Combi oven with washing system - CHEFTOP ONE - 7 x GN 1/1

The UNOX CHEFTOP not only pays for itself on your electricity bill – but also through higher output, less waste, and fewer operating hours per serving.

On average, we experience:
+20–40% higher capacity
→ more servings without additional staff
3–8% less food waste
→ better utilization of raw materials
10–25% lower energy consumption
→ reduced operating costs
Less manual monitoring
→ freed up working time in the kitchen
Less time spent on cleaning
→ The oven cleans itself
High operational reliability
→ Uniform processes and fewer errors

12–36 months payback
Fastest in canteens, hotels, and catering

5 GN – “Compact operation”
Gain: +300 – 1,000 DKK/day

7 GN – “Flexible operation”
Gain: +1,000 – 2,000 DKK/day

10 GN – “Professional standard”
Gain: +1,500 – 2,500+ DKK/day

20 GN – “High volume production”
Gain: +3,000 – 6,000+ DKK/day

• Stand, wheels and water trap
• Water filter, to be replaced after 12 months or when empty (oven will notify)
• 10 x 1 liter soap, easily refilled in the soap dispenser
• Technical assembly in workshop to avoid heavy lifting
• 180 cm long water hose with water coupling
• 150 cm long cable with CEE plug (can be extended)
• Installation by authorized technician for electricity, water and drain, and calibration
• Free subsequent training by experienced chef at your location.

You need to provide:

• Drain DN 50 in wall or floor (preferably max. 1 meter from oven and max. 25 cm from floor)
• CEE socket (16/32/63 Amp depending on oven)
• Extraction hood above oven
• Faucet 3/4" with stop (1.5 to 6 bar water pressure).
  
  (Other installations apply for floor models with roll-in rack and stacked ovens.)

When choosing an oven: Do not look at average consumption, but at the time of day when you are most pressured (peak load).

5 x GN: For small to medium-sized kitchens with low volume (25 to 75 covers)

• Fast heating
• Flexibility
• Minimal heat loss
  

"The oven is a supplement, but not the primary production unit"

7 x GN (Bestseller): For busy kitchens/smaller hotels (35 to 100 covers)

• Can handle peak loads, but still offers flexibility for à la carte
• Good for preparing multiple dishes simultaneously (parallel production)
• Mixed production throughout the day
• Preparation and service in the same oven
  

"The oven is important, but you still have other production units"

10 x GN: For canteens/hotels/production facilities/institutions with high volume (50 to 150 covers)

• Suitable for heavy production all day
• Regenerates in 12 min. (Reheating chilled products)

"The oven is the primary production unit".

20 x GN with trolley: Large canteen/central kitchen/catering (100 to 300 covers)

• Mass production instead of flexibility
• Reduces manual handling
• Regenerates in 12 min. (reheating chilled food)
• High efficiency per hour is crucial
  

Two ovens side-by-side or stacked:
- You work with different cooking types simultaneously
- Downtime is critical (always a backup oven)
- You want to separate (prep and service or meat vs. vegetables)

Stack if floor space is limited. Otherwise, a side-by-side setup is always preferable.

In short:

• 5 x GN: space constraints / low volume
• 7 x GN: flexible operation / medium volume
• 10 x GN: professional standard / high operation
• 20 x GN: industrial production / maximum volume

See all models here.

A digital combi oven only makes sense for you if you are willing to standardize your processes and create "fixed recipes/menus".

Book a demo with us or have Kenneth visit you with an oven. With his 18 years in a kitchen, he can challenge you and show you how to save time, avoid fewer mistakes, improve quality, and ultimately train staff faster. Essentially, how you can increase earnings and reduce your costs. He can also show you how other equipment becomes redundant. You will see the potential in practice and can better calculate the payback period of the investment.

Book via: info@cosina.dk

Many things can go wrong when buying a new oven. Most errors are not about the oven itself, but about everything surrounding the oven that only becomes a problem once it's installed.

• Door width/entry conditions
• Ventilation
• Cannot open the door completely/incorrect placement (min 5 cm on all sides)
• Poor counter space
• Not enough power in the electrical panel or issues with water/drainage
• Working height (Max 160 cm to the top shelf)
• Not considering tray sizes in conjunction with refrigeration and dishwashing, etc.

Book us to help you for DKK 749 excl. VAT per hour. It can save you a lot of money in the long run.

Your oven is typically delivered by Danske Fragtmænd or courier. Delivery at an agreed time (+/-15 minutes) between 7 AM and 5 PM on all weekdays. Curbside delivery, unless you order indoor delivery.

Shipping prices (incl. handling)

• DKK 398,-

Do you have questions about delivery? Call us at +45 42 61 39 95.

• UNOX is the world's best-selling industrial oven, with 5,000 units installed across the country.
• They are energy-efficient, reliable, innovative, and provide kitchens with better overall economy.
• You get great value for money compared to other brands sold in Denmark.
• Fast installation and free start-up with training.
• Spare parts warehouses in Aalborg, Aarhus, Odense, and Roskilde.
• Extensive service network used by major chains.
• Guaranteed spare parts for a minimum of 15 years. This ensures your uptime. If the oven stops, your earnings stop.