Combi Oven

A combi oven is a combination oven that uses dry heat (convection), steam or a mix of both in the same cooking chamber. This allows you to bake, roast, steam, grill and regenerate food with precise control over temperature and humidity.

Commercial combi ovens offer faster cook times, improved consistency, reduced product shrinkage and better moisture retention. They also allow you to batch cook, hold and regenerate food, which helps streamline service and reduce labour in busy kitchens.

Both options are common in commercial kitchens.

• Gas combi ovens can offer lower running costs where gas pricing is favourable.

• Electric combi ovens are often easier to install in sites with strong electrical supply and may be preferred in some commercial buildings.
  Your choice will depend on existing services, energy costs and site requirements.

This depends on your volume and menu.

• 5–6 tray combi ovens suit cafés, small restaurants and satellite kitchens.

• 10 tray combi ovens are ideal for busy restaurants and mid-size venues.

• 20 tray combi ovens are suited to hotels, clubs, hospitals and high-volume catering.
  Consider how many portions you need to cook per service and the size of your trays (e.g. GN 1/1).

In many cases, yes. A commercial combi oven can replace or reduce the need for separate steamers, convection ovens and holding cabinets. However, most kitchens still pair combi ovens with other equipment such as ranges, grills or fryers depending on their menu.

Most combi ovens require water treatment (standard filtration or reverse osmosis) to protect the boiler or generator from scale and mineral build-up. Using the recommended water treatment helps maintain performance, reduce breakdowns and extend the life of the oven.