Convection oven Convotherm maxxproeD10.20

A convection oven circulates hot air around the cooking chamber with a powerful fan, eliminating cold spots and cutting cooking times while keeping moisture and texture consistent. The fan speed can be adjusted to suit delicate pastries or robust joints, and the heated air transfers energy directly to the food, so every shelf cooks evenly without the need to rotate trays. Humidity is controlled by injecting or extracting steam, allowing the oven to roast, bake, crisp or regenerate without drying or steaming the food unintentionally.

The maxx pro easyDial 10.20 is loaded through a triple-glazed door on the right. Trays slide onto fixed runners sized for 20 full-size GN 1/1 gastronorm containers plus two additional trays, or 10 GN 2/1 containers plus one. The operator selects a programme from the dial, sets any additional functions such as Crisp&Tasty or BakePro, and starts the cycle. An LED strip inside the chamber illuminates the food so progress can be checked without opening the door. A core temperature sensor tracks the internal temperature of joints or baked goods, and the regenerating function brings chilled or frozen dishes back to serving temperature without overcooking.

The cooking chamber is constructed from stainless steel, with a triple-glazed door that reduces heat loss. The control panel houses a USB port for transferring HACCP and pasteurisation records, and an Ethernet interface is available for networked kitchen management. HygieniCare treatment is applied to touchpoints to inhibit bacterial growth, and the ConvoClean+ system automates the cleaning cycle by circulating detergent and rinsing without manual scrubbing.

A 33.7 kW power rating requires a three-phase 400 V supply, which is standard for professional kitchen circuits. The oven weighs 178 kg, so it is moved on a trolley or pallet truck and positioned on a sturdy worktop or stand. Its footprint of 1120 mm wide by 992 mm deep fits through standard kitchen doorways, and the height of 1058 mm allows it to slide under most worktop canopies. When the disappearing door option is fitted, the width increases to 1211 mm and the weight to 188 kg, but the door slides back into the casing instead of swinging open, saving aisle space in tight kitchens.

Cleaning is simplified by the ConvoClean+ system, which fills the chamber with detergent, circulates it at high temperature, and rinses automatically. The triple-glazed door and stainless steel interior can be wiped down after each service, and the HygieniCare-treated touchpoints reduce the need for frequent sanitising. The LED lighting and core sensor are sealed units that require no maintenance beyond occasional inspection.

Variants include a gas-powered version, a disappearing door, and optional extras such as an external core temperature sensor, sous-vide sensor, and built-in condensation hood for steam and vapour removal. The oven is categorised under professional convection ovens with programmable climate control.