Combination ovens, or combi ovens, are equipped for three different cooking methods: convection, steam and combination. Combination ovens give cooks enhanced heat and moisture control capabilities - enabling cooking at high heat without burning or drying out food.
Combination ovens save time, offer versatility, accelerate cooking time, improve food quality, and decrease labor requirements.
How combination ovens work
- In convection mode, combination ovens circulate dry heat, which is optimal for breads and pastries.
- In steam mode, combi ovens inject themselves with water for the purpose of poaching food such as fish, rice and vegetables.
- The main advantage of combination ovens is in combining their two cooking methods, using both dry heat and steam to maintain precise humidity levels. This enables the perfect in-oven atmosphere and prevents food shrinkage while improving cook times and results.
- With "phase cooking," a chef can use combi ovens to sequence the convection mode, steam mode and combination mode with varying humidity input in any sequence or combination.
Types of combination ovens
Combi ovens come in gas or electric and are typically classified as half-size, full-size (standard), and roll-in. The half-size and full-size ovens are stackable, thereby doubling production and conserving space.
.
Questions of a Do It Yourself nature should be submitted to our
"