Combi-steamers (ovens) are a popular piece of catering equipment in every sector of the market and nearly every chef who has used combi-steamers loves them. By combining both steam and dry heat these high tech machines can cook all sorts of different foods perfectly because the oven’s cooking environment can be adjusted to suit whatever is being cooked.
Roasting, baking, poaching, grilling… the combi steamer does it all. Roast meats are succulent on the inside and crisp on the outside and they shrink much less than in a conventional oven – so they taste better and you get more portions per joint.
The technology behind these flexible machines was only invented around 40 years ago. Back in the 1970s combi steamers, also known as combi ovens or combis, were notoriously difficult to programme and control.
Over the years manufacturers have made huge strides and now many combi ovens are very simple to use, operating at the touch of a button, so even untrained staff can duplicate a chef’s signature dish.
The flexibility of combis has made them popular in all sectors of the catering industry – from the biggest institutions to small neighbourhood sites: schools, universities, hospitals, hotels, restaurants, pubs, cafes, fish & chip shops, takeaways – you’ll find combi steamers (ovens) in all of them.
Combi Ovens – Buy Online!
The above is taken from Eat Out Magazine’s Catering Equipment Buying Guide in association with CESA and Caterquotes.
