Confectionery combi steamers -
convection ovens

Combi ovens Combi ovens are universal professional thermal equipment designed for commercial kitchens. They allow food to be cooked and finished using a combination of hot air and steam. This method ensures even heat treatment without over-drying and helps preserve the taste and technological properties of products. Main types of professional combi ovens Professional combi ovens differ by construction, control system, steam generation type, and capacity. The main configuration options include: gas and electric models — differing by the heat source used to generate hot air and steam; mechanical, electromechanical, or electronic control systems; boiler-based or injection steam generation systems; various capacities depending on the number of levels and standard GN containers. Depending on the model, a combi oven can be used for reheating, temperature holding, steam cooking, dry heat treatment, or combined cooking modes. Some versions are equipped with additional functions, including grilling or divided cooking chambers. Types of combi ovens and their features Gas and electric Gas models are known for high productivity but require connection to a gas supply and compliance with safety regulations. Electric combi ovens are more versatile and are widely used where gas connection is not available. Boiler and injection systems Injection models generate steam by spraying water into the heated chamber. They are more compact and consume less water, making them suitable for smaller kitchens. Boiler-based combi ovens accumulate steam in a separate tank and are ideal for medium and large-scale operations with continuous production. Control systems Mechanical models require experience and a solid understanding of cooking technology. Electromechanical ovens simplify operation through indicator-based controls. Electronic combi ovens offer extended functionality, including preset programs and memory storage, making them especially suitable for fast food operations and facilities with line staff. Criteria for selecting a combi oven When choosing equipment, it is important to consider: capacity by number of levels — from 2–6 levels for small kitchens to 12–20 levels for high-volume operations; GN container types (GN 1/1, GN 2/1) and chamber depth; maximum temperature, which for professional equipment should reach at least 250 °C; water supply connection or the presence of a built-in water tank; electrical connection type (220/380 V) and allowable power load. Additional features such as automatic washing systems, cooking modes, an internal shower, compatibility with roll-in racks, housing material, and door configuration should also be considered. The optimal combi oven should be selected based on the specific requirements and technological needs of the establishment. Our specialists will help you select the model that best suits your business needs, taking into account performance, operating conditions, and technical requirements.