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Combi Ovens Myth of Fact..?

The technology behind a combi or combination oven is relatively new to the restaurant industry, first introduced 16 years ago it was a combination convection oven with steam. This rapidly gained popularity in the hotel and high-volume restaurant sector both small and large.

Todays top chefs are still discovering what a combi can do, how to use it and what savings can be made to the operations. A survey found 97% of chefs were interested in using one.

What does a combi oven do?

A combi oven is an oven with three functions:

CONVECTION

STEAM

COMBINATION COOKING

Convection mode the oven circulates dry heat, ideal for pastries and bread.

Steam mode water is injected into the oven cavity to poach fish, rice and vegetables.

The technology behind the combination mode which uses both dry heat and steam to allow and maintain exact humidity levels, giving you more control of food moisture levels. These can be adjusted from 0% to 100% of relative humidity; this describes the quantity of water vapour that exists in a gaseous mixture of af air and water.

At 100% humidity you can cook with a high heat without burning or drying out the food products.

The main benefit to a combi oven is it controls humidity inside the cavity maintaining exactly the desired atmosphere reducing shrinkage and weight loss while improving cooking times and results.

Do I Need a Combi?

A combi can vastly benefit your business by:

  • Reduced shrinkage
  • Time and labour saving
  • Remove flavour transfer when multiple food items are cooked at same time
  • Deliver constant results
  • Energy efficient
  • Create new dishes-sous vide without hassle

Contact us now for further advice and a visit to a cook-live demo near you

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