When it comes to commercial ovens, there are two main types to choose from: combi ovens and convection ovens. Both have their own unique set of features and benefits, making it important to understand the differences between them in order to determine which one is best for your business.
Combi ovens, or combination ovens as they are sometimes known, provide an array of benefits that other equipment simply can’t match. By blending steam heat with convectional hot air in one unit, chefs no longer need to switch between multiple items while cooking – instead, they’re able to prepare entire meals simultaneously! Plus this method ensures the food remains succulent and full of flavour without having to manually adjust any settings; these amazing appliances automatically swap between pressureless steam and convected heat depending on what’s needed for each dish.
With combi ovens, chefs can cook anything from seafood and vegetables to meats and pastries. They can also adjust the temperature and humidity levels for each dish they’re preparing. Combi ovens are quickly becoming a mainstay in commercial restaurant kitchens because they offer true versatility and precise control over the cooking process. Chefs can use them to bake, roast, grill, steam, poach, braise, or even rethermalise food with just one appliance. With a combi oven in their kitchen arsenal, chefs have the ability to create delicious meals with ease while saving time and energy.
The most important component of a combi oven is its steam generator. This is responsible for producing the steam needed to cook food quickly and evenly. Most combi ovens require a dedicated source of water that is below a certain hardness to prevent calcification. The second key component of a combi oven is its temperature control system. This allows users to set precise temperatures for different types of food, ensuring that each dish comes out perfectly cooked every time.
Combi ovens must be installed in an area that has adequate ventilation and access to water and electricity connections. It’s important to make sure that the area where the oven will be located has enough space for proper air circulation so that it can operate safely and efficiently.
The disadvantages of combi ovens
Combi ovens can be expensive to purchase and install. As they contain both gas and electric components, the cost of installation can exceed the cost of purchasing the unit itself. Additionally, maintenance costs can be high due to regularly needing to replace filters and valves.
Another downside of combi ovens is that they require more skill and attention when being operated than traditional ovens. This is because users need to adjust temperature levels based on what type of food is being cooked in order for it to turn out correctly. If too much or too little heat is used at any point during cooking, it can result in dry or undercooked food. Like all commercial ovens, combi ovens must be reliable, as even a couple of hours of downtime can be disastrous for a business.
Finally, even with proper ventilation and insulation, combi ovens can produce a lot of excess steam that can cause humidity issues in the kitchen if not properly vented. Excess moisture buildup over time can damage appliances and surfaces as well as cause mould growth, which could pose health risks.
Because convection ovens use hot air to cook food, they are a great choice for baking-heavy businesses like restaurants, bakeries, and cafeterias. They are designed to cook large quantities of food quickly without sacrificing quality. Convection ovens use high-speed internal fans to actively circulate hot air, which helps to evenly heat the baking chamber and cook food faster than traditional ovens. This makes them ideal for baking breads, cakes, pastries, and other items that require even cooking temperatures.
One of the main advantages of commercial convection ovens is their energy efficiency. They use less energy than traditional ovens because they don’t need to preheat as long or as often. This can help reduce utility bills significantly over time. Additionally, convection ovens have shorter cooking times which can help speed up production in busy kitchens.
Convection oven drawbacks
Despite their many benefits, there are some drawbacks to using commercial convection ovens. Since they rely on fans to circulate hot air, they can be noisy when in operation and may not be suitable for quieter environments such as small cafes. Additionally, some foods may not turn out as well in a convection oven due to the increased air circulation, which can dry out dishes like custards or delicate pastries.
Contact us now for same-day oven service in all metro areas
National Appliance Repairs specialises in combi oven repairs, as well as repairs for all other kinds of commercial oven. We offer a wide range of commercial oven repair and maintenance services, and can help you determine which type of oven is best for your business.