Convotherm Maxx 10 Electric Combination Oven 10 Grid

The Convotherm Maxx 10 is a 10-grid electric combination oven designed for professional kitchens that need reliable, consistent results across a broad range of cooking tasks. It operates across three modes — convection, steam, and combination steam — giving kitchen teams flexibility without the need for multiple pieces of equipment to cover different cooking methods.

In a busy service environment, the Maxx 10 is well suited to kitchens producing covers in the mid-to-upper range, where consistent temperature control and programmable multi-stage cooking cycles genuinely reduce the margin for error during peak periods. The combination mode is particularly useful for dishes that benefit from moisture retention alongside dry heat, and the steaming function performs reliably for volume vegetable cookery, fish, and reheating. Recovery times are a practical consideration with any combi oven under load, and the Maxx 10’s 20.4kW output supports steady performance through a busy service without significant heat loss between loads.

From an operational standpoint, the key day-to-day advantages include:

• Programmable multi-stage cooking cycles, reducing reliance on individual cook judgement
• Three cooking modes covering the majority of menu requirements from a single unit
• Consistent results across repeated covers, supporting quality control during service
• Reduced need for separate steaming or braising equipment, freeing up kitchen space
• Straightforward programming interface that kitchen teams can learn and operate reliably

Installation requires a suitable three-phase electrical supply to handle the 20.4kW draw, so early confirmation with your electrical contractor is advisable. The unit is a floor-standing model at just over 1.1 metres in height, with a footprint that suits most mid-sized kitchen configurations, though access for delivery and positioning should be planned given the unit’s weight of 125.5kg. Adequate ventilation above and around the oven is a practical requirement, and connection to a water supply and drain will be needed for the steam functions — water quality and filtration should be considered to protect internal components.

The Maxx 10 is a strong fit for restaurants, hotel kitchens, school catering operations, and contract caterers working at a consistent mid-to-high volume. It sits at a practical capacity point for kitchens producing regular covers rather than large-scale central production. For sites with significantly higher throughput demands, a larger-capacity model within the range may be worth considering. Conversely, lower-volume operations may find a smaller unit more cost-effective to run.

If you’d like to talk through whether this oven is the right fit for your kitchen’s output and setup, the team are happy to work through the detail with you before you commit.