ELECTRIC COMBI OVENS – DIRECT STEAM

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.