For maximum flexibility, combination ovens can’t be beat. Their strength lies in the ability to operate as a convection oven, a pressureless steamer, or in combination-all with one cooking appliance. Combi mode combines hot air and superheated steam to provide even faster cook times than convection alone. The pay-off? Increased meat product yield due to greater moisture retention and less shrinkage. Combination ovens are capable of producing high-quality results for almost any food type, from baked goods to meats to vegetables and can even be used to rethermalize cook/chill or vendor prepared foods.
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- Available in half-size and full-size stackable models and large roll-in cart model, combination ovens are a blend of conventional, convection and steam heat technologies.
- As a convection oven, food is prepared using rapid circulation of hot air and dry heat.
- In steam mode, the oven functions as a fan-forced pressureless compartment steamer.
- Through the use of steam and convection, either independently or simultaneously, the oven provides moist heat and foods cook by superheated steam above 212°F.
- Automatic and programmable controls
- Electronic diagnostic system
- Push-button steam injection
- Humidity control sensor
- Built-in cooking probe
- Automatic water system
- Automatic self cleaning
- Deliming indicator
- Automatic deliming
- Door stop safety feature
- Two-speed fan
- Full view glass doors
- Adjustable shelves
- Low temperature and finishing cooking cycles
*Listed features offered by some, but not necessarily all vendors.
- Convection mode is effective for short cook times and rapid browning such as hamburgers, steaks, baked goods and au gratin foods.
- Steam mode is often used for vegetables, seafood or to reheat prepared foods.
- Combination is typically the most commonly used mode and is ideal for large roasts, poultry, casseroles and baked goods requiring browned crust and a fluffy interior.
- Virtually any food service operation can benefit from the versatility and speed of a combination oven.
- Lower operating cost
- Faster cooking
- Even heat distribution
- Precise temperature control
- Retains moisture and reduces shrinkage
- Delivers high production relative to space requirements
- High quality results for a wide range of food products
- Complements cook/chill system for reheating prepackaged foods
- Eliminates need for and problems of boiler for steam generation
- Easy to clean
- 45,500 to 443,000 Btus
- Natural gas and LPG
- 150 to 200 cfm per linear foot