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Combi Oven VS Convection Oven

Combi Oven VS Convection Oven

Busy kitchens need to cook large volumes of food in a hurry. It means they need a piece of professional kitchen equipment that can meet the high demand – and, ideally, make the food itself more consistent and repeatable. It ensures return customers have the same fantastic experience every time.

In our view, both commercial Combi and Convection Ovens are built for the job, but both of them cook up delicious dishes in different ways. So, what exactly are the differences between both commercial ovens?

What is a Combi Oven?

A commercial combi oven uses three cooking methods in one appliance.

  1. Convection cooking - Circulates heat throughout the cooking cavity for quick and even cooking.
  2. Steaming - Uses water and heat to create steam, which retains food's natural texture and flavours.
  3. Combination mode - Both steam and convection work together. It automatically blends dry heat and steam, so food maintains proper moisture, is flavourful, and doesn’t shrink or burn on the edges.

What are the Advantages of a Combi Oven?

  • Versatility – With a combi oven, you can cook meat, poach fish, steam rice/vegetables, bake bread/pastries, and so on. You even can lower the temperatures to hold or slow cook certain items.
  • Precise Temperature and Moisture Control – Accurate controls cook at precise temperature and steam settings, for maximum customization. Sometimes, steam and convection cooking on their own can dry out and shrink the product. However, using a combination mode allows foods to retain the good moisture and minimizes shrinkage.
  • Programmable Menus – Programmable menus let you hard load or manually input recipes and cooking modes. It turns even complex recipes with intricate steam and convection settings into the press of a few buttons. “Set and forget” is now a reality!
  • Space-saving – By having three cooking modes rolled into one appliance, it helps to reduce the need for multiple machines and thus reduces the footprint in a commercial kitchen.

What is a Convection Oven?

A commercial convection oven uses a fan and exhaust system to blow and spread hot air across the cooking cavity, then vent it back out. Convection technology ensures quick and even cooking, remove cold and hot spots from food, and creates the ideal 'browning' effect.

What are the Advantages of a Convection Oven?

  • Fast cooking – Whether you’re baking large batches of roasting meat or cookies, a commercial convection oven can produce large volumes of food quickly.
  • Even cooking – Hot air is evenly circulated throughout the cooking chamber to produce an evenly cooked meal and prevent hot or cold spots.
  • ‘Browning’ effect – The even circulation of air in the convection oven helps brown your foods perfectly.
  • Bakes like magic – The heat formed from convection cooking can create natural steam and melt fat. It helps lift dough in pie and airy pastries. It can also bake multiple trays of cookies and biscuits without needing to rotate them.
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