Lainox Compact 6 X 1/1 GN Manual Assisted Cooking Boiler Oven 1 Phase CBES061

A highly advanced and incredibly versatile addition to professional kitchens, the single-phase Lainox CBES061 is the ideal efficient combi oven for establishments with limited space as it can be positioned on a countertop or a separate stand. Featuring a built-in boiler, steam is precisely generated and contributes to a wide variety of cooking options available in this versatile and powerful combination oven. The oven includes a huge variety of features to assist in producing perfect dishes every time, including innovations to reduce energy and water consumption - reducing running costs.

Please note: GN pans are sold separately.

Product Features:

• Dimensions 705(H) x 875(W) x 650(D)mm
• Material Stainless Steel
• Supplier Model Number CME061S 1Phase
• Temperature Range 30°C to 300°C
• Voltage 230V
• Weight 89kg
• Colour Stainless Steel
• Warranty RBD 2 Years Parts & Labour
• Requires specialist installation: hardwiring to mains and plumbing to mains
• Steam cooking (30-130°C) means better nutrient/taste/colour retention and reduces the need for seasoning
• Combination cooking steam + hot air (30-300°C) combines advantages from both methods for delicious results
• Autoclima®automatically temperature and humidity depending on the food being cooked for perfectly moist & tender results
• Temperature control at the product core using the probe with 4 detection points
• Positions: 6 x 1/1 GN (GN sold separately, see 'Accessories' tab below
• Convection Cooking (30 - 300°C) Steaming (30 - 130°C) Combined (30-300°C)
• Fast-Dry® is ideal for obtaining perfectly crisp and brown food
• Automatic LCS (Liquid Clean System) with COMBICLEAN liquid cleanser, in CALFREE liquid descaler, in 100 % recyclable cartridges
• 95 pre-loaded default Lainox cooking programs for ease of use and consistent results
• 99 cooking programs with up to 4 steps can be personalised and saved for your favourite recipes
• Convection cooking (30-300°C) means improved heat distribution and reduced cooking times