Three Modes of Cooking of Combi Oven


A combination oven uses three different cooking methods: steam, convection, and steam and convection. Convection, or dry heat transfer, is used for baking bread and roast meats. Vegetables, grains, and fish are all cooked to the perfect doneness with the help of the steam feature. Utilizing the combination function, which combines the effects of steam and convection, results in moist, flavorful, and somewhat shrunk results. In our tutorial, we’ll explain the features of a combi oven so you can see how they might increase productivity while cutting labor costs.

Steam, convection, and a mix of steam and convection are the three cooking modes available in a commercial combi oven to carry out all the different tasks.

Steam Mode
During the cooking process, the combi oven steamer mode employs steam to produce a moist heat that keeps food juicy. Vegetables and seafood can be steamed or poached in it.

Convection Mode
Similar to a convection oven, the oven cavity is pressurized with hot air, producing a dry heat that caramelizes food and draws out moisture while cooking. Foods like pizza, cookies, and French fries can be baked, fried in the oven, or roasted using this method.

Combination Mode
Hot air and steam are combined to cook food without causing moisture loss. It’s an excellent option for items you want to simmer or braise. The meat and vegetables will be soft and juicy, but they will also brown, as you might anticipate from a convection oven. In this setting, you can also bake some bread slices, and the steam will assist the crust in forming a solid shell.

You should consider a few different things to choose the most excellent combi oven for your company. It’s critical to evaluate your kitchen’s requirements and your cooks’ preferences. This features a broiler, dial preferences, and electric or gas cooking.

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