Steam, Hot Air and Combination Cooking

Commercial Combi Oven

SourcePro commercial combi ovens combine controlled steam, circulated hot air and combination cooking in one professional platform. They can support roasting, steaming, baking, regeneration and low-temperature production while helping kitchens standardize repeatable programs across multiple GN-pan capacities. Electric and gas references, several control formats and tabletop or floor-standing sizes may be considered. The final capacity, steam-generation method, utilities, controls, cleaning functions and accessories are confirmed after the menu, production volume and installation conditions are reviewed.

Product Family ID: SP-COOK-COMBI-001Commercial Cooking Equipment

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Overview

Product Overview

A combi oven is a multifunction cooking platform for kitchens that need both dry heat and controlled moisture. It should be selected by GN format, batch profile, menu, desired control level, cleaning workflow, water quality, ventilation and available electric or gas utilities—not by tray count alone.

Key Features

Electric or gas-heated configurations

Reference capacities from compact 1/2 GN units through 1/1 GN tabletop and larger floor units

Mechanical, electronic, computer-assisted and touchscreen control references

Steam, hot-air and combined cooking modes

Optional core probe, programmable cooking and automatic cleaning, subject to confirmation

Stand-mounted, stacked or floor-unit arrangements where the selected series permits

Applications

Where This Product Is Used

Hotels and resorts

restaurants

hospitals and care facilities

central kitchens

bakeries and production kitchens

schools and universities

banquet and event catering.

Buyer Benefits

Why Buyers Choose This Type

Three cooking approaches — steam, circulated hot air and combined heat with controlled moisture in one cavity.

Flexible production — supports batch cooking, roasting, steaming, baking and regeneration workflows.

GN-based capacity planning — tabletop and larger floor units can be reviewed around pan format and batch demand.

Electric or gas configurations — the energy source can be aligned with site capacity and project preference.

Control options — mechanical, electronic and touchscreen references allow different levels of programming and operator guidance.

Project-selected accessories — probes, stands, stacking, cleaning and water-treatment options are confirmed against the selected configuration.

Technical Data

Specifications

Reference Configuration

Energy source, GN capacity, control style, steam-generation method, cleaning package, probe, stand and stacking arrangement are configurations within one combi-oven family.

Reference Specifications / Configurations

Planning ranges only. Final values are confirmed for the selected project configuration.

Display Group	Metric	Public Reference Wording	Buyer Confirmation Required
Capacity	GN-pan references	Directly evidenced configurations include 4 × 1/2 GN, 6 × 2/3 GN, 6 × 1/1 GN and 10 × 1/1 GN; international floor-unit context extends to 20 × 1/1 GN.	GN format; rail count; batch volume; product loading
Temperature	Steam mode	An official international reference shows approximately 30–130 °C for steam operation. The final operating range depends on the selected series.	Cooking process; low-temperature requirement; steam method
Temperature	Hot-air / combination mode	An official international reference shows approximately 30–300 °C for hot-air and combination operation. Confirm the selected series before publication as a fixed value.	Maximum recipe temperature; humidity range; selected controls
Electrical	Electric load and supply	Reference electric connected loads are approximately 4.8–37.2 kW, with 230 V single-phase through 380/400 V three-phase examples across different capacities.	Voltage; frequency; phase; capacity; simultaneous demand
Gas	Gas-heated examples	Cited 6 × 1/1 GN and 10 × 1/1 GN examples show approximately 12–20 kW heat load plus about 0.8 kW electrical load. Gas type, pressure and consumption require configuration confirmation.	Natural gas/LPG; pressure; heat input; electrical auxiliary load; certification
Controls	Control formats	Mechanical, electronic, computer-assisted and touchscreen references are available across the source family. Program storage, probe and cleaning functions must be confirmed per configuration.	Operator skill; programs; probe; cleaning; connectivity; language
Utilities	Water, drain and ventilation	A combi oven normally requires project review of water quality and pressure, drainage and ventilation or hood conditions; values are not standardized in the current source set.	Water quality/pressure; treatment; drain; hood; clearance

The information shown is a reference configuration range for project planning. Final model, dimensions, capacity, power, voltage, gas type, utilities and options are confirmed after enquiry review and approved drawings.

Project Confirmation

Project Confirmation Checklist

GN format and rail count — 1/2 GN, 2/3 GN, 1/1 GN + rails

Meals per service and menu mix — Meals + key products + service window

Electric or gas preference — Electric / natural gas / LPG

Gas type, pressure and certification — Gas / pressure / destination code

Voltage, frequency, phase and available load — V / Hz / phase / kW or A

Steam-generation and humidity requirements — Direct injection / boiler-assisted / required modes

Control style and program requirements — Mechanical/electronic/touch + programs

Probe, cleaning, stacking and stand — Checklist

Water quality, pressure and treatment — Pressure / hardness / treatment

Drain route and temperature tolerance — Connection + route

Hood, ventilation and clearance conditions — Plan + local code

Door hinge, stand and service access — Left/right + dimensions

Commercial Combi Oven FAQ

What makes a commercial combi oven different?

A combi oven provides steam, circulated hot air and combination modes in one cavity, allowing the kitchen to control both temperature and moisture across a wider range of cooking and regeneration tasks.

Is a combi oven the same as a convection oven?

No. A convection oven is primarily a dry, fan-assisted hot-air oven. A combi oven intentionally adds steam and controlled humidity. The two products should have separate pages, keywords and canonicals.

What capacity should I choose?

Choose the GN format and rail count from the menu, batch size, loading pattern, meal peaks and future production plan. A higher tray count does not automatically mean better fit if batches and utilities are mismatched.

Are electric and gas combi ovens both available?

Electric and gas references exist across the source family. The final choice depends on local energy capacity, gas type and pressure, electrical supply, ventilation, operating cost objectives and the selected oven size.

What temperature range can a combi oven provide?

An official international reference shows about 30–130 °C in steam mode and 30–300 °C in hot-air or combination modes. Confirm the operating range of the selected configuration before treating these as final values.

Does a combi oven need water, drainage and a hood?

Water quality and pressure, drainage and ventilation must all be reviewed. Hood requirements vary by appliance, cooking process and local code, so they should be confirmed for the destination and selected configuration.

Are automatic cleaning and core probes standard?

Not necessarily. Cleaning systems, probes, program storage and other control features vary by series and control package. Confirm which functions are standard, optional or unavailable before approval.

Product Inquiry

Select a combi oven around the menu and batch plan

Tell us the GN format, meals per service, menu mix, preferred energy source, control requirements and available water, drainage and ventilation. SourcePro will coordinate a reference configuration and utility checklist.

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