Posted on 20th Dec 2010 @ 3:55 PM

With the original design intention of convection ovens to be used in baking of cakes and pastries, convection ovens were a tremendously efficient means of quickly producing a huge volume of baked goods. Cakes and pastries of course start as batters, with high moisture (water) content. As cakes bake, the moisture is removed, but the precise timing of baking is such that goods are done cooking before they are burnt or over baked. Cake batter mixtures are also adjusted with higher water content for use in convection ovens. With their super fast cooking times, kitchens everywhere turned to convection ovens for roasting and baking of meats and vegetables. Regular convection ovens fail when used for rapid speed roasting. Combi ovens were developed to infused foods with moisture while they are baked.

Combi Ovens Keep Foods Moist While Baking

At first glance it seems an unlikely alliance: that of a roasting oven and a steamer. Wouldn't the evaporation of the water in steam or the potential condensation actually cool the oven as it tried to bake? Not at all! Combi ovens infuse the cooking area with blazingly hot live steam. This super heated water penetrates surfaces to cook food while keeping it moist. Much in the way a plain convection oven is designed to operate at up to 600-degree temperatures, combi ovens are built to inject steam without fail into superheated air conditions.

Many Settings Are Available for Many Types of Baking

Modern combi ovens use digital settings and timers to effect absolute control over the cooking environment. Straight convection cooking can be used to sear and brown foods. Combination settings can keep foods moist while baking rapidly. And steam only settings allow food a window for keeping warm without drying it too much.

Ready to Install a Great Combi Oven? Call Caterquip First

Caterquip UK Ltd offers the finest reconditioned restaurant equipment in the United Kingdom. With Company ownership giving hands-on customer service, you can be sure any item of restaurant equipment you buy from Caterquip will do everything it was designed and promised to do. Reconditioned restaurant equipment can be purchased at a fraction of new equipment cost. When one remembers that many eateries fail in early years, this barely used equipment is always the wisest way to build a better commercial kitchen. Caterquip combi ovens and all Caterquip kitchen machinery come with solid warranties and full service. Contact the knowledgeable staff of Caterquip with a call to 01733 777 778 or a simple email to info @caterquip.co.uk.