Commercial Steam Oven | Combi Steamer for Restaurants & Catering

About Commercial Steam Oven | Combi Steamer for Restaurants & Catering

A commercial steam oven, also called a combi steamer, combines three cooking modes in one cabinet: steam, hot-air convection, and a combination of both. Chefs steam vegetables and fish, roast and bake with dry heat, and regenerate pre-cooked trays with precise humidity control. These ovens are standard equipment in restaurants, bakeries, hotels, school and hospital kitchens, and catering operations. Most models are rated by gastronorm tray capacity and offer programmable cycles and core temperature probes.

How to Choose

  • Tray capacity — from compact 6-pan countertop units to 20-pan floor models
  • Cooking modes and humidity control — steam, convection and combination modes
  • Fuel type — electric or gas depending on your kitchen utilities
  • Programs and probes — programmable multi-stage cycles and core temperature probes
  • Cleaning — built-in auto-wash cycles and boilerless designs for easier maintenance

FAQ

Q: What is the difference between a combi oven and a regular convection oven?
A: A combi oven adds steam and combination modes, giving precise control over both temperature and humidity. This prevents food from drying out and shortens cooking times.

Q: How do I choose the right size?
A: Size is measured by the number of gastronorm trays the cavity holds. A small cafe may need 6 pans, a busy restaurant 10 to 20 pans, and high-volume catering 20 pans or more.

Q: What is a boilerless combi oven?
A: A boilerless model injects water onto a hot surface to create steam instead of storing water in a tank. It is more economical and easier to maintain, while boiler-based models suit very high volume.

Q: What cooking can I do in a combi steamer?
A: Steaming vegetables and fish, roasting meat, baking bread and pastries, blanching, regenerating pre-cooked meals and combination cooking with controlled humidity.