Convotherm 4 easyTouch Combi Oven 20 x 2/1 GN Electric

The Convotherm 4 easyTouch in the twenty 2/1 GN configuration is a large-format electric combi oven built for kitchens where cooking volume and consistency are non-negotiable. It covers the full range of cooking modes — convection, steam, and combination cycles that manage heat and humidity simultaneously — all controlled through a large touchscreen interface that allows chefs to set programmes or recall saved recipes without navigating complex menus mid-service.

The ACS+ (Advanced Closed System) is the engine behind its reliability in continuous use. It actively manages the internal cooking climate throughout each cycle, maintaining consistent conditions across all twenty levels. In practice this means the loads on the upper racks behave the same as those at the base, which matters when you are running mixed product types or moving quickly between batches. Recovery after door opening is handled efficiently, and features including HumidityPro and Crisp&Tasty give operators meaningful control over moisture levels — relevant whether you are roasting proteins, finishing baked goods, or regenerating plated meals at pace.

Key operational advantages include:

• Automatic cleaning via the integrated Convoclean+ system reduces end-of-service labour
• Programmable recipe storage supports consistent results across different shift teams
• Precise humidity management reduces protein shrinkage and improves yield
• Multi-mode cooking handles diverse menu requirements from a single unit
• Stainless steel construction throughout supports durability and hygiene compliance

At 359kg, this oven demands serious planning before it arrives on site. The electrical load requires a dedicated supply — a qualified electrician with commercial catering experience should be engaged early in the project. Ventilation will need to meet the demands of a unit at this scale, and a commercial canopy or extraction system directly above is standard practice. Floor loading, drainage for the cleaning system, and access routes all need to be confirmed at survey stage. This is an installation project, not a straightforward connection.

This oven is well suited to contract caterers, large hotel and restaurant kitchens, central production units, and venue or stadium catering operations where high and consistent output is a daily requirement. It makes most sense where the capacity will be genuinely used. Smaller operations or sites with lighter throughput may find a reduced-capacity configuration a more practical and cost-effective fit; equally, very large production facilities may need to consider whether a second unit better serves their workflow than a single oven, however capable.

If you are specifying a new kitchen build or replacing an existing combi oven, it is worth talking through the site requirements before you commit — we are happy to work through the details with you.