Why this combination oven earns its place
The SAE161BV is two ovens stacked into one frame. The bottom deck holds 10 GN 1/1 trays; the top holds 6. Each oven has its own controls, manual switches, 3.5" LCD screen, and recipe memory (99 per deck), so you can roast fish on the lower oven while the upper deck steams vegetables—or hold different temperatures for different parts of service. They operate independently; programming one doesn't touch the other.
This matters in a real kitchen. At service peak, you need fish on the go and pastries warming and proteins coming in. The stacked arrangement splits your operation into two independent zones without taking up double floor space. Each deck offers the full three cooking modes—convection, steam, and combination—so you're not locked into one approach per level.
Direct steam means both ovens respond fast. There's no boiler lag; steam fires on demand. The independent recipe memory on each deck lets different stations run to different timings and settings without manual reprogramming. At 230 kg and 2040 × 1030 × 980 mm, the SAE161BV is built compact enough to fit where a single oven wouldn't, yet capable enough to absorb two independent service demands. It runs on 400V three-phase and carries a 2-year parts and labour warranty.
