EQUIPMENT KNOWLEDGE · PROFESSIONAL KITCHEN EQUIPMENT

Combi Oven

A combi oven combines convection heat and steam, allowing cooks to control temperature, airflow, and humidity across roasting, steaming, baking, regeneration, and low-temperature production.

Main Modes

Convection uses dry fan-assisted heat. Steam uses high humidity for moist cooking. Combination blends heat and moisture to control browning and yield.

Professional Uses

Banquet regeneration, roast meats, vegetables, fish, steamed foods, bread, low-temperature cooking, bulk production, and controlled reheating.

Correct Use

Select humidity according to the food’s moisture and browning goals, leave airflow around trays, use core probes where appropriate, and build validated programs for repeat production.

Care & Maintenance

Follow automated cleaning and descaling schedules, keep door seals clean, and maintain water-treatment systems where required.

Common Mistakes

• Using one humidity setting for every food.
• Overloading and blocking airflow.
• Ignoring water quality and scale buildup.
• Treating regeneration as simple reheating without quality control.

Chef’s Notes

A combi oven is powerful because it controls the cooking environment, not merely temperature. Humidity is an active production variable.

Related Equipment

Convection oven, blast chiller, probe thermometer, sheet pan, and steam table.