Combi-Ovens – Turning up the heat

Rational Combi Oven

Combi-Ovens – Buy online now!

Combi ovens or combi steamers have come a long way since they were invented back in the 1970s. Essentially they combine a convection oven with a steamer; adjusting the amount of wet or dry heat in the oven allows the chef to cook a huge variety of different recipes, from roast beef to toasted bread, it can poach, grill bake – you name it, the combi does it.

These versatile machines are also equally at home with a la carte and with bulk cooking, such as for banquets or in institutional catering.

Early models were complicated to use. However, the benefits – including speed of cooking, better tasting food and less wastage (through less shrinkage) – quickly made combi ovens a hugely popular addition to the commercial kitchen.

These days they can be really simple to operate, so that even untrained staff can deliver, say, the chef’s signature soufflé, at the push of a (combi) button.

Ease of use doesn’t mean they stifle creativity, far from it. For example their accurate temperature and cooking controls mean chefs can be ever more precise in their recipes.

The combination of ease of use and creativity has led to combi steamers being used in every sector of the market – cafes, pubs, restaurants and hotels, as well as leisure facilities, event catering, hospitals and prisons.

Need to know

Boiler or element: Combi-steamers generate steam either in a boiler or by spraying water onto an element or gas burner heat exchanger. Each system has benefits – generally the spray method is cheaper to buy, but may require more cleaning and servicing.

HACCP: The cooking process and temperatures need to be monitored and recorded for HACCP. Many combi steamers will do this automatically, storing the data for several days or more. Some can be linked to networks or the Internet so that data can be downloaded and reports created, simply and  easily.

Hygiene: another big advantage with many combi steamers is that they have self-cleaning programs – so they clean themselves, at the touch of a button. This isn’t just a matter of making life easy (although it does, of course) it’s also about hygiene – the best systems clean the ovens more effectively than if they were done by hand.
 

Are you getting the best from your combi?

Cleaning: Failing to clean your unit properly will effect not only its efficiency but also may compromise food quality – the last thing you want is meat fat residue from the lunchtime roast contaminating a batch of puddings. If your combi has a fat drain, check and clear it at the end of the each day or it may become clogged.

Limescale: ensure that you follow the manufacturer’s recommendations on limescale monitoring. Limescale build-up can have a cataclysmic affect on a combi. Descaling will sort the problem and, the good news is that it’s usually a quick and simple operation.

Training: Like much technologically advanced equipment, combis are often easy to use at their most basic settings – push the button and you’re cooking. However, again like hi-tech appliances, it’s all too easy to underuse the combi steamer’s potential.

Manufacturers will offer training seminars and its well worth setting aside a day or two to attend – whether you already have a combi or are just thinking about buying one. The chances are they’ll be free, so all it will cost is some time and you’ll certainly benefit from finding out more about the combi’s versatility and potential.
 

Energy Bar

Combi steamers use water and energy and manufacturers are addressing ways to reduce consumption of both. Gas models may help with running costs and also reduce the load on the electric supply. More sophisticated units will incorporate technology that minimizes consumption. For example, by drawing only precisely as much water and energy as required for the job – thus avoiding unnecessary wastage of resources.

Many combi steamers also offer fast heat up times of less than 10 minutes – this means staff aren’t hanging around waiting for the unit to heat up, and there’s no need to have the unit turned on (keeping hot) while it’s not being used for cooking. One issue with combi’s is limescale build up – this can severely compromise the energy efficiency of the unit. Several manufactures incorporate monitoring and limescale removal systems that will minimize or even eliminate the problem. Effective water treatment is a vital element to ensuring long life while reducing service costs.

Lastly, door gaskets need to be checked regularly and replaced if they are worn or damaged, as they will leak heat into the kitchen.

The above is exraction from the CESA equipment buying guide 2009. See the December issue of Eat Out magazine for more details.