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Jarvis

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Hi there, I'm Jarvis! I see you're looking at the Commercial Combi Oven | Manual Injection Oven | 6 x 1/1 GN Capacity | 3 Phase | Lainox COES061. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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Lainox In Stock

Commercial Combi Oven | Manual Injection Oven | 6 x 1/1 GN Capacity | 3 Phase | Lainox COES061

SKU: GN927
£3,407.99 / exc vat
£4,089.59/ inc vat
  • Combination Cooking
  • Autoclima® System
  • Multipoint Probe
  • 6 x 1/1 GN Capacity

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Stepping up your kitchen's cooking game is simple with the Lainox COES061 combi oven. This isn't just another oven; it's a versatile, intelligent cooking centre designed to roast, steam, bake, and  regenerate food with incredible precision. With a generous 6 x 1/1 GN capacity packed into a surprisingly compact 510mm-wide frame, it’s built to deliver top-tier performance without swallowing up your entire kitchen.

Designed for the demanding environment of professional UK kitchens, this commercial combi oven is a fantastic fit for bustling gastropubs, ambitious restaurants, contract caterers, and  high-volume cafés. It combines three cooking modes—convection, steam, and  a combination of the two—giving you the flexibility to perfect any dish. Whether you're aiming for succulent, slow-cooked meats, vibrant steamed veg, or perfectly crisp baked goods, this machine provides the control you need.

Harnessing smart technology like the Autoclima® humidity control and  a multipoint core probe, the Lainox COES061 combi oven takes the guesswork out of getting things right every single time. Add in an automatic cleaning system and  99 programmable recipe slots, and  you have a reliable partner that works as hard as you do. It's time to cook smarter, not harder.

Key Features and  Benefits

  • Combination Cooking: Get the best of both worlds—moist, juicy results with perfect browning.
  • Autoclima® System: Automatically manages humidity for incredibly tender and  succulent food every time.
  • Multipoint Probe: Guarantees your food is cooked precisely from the core to the surface.
  • 6 x 1/1 GN Capacity: Cook large batches efficiently, making it ideal for busy service periods.
  • Fast-Dry® Technology: Achieves that perfect golden-brown crispiness on roasts and  baked goods.
  • 99 User Programs: Save your most popular recipes for one-touch cooking and  consistent quality.
  • Automatic Cleaning System: Takes the hassle out of end-of-day cleanup with its liquid clean cycle.
  • Manual Steam Injection: Gives you precise, hands-on control over moisture for delicate dishes.

Technical Specifications

  • Brand: Lainox
  • SKU: GN927
  • Dimensions: 880(H) x 510(W) x 732(D) mm
  • Weight: 89kg
  • Power: 400V / 3 Phase (Requires Hardwiring)
  • Capacity: 6 x 1/1 GN
  • Cooking Modes: Convection (30-300°C), Steam (30-130°C), Combined (30-300°C)
  • Control Type: Manual Injection with Digital Display
  • Material: Stainless Steel
  • Water Connection: Yes (Requires Plumbing)
  • Cleaning System: Automatic LCS (Liquid Clean System)

Expert Review and  Insights

Lainox has a solid reputation for blending Italian engineering with real-world kitchen smarts, and  the COES061 is a prime example. It’s a proper workhorse that feels incredibly robust, but the standout feature is how it makes advanced tech feel so accessible. The Autoclima® system is genuinely brilliant, delivering a level of consistency that’s tough to achieve manually, especially during a hectic service. It’s a cracking investment for any kitchen serious about quality.

Oliver Bennett – Catering Equipment View Profile →

  • Top-Tier Results: The cooking accuracy from the probe and  humidity control is truly exceptional.
  • Pro Install Needed: Requires 3-phase power and  plumbing, so budget for a specialist installation.

Case Study: Real Business, Real Results

The Harbour View restaurant in Falmouth, Cornwall, was struggling with an ageing convection oven and  a separate steamer, which created bottlenecks during the busy tourist season. They needed a single, reliable unit to improve workflow and  consistency.

"We were constantly running between two machines, and  the results weren't always consistent. The Lainox has streamlined our whole process. Our fish dishes are now steamed to perfection, and  the roast dinners are a huge hit with the locals – the crisping function is brilliant."

Samuel Jones – Head Chef

After installation, the kitchen reclaimed nearly a square metre of precious space and  increased their main course output during peak hours by over 30%.

Installation and  Maintenance Guide

Setting It Up

  • This commercial combi oven must be hardwired to a 3-phase supply by a qualified commercial electrician.
  • A mains water connection is required for all steam functions and  must be fitted by a professional plumber.
  • Ensure you have adequate overhead extraction to handle the steam produced during cooking and  door opening.
  • Level the unit carefully using the adjustable feet to ensure even cooking and  proper drainage during the clean cycle.

Keeping It Going

  • Run the Automatic LCS (Liquid Clean System) daily to prevent stubborn build-up and  maintain impeccable hygiene.
  • Only use the recommended COMBICLEAN liquid cleanser to protect internal components and  ensure effective cleaning.
  • Regularly check the door seal for any signs of wear or damage, as a tight seal is key to efficiency.
  • In hard water areas, installing a compatible water softener is essential to prevent limescale damage to the boiler.

Buying Guide: Choosing the Right Combi Oven

Not sure which combi oven is the right fit for your kitchen? Here are a few things to consider.

Size & Capacity

Consider your average covers and  menu. A 6 x 1/1 GN model is great for small to medium restaurants, while larger operations might need 10 or 20 grid models.

Power Supply

Check if your kitchen has a 3-phase electricity supply. Most powerful combi ovens require it, so confirm with an electrician before you buy.

Water & Drainage

All combi steam ovens need a water connection and  a drain. Ensure you have the plumbing in place or can have it installed easily.

Controls: Manual vs. Digital

Manual controls offer tactile feedback, while digital touchscreens provide programmable recipes for consistency. This model offers a great blend of both.

Cleaning Systems

An automatic cleaning cycle, like the one on this Lainox, is a huge time and  labour saver in a busy commercial kitchen environment.

See all Electric Combination Ovens

Frequently Asked Questions

Q: What is a combi oven?

A: It's a three-in-one oven that can cook with dry heat (convection), wet heat (steam), or a combination of both, making it incredibly versatile.

Q: What does 'manual injection' mean?

A: It means the chef can manually add a burst of steam during the cooking cycle, offering precise, hands-on control for specific recipes like baking bread.

Q: What is a 1/1 GN pan?

A: It's a standard-size Gastronorm pan, measuring 530 x 325mm, used across the catering industry. This oven holds six of them.

Q: Do I need a water softener?

A: If you are in a hard water area, a water softener is strongly recommended to prevent limescale from building up and  damaging the internal steam components.

Q: Can I bake bread in this oven?

A: Absolutely. The combination of convection for a good crust and  steam for a moist crumb makes this restaurant combi steam oven ideal for baking.

Q: How does the multipoint probe work?

A: You insert it into the thickest part of the food. The oven then cooks until the core reaches the exact temperature you've set, ensuring it's perfectly cooked through.

Q: What's the benefit of the Fast-Dry® system?

A: It rapidly removes humidity from the oven chamber, which is perfect for getting a crispy, golden-brown finish on things like roast potatoes or chicken skin.

Q: What does '3 Phase' power mean for my kitchen?

A: It's a more powerful electrical supply common in commercial settings. You must have a 3-phase connection professionally installed to run this oven.

What Customers Are Saying

Absolutely brilliant bit of kit. The automatic cleaning is a lifesaver and  the food quality has been spot-on since day one. A very capable restaurant combi steam oven.

David Chen – The Willow Tree Bistro, York

A fantastic, powerful oven. Took a little getting used to all the features, but the pre-set programmes are fantastic for training new staff quickly.

Sarah Jenkins – Events Catering, Manchester

Rock solid and  reliable. We run it 12 hours a day and  it hasn't missed a beat. The Lainox electric combi oven is a true workhorse for our coastal cafe.

Paul Williams – The Lighthouse Café, Brighton

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The Lainox Advantage: Built for the British Kitchen

When you choose a Lainox, you're investing in more than just stainless steel; you're investing in decades of cooking intelligence. This Lainox COES061 combi oven is engineered for the relentless pace of a commercial kitchen, focusing on long-term value. Its robust build quality means it can withstand the daily knocks and  high temperatures of constant use, reducing the risk of costly downtime. Smart features like Autoclima® and  the automatic cleaning system don't just cook better food—they reduce food waste from overcooking, cut down on staff labour costs for cleaning, and  ensure a higher level of consistency your customers will notice. It's this focus on day-in, day-out reliability and  operational efficiency that makes Lainox a trusted partner for chefs across the UK.

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How Autoclima® Guarantees Perfect Moisture

Ever wondered why a roast chicken can sometimes be dry, or steamed fish a bit bland? It often comes down to the humidity in the oven. The Autoclima® feature is like having cruise control for moisture. It uses sensors to constantly measure the atmosphere inside the cooking chamber. If it gets too dry for your succulent joint of pork, it adds a touch of steam. If it's too steamy for your crispy roast potatoes, it vents the excess moisture. It automatically creates the perfect micro-climate for whatever you're cooking, taking the guesswork out of achieving flawless, consistent results dish after dish.

Who Should Buy This?

  • Gastropubs & Restaurants: Perfect for executing a diverse menu, from slow-cooked meats to delicate steamed fish and  baked goods.
  • Contract Caterers & Event Venues: The 6 x 1/1 GN capacity and  programmable cycles ensure consistency for large-scale food production.
  • Schools & Care Homes: Delivers nutritious, high-quality meals with steam cooking that retains vital nutrients and  flavour.
  • Farm Shops & Delis with Cafés: Elevates your hot food offering, allowing you to bake, roast, and  steam with one compact unit.
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