A combi steamer, a steam convection oven – a product of engineering thought and high technology
A steam oven operates using several modes: steam, convection, and a combination of both. A turbine-powered
combi oven differs from a steam-injected oven in that the steam is generated by a turbine, and this process is independent of the oven's internal temperature. This allows for steaming or boiling at low temperatures. In convection ovens, steam injection occurs only when the oven temperature exceeds 80ºC, as water is fed to a hot fan, which converts the water into steam and injects it into the oven chamber along with the hot air.
Today, no restaurant can do without a combi-steamer where speed, quality, and ease of preparation are essential.
Modern chefs can't imagine running a restaurant without this piece of equipment, as a combi steamer (or convection oven) can cook virtually any food. It can be used for boiling, frying, baking, reheating, and many other functions. A special temperature probe, which is included in almost every modern combi steamer, is used to monitor the cooking process. The probe is inserted into the food and displays and monitors the temperature, thus preventing the appliance from overcooking or undercooking. Most combi steamers feature programming, which greatly simplifies the preparation of specific dishes—all you need to do is start the cooking process by selecting the appropriate program. Convection steamers are made of stainless steel and come in a variety of sizes and capacities, from small compact 3-deck units to large 10-20-deck units, primarily designed for GH 1/1-size gastronorm containers. Some combi steamers can also use 6000x400mm baking trays.
