Combi ovens are high-dollar pieces that offer operators great control over a cooking environment. A single unit can serve as a standard oven, a steamer, or a mix with varying heat and humidity levels. Because they do so much, a combi going down can cause serious disruptions in a kitchen. Here are some tips to keeping your combi running smoothly.
Operations from sandwich chains to c-stores to coffee shops use convection microwaves. These units can toast a sandwich, heat a pastry and cook a pizza, usually in 90 seconds or less.
Combi ovens can take the place of other pieces of equipment, including convection ovens, steamers, cook-and-hold cabinets, proofers and slow cookers, saving money and kitchen space.
First and foremost, when it comes to cleaning and maintenance, follow combi manufacturer recommendations. At the very least, rinse this equipment daily and thoroughly clean it once a week following the factory instructions.
Because this equipment is multifunctional and takes the place of many other cooking units, it pays to look at the big picture when factoring in price.
Maintenance of brick ovens requires a few steps that differ from that of most appliances.
Featured Products
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Ventech Condensation Hoods
Alto-Shaam
Ventech line of condensation hoods that works with select Combitherm combi ovens made by Alto-Shaam. Ventech PLUS features a HEPA filter along with condensation technology to capture and filter smoke-related vapor, grease and steam generated in the cooking process. These hoods can be factory or field installed.
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SC-300 Electric Smoker
Southern Pride BBQ Pits and Smokers
The SC-300 electric smokers smoke, roast and serve as holding ovens. Dual wood chip boxes are located on the left and right side of the smoker. An optional steam system replaces the right smoke element in the cabinet. Operators can turn the smoke elements, or the smoke and steam element, on or off independently.
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