Commercial Combi Ovens

Combi ovens are useful in virtually every restaurant setting regardless of size or volume. As their namesake implies, combi ovens combine the dry heat of a convection oven with the humid cooking environment of a steamer. This functionality enables the operator to easily perform any number of cooking tasks, such as roasting, steaming, blanching, baking, broiling, and rethermalizing. Although they can be used just as ovens or just as steamers, the real benefit is in their ability to combine these two functions, leading to shorter cook times and preventing dry foods.

Commercial steam ovens are available in full- and half-size countertop, floor, and roll-in models and are available both gas and electric models, so you can find one that will work with the existing utilities in your operation. Half-sized commercial combi ovens are typically stackable, easily increasing production capability. Capacity for combi ovens depends on the size of the unit, ranging from as few as three half-size sheet pans to 20 full-size ones, allowing operators to cook large amounts of food at once. Combi ovens typically feature multiple cooking modes and customizable controls, enabling operators to cook an enormous range of foods with high levels of precision. Models also typically come equipped with an internal temperature probe, enabling users to quickly and accurately check food temperatures.

There are several considerations when selecting a commercial steamer oven based on its steaming capabilities, as the source of the steam plays a factor in both ease of use and the end product. Boiler-based and boilerless combi ovens both hold water, but the difference is in container accessibility. Boiler-based commercial combination ovens use an enclosed heated water tank to produce steam, while boilerless combi ovens inject water onto a hot surface to create steam. Generally, boiler-based combi ovens are better suited for high-volume restaurants cooking huge amounts of food each day; boilerless models don't provide as much steam and power but are more economical and easier to maintain.

Common Questions About Combi Ovens

What is the difference between boiler-based and boilerless combi ovens?

Boiler-based combi ovens generate steam through an enclosed water tank, making them suitable for high-volume operations. Boilerless combi ovens use water injection on a hot surface, making them more economical and easier to maintain, though less powerful.

What size combi oven do I need?

The size you need depends on your kitchen's capacity requirements. For high-volume operations, choose a model with a larger capacity (20 full-size sheet pans). Smaller operations may benefit from half-size models, which are stackable to increase production capabilities in tight spaces.

Can I use a combi oven as both a convection oven and steamer?

Yes, the primary advantage of a combi oven is its ability to function as both a convection oven and a steamer, offering flexibility in cooking methods.

Are combi ovens easy to maintain?

While combi ovens are generally easy to maintain, boilerless models are typically more straightforward to care for compared to boiler-based units. Regular cleaning and descaling may be required to keep them in optimal condition.

Advantages of Combi Ovens

Versatility: Combines convection and steam cooking to reduce cook times and prevent food from drying out.

Increased Capacity: Available in a variety of sizes, combi ovens can accommodate from 3 to 20 sheet pans, making them perfect for high-volume operations.

Precision Cooking: Equipped with customizable controls and an internal temperature probe for accurate cooking and monitoring.

Efficiency: Shorter cook times and the ability to handle multiple cooking tasks simultaneously increase kitchen productivity.

Flexible Cooking Modes: Offers various cooking modes to suit different types of food preparation.