Why Commercial Combi Ovens and Combi Steamers Are a Game Changer
This guide explains how commercial combi ovens and combi steamers work, how they compare to convection ovens and traditional steamers, and how to choose the right model for your professional kitchen.
A commercial combi oven combines three cooking modes in one piece of equipment: convection heat, steam and a combination of both. In a busy professional kitchen, this means you can roast, steam, bake, regenerate and hold food using one versatile unit instead of several separate appliances.
Commercial combi ovens and combi steamers are now standard in many professional kitchens, including:
- Hotel and restaurant kitchens
- Catering companies and central production kitchens
- Hospital, school and corporate canteens
- Bakeries and cafés that serve hot food alongside baked goods
- Dark kitchens and cloud kitchens with limited space
In this article, you will learn what combi ovens do, how to compare different models, and what to consider before investing in one for your professional kitchen.
Not sure which combi oven configuration fits your kitchen?
What Is a Commercial Combi Oven and How Does It Work?
A commercial combi oven is a professional cooking appliance that can operate in three primary modes:
- Convection mode – hot air circulation for roasting, baking and browning.
- Steam mode – gentle or powerful steam for vegetables, fish, rice and other delicate foods.
- Combi mode – a controlled mix of heat and steam for juicy roasts, baked dishes and high‑yield cooking.
Inside the combi oven chamber, fans circulate hot air while an integrated steam system adds moisture when needed. Temperature, humidity and time are controlled precisely, allowing you to maintain consistent results from batch to batch.
How do combi ovens compare to convection ovens and separate steamers?
Many kitchens consider whether to invest in a combi oven, a standalone convection oven, a separate steamer or a combination of these. The following table summarizes their typical roles in a professional kitchen.
| Equipment Type | Main Cooking Methods | Typical Applications | Key Advantage |
|---|---|---|---|
| Combi oven / combi steamer | Hot air, steam and mixed heat‑plus‑steam modes | Roasting, steaming, baking, regenerating, holding and low‑loss cooking | High versatility in a single unit for many menu items |
| Convection oven | Hot air with fan circulation | Baking and roasting where steam is not essential | Simple, effective baking and roasting in a compact footprint |
| Separate steamer | Steam cooking only | Vegetables, fish, rice, dumplings and gentle steaming | Dedicated steaming performance for specific dishes |
Who Should Invest in Commercial Combi Ovens and Combi Steamers?
Combi ovens are designed for professional kitchens where space, labor and menu flexibility are important. They are especially useful when you need to:
- Produce consistent results across multiple outlets or service periods
- Run multi‑step cooking processes with limited staff
- Standardize recipes for catering or central production
- Serve diverse menus from a compact kitchen footprint
| Hotel and Restaurant Kitchens | |
|---|---|
| Main needs | À la carte service, banquets, room service and breakfast buffets requiring reliable cooking, reheating and holding of multiple dishes. |
| How combi ovens help | Support overnight roasting, bulk preparation and finishing to order. Reduce plate times while keeping quality consistent during busy periods. |
| Catering Companies and Central Kitchens | |
|---|---|
| Main needs | Large batch cooking, regeneration and hot‑holding of meals for transport to events, canteens or satellite outlets. |
| How combi ovens help | Enable standardized cooking programs, controlled core temperatures and repeatable quality, with flexible loading for gastronorm pans and trays. |
| School, Hospital and Corporate Canteens | |
|---|---|
| Main needs | Serving many portions in a limited time with consistent texture and appearance, often for set menus or rotating meal plans. |
| How combi ovens help | Allow bulk cooking of vegetables, proteins and starches with controlled steam and heat, then holding or regenerating before service. |
Planning to upgrade from a convection oven to a combi oven?
Share your menu, peak covers and available space. We can help you compare commercial combi ovens and combi steamers suitable for your kitchen.
What Types and Sizes of Commercial Combi Ovens Are Available?
Commercial combi ovens and combi steamers are available in different sizes and configurations. When planning a purchase, you should consider how many pans you need to cook at once, what kind of steam system you prefer and how much floor or counter space you have.
| Configuration | Typical Use | Space Requirement | Typical Advantage |
|---|---|---|---|
| Compact combi oven (countertop or small footprint) | Small restaurants, cafés and bakeries with moderate portions | Can be installed on a stand or work surface with limited floor space | Offers combi functionality in a compact, flexible format |
| Medium combi oven | Restaurants, hotels and canteens with regular service volume | Requires dedicated floor space and clearances around the unit | Balances capacity and footprint for versatile everyday cooking |
| Large or stacked combi ovens | Central kitchens, catering facilities and high‑volume restaurants | More height and floor area, sometimes stacked one on another | High batch capacity suitable for large‑scale production |
| Combi Oven with Integrated Steam Generator | |
|---|---|
| Steam generation | Uses an integrated system to produce steam independently, which is then distributed in the cooking chamber according to the selected mode. |
| Typical use | Kitchens that frequently use full steam or high humidity for vegetables, fish, rice and controlled core‑temperature cooking. |
| Considerations | Requires proper water supply, drainage and regular descaling or water treatment in line with the manufacturer’s recommendations. |
| Combi Oven with Direct Water Injection | |
|---|---|
| Steam generation | Introduces water into a hot environment to create steam on demand inside the chamber, often with simpler construction. |
| Typical use | Kitchens that need combi functionality but may not rely on intensive full‑steam cycles throughout the day. |
| Considerations | Also requires attention to water quality and regular maintenance; the details depend on the specific oven’s design. |
How Do Electric and Gas Combi Ovens Compare in Professional Kitchens?
Commercial combi ovens and combi steamers are typically available in electric and gas versions. The right choice depends on your utilities, energy tariffs and kitchen layout.
| Fuel Type | Typical Advantages | Considerations |
|---|---|---|
| Electric combi oven | Often straightforward to connect where strong electrical infrastructure exists, with precise control of heating elements and chamber temperature. | Requires adequate electrical capacity and appropriate wiring. You should assess long‑term electricity costs in your region before deciding. |
| Gas combi oven | Suitable for kitchens with access to natural gas or LPG. Many chefs appreciate the responsiveness of gas heat for certain cooking styles. | Requires professional gas installation, ventilation and compliance with local regulations. It is important to consider gas availability and safety requirements. |
Which combi oven fuel type is best for your kitchen?
To choose between electric and gas combi ovens, consider:
- Existing utilities: Do you already have a gas line and extraction system, or is your kitchen more suited to electric equipment?
- Energy tariffs: Compare typical electricity and gas tariffs in your area, and discuss with your energy provider if needed.
- Installation and service: Check which option is easier to install and maintain with local service technicians.
Need help comparing electric and gas combi ovens?
Tell us about your utilities, ventilation and cooking style. We can suggest suitable commercial combi oven options for your project.
What Key Features Should You Look for in a Commercial Combi Oven?
When you compare commercial combi ovens and combi steamers, it helps to evaluate a number of design and control features. These affect how well the oven fits your menu, staff skills and workflow.
| Capacity, Pan Size and Loading System | |
|---|---|
| Pan capacity | Check how many pans or trays the combi oven can handle at once and which pan formats are supported, such as common gastronorm sizes or bakery trays. |
| Loading style | Consider whether you prefer fixed racks, removable trolleys or compatibility with roll‑in racks, depending on your production style and ergonomics. |
| Interior space | Ensure there is enough space for the dishes you plan to cook, including tall items or stacked trays for bulk production. |
| Control Panel, Programs and Core Temperature Probes | |
|---|---|
| Control interface | Some kitchens prefer simple manual controls, while others benefit from digital displays with step‑by‑step cooking programs and icons for different dishes. |
| Program memory | Programmed recipes can help maintain consistent results when multiple chefs use the same combi oven across different shifts. |
| Core temperature probe | A core temperature probe allows the oven to cook items based on internal temperature rather than time alone, which is valuable for roasts and large pieces of protein. |
| Cleaning, Water Treatment and Maintenance Access | |
|---|---|
| Cleaning options | Check how the oven is cleaned, which cleaning chemicals are recommended and how easily interior surfaces can be accessed for routine cleaning. |
| Water quality | Water hardness and treatment have a major influence on steam components. Following the manufacturer’s guidelines can help reduce scale buildup and extend equipment life. |
| Service access | Make sure there is enough access around the oven for technicians to inspect, maintain and service key components over the equipment’s life. |
What Factors Usually Affect the Price of Commercial Combi Ovens?
The price of a commercial combi oven or combi steamer depends on a combination of size, configuration and features. While exact numbers differ between markets and suppliers, you can use these common factors to understand cost differences.
| Price Factor | How It Can Influence Cost |
|---|---|
| Oven size and capacity | Larger ovens that handle more pans or trays generally require more materials, higher‑capacity components and more complex construction than compact units. |
| Steam system design | Different steam generation systems and humidity control features can influence manufacturing complexity and component selection. |
| Control technology | Ovens with advanced digital controls, large displays and extensive program memory can involve more electronics than basic manual models. |
| Construction details and materials | Insulation quality, chamber design and door structure can affect durability and energy efficiency, which may be reflected in the equipment cost. |
| Accessories and installation options | Stands, trolleys, racks, water treatment units and other accessories are often offered separately and should be considered when planning your budget. |
Before you request quotations, it helps to define:
- Your expected number of portions per service and per day
- Which dishes you plan to cook most often in the combi oven
- Available electrical or gas infrastructure and ventilation
- Space for installation, including access routes and service clearance
How Can You Get the Most Value from a Commercial Combi Oven?
A combi oven can become the central cooking station in your professional kitchen when you plan your processes around it. Many operators use combi ovens for bulk cooking, overnight cooking, regeneration and à la carte finishing to increase productivity and reduce stress during peak service.
How do I decide what size combi oven I really need?
Start by listing your main dishes and estimating how many portions you serve in your busiest hour. Then, match this to pan capacity and typical cooking times to see how many loads you would need. This helps you decide between a compact, medium or large combi oven, or whether stacked units would support your workflow better.
Can a combi oven replace other equipment in my professional kitchen?
Many kitchens reduce the number of separate ovens and steamers after installing a combi oven, because it can handle several cooking tasks in one unit. However, you may still choose to keep specialized equipment for tasks such as high‑temperature charring or certain regional dishes. The best mix depends on your menu and concept.
What maintenance does a combi oven usually require?
Typical maintenance includes daily cleaning of the chamber and door glass, regular attention to water treatment, and scheduled checks of steam and heating components. Following the operating instructions and recommended cleaning routines helps support stable performance and equipment longevity.
Ready to explore commercial combi ovens for your professional kitchen?
If you share your menu, production targets and available utilities, our team can help you shortlist combi ovens and combi steamers that match your needs.
