Why this combination oven earns its place
The NAE201BS is scale. Twenty 1/1 Gastronorm pans—or forty 1/2 pans if you're doing vegetables and sides—cook in a single cycle. For a banqueting kitchen, that's often 60–80 covers per pass. It's tall (2040 mm), but the footprint is narrow (1100 mm wide), so it sits into a professional kitchen line without sprawl. Stainless steel construction withstands high-frequency commercial use, and at 290 kg it needs solid floor mounting—but that's the trade-off for genuine production capacity. Three-phase 400V electric means no gas line, just a standard commercial supply.
The intelligence is in the touch screen. The 10-inch colour display is where recipes live—popular dishes sit on the home screen as one-tap starts, and kitchens that run repeating menus (banquet plates, school meals, contract catering) see the real win: consistency becomes automatic. New staff don't improvise; they press the button. The three cooking modes—convection, steam, and combination—are each one tap away. What's distinctive is multilevel cooking: load the oven with different dishes that need the same temperature but different times (roasts, vegetables, potatoes), set the temperature, and the oven's own logic identifies which recipes can run together, managing each item to finish on schedule. Fuel efficiency and timing precision from a machine, not guesswork.
Warranty covers two years parts and labour, and the boiler and controls are engineered for the use they'll see. Power is three-phase 400V and a mains water line for the steam boiler. For commissioning, servicing, or if something goes wrong during service: 01792 732702.
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.
