What is Combi Oven
A combi oven is a multiple oven that can cook using steam, hot air (convective heat), or both at the same time. To fulfill all of the jobs in its arsenal, a Commercial Combi oven has three cooking modes: steam, convection, and a combination of steam and convection. A combi could be utilized as a substitute for both steaming and a convection oven, reducing time, space, and cost whenever it relates to commercial preparing food. Sometimes known as a combination oven, is a relatively recent technology in the restaurant sector. It was initially developed around 15 years ago as a steam and convection oven, and it quickly gained appeal in both large and small hotels and high-volume restaurants.
Many of today’s best chefs are still learning how to use a combi oven and what it can accomplish for their businesses. Many chefs do not yet own a combi oven, according to a recent poll on StarChefs.com, yet 98 per cent of cooks are interested in utilising one. Simple information regarding the technology, why it’s vital, and how to buy the best combi oven for your kitchen can be found here. A combi oven is one that has three cooking modes: convection, steam, and combination. The oven circulates dry heat in convection mode, which is great for pastries and bread. The steam mode cooks fish, rice, and vegetables by injecting water into the oven.
The combination mode, which utilizes both dry heat and steam to maintain precise humidity levels, is the actual innovation of the combi oven, providing you more control over the moisture levels in meals. These settings range from 0% to 100% of the highest attainable relative humidity, the amount of water vapor present in a gaseous mixture of air and water is known as vapor pressure. Individuals feel hotter than the actual air temperature when the temperature outside is 90 degrees Fahrenheit and the humidity is high. When it’s only 90 degrees outside with little humidity, the extra humidity transmits heat more quickly, and we can feel the difference (dry heat).
In a combi oven, the same result may be achieved, allowing chefs to prepare food with greater heat and moisture control. You will be able to cook at high temperatures without burning or over-drying food goods if the relative humidity is at 100%. The fundamental benefit of a combi oven is that it regulates the humidity inside its chamber, resulting in less shrinkage and weight loss while also enhancing cook times and outcomes.
How a Combi Oven is Different from a conventional and convection Oven?
Both types of ovens have the same appearance and can be either gas or electric. The distinction is that in a typical oven, the heat source is stationary and rises from the bottom. The heat from a convection oven is distributed throughout the oven by fans, which circulate the air. The heat in a convection oven is constant as a result of this. In traditional ovens, pockets of air might be warmer or colder than the temperature displayed on the dial. It’s why, halfway during the cooking period, chefs open the traditional oven to flip the roasting pan or cookie sheet around. Heat is uniformly dispersed throughout the meal with a convection oven.
Convection ovens are preferred by professional cooks because they not only cook food uniformly but also up to 25% quicker than traditional ovens. You’ll need to alter your cooking time if you’re used to cooking in a regular oven and have converted to a convection oven. Cooking experts recommend checking the meal in the oven 10 minutes before it’s supposed to be done. Convection ovens, unlike standard ovens, do not require preheating. Despite this, convection ovens have disadvantages, particularly for baking. Most convection ovens offer a “bake” or “thermal bake” option that works similarly to a regular oven.
What are the benefits of using a combi oven in a commercial setting?
They’re Easy to Use
Combi ovens are built for convenience of use, and given today’s workforce shortages and high turnover rates, foodservice that is simple to operate is in high demand. Blodgett-controls Combi’s are simple to use and allow for pre-programming depending on certain menu items. Do you want to make a plate of delicate pastry dishes, such as tarts or pate a choux? Simply place them in the oven, click a button, and leave the rest to the combi.
They’re Versatile
What could be better than a multitasking person or piece of foodservice equipment? Blodgett-combi Combi’s ovens offer this kind of adaptability. Combi ovens allow operators to cook, steam, roast, smoke, braise, bake, re-therm, and more with precision temperature and humidity control.
They Save Space
Blodgett-Combi ovens are suited for space-constrained activities. They allow diversity in cooking procedures while taking up the same tiny footprint, freeing up even more room by removing the need for duplicate equipment. Blodgett-Combi also provides hood-free combi oven technology, which reduces the requirement for ventilation.
They Increase Yield
When cooked in ordinary ovens, those pricey meats and centre-of-the-plate foods will typically lose water weight and yield. With the addition of moisture to the cooking process, a combi oven may modify this. Water will aid in increasing meat output rates, which will assist a business to enhance profitability.
Conclusion
A combi oven is a multi-oven that can cook with steam, hot air (convective heat), or both. It is an excellent tool for professional cooking.
William L. Padilla is a qualified content writer and content strategist from London, UK. Currently, he works for KATC. He has extensive experience of writing for different websites and was formerly employed in Bestway Software house. He envisions using his writing skills for the education of others.