Convection oven Convotherm maxxproeD10.10

The high-velocity fan in the maxx pro easyDial 10.10 drives heat directly into every tray, letting you roast, bake, or crisp a full ten-GN load without rotating shelves. The fan speed can be adjusted, letting the operator control how much air moves across the trays—gentler for delicate items, stronger for crisping. Moisture is managed by adding or removing humidity, so dishes stay juicy or develop a crust as needed. A core temperature sensor tracks the centre of the food, ensuring it reaches the right doneness without overcooking the outside. The maxx pro easyDial 10.10 loads ten full-size gastronorm trays plus one additional tray, all 600 by 400 mm. The operator sets the programme on the dial, selects one of five fan speeds, and chooses a moisture or humidity level from the preset functions. Crisp&Tasty removes moisture for browning, BakePro mimics traditional baking, and HumidityPro adds steam for tender results. The regenerating function reheats pre-cooked food evenly, while the core sensor monitors internal temperature. LED lighting inside the chamber lets the operator check progress without opening the door. The oven is built with a triple-glazed door on the right hinge, reducing heat loss. Natural Smart Climate (ACS+) balances temperature and humidity automatically. HygieniCare surfaces minimise bacteria growth at contact points. A USB port on the control panel stores HACCP and pasteurisation data, and an optional Ethernet interface allows network connection. The 19.5 kW power rating requires a three-phase 400 V supply, typical for heavy-duty catering equipment. The 119 kg weight means the unit is moved on a trolley or with two people. The footprint of 875 by 792 mm fits standard worktop depths, and the height of 1058 mm allows clearance under most extractor hoods. With disappearing doors, the width increases to 966 mm, so adjacent equipment must be spaced accordingly. Cleaning is handled by ConvoClean+, a fully automatic system that runs a cycle without manual scrubbing. The chamber and fan are washed, rinsed and dried in sequence. HygieniCare surfaces reduce the need for frequent disinfection, but regular wiping of the door seal and control panel is still required. The oven is available with disappearing doors for an additional cost, and optional accessories include a sous-vide sensor, external core temperature socket, built-in condensation hood, and gas system. The catalogue places it in the professional convection oven range for medium to large kitchens.