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Convotherm has launched a new range of large capacity floor-standing combi ovens for UK foodservice operators who are looking to increase output, control costs and manage pressure on kitchen space and labour.

The new maxx floor-standing models, 20.10 and 20.20, expand the brand’s maxx product family with larger-capacity combi ovens purpose-built for high-volume kitchens across sectors including healthcare, education, care, contract catering and hotels.

The launch comes as UK operators continue to face rising utility costs, labour shortages and pressure to deliver consistent food quality at scale. For kitchens with defined peak service periods or fluctuating cover numbers, the new models are designed to help teams produce more food within their existing footprint or staffing levels, without adding unnecessary complexity to daily operations.

Compared with the countertop units, the floor-standing maxx models offer a significantly larger cooking chamber, allowing operators to prepare more dishes at the same time while maintaining consistent cooking results within their existing space. For example, the Convotherm maxx 20.10 can produce up to 40kg of vegetables in around 12 minutes or approximately 20kg of fries in 18 minutes, helping ease pressure during busy production windows, where volume and speed are critical.

Developed with ease of use in mind, the familiar, standardised Convotherm interface means kitchen teams can move between units with minimal additional training, supporting consistency in sites where staff turnover or limited skilled labour may be a challenge. At the same time, manual and automatic operating modes give chefs flexibility, from repeatable production processes to individual cooking profiles.

Cost control is another key focus. The units combine efficient energy and water usage, while robust construction and long-term spare parts availability aim to support lower lifecycle costs. A fully automatic cleaning system also reduces manual labour at the end of service. Finally, connectivity via KitchenConnect® allows multi-site operators to monitor performance, standardise cooking programmes and improve consistency across locations, supporting more efficient kitchen processes.

Arndt Manter, Director of Product Management at Convotherm, said: “UK foodservice operators are under constant pressure to deliver more covers with fewer resources, whether that’s labour, energy, space or time. The new Convotherm maxx floor-standing models have been developed for kitchens with high production requirements, offering the mix of capacity, cost efficiency and proven Convotherm quality that many operators need.

“For sectors such as healthcare, education, care and hotels, where consistency and reliability are critical, the ability to increase output within the same footprint can make a real difference to day-to-day kitchen operations.”

The launch comes as Convotherm approached 50 years of combi oven innovation. Since 1976, the brand has been synonymous with steam technology that has helped transform cooking in professional kitchens, supporting chefs and operators with efficient, reliable and consistent cooking solutions.

The Convotherm maxx floor-standing range is now available in the UK.

For more information, visit: https://www.welbilt.com/, or contact your account manager for details on pricing and specifications.