CAT // 5301 — CATEGORY
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.
[ 56.01.535 ]
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
FREQUENTLY ASKED
Common questions
What's the difference between electric and gas combi ovens?▾
Electric models (7.9 kW example) suit kitchens with three-phase supply; gas units (5.5 kW example) require gas connection. Gas typically offers faster heat recovery; electric is easier to install in premises without gas infrastructure.
What capacity should I choose—6 grids, 10 grids?▾
Grid capacity (1/1 GN standard) determines batch size. A 6-grid holds 6 full-size trays; 10-grid doubles output. Match your service covers and hold-time needs.
Do I need a water-filtration system?▾
Yes. Combi ovens use mains water for steam. A filtering system (like Unox XHC003) protects internal components and improves steam quality, reducing mineral buildup and maintenance downtime.
What cleaning products work with these ovens?▾
Use branded detergent and rinse systems (Unox, Rational tabs). These are formulated for combi-oven internal coatings and automated cleaning cycles; generic products may damage surfaces.
What accessories do I need to install a combi oven?▾
Consider a mounting/installation kit (Unox XUC example) for safe positioning. Perforated grids improve air circulation. Check the oven spec sheet for your kitchen's electrical/gas requirements before ordering.
Which operations suit combi ovens best?▾
High-volume cooking: roasting meats, steaming vegetables, baking bread, holding cooked dishes. Ideal for hotels, restaurants, catering operations and large facilities serving 100+ covers daily.