Ovens cover a broad range of equipment pieces and include combi, deck, cook and hold, microwave and convection.


Specifying Combi Ovens

Because this equipment is multifunctional and takes the place of many other cooking units, it pays to look at the big picture when factoring in price.

Prior to purchasing a combi, assess the menu to ensure it can accommodate the operation’s cooking needs and volume. 

Assess floor space and access to exhaust hoods. In addition, consider the clearance for the combi’s door and its proximity between other pieces of equipment to ensure the unit can function properly. Also, in terms of location, these ovens require access to a water supply, drainage, electricity and possibly gas, so assessing utility availability and connections is key prior to purchasing a unit. For operations with limited footprints or higher-volume needs, two stacked combis may be appropriate.

With today’s labor shortage, a self-cleaning model may be a good investment, keeping in mind it may require specific cleaning chemicals. Operators should determine the level of cleaning that will be necessary and choose a model that not only handles the menu well but is relatively easy to clean. 

Manufacturers offer a range of controls, and digital or manual programmability can vary in complexity. For this reason, staff proficiency should be assessed to ensure operation won’t be compromised.

One important combi oven accessory that is frequently omitted or specified incorrectly is the water filter. Testing an operation’s water quality is the first
step to determine the correct filter system needed for these ovens. 


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