Convection oven Convotherm maxx6.10

A convection oven circulates hot air around the cooking chamber with a variable-speed fan, ensuring even heat distribution and faster cooking than a static oven. The fan draws air over heating elements, then pushes it across every tray, so dishes on every level cook at the same rate without rotating. This method reduces hot spots and cuts energy use by reaching the set temperature sooner and holding it with less power.

The Convotherm maxx 6.10 loads six full-size gastronorm trays plus one half-size tray on a single shelf level. The operator selects a cooking profile from the 399 stored programmes, each holding up to twenty steps of temperature, fan speed, humidity and time. Three moisture-removal settings (Crisp&Tasty) pull steam out for crisp crusts, while three humidity settings (HumidityPro) add moisture for succulent joints or delicate pastries. Three baking levels (BakePro) replicate the gentler heat of a deck oven for artisan bread. A multipoint core-temperature sensor tracks doneness throughout the load, and the TrayTimer manages different products cooking simultaneously by adjusting each tray's finish time.

To start, the operator preheats the chamber, loads the trays, and chooses a profile or sets parameters manually. The oven injects water into the chamber to generate steam when needed, and the fan speed adjusts automatically. LED lighting inside the chamber lets the operator check progress without opening the triple-glazed door, which hinges on the right and has a sure-shut handle. A start-time preset delays the programme, and an emergency running programme keeps the oven operational if a sensor fails. HACCP data logs every cycle, and the integral Press&Go system offers Manager and Crew modes for different access levels.

The cooking chamber is constructed from stainless steel with a triple-glazed door. The control panel includes a USB port for updating profiles, WiFi and Ethernet interfaces for remote monitoring, and a fully automatic cleaning system with two intensity levels plus an express mode. Steam is generated by direct water injection into the chamber, eliminating the need for a separate boiler.

The 9.6–11.3 kW power rating requires a three-phase 380–415 V supply, standard in commercial kitchens. The 104 kg weight means the unit is moved on a trolley or with two people. The 875 × 797 × 794 mm footprint fits a standard worktop or can be stacked with compatible Convotherm units. The right-hinged door and control panel position suit kitchens where space is organised for right-hand access.

Cleaning is automated: the system circulates detergent and rinses the chamber at high temperature, with an express mode for quick turnaround between services. The two cleaning levels adjust intensity to match the soil level, reducing water and chemical use. The door's sure-shut handle prevents accidental opening during cleaning cycles.

The maxx 6.10 is a single model with no variants. It is placed in the Convotherm maxx series under convection ovens in the professional catering catalogue.