Convection, steam, and convection and steam are the three cooking techniques used by a combination oven. You can bake bread or roast meats using convection, the movement of dry heat. With the help of the steam function, vegetables, grains, and fish are cooked to the ideal consistency. Results that are moist, tasty, and have slight shrinkage are produced when employing the combination function, which combines the effects of steam and convection. Learn about the characteristics of a combi oven in our guide to see how they may lower your labor expenses and boost productivity.
Combi ovens are a significant investment, but considering how much your entire equipment package will cost, the purchase is worthwhile.
Streamline Your Cook Line
A combi oven may replace both a convection oven and a steamer. Additionally, it can perform many functions of a holding cabinet, proofer, or slow cooker when set to lower temperatures. Even though the initial expenditure is higher than that of a single piece of equipment, purchasing a combination is typically more cost-effective.
Cook More Food with One Oven
Using a combi oven, you can roast, steam, sous vide, smoke, braise, bake, rethermalize, and oven fry food. They can thus completely replace several other units on your cook line to increase capacity or free up space.
Control of Moisture and Temperature with Exactness
Accurate controls allow maximum personalization by cooking at a precise temperature and steam settings.
You can manually enter recipes and cooking modes into programmable menus or hard load them. As a result, even complicated recipes with extensive steam and convection settings can be completed with the simple push of a few buttons.
Higher Food Yields
Your meals will turn out better because of the tastes and nutrients you can preserve by combining steam and convection. This is ideal for meats since the steam’s moisture helps keep cuts supple and juicy by preventing the heart from drying out and shrinking.