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Vive la France! Celebrate Bastille Day with a classic croquembouche

Combination ovens combine three cooking methods in one appliance. Convection is the circulation of dry heat and can be used for baking bread or roasting meats. Steam can be used to delicately cook fish or rice, or vegetables to achieve the right texture.

What are the benefits of combi ovens?

Although a combi oven is a large investment, it’s worth the price when you consider the total cost of the equipment package. This versatile unit is a smart investment for the following reasons.

Condense your Cook Line A combi oven can easily replace a steamer or convection oven. It can also be used to perform many of the same functions as a proofer or holding cabinet. Although the initial investment is higher than for any one piece of equipment, it is still cheaper than purchasing multiple pieces.

Although a combi oven is a large investment, it’s worth the price when you consider the total cost of your commercial restaurant equipment. This versatile unit is a smart investment for the following reasons.


Precise temperature and moisture control: For maximum customization, precise controls allow you to cook at the right temperature and steam settings.

Programmable Menus: These menus allow you to hard load, manually input or modify recipes and cooking modes. With just a few clicks, even complicated recipes that require steam or convection settings can be made simple.

Higher Food Yield: Using steam and convection to preserve flavors and nutrients in your recipes will result in a better-quality product. This works well for meats as steam keeps meats moistened and prevents them from shrinking.


There are three types of cooking: Steam, convection, and combination

Three cooking modes are available for commercial combi ovens to achieve all the functions: steam, convection, and a combination steam/convection.
Steam Mode This steamer mode uses steam heat to keep products moist during cooking. This is ideal for poaching and steaming vegetables and seafood.

Convection Mode combi oven Hot Air is forced around an oven cavity, just like in convection ovens. This creates a dry heat that browns food and removes moisture. This mode is great for baking, oven-frying, and roasting foods such as cookies, French fries, and pizza.

“There is a way out of every box, a solution to every puzzle; it’s just a matter of finding it.”

Combination Mode Steam and hot air combine to make food without losing any moisture. It’s a great choice for stewing or braising foods. Vegetables and meats will be tender and juicy, but they will not brown as well in this oven. You can bake certain loaves of bread in this manner, as the steam will help to form a hard crust.


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