Why this combination oven earns its place
The Lainox SAE062BV is a compact electric combination oven built for the independent restaurant, café, or small hotel kitchen that needs real steam capability and batch production without the footprint penalty of a full-size deck oven. At six 2/1 GN trays (double-width pans), you fit more per batch than a standard tray oven, so roasts, fish batches, and vegetable work run cleaner without stacking. Three-phase 400V electricity is standard in professional kitchens, and the power is efficient — direct steam means no boiler chamber wasting heat.
Direct steam injection gives you instant humidity control for the finishes that matter: sealing colour on a roast, holding fish or vegetables without drying them out, or steaming items between services. The three cooking modes — convection, steam, or combination of both — cover roasting and baking through to the delicate vegetable work and reheating that defines good kitchen practice. Manual controls are straightforward and intuitive; there's no complex menu system, so staff learn fast and operation stays consistent.
The 3.5" LCD colour screen holds 99 recipes, making repeatable batches — a mise en place roast, a special, a team meal — load with one tap. The stainless steel build is compact (980 mm tall, 1210 mm wide) and designed to survive the daily scrub-down. At 120 kg, installation is a straightforward job. With a 1-year warranty from Lainox, this oven is built for the kitchen that needs to cook well without fuss.
