Combi ovens are gradually becoming indispensable equipment in restaurants, hotels and industrial kitchens thanks to their ability to combine grilling, steaming and many flexible cooking modes.
With optimizations in time, energy and food quality, Combi ovens provide a comprehensive solution for modern food processing. This article will provide all information about Combi ovens, from operating principles to outstanding benefits compared to traditional ovens.
Combi oven, also known as multifunctional oven, is a modern equipment in the culinary industry, integrating three main cooking methods: dry heat grilling, steam steaming, and combining dry heat and steam.
In particular, with the ability to accurately control temperature and humidity, Combi ovens allow chefs to prepare a variety of complex dishes while still maintaining freshness and natural flavor.
Combi ovens not only help optimize the cooking process in restaurants and hotels but are also an energy-saving solution, reducing operating costs. With the ability to perform multiple functions in one device, it has become the most popular industrial oven in professional kitchens worldwide.
The Combi oven is a versatile device, operating based on three main modes: steam, heat-dry, and combination between these two elements.
Dry Heat mode:
In this mode, the Combi oven works like a traditional oven, using a dry heat stream to cook food. Temperature can be adjusted from 30°C to more than 300°C, suitable for grilling meat, bread, or other foods that need crispness. Convection fans in the oven help distribute heat evenly throughout the baking space, allowing food to cook evenly from the inside out.
Steam mode (Steam):
This mode uses steam to steam food. The water in the oven is heated to boiling point (100°C), then pumped into the cooking space as steam. This regimen is ideal for steamed dishes, preserving the moisture and natural flavor of the food. In addition, steaming with steam also helps preserve vitamins and minerals in vegetables and meat, ensuring nutritional value.
Combination Cooking mode:
This is the most prominent mode of the Combi oven, which combines both dry heat and steam. The benefit of this combination is that the food retains its internal moisture thanks to steam, while the outside still achieves crispness and goldenness due to the impact of dry heat. This combination mode is suitable for dishes such as roasted chicken, fish, or grilled dishes that need to maintain softness without drying out.
In addition, the Combi oven is also equipped with advanced temperature and humidity sensors, allowing users to precisely control the cooking process. This helps optimize dish quality, minimizing dependence on the chef’s personal experience.
| Criteria | Combi Oven | Traditional oven |
|---|---|---|
| Cooking method | Dry heat, steam, a combination of both | Use dry heat only |
| Control ability | Precise temperature and humidity control | Basic temperature control |
| Cooking time | Faster thanks to the combination of steam and heat | Cooking time is longer |
| Food quality | Moisturizes, ripens evenly, preserves nutrition better | Foods are easily dry and difficult to retain moisture |
| Features | Automatic, formula storage, multiple smart modes | Few features, manual operation |
| Apps | Restaurants, hotels, industrial kitchens | Family or small kitchen, with little capacity |
| Energy efficiency | Save energy, optimize the cooking process | Consumes more energy |
Combi ovens feature the ability to grill, steam, and combine both modes, meeting a variety of food processing needs. This flexibility helps the device handle a variety of dishes from pies, roasted meat, to steamed vegetables or seafood.
Chefs can use dry heat to cook food from the outside, or use steam to maintain moisture and preserve nutrients for sensitive dishes. In particular, the combination mode helps achieve the ideal balance between crispness on the outside and softness and moisture on the inside, creating dishes with perfect flavor and texture.
Combi ovens have the ability to save cooking time thanks to a precise heat and steam regulation system. When the steam mode is used, food ripens faster because heat passes through the steam faster than dry air.
The powerful convection fan system in the oven also helps distribute heat evenly throughout, reducing cooking time without needing to rotate or flip food. Thanks to shortening cooking time, Combi ovens also consume less energy than traditional ovens, helping to save long-term operating costs.
One of the biggest advantages of the Combi oven is its ability to keep the moisture and natural flavor of the food. With steam steaming, foods are cooked at low temperatures and without dehydration, leaving vitamins and minerals intact, especially important for vegetables, seafood, and other steamed dishes.
This not only ensures nutrition but also enhances the experience of enjoying food, as the food remains fresh and soft. The combination of heat and steam creates the ideal balance between crispy exterior and soft, juicy interior textures, ensuring the dish is of superior quality compared to traditional cooking methods.
Combi ovens are classified based on size and capacity to meet the needs of small-scale to industrial kitchens.
Small Combi oven:
Mid-size Combi oven:
Large Combi Oven:
Thứ hai - Thứ sáu
từ 8h00 đến 18h00
Số 40 Đường số 6, KDC Melosa Khang Điền, Phú Hữu, HCM.
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