Combi-ovens utilize modern technology to offer quality control, consistency, and streamlined processes to minimize food and labor costs.
Combi-ovens are multi-functional ovens that can be used for convection heating, steaming, and a combination of both (see A Dreamy Combination). Combi-ovens utilize modern technology to help chefs create individualized recipes and programs to yield consistency, quality, and maximize profitability. The technology designed into combi-ovens can aid in saving on food and labor costs by efficiency in large batch cooking with the touch of a button.
Combi-ovens combine dry heat while adding heated steam to the cooking process. Combi-ovens allow chefs to control the amount of humidity throughout the cooking cycle. Chefs are able to create customizable programs with varying time, temperature, and humidity levels into combi-ovens for each specific recipe.
Combi-ovens are ideal for cooking meats. The cooking technology in a combi-oven produces a high heat-cooking environment coupled with controlled humidity. Typically when meats are cooked at high temperatures for extended periods of time, they dry out and shrink. Maintaining increased humidity levels in the cooking vessel prevents shrinkage from the meat drying out. Ultimately, a higher yield is gained.
Additionally, the technology in combi-ovens allows the chef to stop the cooking process whenever she/he would like. Combi-ovens include a holding feature in which the cooking process is paused once a desired internal temperature is reached. And because of the humidity in combi-ovens, the product is held at the desired temperature in moist heat, preventing the product from drying out.
Combi-ovens are also ideal for large batch sous vide cooking (see What You Need to Know Before Buying Sous Vide Equipment). The oven itself acts as a large water bath held at a constant temperature once programming for time, temperature, and humidity is set. This feature provides efficiency for large plated functions and can take the place of batch cooking for vegetables. Asparagus can be vacuum sealed with a medallion of compound butter and placed into the combi oven hours or even minutes prior to a function. By the time plate up begins, the asparagus is cooked perfectly and held at the desired temperature to prevent overcooking.
Combi-ovens are also used for braising, baking, re-thermalizing, pressure canning, and even oven frying. All of these cooking techniques can be achieved in a combi-oven by adjusting the amount of time, temperature, and humidity in the cooking vessel.
