Although countertop combined ovens are becoming more popular in professional kitchens, many operators are still threatened by their high prices and obvious technical complexity. However, when considering the cost of the overall equipment package for a fine dining or large catering service kitchen, buying a combination oven is well worth the initial price. These versatile machines can help you save labor costs and increase the overall productivity of your commercial kitchen!
What is a countertop combi oven?
Countertop combi oven ovens are so named because they offer three cooking methods in one unit: no pressure steam, convection heating or a combination of the two. These versatile units have made a wise investment for the following reasons:
Although countertop combi ovens are usually more expensive than a single steam or convection oven, they can be purchased in place of two units, reducing the total cost of equipment packaging while minimizing floor space.
Combis can be set at low temperatures instead of proofers, holding cabinets and slow cookers.
Thanks to the very precise control of the countertop combined ovens, they can cook food at the precise temperature and amount required by the steam operator, giving them great flexibility in cooking dishes in their own way.
The countertop combi ovens is ideal for cooking meat because the dry heat entering the chamber will do most of the cooking, while the moisture from the available steam helps prevent the meat from drying and shrinking. As a result, Combi cooking produces higher quality meat dishes than there are dishes that use only dry heat.
The countertop combined ovens has excellent programmable features that allow you to load or manually enter recipes and cooking modes for fast functionality and ease of use.