Why this combination oven earns its place
The Lainox Compact COES026R is built for smaller kitchens or as a second oven in a larger operation. Two-thirds GN capacity (400 × 600 mm — two-thirds of the standard catering tray) holds one smaller batch of plated items, or a hotel pan of bread, or a full sheet of pastry. It weighs 59 kg, 30 kg lighter than the full-size model, and has the same tight countertop footprint: 880 × 510 × 625 mm.
The injection steam system adds controlled humidity during baking and roasting — for pastry, this delivers oven spring and crust colour; for bread, it prevents early sealing so the crumb opens; for finishing dishes, it helps browning without overdrying the surface. Ninety-nine pre-loaded programs, customizable to four steps each, mean your team can run consistent batches all shift without reprogramming. The multipoint temperature probe sits in the heart of your load, so you know the food is actually at target inside, not just guessing from oven temperature.
Temperature range +30 to +300 °C covers both low-temperature gentle work and hard oven tasks. Full stainless steel construction, countertop fit, and two years' parts and labour warranty. At 400V three-phase (8250 W), it's standard commercial kitchen spec.
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.
