Why this combination oven earns its place
The Invoq electric is the workhorse in the Lincat range—high capacity, straightforward convection-based cooking and built for kitchens that don't need (or can't accommodate) steam injection. At 20×2/1 GN, you're holding roughly 320–360 portions in one load, depending on dish and portioning—the capacity of two standard ovens in one footprint. The 400V three-phase supply draws 62.2 kW. Once installed and brought to temperature, running cost is modest: the oven circulates heated air to roast meats evenly, bake pastry and bread, and hold plates or completed dishes at service temperature. The chamber runs 30 to 300 °C.
Control is via SmartTouch, the same Android-based interface as the Hybrid models. SmartChef recipes are pre-loaded—your kitchen taps "roast chicken", loads the pans and presses start. Smartphone connectivity lets a manager check oven status and temperature remotely, handy if you're bouncing between two kitchens or the main restaurant upstairs. There's no steam complexity to manage, so staff training is even lighter than the Hybrid.
The Invoq electric is built for kitchens that grill, sauté and batch-roast rather than steam fish and vegetables. If you're running a traditional hotel kitchen, doing a carvery or roasting large joints for buffet, the electric model delivers capacity without the engineering and cost of a hybrid steam system. The stainless-steel finish is smart and the footprint (1730 × 1077 × 1043 mm, 327 kg) suits a standard pass-through.
