The combi-oven is the most versatile piece of equipment in today’s commercial kitchen, seen by most chefs and cooks as the ‘must-have’ product. During the last 30 years it has evolved from simple manual models offering three cooking modes – convection, steam and a combination of the two – to multi-programme ovens using cutting edge technology such as the Rational 5 Senses Self Cooking Center and the Electrolux Touchline Air-O-Steam ovens.

Benefits

The benefits of the combi oven are indisputable samsung stove and oven repair pasadena. Powerful and complete the combination ovens can carry out multiple cooking processes such as roasting, poaching, grilling, steaming and baking with outstanding results. State-of-the-art combi-ovens cut back on shrinkage and energy resulting in huge savings to the operator. “Combi-ovens provide huge benefits because of their sheer versatility: they can be used in a variety of roles from baking bread to roasting chickens and every type of food in between,” says Andy Bridgeman, Sales Director at Akro Limited. “They can help caterers cope with complete menus whether you are an establishment cooking 30 covers or a large banqueting facility with thousands the Rational & Electrolux ovens can cope with ease”.

Choosing a Combination Oven

Chefs/Caterers choosing a oven today have a wide choice of models with varying levels of sophistication but there are two manufacturers that stand out as being the market leaders (Electrolux Professional and Rational UK). Choosing the correct oven is so critical as it is an investment and should reflect what you need from an oven. If you are after perfect cooking results with the ability to save those results and create stored menus then choose a leading brand. If you are after a basic convection oven (don’t choose a combi) the same applies if you only want to steam. Both manufacturers offer a range which incorporates both manual and programmable ovens to suit the needs of any type of operation, from large scale banqueting using a cook chill system to smaller restaurants that can exploit its multi-functionality.

Rational Ovens

Rational invented the technology in 1976, and the first combi-steamers had manual controls and were complex to operate. “With a manual model the chef has to enter all the cooking parameters – time, temperature and load,” says Lee Norton, Rational’s managing director. “In a programmable model the chef punches in the cooking requirements setting into motion preset programmes.”

Electrolux Professional Ovens

Alan Evans, executive training chef at Electrolux Professional, says the benefits of using such a “highly intelligent piece of kit” are extensive. “Early programmable models just had nine programmes each with about three steps, now they have 1,000 programmes each with 100 steps or cooking phases,” he adds. “Stored programmes can be transferred between different ovens using the USB port, adding extra convenience to chefs with multiple ovens or kitchens.”

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