Combi ovens
Combi ovens combine steam and dry heat in a single chamber, enabling you to roast, bake, braise, and steam with precise control. They're essential for high-volume kitchens where versatility and consistency matter—from fine-dining restaurants to hotel banqueting and catering operations.
Stock electric and gas models from trusted manufacturers including Rational, Unox, Giorik, and Combisteel, plus spare parts and cleaning systems to keep your equipment running reliably.
Combi ovens combine steam, convection and dry heat in one unit, enabling chefs to cook proteins, vegetables and baked goods with precision moisture control. Essential for high-volume kitchens—hotels, restaurants, catering—where consistency and speed matter. Capacity (grid count) and power source (electric vs. gas) are your primary buying factors.
Professional combi steamer for commercial kitchens with 12 GN1/1 shelf positions. Combines steam and convection heat for consistent cooking results.
Professional 7-rack combi oven combining steam and convection for consistent cooking results. Designed for commercial kitchens requiring versatile cooking methods.
Compact combi oven combining steam and convection for professional kitchens. Accommodates 5 GN1/1 trays with reduced shrinkage and consistent results.
Professional installation kit designed for Unox XUC series commercial ovens. Essential mounting hardware for secure kitchen deployment.
Professional cleaning tablets designed for Rational iCombi ovens. Essential maintenance supply for commercial kitchen operators.
Professional electric combi oven for commercial kitchens requiring precise steam and convection cooking with 6 x 1/1 GN tray capacity.
Professional detergent and rinse aid system for Unox combi ovens. Concentrated 10x1L format for commercial kitchens.
Replacement perforated cooking grid for Combisteel combi ovens models 7455.2200-2416. White coated steel construction for professional kitchens.
Combi ovens deliver faster cooking times and superior moisture retention compared to conventional convection units, making them ideal for proteins, pastries, vegetables, and batch production. When choosing a model, consider chamber capacity (typically 6–20 GN 1/1 positions), energy source (electric or gas), and whether you need programmable recipes and humidity sensors.
Installation requirements vary by model—some demand dedicated water and drainage connections, whilst others integrate into standard kitchen infrastructure. Factor in staff training time if your team hasn't used combis before; most units offer intuitive touchscreen controls.
- Chamber capacity and GN grid compatibility with your menu
- Energy efficiency ratings and running costs (gas vs. electric)
- Warranty, spare-parts availability, and service support in Ireland
- Water quality and descaling needs; filter systems available
- Space for installation and adequate ventilation