Combi-Ovens Steam Ahead in the Popularity Stakes

> Less than twenty years after they first came on the market, combi-ovens have revolutionised thousands of commercial kitchens – and boosted many a bottom line

Despite the fact that many professional chefs still admit to never having used one, combi-ovens are becoming an increasingly popular choice in commercial kitchens. The technology is still in its infancy, but has already impressed many with its versatility. Combining dry heat with steam, combi(-nation) ovens can perform a wide variety of cooking functions, including: • steaming • roasting • braising • baking • proofing • dry-frying • sous vide cooking Such all-round capability makes it the workhorse of many kitchens, saving time and improving efficiency. Combi-ovens also produce consistent results and, by maintaining the correct humidity levels, reduce shrinkage and enable foods to retain their moisture. Given the advantages that combi-ovens can have over their conventional competitors, it’s hardly surprising that they’re becoming so popular, but once you’ve decided to invest in one, what should you look for? Things to think about One of the most important aspects to consider when comparing combi-ovens is how easy they are to use. Capable chefs should be able to operate any oven, but apprentices and temporary staff need to be able to pick up the controls fast, so if your kitchen will have multiple oven-operators, make sure the combi-oven you buy isn’t too complicated to use. You will also need to consider the size of the combi-oven. Versions are available that have 6-sheet, 10-sheet or 20-sheet pan capacity, and the larger ones are capable of cooking in excess of 300 meals a day. Obviously, if you run a restaurant with just 40 couverts, you may want to look at something smaller. Combi-ovens need to be cleaned every day to avoid build-up and flavour-transfer, so you may want a self-cleaning version. Then again, even the standard models only need to be switched onto a short steaming cycle following the application of some degreaser, so none of them are very hard work! Remember too that combi-ovens use water from the mains supply, so if you work in an area with anything other than very soft water you should factor in the cost of a water treatment device (if your kitchen hasn’t already got one). The alternative – heavy limescale build-up and pipe blockages – can cause damage and be more expensive in the long run. Finally, don’t forget that energy efficiency is also a matter of increasing importance as utility prices continue on their generally upward trend. An energy-efficient model will help keep kitchen running costs low. And once you’ve decided which combi-oven to go for, all that remains is to work out what you’re going to do with all the time, energy and space you’re going to save. Now, that’s the tricky bit! Looking for a combi-oven? Caterquip UK leads the field in reconditioned commercial kitchen equipment – including combi-ovens. Everything we sell has been serviced, tested, cleaned and re-tested as new. We offer top brands at low prices – and you won’t have to worry about the depreciation costs that brand-new equipment incurs. We can also give realistic advice on kitchen-planning and budgeting – absolutely free. Just follow the links for more information, or call us on 01733 777 778.