Commercial Combi Ovens

A combi oven combines convection heat and steam in one cabinet, so a single unit can roast, bake, steam, braise and hold. Commercial kitchens use them to replace several pieces of equipment and to cook large batches with consistent results. Models are sized by the number of hotel pans or sheet pans they hold, from compact 6-pan units for small kitchens to 20-pan roll-in models for hospitals, universities and banquet operations. For U.S. installations the key questions are electrical service (208/240V or 480V, single or three phase), gas type for gas models, water quality and the ventilation the local code requires. We list each model with its U.S. electrical data and listings so your engineer can check it against the site.