Combi ovens can be used in all types of foodservice operations’ cooklines, from white tablecloth restaurants to schools.

Combination steamer-convection ovens, known as combi ovens, are chef-driven equipment pieces that balance humidity, convection oven capabilities and steam by combining hot air with heated steam.

This multipurpose equipment offers numerous functions, such as smoking, roasting, frying, steaming and baking. When used at low-heat settings, combis also can replace cook and hold cabinets, proofers or slow cookers. In addition, these ovens decrease cooking times by up to 60% compared with conventional cooking methods.

There are several benefits with combi cooking. Because these versatile ovens take the place of convection ovens, steamers and multiple pieces of equipment, they conserve valuable back-of-house space. In addition, on the line, this cooking process helps retain food flavor and nutrients, while hot air and added moisture provide fast cooking. Also, with the combi moving air around the product being cooked while adding moisture, operators can better control foods’ moisture levels and increase product yield.

Combis are versatile for use in a variety of applications. Ovens that utilize convection modes without steam produce dry convective heat to roast, bake and finish off food. When solely steaming items, combis provide more consistent temperature control and flexibility than a traditional steamer. In circumstances where food needs to be cooked in advance, like with banquets or catering, these ovens can be part of a cook-chill line and serve as a rethermalizer for precooked convenience items.

These ovens are available in various sizes geared for different applications and throughput. For higher-volume operations, the most popular floor models include 20 shelves that accommodate either 20 sheet pans or 40 hotel pans. Space-saving tabletop units can be placed on stands or countertops and are suitable for smaller footprints and lower volumes. This type holds half-size sheet pans and full-size hotel pans on six to 11 shelves. Mini combis are more affordable and geared for operations with smaller volume or more limited menus. This type has six shelves for holding between three to five pans at one time.

In terms of power, operators can choose from gas and electric combi models. Gas combis cook with Btus ranging from 45,500 to 170,000-plus, while most electric units are 208V or 240V. Ventless combis include more advanced technology and don’t require a ventilation hood for versatile use.

Combi ovens come in boiler or boilerless versions. Advanced boilerless units preheat water using the combi heat to run the water through a tube system. Water is preheated before it is injected, which results in faster recovery time and energy savings. Conventional units use either an enclosed box or steam generator that boils water to produce steam, which is then piped into the cooking cavity continuously at a measured rate. Some models produce steam by spraying water onto a heat exchanger.

There are high- and low-tech control panels, depending on the oven model. Optional programmable controls provide memory capabilities for more than 200 cooking cycles with various cooking steps. With automatic electronic cooking controls, a humidity feature with digital instructions in multiple languages is provided. Combis with more sophisticated control systems can cook overnight and hold food at optimal temperatures prior to serving.

These units provide several options. Some include browning controls that add color to food, while others provide smoking capabilities that incorporate wood chips for added flavor. For cook lines handling large amounts of protein, combis with grease management options pump excess grease out of the unit into a stand-alone canister for recycling. Some models include a steam release mode for added convenience. There are combis that enable operators to add food in during the cooking cycle, which automatically adjusts to ensure proper cook times.

Technological advancements include UPC code scanners that utilize preloaded cooking instructions to automatically set oven controls as well as Hazard Analysis and Critical Control Point (HACCP) documentation abilities with and without kitchen management software.