ELECTRIC COMBI OVENS – DIRECT STEAM
Electric combi ovens – direct steam models combine controlled hot-air circulation and steam generated by injecting water directly into cooking chamber. Digital control panel allows precise adjustment of temperature, time, moisture level and fan speed. Units are designed for cooking, steaming, baking, roasting, browning, braising, regeneration, low-temperature sous-vide cooking and combined heat treatment of meat, fish, vegetables, side dishes and other foods. Range includes models 6x GN 1/1, 10x GN 1/1, 10x GN 2/1, 20x GN 1/1 and 20x GN 2/1.
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Triple-glazed door, internal LED lighting. Reduced water consumption. Possibility to store up to 100 recipes in the oven memory in 4 steps. Fan with 5 speed levels from 300 to 1,500 rpm with reverse rotation. 11 humidity control levels. Memory for up to 100 recipes, cooking in 4 different phases. 
Direct steam and convection 10x GN 2/1+Cleaning. Oven plates 10x GN 2/1 or 20x GN1/1. Load capacity 100 kg. Lateral structures less than 65 mm "anti-tipping". Core temperature probe. 
Electric Combi Ovens – Direct Steam
These models combine intensive hot-air circulation and precisely controlled moisture. Adjustable operating parameters make it possible to adapt preparation to different ingredients, batch sizes and required results.Steam Generation by Direct Injection
Steam is generated by injecting water directly into heated cooking chamber without a separate steam boiler. Automatic humidification offers 11 moisture settings, helping reduce drying and retain juiciness during cooking.Digital Control Panel
Digital control panel allows precise adjustment of temperature, time, moisture and one of 5 fan speeds. Up to 100 recipes can be stored in memory. Each program can contain up to 4 cooking phases. Core temperature probe and EcoDelta function allow cooking process to be controlled according to internal food temperature.Suitable Cooking Methods
Units are designed for cooking, steaming, baking, roasting, browning, braising, regeneration, low-temperature sous-vide cooking and combined heat treatment of meat, fish, vegetables, side dishes and other foods. They are suitable for restaurants, hotels, fast-food chains, school kitchens, canteens, care homes and institutional catering facilities.Selecting Suitable Capacity
Models 6x GN 1/1 and 10x GN 1/1 are suitable for small and medium-sized kitchens. Combi ovens 10x GN 2/1, 20x GN 1/1 and 20x GN 2/1 are designed for larger quantities and facilities serving a high number of portions. Selection should reflect required capacity, gastronorm container format and available installation space.Easy Cleaning and Cooking Control
AISI 304 stainless steel cooking chamber featuring rounded internal corners simplifies cleaning. Integrated automatic washing system provides 4 cleaning cycles, while triple-glazed door helps reduce heat loss. Individual models offer flexible cooking options for kitchens requiring different capacities and food preparation methods.More detailed information about different systems, capacities, and essential functions is available in our guide on how to choose a combi oven.