Combi Ovens

Combi ovens (also referred to as hot-air steamers, combination steam-convection ovens, or combi steamers) offer great versatility and are invaluable in professional catering or food service operations.

A combi oven or combination oven is an oven which has three functions: convection cooking, steam cooking and combination cooking.

In the convection mode, the oven circulates dry heat – ideal for pastries and breads. The steam mode injects water into the oven to poach fish, rice and vegetables keeping succulence and reducing shrinkage.

The true genius behind the combi oven is the combination mode which uses both dry heat and steam to maintain exact humidity levels, thus giving you more control of the moisture levels in food.

This enables chefs to cook food with higher heat and moisture control capabilities. At 100% relative humidity,  you will be able to cook with high heat without burning or excessively drying out food products. The true benefit of a combi oven is that it controls the humidity inside its chamber, maintaining exactly the desired atmosphere, reducing shrinkage and weight loss while also improving cook times and results.

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