When deciding whether to purchase a combi oven, begin by assessing the menu to ensure the equipment can handle the operation’s cooking needs and volume. Two stacked combi ovens will provide more cooking versatility than a larger, single unit.
Versatility represents one key attribute that often makes combi ovens attractive to high-volume foodservice operators.
High-speed ovens empower applications that would otherwise not be able to cook very efficiently, economically or to high-quality standards. Without these ovens, many foodservice operators would need to install a full-size kitchen to cook food, which is not a viable solution. These units also can complement an existing kitchen to help with speed of service on items that take a prohibitively long time to cook.
Pizza operations typically utilize deck or conveyor ovens. When producing Neapolitan pizza, though, operators turn to wood-fired ovens. All three ovens operate in vastly different ways.
Convection ovens are great for baking cookies, crusty breads and other baked goods, along with potatoes, casseroles and more. As relatively simple units, many of the tips for keeping convection ovens working well should be common sense to experienced operators.
For cook lines with limited space, combi ovens take the place of multiple pieces of equipment, including convection ovens and steamers. These units also can replace cook and hold cabinets, proofers or slow cookers when used at low-heat settings.
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