50 YEARS IN BUSINESS

WHAT IS A COMBI-OVEN ANYWAY?

A UNIQUE STYLE OF CONVECTION OVEN
COMBINES THREE MODES OF COOKING IN ONE OVEN
FEATURES WASTE AIR CONDENSER TO ELIMINATE TASTE TRANSFER

STEAM MODE

UNIT OPERATES AS A STANDARD CONVECTION STEAMER
TYPICALLY USED FOR SEAFOOD AND VEGETABLES
PERFECT FOR MOST BOILED PRODUCTS
LOW TEMPERATURE STEAMING FOR SOUS VIDE AND POACHED PRODUCTS

HOT AIR MODE

UNIT OPERATES AS A STANDARD HOT AIR CONVECTION OVEN

COMBI MODE

COMBINES HOT AIR AND STEAM TO CREATE A UNIQUE ENVIRONMENT
THE INTRODUCTION OF STEAM CUTS DOWN ON SHRINKAGE WHILE DECREASING COOKIN TIMES
THE COMBI MODE IS PERFECT FOR RETHERMALIZING

BENEFITS OF COMBI COOKING

LESS HOOD SPACE - LESS EQUIPMENT
ONE COMBI-OVEN CAN DO THE JOB OF CONVECTION OVENS AND STEAMERS

BETTER FOOD QUALITY
CONDENSER IN DRAIN CONTROLS FLAVOR TRANSFER IN ALL MODES
COMBI MODE PROMOTES JUCIER FOODS
PRESSURELESS STEAM BEST FOR VEGETABLES AND SEAFOOD
COMBI MODE IS THE BEST WAY TO RETHERMALIZE

MUCH EASIER TO CLEAN
UNIT INTERIOR CAN BE HOSED DOWN FOR CLEANING
SPRAY HOSE IS INCLUDED

MAXIMUM FLEXIBILITY IN A SMALL FOOT PRINT
USE DURING PREPARATION TO:  BAKE ROLLS, ROAST MEATS, AND BLANCH VEGETABLES
USE DURING SERVICE TO:  RETHERMALIZE AND STEAM
BACK UP FOR OTHER EQUIPMENT

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