What Is a Combi Oven and What Are Its Benefits The technology behind combi oven or combination oven is comparatively new to the restaurant industry. It was first introduced around 15 years ago as the combination steam and convection oven and instantly gained popularity in hotels and high-volume restaurants. Many of today’s top chefs are still finding out how to use combi oven and what it can do for their operations.
What does a Combination Oven do? There are three functions in a combination one: convection, steam and combination cooking. In convection mode, the oven circulates dry heat, ideal for bread and pastries. Steam mode injects water into the oven to poach egg, fish, vegetables, and rice. The combination oven, on the other hand, uses both dry heat and steam to maintain the required humidity levels, allow you to control the moisture levels in food. Below you will find the benefits of a combination oven for any type of kitchen.