INVOQ

A combi oven cooks with convected dry heat, steam, or a combination of the two in one cabinet. Commercial kitchens use one to roast, bake, steam and regenerate without running separate ovens and steamers.

Combi ovens are sized by the number of tray positions they hold. Count the trays your kitchen needs in its busiest single service and allow for growth, rather than sizing the oven to a whole day of covers.

A combi oven needs an electrical supply, a water connection and a waste outlet, plus enough clearance around the cabinet. Confirm the site requirements with a licensed installer before the oven is delivered.

Hybrid is a description used within the INVOQ combi oven range supplied by Hospitality Connect. The INVOQ collection lists three combi ovens intended for commercial kitchen production and volume cooking.

In many kitchens, yes. Because a combi runs dry heat and steam in the same cabinet, it can cover both duties on one footprint, which is the usual reason venues short on space specify one.