as a bolt-on afterthought: smoking profiles are fully integrated into the cooking system, so you can cold-smoke fish and cheese for five hours, then switch to hot-smoking poultry for service without reconfiguring anything. You use smoking biscuits (wood chips) loaded into the oven's smoke chamber, and the easyTouch display manages the rest: temperature, humidity, timing, smoke intensity.
With 12+2 GN capacity and three cooking modes, you get flexibility across a full menu. The easyTouch interface—a symbol-based 10" screen—handles mixed loads and batch cooking, so you can run a roti service on one set of pans while smoking salmon on another. Advanced automatic cooking profiles reduce training time and keep consistency tight when your team is under pressure. The disappearing door slides away sideways, giving staff room to work in compact kitchens; the fully automatic ConvoClean system handles cleaning without manual scrubbing.
This model runs on 230V single-phase supply at 600W, with electric injection for steam generation. It's stainless steel, compact at 786 × 1211 × 992 mm, and covers a broader range of flavour-forward cooking than a standard combi alone. Convotherm's 2-year parts and labour warranty is included.
