Why this combination oven earns its place
This is a full-scale production oven. Twenty double-sized gastronorm trays (2/1 GN) means you're cooking for 400+ covers across one batch if your portions sit on a single tray each. The chamber is split logically: convection, steam, or combined modes, with 99 recipes stored and recalled on a 3.5" touch screen. That recipe library matters when you're cooking for multiple services—save your standards, and speed consistency across shifts.
Boosted heating is what separates this from the baseline Lainox line. It recovers faster after you load a tray of cold food, so your service pace doesn't sag when you're plating hard. Three-phase electric connection (400V) is standard in UK commercial kitchens; the machine itself is built from stainless steel and weighs 340 kg—substantial, and meant to anchor a major kitchen investment.
High-volume kitchens choose combi ovens because they compress multiple pieces of equipment into one: you don't need a separate steamer for vegetables, a convection oven for roasts, and a proofer for bread. One oven, three modes, recipe memory keeping everything consistent. The two-year parts and labour warranty reflects Lainox's confidence in the build quality and their reputation for reliable kit.
