The new maxx floor-standing models, 20.10 and 20.20, are purpose-built for high-volume kitchens across sectors including healthcare, education, care, contract catering and hotels.

It comes as UK operators face rising utility costs, labour shortages and pressure to deliver 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 countertop units, the floor-standing maxx models offer a significantly larger cooking chamber, allowing more dishes to be prepared at the same time. For example, the Convotherm maxx 20.10 can produce up to 40kg of vegetables in around 12 minutes or approx 20kg of fries in 18 minutes.

The standardised interface means teams can move between units with minimal additional training. Also, manual and automatic operating modes give chefs flexibility, from repeatable production processes to individual cooking profiles.

Cost control is another 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 reduces manual labour at the end of service. Finally, KitchenConnect® allows multi-site operators to monitor performance, standardise programmes and improve consistency across locations.

Arndt Manter, director of product management at Convotherm, said: “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 more info, visit welbilt.com.