A combination oven (also referred to as a combi-oven) combines several cooking functions in one piece of kitchen equipment and the shortening of the description combination is how a combi-oven gets its name. The combi-oven uses dry heat - either still or fan driven, and steam which is injected into the oven when the food being cooked needs it. An alternative name for the oven is the combi-steamer.
The combi-oven is the most versatile piece of equipment any professional kitchen can have. These are just some of the benefits of a combi-oven;
Meat - Up to a third of the weight of a piece of meat can be lost during dry roasting through loss of the water content of the meat. Having gentle steam in the oven during roasting both minimises weight loss and produces a tenderer joint.
Fish - Steaming is an ideal cooking medium for this delicate product.
Vegetables - By cooking in steam instead of boiling water, vegetables keep more of their nutritional value and natural colour.
Baking - By operating as a fan-driven convection oven, baked goods are evenly and crisply cooked. A slight injection of steam can also enhance some baked foods such as bread.
Regeneration - Food which has been pre-cooked and correctly chilled prior to service can be rapidly brought up to serving temperature, avoiding the need to hold food hot for long periods which leads to flavour loss and drying out.
A combi-oven is not just for big food operations, they are available in a range of sizes, from the small independent caterer as well as the very high volume outlets.
The Combi-oven is the workhorse of the kitchen and one of the most versatile items of prime cooking equipment any kitchen can have. It can steam, bake, roast and & dry-fry chips, breaded and battered frozen products using the residual fat in the coating.To speak to one of our sales teams or to request more information from Bidfood Catering Equipment about our range of Combi-ovens please call 0370 3663 960.