Why this combination oven earns its place
The SAE201BV stacks serious capacity into a footprint that works in working kitchens. At 20 GN trays (1/1 full gastronorm), it delivers the thermal mass that matters for back-to-back service—whether you're cooking 80 portions of fish, roasting a round of vegetables, or holding a batch of pastries warm between seatings. The three cooking modes—convection, steam, and combination—let you move between them without breaking rhythm: convection for browning and crisping, steam for holding moisture, combination when you need both.
Direct steam is the engine here. There's no boiler to wait for or maintain; the steam fires on demand, which means faster recovery between batches and one less thing to keep serviced. The 99-recipe memory lets your team cook consistently without thinking—save your roast chicken setting, your fish preparation, your bread proof cycle, and call them up with a tap on the 3.5" LCD screen. Manual controls keep operation simple even when the kitchen's busy.
Built in stainless steel, the SAE201BV is built to work. At 290 kg and 2040 × 1100 × 1110 mm, it's substantial enough for the thermal stability high-volume kitchens need, and it runs on 400V three-phase power. With a 2-year parts and labour warranty, it's backed when you need it.
