Combi Ovens

Combi Ovens are the ultimate multifunctional cooking solution for commercial kitchens, offering steam, convection, or a mix of both modes. They're ideal for operations looking to maximize efficiency, consistency, and yield across a wide variety of menu items. Browse our trusted brands and find the right capacity for your kitchen’s needs.

Convection Ovens

Convection Ovens

 Gas Ovens & Ranges

Gas Ovens & Ranges

 High Speed Ovens

High Speed Ovens

 Conveyor Ovens

Conveyor Ovens

 Deck Ovens

Deck Ovens

 Rack Ovens

Rack Ovens

 Wood Fired Pizza Ovens

Wood Fired Pizza Ovens

More About Combi Ovens

A combi oven combines convection heat, steam, and a mix of both to provide precision cooking for a wide range of dishes—ideal for baking, roasting, steaming, and regenerating food. Commercial kitchens that switch to combi ovens benefit from faster cook-times, reduced food waste, and improved consistency.

Types of Combi Ovens

  • Boiler Combi Ovens – Feature a built-in steam generator, perfect for high-volume operations that require intense, consistent steam.
  • Boilerless Combi Ovens – Use spray injection technology. More water-efficient and require less maintenance.
  • Electric vs Gas Combi Ovens – Electric models offer better temperature precision, while gas models can be more economical for large-scale kitchens with existing infrastructure.

Installation Requirements

  • Water Connection: All combi ovens require a cold potable water supply for steam generation and auto-clean cycles.
  • Drainage: A floor drain is recommended for condensate and cleaning cycles.
  • Ventilation: A Type 1 hood is often required under local regulations, especially when using combi ovens for roasting or grilling.
  • Power Supply: Most high-capacity combi ovens require 3-phase power for optimal performance.

Cleaning and Maintenance

Look for models with automatic cleaning systems. Daily wipe-downs, weekly deliming (if required), and regular servicing help maintain performance. Replace water filters periodically to ensure steam quality.

Sizing and Capacity

Combi ovens are usually rated by the number of GN 1/1 pans they hold. For example:

  • 6-tray GN 1/1 – Ideal for cafes and small restaurants
  • 10-tray GN 1/1 – Suitable for mid-size venues with diverse menus
  • 20-tray GN 1/1 or GN 2/1 – Designed for high-volume production kitchens and institutions

Combi Ovens vs Traditional Ovens

Compared to conventional convection ovens or steamers, combi ovens save time, space, and labor. They optimize cooking yields (less shrinkage in meats), reduce energy usage, and allow more recipe flexibility in a single footprint.

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Combi Ovens FAQs

What’s the difference between boiler and boilerless combi ovens?

Boiler combi ovens use a built-in steam generator, ideal for kitchens requiring high volumes of steam for extended periods—excellent for bulk steaming and baking. Boilerless models use spray injection to produce steam, making them more energy and water-efficient with lower maintenance needs. They suit operations with lighter steam requirements or where water quality may be an issue.

Do I need a water connection and ventilation hood for a combi oven?

Yes, all combi ovens require a cold water connection for steam generation and automated cleaning. In most commercial kitchens, a Type 1 ventilation hood is also needed to comply with safety and hygiene regulations, particularly when the oven is used for roasting or grilling, which produces grease-laden vapors.

How should I maintain a combi oven to ensure long-term performance?

Daily maintenance includes wiping down the interior and running the auto-clean cycle. Weekly tasks often include checking door gaskets and inspecting drain lines. Use recommended detergents and descale agents regularly. It's crucial to replace water filters at defined intervals to prevent limescale build-up, especially in high-mineral areas.

How many GN pans fit in a standard combi oven?

A standard combi oven is typically sized by GN 1/1 or GN 2/1 pans. A compact model might hold 6 GN 1/1 pans, while full-size units can carry 10, 20, or even more GN pans. The spacing between shelves allows flexibility for cooking different heights of product simultaneously.

Why choose a combi oven over a traditional convection oven?

Combi ovens offer steam + convection modes, delivering higher cooking yields, shorter cook times, and better nutrient retention. Unlike convection ovens, they can proof, steam, bake, roast, and regenerate food—all in one unit—reducing the need for separate appliances and labor.