Pastry oven Convotherm maxxproBAKE6.10

A convection oven circulates hot air around the cooking chamber with a high-speed fan, eliminating cold spots and cutting cooking times. Steam is added by injecting water directly into the chamber, locking in moisture and creating a crisp crust on bread or a tender finish on meats. The fan and steam work together in combi-steam mode, giving chefs precise control over humidity and temperature for consistent results across large batches.

The maxx pro BAKE 6.10 loads five shelves of 600 by 400 mm, each sliding in on guides that keep trays level. The operator selects a cooking mode—steam, combi-steam or convection—then sets time, temperature and humidity from the 10-inch touch screen. Quick-selection buttons start automatic baking programmes, while the TrayTimer organises multiple items cooking at once. Once the cycle finishes, Cook&Hold keeps food warm without overcooking, and the door's safety latch prevents accidental opening during operation.

Stainless steel panels form the exterior, while the triple-glazed door retains heat and reduces energy waste. Inside, LED lighting illuminates the chamber, and a multi-point core temperature probe checks doneness without opening the door. The control panel includes a USB port for updating programmes and a tricolour indicator ring that shows status at a glance. WiFi and LAN connectivity allow remote monitoring and recipe sharing across kitchen stations.

An 11 kW power rating means the oven draws a steady load on a 400 V three-phase circuit, typical for professional kitchens. The 875 mm width fits standard worktop depths, while the 114 kg weight requires two people or a trolley for moving. With disappearing doors fitted, the footprint extends to 966 mm, giving extra clearance for loading without increasing the cooking space.

ConvoClean+ runs automatic cleaning cycles—Eco, Regular or Express—using water and detergent to remove grease and residue. The door's slam function secures it during cleaning, and the touch screen guides the operator through each step with video prompts. Regular wiping of the exterior and descaling of the steam generator keep the oven running efficiently.

Variants include disappearing doors for safer loading and a core temperature sensor for tighter control. The oven accepts standard 600 by 400 mm gastronorm trays and is designed for commercial kitchens requiring high-volume, multi-mode cooking.