A combi oven is a multifaceted piece of equipment that is an investment. For this reason, if the oven is not being used to its full capacity, money would be better spent purchasing either a traditional convection oven or steamer. Not only will this be less of an expense, but it will also cut down on required maintenance.
When deciding on a combi oven, size and capacity are prime considerations. The unit needs to first be sized for the space, with clearance requirements taken into account for installation. While some models are designed to sit flush against walls or other equipment, for most models, it’s recommended to leave at least 18 inches of clearance around a combi oven.
The menu also will dictate what type of combi oven is best, and it’s also important to factor in volume. This will ensure the proper size is selected.
Because combi ovens create steam, these ovens typically require an exhaust hood. It’s recommended operators check local codes to confirm venting requirements prior to purchasing. Combis in some regions may need exhaust ducting, while others will necessitate fire-rated grease ducting.
Combis are designated for specific pan sizes, so this should be considered in relation to the menu. If space is at a premium, ovens that accommodate half-size pans are ideal. With larger roll-in units, specifying the correct size and number of racks is key. Operators should keep in mind that space will be needed for stacking racks when these are not being used in the ovens.
Electric combi ovens vary from single- to three-phase with different voltages, while gas models use either natural gas or propane. For this reason, it’s important to verify the utility availability to ensure the equipment can be properly supported.
A number of variables will help determine what type of controls are needed, such as the operation, menu and staff skill level. Both manual and digital controls have varying degrees of complexity. Generally, programmable types are easier to use as these are preset and work automatically. For skilled labor and chefs seeking more control during the cooking process, manual controls may be warranted.
Choosing whether a boiler or boilerless oven is warranted comes down to how fast a recovery is needed as well as what maintenance requirements work best. Steam generators, which are more costly, produce steam on demand and recover quicker. This makes this type more suitable for banquets and other operations that have higher volume and rely on speed of service. While traditional combi ovens create steam with a built-in water boiler system, boilerless units have fewer parts and tend to require less maintenance and service over time.
Water filters are a key combi oven component that is frequently omitted or specified incorrectly. Prior to choosing the filter, a water quality test should be performed to ensure the correct type is used.
There are a wide range of combi options operators can choose from that will simplify operation. Many units incorporate programmable cooking cycles and settings for quick defrost, rethermalizing, poaching, gentle steaming, warming and smoking. Some also offer a self-cleaning option, while combis with a side-mounted hose and sprayer simplify cleaning.
