Why this combination oven earns its place
The Invoq electric at 10×2/1 GN is purpose-built for kitchens that roast, bake and hold rather than steam—smaller than the 20-pan models but still delivering 160–180 portions per batch. The convection-only chamber circulates heated air to roast meats evenly, bake pastry and bread, and hold plates or finished dishes at service temperature. The 400V three-phase supply draws 31.3 kW—moderate power draw, so many existing mid-sized kitchens can accommodate this without electrical work. The oven reaches 30 to 300 °C.
SmartTouch control runs SmartChef recipes, so kitchen staff tap "roast chicken", load the pans and press start. There's no steam system to manage, no humidity settings to tweak—just heat and air. Smartphone connectivity lets you check oven status remotely if you're bouncing between two kitchens or the restaurant upstairs. The 1081 × 1077 × 1028 mm footprint (181 kg) fits refurbished spaces where a large combi oven would squeeze out other equipment.
The Invoq electric suits traditional menus—roasted joints for carvery, batch-baked bread and pastry for cafés, holding for banqueting. CareCycle automatic cleaning flushes the chamber after service, saving on manual scrubbing. Two-year parts and labour warranty covers heating elements and controls. For annual servicing or faults, ring Lincat on 01792 732702.
