Collection: Combi Ovens

Our combi oven range runs to 345 models for commercial kitchens, bakeries and venues, in electric and gas, with boiler and injection steam systems, plus the cleaning chemicals they use. Giorik, Convotherm and Rational are the main brands.

A combi oven combines convection heat and steam in one cavity, so it can roast, bake, steam and regenerate in a single unit. Choose the tray capacity first, because it sets both batch size and footprint: counter-top models suit cafes, while floor-standing racks suit production kitchens. Pick the energy source next, since gas needs a certified connection and electric needs the right supply. Boiler steam generation gives consistent output at high volume, while injection systems are simpler and need less servicing. Confirm the tray size matches the gastronorm pans you already run.

Why buy combi ovens from Hospitality Connect

• Authorised Rational, Hobart, Convotherm: Direct from local distribution with full warranty and service network.
• Trade pricing on full kit-outs: Combi plus stand plus install kit specified together — one project price.
• Australian-owned showroom: Watch a live cooking demonstration before specifying.
• Care tabs and consumables stocked: Don't run out of Rational care tabs mid-week — we ship next day.
• Service network referrals: Connected to authorised techs for install commissioning and breakdown response.
• No-pressure quoting: We'll quote alternatives at different price points so you can choose what fits your budget and timeline.
• Local delivery and pickup: Same-day pickup from our Melbourne warehouse; freight to all states with tracked dispatch.

Combi oven care and longevity

• Run the daily clean cycle: Skipping clean cycles bakes carbon into the cavity and lets bacteria build up — failed health audits start here.
• Descale on schedule: Steam generators scale with hard water; descaling intervals should be set by your water hardness, not the manual default.
• Inspect door gaskets monthly: Cracked or compressed seals leak steam, waste energy and damage cabinet electronics.
• Calibrate probes annually: Core probe drift is silent and hands you raw chicken in HACCP terms — schedule annual calibration.
• Train every chef on the touch screen: Combi ovens cost serious money; an untrained user wastes a third of the capability.

Need help choosing? Talk to us

Tell us menu, cover count and the brand of any existing combi (so we can match GN and tray size) and we'll spec a combi solution with stand, water treatment and care consumables. Trade accounts come with project pricing and service introductions.