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Commercial ovens such as the combi steamer, also known as a combination steam-convection oven, are essential for large scale culinary endeavours. First invented in 1960, the combi steam oven has since become ubiquitous in commercial kitchens worldwide. The start to finish cooking technology has been developed to produce a range of meat, fish and vegetable delicacies, as well as being used for baking breads and other favoured pastries. Multiple cooking tiers allow for large amounts of food to be cooked simultaneously making the combi steamer an excellent way to cook substantial amounts of food at any one time. Whether you’re selling individual items or needing to cook food for copious amounts of people, the combi steamer’s ability to heat, grill, bake and store a range of foods makes it a vital piece of kitchen or restaurant equipment.
Manual controls offer catering staff the chance to choose between the oven’s cooking and steaming functions whilst maintaining complete control over the cooking process. At the touch of a button, the combi steamer utilises the effect of both cooking and steaming to create perfectly controlled temperatures for foods to cook whilst ensuring their nutrients and vitamins are preserved. Where steaming means foods can be cooked in shorter time frames whilst keeping their inherent juiciness, the conventional heating from the oven keeps foods crispy and appetizing in both appearance and flavour. When steaming alone can cause crusty outer layers to go soggy, the dual steam and heat functions mean foods can retain the perfect crunch.