The combi oven was first introduced to the world in 1976, when German company RATIONAL invented and released its first model of the device. The advent of such equipment literally revolutionized food preparation.
The combi oven combines the capabilities convection oven and steamer, significantly optimizing work in the kitchen. Compared to its predecessors, the combi steamer had greater power, capacity and, at the same time, had smaller dimensions. A lot has changed since then. Combi steamers have become more complex in internal structure, easier to handle and operate.
Today combi oven can rightfully be called the heart of a professional kitchen. It alone is capable of replacing several types of equipment at once - a stove, an oven, a convection oven, a tilting frying pan, a food kettle, a deep fryer, etc.
A special feature of combi steamers is ability to save everything useful material in prepared products. Using a combi oven will allow you to use your equipment as efficiently as possible. With one single device you can bake, fry, steam, blanch and much, much more. This is truly a “stove orchestra”.
This work presents brief information O technical aspects combi oven devices. Here you will learn about design features the device, how the cooking process is carried out, as well as operating rules that will help you work correctly with this equipment. Detailed technical description combi steamers are presented in special technical literature.
Technical description of the combi oven
Depending on the method of steam generation, combi steamers are divided into boiler (with a steam generator) and injection (water is injected into a turbine.
Combi steamer control type Mechanical, electromechanical and electronic (computer) are possible, which determines the difference in the price of equipment.
Combi steamer control panel
It is the basis of the control system for all machine functions. The main difference between the panels different manufacturers lies mainly in design. For various types In catering establishments, combi ovens offer, as a rule, three types of panels, and the buyer himself decides what to choose. The more complex the control panel, the more auxiliary functions it has, the higher the price of the combi oven.
Mechanical control type
Mechanical control type- the panel is easy to operate and does not intimidate staff with an abundance of buttons and indicators. It has a limited range of combi steamer functions.
Electromechanical control type
Electromechanical control type is relatively easy to operate. Combines mechanical control knobs with touch buttons. Includes many functions that can expand the capabilities of the device. IN this type control there are additional indicators - temperature, time, climate, etc.
Electronic control type
In the electronic (computer) type of control, the control panel is like personal computer with liquid crystal display. All functions of the combi oven (setting temperature, climate, cooking time, etc.) are displayed on the display. Although seemingly complex at first glance, upon closer examination it turns out to be extremely simple. And it simplifies the process of controlling the device as much as possible. An important feature of a good combi oven is clear controls, what is called an “intuitive interface” (especially if the menu is not Russified). High-tech, but expensive solution - touch screen. All combi steamers are made from food grade of stainless steel.
Working chamber of a combi oven
It is a semi-hermetic chamber with rounded corners. The chamber becomes airtight due to its tight fit rubber seals on the body of the device to the door of the combi oven. Air convection distributes heat evenly throughout the working chamber, maintaining the same temperature at different levels. Inside the working chamber are located; fan, around it (usually ring) heating elements or gas heating elements. At the bottom there is a drain hole for condensate.
Combi oven door
The glazed door allows you to observe the cooking process in the working chamber. The ovens are equipped with double glass doors, while the inner glass is thermally inert with a cooling air recirculation channel. This design minimizes heat emission during external environment. The circular principle of door opening makes it possible to wash both glasses on both sides and also prevents the formation of condensation. There are doors whose inner glass is treated with a special grease-repellent compound to make it easier to clean the combi steamer after use.
Doors There are different types of combi steamers. The operating principle of a standard locking device (the so-called rotary principle) is as follows: when the door is closed and the handle is turned to the locking position, the rods, due to the movement of the mechanism, come out of their main hidden position and engage with the corresponding fasteners on the body of the combi oven. Thanks to this, the door closes quite tightly and ensures the tightness of the working chamber.
Quite often there are models of combi steamers that use a push-button door closing principle. In this case, the door presses the locking button and thus closes hermetically. The lever closing principle is that the lever located on the door is captured by a locking device on the wall of the machine.
The bottom of the working chamber is made in the form of a bathtub with a recess and a drain hole connected to the sewerage system. The door drainage basin is small metal box, which serves to collect condensed moisture from the combi oven door when it is opened. This is quite a useful addition. Condensation does not fall on the floor, but is removed through a special chute into a tray.
Additional functions
The combi oven may have additional functions such as rapid cooling of the chamber before opening the door. The combi oven has the ability to prepare food using temperature probe(thermal needle), with the help of which the temperature in the core of the prepared product is monitored. Using this method, you do not need to set the cooking time, just set the temperature of the finished product.
Food will not be cooked longer than necessary. Sometimes suppliers draw customers' attention to the number of touch sensors in a temperature probe. Multi-zone temperature probes are considered the most effective. It determines the temperature at several points, and regardless of whether the temperature probe is installed correctly, it gives correct readings.
Reversible (multi-directional) fan- creates uniform circulation of hot air throughout the chamber, and, therefore, uniform heat distribution. Thanks to the presence of several fan speeds, you can prepare even the most delicate dishes. Adjusting the oven power (1/2 power) will save energy when the working chamber is not fully loaded. Special leveling feet allow you to firmly install the combi steamer on any surface, in an exact horizontal position.
Types of combi steamers by capacity and dimensions
Small combi steamers
These include devices whose capacity is designed for 2-6 GN 1/1 gastronorm containers.
Medium combi ovens
These are combi steamers with a capacity of 10 to 12 GN 1/1 gastronorm containers, as well as devices for 6 GN 2/1 gastronorm containers.
Large combi ovens
Large-capacity combi steamers include machines designed for up to 20 GN 1/1 gastronorm containers, as well as 10-, 12- and 20-capacity machines using GN 2/1 gastronorm containers.
Install the gastronorm containers into the working chamber of the machine on guides. In most combi ovens, the guides for installing gastronorm containers are a single removable structure. This was done for ease of maintenance, sanitary processing of the working chamber, as well as for the possibility of installing structures using special carts.
Operating principle of a combi oven
Combi steamers allow you to perform up to 70% of the total number of all possible heat treatment operations, and thereby replace 40% thermal equipment. The circulation of hot air and steam separately or in combination allows the use of various ways food preparation; frying, baking, steaming, stewing, poaching, baking and regeneration. The main operating modes of the combi oven are convection, steaming, and combined option cooking when steam and hot air are used simultaneously.
Convection is the circulation of hot air inside the working chamber, which occurs under the influence of the fan. Due to the tightness of the working chamber, the circulating air is drawn in by the fan and re-driven through the heating elements, due to which the working chamber of the combi oven is heated quite quickly to the set temperature.
Temperature control is carried out by a thermostat. The advantages of circular heating elements compared to straight ones are that when heated, all the heat generated is removed due to the rapid circulation of air through them. With such a scheme of heat treatment of products, there is real opportunity reducing losses by up to 30 percent.
Vaporization. Steam in the combi oven chamber can be generated using two different systems.
Combi steamer boiler system
The boiler room is the most common steam generation system.
The water is heated in a steam generator located in the inside of the combi oven. The boiler is a flask in which there is a heating element. With sufficiently rapid boiling and evaporation, steam enters the working chamber through a special valve. Some chefs consider the boiler system to be an outdated solution, energy-intensive and bulky. On the other hand, the boiler system is considered to be more accurate.
Calculating how much steam needs to be added to the chamber is much easier than calculating how much water to add so that it turns into the required volume of steam. When working on boiler machines, as a rule, only one problem arises, which, however, is quite simple to solve. It is necessary to connect the combi steamer to the water main through a special water softener, which will increase the service life of the boiler.
To fully protect boiler heating elements from scale formation, most manufacturers of combi steamers offer special liquids for cleaning boiler systems from scale. Cleaning liquid is poured through a special hole in the upper part of the combi oven, after which the device is started in cleaning mode, and after a few minutes the boiler is cleaned.
Boiler machines are quite expensive, which is why global manufacturers have developed injection combi steamers that have not lost their basic functions and at the same time become cheaper.
Combi steamer injection system
Steam is generated directly in the working chamber.
In combi ovens with an injection steam generation system, water is supplied through a small tube to the center of a rotating turbine. A high-speed turbine disperses water into tiny particles with a vortex flow, which evaporate on circular heating elements and fill the working chamber with steam.
In terms of its performance characteristics, the injection system is practically no different from the boiler system. When operating in combined mode, just like in boiler combi steamers, you can regulate the steam supply. Along with boiler combi steamers, injection models are actively occupying their position in the professional kitchen.
Operating instructions for the combi oven
1st rule of operating a combi oven
Preheat for about 10-15 minutes at a temperature 30-40°C above operating temperature. If you do not preheat, the edges of the food may become dry and the overall cooking time will be slightly longer. Preheating is especially important at the very beginning of work. In addition, it is necessary when the oven is at maximum load or when the product is loaded chilled or frozen.
2nd rule for operating a combi oven
Loading and unloading. If the load is too dense, the overall cooking time will increase and the food may not have a crispy crust. When loading, the oven door must be opened for a minimum time so that the climate in the working chamber does not undergo significant changes.
Carefully monitor the correct closing of the door - loose closure leads to burnout of the sealing gasket, damage to thermal regime and changes in cooking technology.
When opening the door, do not bring your face close to the working chamber for at least a few seconds - you can get burned by the hot steam.
3rd rule for operating a combi oven
Combi steamers are washed in two ways depending on their type. Some manufacturers equip their models with special automatic washing systems. Such a system can be left running overnight and the clean combi steamer can be turned on in the morning. The second option is a regular hand wash using detergents.
Automatic washing
Its effectiveness is highly questionable due to the enormous consumption of water and detergents for one washing cycle. Unfortunately, none of the manufacturers of combi steamers can guarantee absolutely complete high-quality washing of their equipment in automatic mode. Of course, it cannot be said that after carrying out this procedure the combi oven will not be clean enough, but at the same time, the so-called dead zones You still have to wash it by hand.
However main problem, which has to be faced, there is still water consumption. If you have a meter in your establishment, then you will see that the combi steamer requires 20 - 100 liters per automatic washing cycle. Don’t forget about the expensive detergents offered by manufacturers as a paid add-on. However, anyone who is ready to purchase a combi oven from serious and reputable manufacturers is unlikely to think about wasting water. Moreover, thanks to the efficient operation of the machine, in the end it will more than pay for itself.
Semi-automatic washing
Semi-automatic and manual washing produced with a set of additional devices and tools. Devices include showers, which are offered by most manufacturers; products include all kinds of iron brushes, washcloths, as well as special fat-dissolving substances.
To facilitate the washing process, turn on the steam mode for 15-20 minutes before starting it - this helps soften fatty deposits. Then the working chamber is treated with a special solution. Then you need to wait 10-15 minutes until the composition is absorbed, and wash it off in the same steam generation mode.
Places that remain dirty are cleaned with brushes. Many manufacturers do not recommend using scrubbing agents to wash their cars. For washing the combi steamer manually instead of iron brushes they recommend using felt cloths.
4th rule of operating a combi steamer
Service maintenance. For flawless operation of the equipment for a long time, it is better to conclude a contract immediately after purchase. contract for service maintenance , and preventive inspection of equipment must be carried out at least once a month.
A combi oven is a device for cooking food by circulating hot air and steam separately or in combination.
Using a combi oven allows you to use various methods of cooking products in one working chamber: frying, baking, steaming, poaching, stewing, baking and regeneration.
Therefore, as a device that combines various cooking modes, a combi steamer can replace several other devices: a stove, an oven, a convection oven, a tilting frying pan, a food boiler, a deep fryer and others. The following figures are usually given: a steam convection oven can concentrate up to 75% of the thermal operations performed in the kitchen.
Advantages of using a combi oven:
- meat weight loss is 60% lower than when cooked on the stove,
- the volume of boiling vegetables and side dishes is 100% less (the products retain all nutrients and vitamins),
- fat use is reduced by 95%,
- electricity consumption is reduced by 60% (in addition, there is no need to keep the combi steamer constantly on, since the return to operating mode is 5 minutes),
- water saving by 40%,
- cooking time is reduced by 30-50%,
- saving space by combining several types of heat treatment in one working chamber,
- savings on purchasing costs additional equipment.
The main operating modes of a combi oven are convection, steam cooking, as well as a combined cooking option when steam and hot air are used simultaneously.
The steam mode guarantees even cooking. Appetizing color and preservation of a significant part of the nutrients are the main features of this mode of operation. It is used for stewing, blanching and boiling. Using hot steam retains most of the mineral salts and nutrients and significantly reduces the use of oil, salt and spices.
The convection mode is ideal for preparing tender fillets, cutlets with a crispy crust, rich buns or preparing deep-frozen foods. A stream of hot air envelops the prepared product on all sides, instantly binds the meat protein, thereby preventing the release of meat juice. Therefore, even large volumes of quickly cooked meat remain juicy. This mode is suitable for frying, baking and grilling.
Combined mode (steam + convection) is what the combi steamer was created for: steam and hot air work together. The hot and humid climate in the cooking chamber prevents food from drying out, reduces weight loss and ensures even browning. Cooking time is reduced, losses that are inevitable when frying are reduced by almost 50%. in the usual way. This mode is intended for combined stewing, combined frying, glazing and combined baking.
Convection is the circulation of hot air inside the working chamber, which occurs under the influence of the fan.
Due to the tightness of the working chamber, the circulating air is drawn in by a fan and driven through the heating elements, due to which the working chamber of the combi oven is heated quite quickly to the set temperature. Temperature control is carried out by a thermostat. The advantages of circular heating elements compared to straight ones are that when heated, all the heat generated is removed due to the rapid circulation of air through them. With such a scheme for thermal processing of products, there is a real possibility of reducing losses by up to 30%.
Depending on the method of steam generation, combi steamers are divided into boiler and injection.
When using a boiler steam generation system, water is heated in a steam generator located in the inside of the combi steamer. A boiler is a flask with a heating element inside. When boiling and evaporating, steam enters the working chamber through a special valve.
To protect boiler heating elements from scale formation, manufacturers of combi steamers offer special liquids for cleaning boiler systems. Cleaning liquid is poured through the hole in the top of the combi oven, after which the device starts in cleaning mode, and after a few minutes the boiler is cleaned. To increase the service life of the combi steamer, it is necessary to connect the combi steamer to the water supply system using a special water softener.
In combi steamers with an injection steam generation system, steam is generated directly in the working chamber. Water is supplied through a small tube to the center of the rotating turbine; it breaks the water into tiny particles with a vortex flow, which evaporate on circular heating elements and fill the working chamber with steam.
In terms of its performance characteristics, the injection system is practically no different from the boiler system. When operating in combined mode, just like in boiler combi steamers, you can regulate the steam supply.
Despite the fact that the boiler system is considered energy-intensive and bulky, it is more accurate. Calculating how much steam needs to be added to the chamber is much easier than calculating how much water to add so that it turns into the required volume of steam.
The advantage of injection combi steamers is more low price than boiler models, as well as more compact sizes.
To a large extent, the functionality and price of a combi steamer depends on the type of control unit used, also called a controller. Various functionality, dialog menus, ergonomics and control method - all this is the control unit of the combi steamer.
By type of control, combi steamers are models with mechanical, electromechanical and electronic (computer) control.
Mechanical control type - the panel is easy to operate, the set of functions is minimal. The control panel has buttons with icons of operating modes and additional functions device, and the selection of operating modes and adjustment of parameters technological process carried out using rotary handles.
The electromechanical control type is relatively easy to operate. Combines mechanical control knobs with touch buttons. Includes many functions that can expand the capabilities of the device. This type of control contains additional indicators (for example, temperature, time).
In the electronic (computer) type of control, the control panel is similar to a personal computer. All functions of the combi steamer are displayed on the liquid crystal display. A good combi oven is distinguished by clear controls, what is called an “intuitive interface” (especially if the menu is not Russified), high-tech - touch screen (touch control).
Based on the volume of the working chamber and dimensions, combi steamers are divided into small, medium and large.
Small combi steamers are devices with a capacity of 2 to 6 GN 1/1 gastronorm containers.
Medium combi steamers are devices with a capacity of 10 to 12 GN 1/1 gastronorm containers.
Large combi steamers are devices with a capacity of up to 20 GN 1/1 gastronorm containers, as well as 10,12,20 GN 2/1 gastronorm containers.
All combi steamers are made of food grade stainless steel.
Connecting the combi steamer to the electrical network.
Combi steamers operate from a power source with the voltage indicated on the label on the side or back of the oven. Most often, this voltage is 380V. To access the power connection panel, remove the side or rear cover (depending on model and manufacturer). The connection to the power supply must be made through a machine. During operation of the combi steamer, the voltage in the electrical network should not change more than +10 percent of the nominal one. The equipment must be grounded. The terminal is most often located on the housing in the lower connection panel, to which the ground wire is connected.
The combi steamer must be included in an equipotential system, the effectiveness of which has been tested in accordance with existing standards. The connection must be made using a screw connection next to the "equipotential" symbol located at the entrance electric cable on the bottom of the combi steamer panel.
After connecting connecting cables It is necessary to check the correct direction of rotation of the combi steamer fan. In the working chamber back wall or there is an arrow indicating the direction of rotation on the protective casing. In case of discrepancy, the supply wires should be swapped. You should carefully read the manufacturer's instructions; they indicate the specifics of the connection and the required cross-sectional values of the electrical cables.
Connecting the combi steamer to the water supply.
Most models of combi steamers for connection to the water supply network are equipped with two water supply pipes: for flushing the boiler and for supplying water for cooking. Connection to the combi steamer pipes is carried out using standard plumbing means using sealants.
Supply of conventional cold water(without water softener) directly from the water supply network is necessary for flushing the boiler. Since undesirable fractions and sediments accumulate in the combi steamer boiler, ordinary water is supplied to the boiler using an automatic solenoid solenoid valve and washed using a flow method. After this, the valve closes and the flushing ends. Also, ordinary water is used to wash the working chamber using the attached shower.
The supply of softened cold water using a water softener is used to fill the boiler with water, its subsequent boiling and steam generation for the preparation of culinary products. Also for supplying water to the injector in case of using an injection combi steamer. The water pressure in the line should be 1.5 bar. If it exceeds 2.5 bar, a pressure regulator must be installed. If the pressure is below 1.5 bar, a special pump must be installed.
Connecting the combi steamer to the sewer.
Connection to the sewerage system is carried out using standard flexible hoses attached to the drainage outlet located on the rear panel of the combi oven. Some devices are equipped with special spouts for sewer drain. In this case, the combi steamer is used without connecting to sewer network, and the drain occurs into a container installed behind the combi oven, which must be emptied as it is filled.
When working with boiler machines, using a drain container is not practical, since many of them are programmed to automatically flush the boiler with a sufficiently large amount of water, which significantly speeds up filling the container.
Recommendations for using the combi oven
Preheat for about 10-15 minutes at a temperature 30-40 °C above the operating temperature. Failure to preheat may result in dry edges and longer cooking times. Preheating is especially important at the very beginning of operation, when the oven is at maximum load, and when loading chilled or frozen food. If the load is too dense, the total cooking time will increase, and the crust may not be crispy. When loading, the oven door must be opened for a minimum time so that the climate in the working chamber does not undergo significant changes.
You should carefully close the door of the device - loose closure leads to burnout of the sealing gasket, disruption of the thermal regime and changes in the cooking technology.
When opening the door, do not bring your face close to the working chamber - you can get burned by the hot steam.
Washing combi ovens done automatically or manually depending on the device model. The automatic washing system can be left running overnight and the now clean combi steamer can be turned on in the morning. The second method is regular hand washing using detergents.
The effectiveness of automatic washing is highly questionable due to high flow rate water and detergents. In addition, none of the manufacturers of combi steamers can guarantee absolutely complete high-quality washing of their equipment in automatic mode. After automatically washing the combi oven, the so-called dead zones still have to be washed manually.
The main disadvantage of automatic washing is still the water consumption. A combi oven requires from 20 to 100 liters of water per automatic washing cycle. Besides, detergents, offered by manufacturers as a paid add-on, are quite expensive. On the other hand, when purchasing a combi steamer from well-established manufacturers, you hardly need to think about wasting water, since thanks to the efficient operation of the machine, it will more than pay for itself in the end.
Semi-automatic and manual washing is carried out with a set of additional devices and tools. Devices include showers, which are offered by most manufacturers; products include all kinds of iron brushes, washcloths, as well as special fat-dissolving substances.
To facilitate the washing process, before starting it, you need to turn on the steam mode for 15 - 20 minutes - this will soften fatty deposits. Then the working chamber should be treated with a special solution, wait 10 - 15 minutes until the composition is absorbed, and rinse it off in the same steam generation mode.
Places that remain dirty are cleaned with brushes. Manufacturers do not recommend using scrubbing agents for cleaning combi ovens; felt cloths should be used instead of iron brushes.
Service maintenance. For flawless operation of the equipment for a long time, it is better to conclude a service agreement immediately after purchase; preventive inspection of the equipment must be carried out at least once a month.
Any professional chef feels like a true artist in the kitchen. Therefore, for the embodiment of all creativity, it requires various specialized equipment. One of these tools is a professional combi oven for catering establishments. Its other name is a steam convection oven.
The functionality of combi ovens overturns traditional ideas about the manufacturability of restaurant tools. Combi steamers can significantly increase kitchen productivity, but with less labor. Speed of work becomes especially important with a large flow of guests.
Combi steamers is a multifunctional type of equipment with which you can perform more than 60% of all possible heat treatment operations. They can replace almost half of all equipment in the kitchen. Almost no modern enterprise can do without them.
Combi steamer: heat treatment modes and their purpose
Those who do not know what a steam convection oven is may think that they are no different from ordinary convection ovens. But that's not true. The combi steamer provides much more functionality than in a convection oven.It can operate in several thermal modes:
- Convection mode - cooking in a chamber with hot air circulation. Hot air treatment is suitable for frying, grilling, baking and baking baked goods.
- Steam mode - cooking in a humid environment is suitable for cooking vegetables, side dishes and other products while preserving their beneficial and tasteful qualities.
- Low temperature steam mode (up to 100 °C) - perfect option for cooking fish, soufflé, etc.
- Regeneration mode - used to restore (heat) before serving already prepared dishes to guests while preserving them appearance, useful and taste properties. The weight of the recovered products also does not change. The dishes look as if they were just prepared.
- Mode combined work- you can regulate temperature and humidity throughout the entire process, which allows you to achieve the highest results with minimal weight loss of products. A combination of steam and hot air is used for frying, braising and glazing.
- Delicate cooking mode - overnight frying and cooking.
Functional characteristics and features of the equipment
For uninterrupted and efficient work the combi steamer must be connected to water supply, sewerage and electrical wiring. The temperature in the chamber is adjustable from 30°C to 280°C. A special internal sensor controls the cooking process, and the temperature probe controls the temperature of the product.The time that can be set on the timer varies widely, and it is possible to set a continuous operation mode. The humidity level in the chamber is adjustable from 0 to 100%.
Glass door prevents burns from outside doors. The water collector of the chamber and door is used to collect condensate and discharge it into the sewer. The lock mechanism is made according to the “hands-free” principle - the door can be opened/closed with one movement of the hand.
Operating principle of a combi oven
Most owners and employees of establishments Catering Those who have not yet encountered this equipment are interested in the operating principle of a combi oven. During operation, steam and heated air circulate inside the chamber. Steam and hot air can work simultaneously or separately. Forced ventilation air heated to a temperature of 280°C is carried out only in convection mode. When operating in steam mode, hot water it comes in the form of steam from the boiler or is sprayed using injectors. Using a combi oven in catering allows you to preserve all the nutritional properties and taste of finished products.Types of combi steamers
There are two types of combi steamers - electric and gas. In addition, they differ in a number of characteristics.According to the method of steam production:
- Boiler rooms - thanks to the steam generator, the water in the boiler, brought to a boil, turns into steam and then enters the working chamber;
- Injection - water entering a high-speed turbine is sprayed and evaporated on heating elements, while steam is generated directly in the chamber.
- Electromechanical - parameters are set using knobs with the image of set and current values on the display;
- Electronic - control is carried out by pressing a button, and all set parameters are displayed on the control panel.
The use of combi ovens for catering allows you to:
- reduce cooking time;
- reduce losses during heat treatment;
- reduce the volume of production space;
- reduce energy costs.
A combi oven is a multifunctional unit that combines several pieces of equipment. This provides significant savings on electricity and service personnel. In a combi oven, one cook can cook several dishes at the same time.
The main methods of preparing food in a combi oven are frying, baking, stewing, steaming, baking, etc.
Selecting a combi oven and additional accessories for it
Nowadays, opening a catering outlet, be it an ordinary canteen, a small cafe or a large restaurant, is not difficult. Modern kitchen equipment allows you to bring any establishment concept to life. The main question facing the future owner is the choice of optimal equipment for cooking.The combi oven is today the main component of most modern professional kitchens. Many highly qualified chefs refuse to work in establishments where it has not yet been installed. When choosing suitable equipment, you should take into account the size of the establishment and the number of visitors.
Today, the market offers a huge range of combi steamers for catering, from various manufacturers and different price categories. Medium-sized combi ovens with six levels, combining affordable cost and high performance - ideal for small cafes with 30–40 seats.
If you are the owner of a catering outlet with 50 or more seats, if your establishment is located on the first line, in a walk-through place, then you should choose a combi oven of a higher class. To work with a combi oven you will need gastronorm containers. There should be twice as many of them as there are levels in the device. For example, for a six-level steam convection oven, you should have at least ten containers of different depths - 2, 6 and 10 cm. The dishes prepared in them can be moved to a steam table or blast chiller without transferring.
Typically, combi steamers are sold without a stand, so you must buy it separately. In addition, this equipment will require a filter or
water softener.
Purchasing a combi oven
Important criterion choosing equipment for your catering outlet, price-quality ratio. An injection or boiler combi steamer of an average price category will allow you to cope with all the tasks that kitchen staff face every day. It works continuously and can prepare a wide variety of dishes from your menu.On our website you can learn more about the models on the market. The catalog presents the most popular models on the market. Rate specifications combi steamers, their photos and compare the prices of the equipment we supply. We are confident that in our catalog you will find optimal model steam convection oven for the needs of your specific business.
By purchasing equipment from us, you automatically receive prompt service and competent advice from sales specialists, convenient and fast delivery, quality assurance, warranty and post-warranty service for the equipment throughout its entire service life.
Choose the optimal model of combi oven right now, and if you have any questions, our consultants are ready to promptly answer any of them.
Equipment for domestic kitchens and catering kitchens run on either electricity or gas. Availability and greater safety of electricity makes electric household appliances more popular.
In this article we will talk about a modern cooking oven called a combi oven, namely how a combi oven works.
For what? To choose the right one that matches exactly your needs and the tasks you face.
This is a combi oven
A cooking oven with original technologies that are different from others. The main element used for cooking is heated steam. The combi oven works precisely from hot steam, which acts on the food to cook it.
It is important to note that combi ovens not only use steam cooking technology, but also use conversion technology. Moreover, both of these modes can be used either separately or in symbiosis.
Two types of combi ovens
Based on the principle of generating working steam, combi steamers are divided into boiler and injection steamers.
- In injection furnaces, steam is generated by spraying water passing through the injectors and heating it with heating elements. Steam with this technology is obtained at a temperature of 100˚C.
- Boiler furnaces produce steam in steam generators (boilers). In such ovens, the steam temperature can be adjusted. In addition, boiler devices are more productive.
How does a boiler combi steamer work?
Steam in a boiler furnace is generated by a steam generator. Essentially this is a boiler - sealed container with water in which the water is heated by heating elements. Water enters the boiler from the water supply, its level is regulated by automation that controls valves and sensors.
The safe operation of the device is ensured by an electromagnetic valve that shuts off/opens the water supply and a sensor that turns off the boiler if the temperature exceeds 130˚C.
An important feature of this type of furnace is the ability to regulate the steam temperature. In addition, the productivity of boiler furnaces is very high.
Worth mentioning classic flaws boilers. This is the formation of scale and big sizes. Anti-scale - water softening.
How does an injection combi steamer work?
In these ovens, water is injected into the oven chamber through nozzles, which break the water into a stream of droplets. The drops fall on the heating elements of the device and are converted into steam. The movement of droplets and steam is provided by a fan.
A distinctive feature of these furnaces is the constant temperature of the steam generated, which is 100˚C. Temperature regulation is not provided.
The simplified design of this oven allows them to be reduced in size, but the lack of a temperature regulator limits the recipe for the food being prepared.
Conclusion
In conclusion, it is worth mentioning that the combi steamer operates on a 380 Volt power supply and requires a professional connection to electricity.
Any restaurateur and technologist is certainly familiar with combi ovens. This oven is widely used by professionals working in catering: in cafes, restaurants, banquet halls. They are indispensable in the kitchen: they cook quickly and efficiently, save time, and preserve the beneficial properties of food.
In such ovens, in addition to the usual method of processing food using dry heat, there are at least two more food processing modes: steam cooking or a combined steam and dry heat mode.
Thanks to steam humidification, this device combines the functions of an oven and a steamer. He can replace regular stove and a deep fryer, broiler and convection oven. The steam production and humidity control of the combi oven is carried out automatically, whereas in conventional combi ovens the cook must be constantly on the alert and monitor the entire process. 
Depending on how steam is generated, all combi steamers are divided into two types: boiler and injection. Boiler units have a built-in steam generator, which constantly maintains the optimal temperature for steam formation. From there, the finished steam enters directly into the working chamber. Boiler combi steamers must be connected to the water supply system, only then the device can operate.
In injection combi steamers, water is injected through a tube directly into the working chamber, directly onto the heating element. There it instantly evaporates and forms steam, which is distributed throughout the chamber. Usage tap water in injection combi steamers, over time it can provoke the formation of salt scale. Therefore, experts advise using a water softener filter, as well as regularly removing the resulting salt deposits.
The main advantage of all models of combi ovens is their unification according to gastronorm containers. The accepted standard for such devices is GN 1/1; in addition to this, the marking GN 2/1 is also found for baking trays 600x400 (Backernorm). Before choosing a combi oven, you need to answer the question - which one it will work on, approximately how much food should be cooked per day. As a rule, the most suitable option is a boiler combi oven. In such devices, steam formation occurs in a separate container, due to which steam of the desired consistency is formed. There are more complex models combi steamers. Such machines are capable of automatically cleaning the chamber, performing self-diagnosis, changing fan speeds, saving energy, reducing cooking time, measuring the temperature inside the food using sensors, and much more.
If we compare combi steamers with other professional equipment for the kitchen, the advantage will undoubtedly be on the side of the former. First of all, food cooked in combi ovens is of higher quality. For example, meat cooked in such a device loses almost half its weight than using a classic, even the best stove. Vegetables and side dishes when cooked in combi ovens lose 100% less of their volume, while retaining all nutrients, salts and vitamins. The use of such devices is also economically beneficial. With combi ovens, the use of fat is reduced by more than 90%, and energy consumption is also reduced by 60%. Another advantage is the efficiency of the stove, that is, it is not necessary to keep the stove on all the time. To heat the cooking chamber to desired temperature, the device only needs a few minutes. It is especially convenient to use combi steamers on small areas, since one device, designed for 10 gastronorm containers, fully replaces a stove with an area of 1.6 sq. m., while a combi steamer can be placed on an area half as large - 0.81 sq. m. Modern manufacturers offer various models combi steamers: from simple models, controlled using mechanics, to automated models with a set of additional functions.
Today, more and more restaurant business professionals prefer this equipment. To operate a combi oven, only electricity, ventilation, and drainage are required. The boiler model will need to be supplemented with a water softening filter. The combi oven is indispensable for modern kitchens, where speed, quality and high standards come first.
