Commercial Steam Oven | Combi Oven for Restaurants, Bakeries & Central Kitchens

About Commercial Steam Oven | Combi Oven for Restaurants, Bakeries & Central Kitchens

A commercial steam oven, also called a combi oven, combines steam and forced-air convection in one chamber so kitchens can steam, bake, roast, grill and reheat with a single machine. It runs on standard Gastronorm pans from about 6 by 1/1 GN for cafes to 20 by 1/1 GN for high-volume catering and bakeries, with temperature control typically from around 30 to 300 degrees Celsius. Boiler and boilerless steam systems offer different humidity precision, and models with programmable menus and self-cleaning keep large kitchens consistent and easy to run.

How to Choose

  • Pan capacity: from 6 by 1/1 GN countertop units to 10 or 20 by 1/1 GN floor models
  • Steam type: boiler or boilerless, depending on the humidity precision you need
  • Temperature range and programmable cooking modes for your menu
  • Power supply: 220 V single-phase or 380 V three-phase, matching your site
  • Self-cleaning, core temperature probe and water treatment options

FAQ

Q: What is the difference between a steam oven and a combi oven?
A: They are the same family; a combi oven combines steam and convection cooking in one unit, while a pure steam oven uses steam only.

Q: How many pans do I need?
A: As a rough guide, a 6-pan unit suits small cafes and food trucks, 10 pans fits most restaurants, and 20-pan models serve hotels, hospitals and high-volume catering.

Q: What temperature range do combi ovens cover?
A: Typical commercial combi ovens operate from about 30 up to 300 degrees Celsius across steam, convection and combination modes.

Q: Does the steam type matter?
A: Boiler models keep humidity steadier for delicate items such as bread and fish; boilerless models are simpler to maintain and cost less while suiting general roasting and baking.