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Take advantage of combi ovens & their ability to cook your delicious dishes with both convection heat and steam. Achieve wonderful flavours with the roasting, steaming, smoking, baking, broiling, frying, and rethermalizing functions that are all offered by combi ovens! Pick from touch screen controls or manual controls in the liquid propane, natural gas, and electric combi oven models available at Zanduco! Discover all the possible oven options for your buffet, restaurant, cafeteria, or food truck to increase productivity and customer satisfaction while simultaneously saving space in your kitchen. Find the combination oven you're looking for in vast selection from Zanduco today! Top brands like Rational, AXIS, and Blodgett will not disappoint!
Frequently Asked Questions
What makes Combi Ovens worth the higher cost compared to a standard convection oven?
Combi Ovens cook with steam, dry heat, or a combination of both, replacing a steamer, convection oven, and often a proofer in one unit. For kitchens that need all three functions, the consolidation alone justifies the investment.
How do Combi Ovens reduce food shrinkage compared to standard roasting methods?
The steam injection keeps proteins moist during cooking, which cuts the moisture loss that causes shrinkage. Less shrinkage means more usable yield from every piece of meat, which directly impacts food cost.
Should I choose a gas or electric Combi Oven for a commercial kitchen?
Gas Combi Ovens suit high-volume operations where lower operating cost over time matters. Electric models are easier to install and often more compact, making them practical for smaller kitchens or tight electrical specs.
What capacity Combi Oven do I need for a mid-size restaurant?
A 6 to 10 pan Combi Oven handles most mid-size restaurant needs. Full-size 20-pan models are better for hotel kitchens, catering operations, or high-volume production lines that run continuously.
Can Combi Ovens replace multiple pieces of equipment in a commercial kitchen?
Yes. A Combi Oven can replace a convection oven, steamer, and holding cabinet, which is why they are standard in European-style kitchens and increasingly common in US operations looking to save space and labor.
Are Combi Ovens difficult to operate for kitchen staff without specialized training?
Modern Combi Ovens have programmable cooking modes that simplify operation significantly. Staff can run pre-set programs for common menu items without needing to manually manage steam and temperature throughout the cook.
What types of food benefit most from cooking in a Combi Oven?
Proteins like chicken, beef, and fish retain moisture and yield far better than in dry heat alone. Vegetables, pastries, bread, and delicate items like custards and terrines also benefit from the precise humidity control.
