Electric Combi Ovens

A combi oven cooks with dry convection heat, steam, or both together in a single cavity. That lets one appliance roast, bake, steam, poach and regenerate food, which is why combi ovens replace several separate pieces of equipment in a commercial kitchen.

A boiler combi heats water in a separate vessel and releases steam on demand, giving consistent output under heavy steaming loads. An injection combi sprays water onto the hot heat exchanger to make steam, which is a simpler system with fewer components to service.

Size tray capacity to peak covers rather than average trade. Smaller capacities suit cafes, bakeries and satellite kitchens, mid-size ovens suit a la carte restaurants, and larger floor-standing capacities suit function catering, aged care and institutional production kitchens.

Yes. A combi oven generates steam, so it requires a plumbed water supply and a drain. Water quality also matters, because scale build-up affects steam generation, and many kitchens fit treatment on the supply line to protect the oven.

Electric combi ovens suit venues without a gas connection, sites where gas reticulation would be costly to run, and tenancies in buildings that do not permit gas appliances. They also avoid the need for a gas-rated flue over the oven.