Combi Ovens are useful in virtually every restaurant setting regardless of size or volume.  As their name implies, Combi Ovens combine the dry heat of a convection oven with the humid cooking environment of a steamer. This functionality enables the operator to easily perform any number of cooking tasks, such as roasting, steaming, blanching, baking and broiling.

There are several considerations when selecting a commercial Combi Oven, as the source of the steam plays a factor in both ease of use and the end product. This article explores the differences between boiler-based and boilerless units, as well as the importance of humidity control: What Makes a Combi

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Source: Henny Penny