This combi oven is stacked on top of a blast chiller/shock freezer, providing the best of both worlds in one footprint.
There’s no such thing as the perfect piece of equipment, but the commercial combination oven—otherwise known as the combi oven—sure comes close.
This multifunctional appliance can provide a measurable return on investment because of its speed, precision, reliability, versatility and small footprint.
Combi ovens do the work of two traditional cooking units—a steamer and a convection oven— in one single cavity. They make it possible for club chefs to cook, roast, steam, smoke, grill, braise, dehydrate, bake, re-therm, oven fry, and more (though not simultaneously).
And because the cooking environment in a combi oven is precisely controlled, it is ideal for sophisticated cooking techniques like sous vide.
Everything prepared in a combi oven benefits from an optimal level of moisture and heat. Meats stay moist. Vegetables retain their color and crunch. Breads and pastries turn out light and flaky.
Alto-Shaam
Combis can also reduce product shrinkage and eliminate flavor transfer when multiple items are cooked simultaneously. (In a published white paper, one leading combi oven manufacturer found that these ovens can increase food yield by 20 percent, cut preparation times in half, and increase production rates by 40 to 60 percent.)
Plus, because they pull double duty and can replace two pieces of equipment in the space of one, they are ideal for club kitchens with limited square footage.
Many manufactures offer additional features, such as recessed doors and ventless hoods, that help these one-piece wonders fit into most kitchens. This allows the units to be placed virtually anywhere. Combis range in size from small-volume countertop units to floor-mounted, roll-in units with larger capacities for banquets. Typical sizes are stated by manufacturers in standard steamtable pan (12” × 20”) or baking sheet pan (18” × 26”) capacities.
| Combi Cooking | |||
| Cooking Mode: | Steam | Convection | Combination |
| Heat Type: | Moist | Dry | Both Moist and Dry |
| Cooking Application: | Steaming and Poaching | Baking, Frying and Roasting | Steaming, Poaching, Baking, Frying, Roasting, Stewing and Braising |
| Best Used For: | Vegetables and Seafood | Pizza, Baked Goods | Meats and Certain Breads |
Many combi ovens can be programmed quickly and easily through icon-driven interfaces, much like a smart phone. They can store hundreds of recipes and cooking procedures, offer instructions in multiple languages, and use built-in diagnostics to help make maintenance easier. (At the same time, manual operation is always available, so highly personalized prep methods are an option for club chefs.)
When shopping for a unit, it’s important to consider the club’s menu and service needs and whether the combi will operate with gas or electric.
Also, it should be determined if a basic model would meet the operation’s needs, or if a deluxe model with varying amounts of programmability and other options should be considered.
