A combi oven can easily be one of the most expensive pieces of equipment in a professional kitchen. In addition to the outlay, they’re often meant to take the place of a standard oven and a steamer. Keep such an expensive and essential piece of equipment running properly with the following steps:
- Professionally clean and descale the boiler on a combi oven at least once a year. Failure to do so is a frequent cause of breakdown.
- The boiler isn’t the only part of a combi that needs descaling. Steam in the cooking chamber can lead to scale buildup on the chamber walls. Staff should wipe down the interior on a daily basis.
- Filter the water going into a combi oven. Operators should talk to their service agent or water filtration supplier about how frequently those filters need to be changed.
- Many of the standard recommendations for ovens apply to combis: Keep the vents clear and clean, look for loose doors and cracked gaskets, and listen for unusual noises coming from motors. A service agent can help when any of these problems arise.
