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Combination and Convection ovens

In every commercial kitchen, there is a requirement for an oven of some description. Chefs will need roast, bake, brown, seal and steam. Convection ovens offer a dry environment in which roast and bake. Modern cooking and regeneration techniques dictate a requirement for a combi oven. Combi ovens are a convection and steamer oven combined. Most manufacturers offer a manual and digital programmable version. All combi ovens can roast, steam, blanch, poach, bake, & finish. Digital control allows chef to program, fry, griddle and regenerate. Available in 6, 10, 12, 16, 20 and 40 grid formats, in gas or electric, they offer many flexible operational advantages in one foot print.

Convection dry roasting can shrink jouints by up to 20%

Combi roasting reduces shrinkage by up to 15%, more portions, more profit.