Commercial combi ovens

A commercial combi oven (sometimes referred to as a commercial steam oven) is an appliance that cooks food using convection heat, steam, or a combination of both (hence the "combi" in its name).

They provide precise temperature control and humidity management, allowing for a wide range of cooking techniques such as baking, roasting, steaming, grilling, and more.

The user can cook food at a higher temperature with a higher humidity setting for less time without the food burning, drying out, shrinking, losing colour or cooking unevenly.

These ovens often feature programmable controls, multiple cooking modes, and the ability to create customised cooking programs.

They’re designed to accommodate various batch sizes and can be used for cooking different types of food simultaneously.

They come in different sizes and configurations, including mini combi ovens, benchtop combi ovens and floor models.

A commercial combi oven offers several benefits that make it a valuable asset in professional kitchens. Here are some key advantages:

Versatility: By allowing for a wide range of cooking techniques — baking, roasting, steaming, grilling and more — combi ovens enable chefs to prepare a diverse array of dishes using a single appliance, saving space and expanding menu possibilities.

Precise control: Combi ovens provide precise control over temperature, humidity, and airflow. Chefs can adjust these variables to achieve specific cooking results, whether it's creating a perfect crust, retaining moisture, or achieving even browning.

Programmable features: Many combi ovens have programmable controls that allow chefs to store and recall specific cooking programs. This feature streamlines the cooking process and ensures consistent results across different batches.

Increased food yields: The oven’s controlled humidity helps retain moisture in food, preventing excessive drying and shrinkage. Foods like meats, poultry, and delicate items can be cooked more efficiently while maintaining juiciness and tenderness.

Time and energy efficiency: Combi ovens often offer rapid preheating and cooking times, reducing overall cooking time and increasing kitchen efficiency. Moreover, the ability to use steam in the cooking process can help save energy by reducing the need for excessive heat.

While installation requirements vary depending on the specific model, local regulations, and manufacturers’ recommendations, here are some general considerations for installing a commercial combi oven:

Electrical requirements: Ensure your kitchen’s electrical supply meets the specifications of the combi oven, which may require a dedicated electrical circuit and specific voltage and amperage ratings.

Gas supply (if applicable): Ensure your kitchen’s gas supply is compatible with your gas combi oven’s requirements.

Clearances: Your combi oven should have adequate clearances around it to ensure proper ventilation and access for maintenance and servicing. Follow the manufacturer's recommendations for the required clearance distances from walls, adjacent equipment, and other combustible materials.

Ventilation: Ensure your kitchen has proper ventilation systems in place to handle the heat, steam, and cooking byproducts generated by the combi oven. This may include the installation of an exhaust hood or canopy. Ventilation systems should comply with local building codes and health department guidelines.

Water supply (if applicable): If your combi oven has a steam-generating feature that requires a water supply, ensure there’s a suitable water connection nearby. Follow the manufacturer's recommendations regarding water pressure and filtration, if necessary.

Stability and leveling: Your combi oven should be installed on a stable and level surface to ensure proper operation and safety. Follow the manufacturer's instructions for leveling and securing the oven in place.

Compliance with standards: Ensure the installation of your combi oven complies with relevant Australian standards, regulations, and codes for commercial kitchen equipment, electrical installations, gas installations, and health and safety requirements.

Remember that these are general considerations. Always follow the manufacturer's guidelines and consult a professional (e.g. electrician, gas fitter) to ensure proper installation.

In commercial combi ovens (a.k.a. commercial steam ovens), steam can be generated through different sources depending on the type of oven, namely:

Boiler

• Integrated boiler heats water to produce steam, which is then injected into the cooking chamber as needed.
• Provides a continuous supply of steam, allowing for precise control over humidity levels during cooking.
• Well-suited to high-volume cooking environments where a constant and abundant supply of steam is necessary.
• Require regular maintenance, including descaling to prevent mineral buildup.
• Has longer preheating time compared to boilerless types, due to the time required for the boiler to reach the desired temperature.

Boilerless (Direct steam injection):

• Water reservoirs or connections supply water to a heating element, which instantly converts the water into steam, which is then injected into the cooking chamber.
• Provides immediate access to steam as it is generated on-demand, resulting in faster steam availability during the cooking process.
• Can be more energy-efficient since they only generate steam when needed, avoiding continuous operation.
• Limited steam capacity compared to boiler systems, which can affect the overall humidity control and food moisture retention.
• After the oven door is opened, it may take slightly longer for boilerless models to regain steam levels, potentially leading to minor temperature fluctuations and longer cooking times.

Steam generator

• A standalone unit connected to the combi oven that generates steam — using electric elements or gas burners, for example — before delivering it to the oven’s cooking chamber.
• Provide precise control over steam production, allowing chefs to adjust humidity levels accurately.
• Can be used for steam generation for multiple ovens or cooking stations.
• Requires additional equipment and installation, resulting in higher upfront costs compared to integrated-boiler systems.
• Occupy additional space in the kitchen, requiring careful planning for installation
  and maintenance access.

Here are the key differences between combi ovens vs convection ovens:

Cooking methods: A combi oven combines convection heat, steam, and a combination of both and can be used to bake, roast, steam, grill, and more. A convection oven, which uses dry heat and relies on fans to circulate the hot air evenly throughout the oven chamber, is used mainly to bake and roast and does not offer the steam cooking capabilities of a combi oven.

Cooking flexibility: With its ability to control humidity levels, a combi oven allows for a wide range of cooking techniques and the preparation of diverse dishes, from pastries and bread to meats and vegetables. A convection oven is well-suited for baking and roasting but not cooking techniques that require steam or precise humidity control.

Efficiency and speed: Combi ovens are generally faster than traditional convection ovens due to their ability to combine multiple cooking methods. They can reduce cooking times and increase productivity in a commercial kitchen.

Space and footprint: Combi ovens are often larger and require more space due to their additional features, such as steam generation systems. Convection ovens are generally available in a range of sizes, including compact countertop models for kitchens with limited space.

Cost: Combi ovens tend to be more expensive than convection ovens due to their advanced features and capabilities. Convection ovens are a more budget-friendly option.

The below shows the common sizes, capacities and configurations of commercial combi ovens.

Mini

• 508mm (W) x 635mm (D)
• 4-6 full-sized food pans
• 3-4 full-sized sheet pans
• 6-8 half-sized sheet pans

1/2 size

• 610mm (W) x 762mm (D)
• 6-10 full-sized food pans
• 6-8 full-sized sheet pans
• 12-16 half-sized sheet pans

Full size

• 762mm (W) x 813mm (D)
• 6-10 full-sized food pans
• 6-8 full-sized sheet pans
• 12-16 half-sized sheet pans

Double stack

• Dimensions and pan capacity vary based on configuration

The number of pans that can fit inside a combi oven will depend on the pan's depth and the spacing requirements for proper airflow and cooking performance.

It's advisable to check the oven's specifications or contact the manufacturer directly for precise information regarding sizing and capacity.