Traditional pub kitchens weren't designed with food-led ambitions in mind. Space is often tight, extraction is limited, and staffing is leaner than in a full restaurant brigade. A combi oven addresses all three challenges: it consolidates multiple cooking functions, runs efficiently with less hands-on monitoring than conventional cooking, and produces consistent results even with less experienced kitchen staff.
That last point matters more than it's often given credit for. With gastro pub kitchens frequently relying on part-time or seasonal staff, equipment that delivers repeatable results regardless of who's pressing the buttons is operationally valuable. Modern combi ovens, including the models CaterCombi refurbishes, store programmes for individual dishes, so a chef can set a cook profile once and replicate it across every service.
Are Refurbished Combi Ovens Reliable Enough for a Busy Pub Kitchen?
Yes. Provided they have been properly refurbished by a specialist. The brands that dominate the refurbished market, Rational, Convotherm, and Lainox, are built for continuous commercial use and engineered to last 10–15 years or more. That longevity is precisely what makes them suitable for refurbishment: unlike cheaper equipment, premium combi ovens retain genuine value and performance capability after their first ownership cycle.
At CaterCombi, every oven goes through a 57-point service process based on manufacturer PPM documentation before it leaves our Canterbury workshop. That includes full inspection and replacement of wear components, calibration of temperature and humidity controls, and a final operational test. Ovens are supplied with a warranty and full support — not sold as-seen.
The result is a unit that performs to the same standard as new, at a fraction of the price.
Planning Your Kitchen Around a Combi Oven
If you're introducing a combi oven to a gastro pub kitchen for the first time — or upgrading from an older unit — it's worth thinking through the installation requirements before the oven arrives.
Power supply. A 10-grid electric combi oven typically requires a three-phase power supply. Single-phase connections are possible for smaller 6-grid units, but most mid-size models need three-phase. Check your current supply before ordering.
Ventilation. Combi ovens require adequate extraction. If your kitchen already has a canopy above the oven position, check that it covers the exhaust outlet of the new unit. Some installations require a direct connection to the extraction system.
Water supply and drainage. All combi ovens need a cold water feed and a drain connection. Water quality matters — in hard water areas, an inline water softener or filter is strongly recommended to prevent scale build-up in the steam generator, which is the most common cause of premature failure.
Space. Check the footprint and door clearance requirements before committing to a model. Most 10-grid units need approximately 600–700mm of front clearance for the door to open fully — which can be tight in older pub kitchens with narrow galley layouts.
What Size Combi Oven Does a Gastro Pub Need?
Combi oven sizing is measured in GN (Gastronorm) tray capacity. The right size for your kitchen depends primarily on the number of covers you're cooking for and how many dishes on your menu rely on the oven.
| Covers per Service | Recommended Capacity | Typical Models |
|---|---|---|
| Up to 40 covers | 6-grid (6 x GN 1/1) | Rational SCC 61, Convotherm 6.10 |
| 40–80 covers | 10-grid (10 x GN 1/1) | Rational SCC 101, Convotherm 10.10 |
| 80–150 covers | 20-grid (20 x GN 1/1) | Rational SCC 201, Convotherm 20.10 |
| 80–150 covers (floor standing) | 20-grid | Rational CM 201, Lainox Naboo 20 |
For most independent gastro pubs doing 50–80 covers, a 10-grid unit is the most practical starting point. It offers enough capacity for a full service without dominating a compact kitchen. A 6-grid can work well as a secondary oven or in a site with a more focused menu.
Pub groups equipping multiple sites often benefit from standardising on a single model across the estate. This simplifies staff training, spare parts management, and servicing — and allows the kitchen team to move between sites without relearning the equipment.
Can a Combi Oven Help a Pub Group Standardise Across Multiple Sites?
Yes — and for pub groups, this is one of the most compelling arguments for refurbished combi ovens. Equipping multiple sites with the same model means:
- Consistent food quality across the estate, regardless of which chef is working
- Simplified training — staff who move between sites already know the equipment
- Easier servicing — one engineer, one set of spare parts, one service contract
- Stronger buying position — ordering multiple units from CaterCombi often attracts volume pricing
A ten-site pub group standardising on refurbished 10-grid Rational units, for example, could equip the entire estate for roughly the cost of two or three new ovens bought individually at retail price.
CaterCombi works with multi-site operators to plan phased rollouts, matching stock availability to site opening schedules and helping groups build a consistent, serviceable equipment base over time.
Frequently Asked Questions
Do refurbished combi ovens come with a warranty?
Yes. All CaterCombi ovens are supplied with a 3 months parts and labour warranty as well as service support. Warranty period can be extended at extra cost— contact us for details.
How quickly can a refurbished oven be delivered?
CaterCombi offers next-working-day delivery to most mainland UK addresses.
Is gas or electric better for a gastro pub combi oven?
Both are widely used. Electric is increasingly popular for new and refurbished installs — simpler to install, no gas safety certificate required, and often lower running costs depending on your tariff. Gas suits kitchens where electric supply is limited or where existing gas infrastructure makes it the more practical choice. CaterCombi can advise based on your site.
Can I rent a combi oven rather than buying?
Yes. CaterCombi offers rental agreements that include servicing and support — useful for pub businesses that prefer to manage equipment as an operational rather than capital cost.
What maintenance does a combi oven need?
Daily cleaning is essential. Most modern combi ovens have an automatic cleaning cycle. Descaling frequency depends on your water hardness (hard water areas like Kent and the South East need more frequent treatment). Annual PPM servicing by a qualified engineer is recommended to maintain performance and warranty cover.
Can one combi oven handle a full gastro pub service on its own?
For most pubs doing up to 80 covers, a 10-grid combi oven can handle the majority of hot food production. Many kitchens also retain a conventional oven or solid-top range for specific dishes ; the combi typically becomes the workhorse of the kitchen rather than the only piece of cooking equipment.
Ready to Upgrade Your Pub Kitchen?
CaterCombi supplies fully refurbished Rational, Convotherm, and Lainox combi ovens to independent gastro pubs and pub groups across the UK. All units are workshop-serviced, warranted, and available for next-working-day delivery.
