Why this convection oven earns its place
This is the oven a busy kitchen puts at the centre of its operation. Two full-size chambers stacked vertically give you the capacity of a traditional double-stack footprint — roasts running steady on one level while your pastry section and plates keep pace above. At 972 mm wide and 936 mm deep, it's a proper working oven, not a showpiece.
The Mark V series delivers precision temperature control and even heat distribution through forced convection. Every shelf sees the same temperature across its length; your roasted chicken thighs brown consistently from position one to position eight. That reliability is what lets you train kitchen staff on rotation patterns and timings they can actually depend on. No surprises mid-service.
Double doors mean each chamber opens independently, so your line cooks aren't fighting for access during the rush. You can be pulling finished plates from the lower oven while the pastry section loads the upper. That workflow efficiency sounds small until you're in the middle of a 80-cover Friday night — then it's the difference between smooth service and bottleneck.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
