Why this combination oven earns its place
The Lainox Naboo NAG161BV is two professional combi ovens stacked into one footprint—an NAG061BV (six 1/1 GN pans) mounted on top of an NAG101BV (ten 1/1 GN pans), each with its own 10" colour touch screen and independent operation. This architecture solves a real kitchen problem: you need high throughput and flexibility, but single-chamber ovens force compromises. With dual chambers, you run two different temperatures, two different cooking programmes, and two different teams in parallel. One chef on the lower ten-tray chamber roasting proteins while another works the upper six-tray chamber on delicate fish or pastry. No compromise, no waiting, no cross-contamination of cooking profiles.
Both chambers are boilerless with direct steam injection, so you get the speed and low-maintenance advantage across the entire unit. Each chamber independently recognises multilevel cooking—load dishes on shelves within the lower chamber at one temperature, dishes on shelves within the upper chamber at another, and each runs autonomously. The three cooking modes (convection, steam, combination) are accessible from both screens, and recipes save globally, so any dish can be cooked in either chamber by any team member. Recipe folders keep the workflow organised; one-touch shortcuts for popular items sit right on each screen's home page.
Stainless steel construction throughout, weighing 240 kg and standing 2040 mm tall, this double-chamber oven is purpose-built for high-output kitchens that refuse to compromise on control. It runs on natural gas with 230V single-phase electricity, and Lainox backs it with a two-year parts and labour warranty. Where a single-chamber oven forces you to choose between volume and flexibility, the NAG161BV gives you both.
