How to Choose a Combi Oven for a Commercial Kitchen

A combi oven is one machine that can steam, roast, bake and regenerate food. The right one depends on what you cook, how many covers you serve and how your kitchen is set up. Choose the cooking style first. Then work through power, capacity, controls, water and cleaning.

This guide is for cafes, restaurants, pubs, bakeries, caterers and aged care kitchens. It stays general on purpose. Always check the exact specification of any model you shortlist.

What does a combi oven do for you?

A combi oven, also called a combi-steamer, joins steam and convection heat in one cavity. You can use steam alone, hot air alone, or a mix of the two. That range is why one unit can replace several pieces of cooking equipment.

How will you use it?

Write down your five most common dishes before you look at models. If most of your menu is roasted or baked, a convection oven may be enough. See the convection ovens range to compare. If you steam, bake, roast and hold food in the same shift, a combi earns its space.

Browse the combi ovens range to see what is available. For a wider look at other oven styles, see commercial ovens.

Electric or gas

Many combis are electric. Some makers also offer gas models. The right choice depends on the supply you already have on site.

• Electric. Often simpler to place, because you do not need a gas connection. Check the supply the model needs before you order.
• Gas. Suits a site that already has a suitable gas supply. Check the gas type and connection in the specification.

Power needs vary a lot between sizes. Check the specification and use a licensed tradesperson for any gas or electrical work. Do not assume your existing outlet will suit.

Tray capacity and GN sizes

Capacity is shown as a tray count and a tray size. GN stands for Gastronorm, a common size standard for kitchen trays and pans. A name such as "6 x 1/1GN" means six trays of the 1/1 size. A name such as "10 tray" tells you the number of levels.

Size your combi for your busiest service, not an average day. A unit that is too small slows the line. A unit that is too large wastes space and energy.

For a compact option, the Giorik SEHE061WT STEAMBOX EVOLUTION is listed as a 6 x 1/1GN electric combi. For higher output, the Turbofan EC40T10 is listed as a full size 10 tray electric combi. Check each product page for the full specification.

Manual or touch controls

Controls change how your team uses the oven every day.

If many different staff use the oven, stored programs help keep results consistent. If one chef runs the pass, dials may be all you need. Ask what the model stores and whether programs can be changed by your team.

Boiler or direct steam

Combis make steam in different ways. In general terms, some use a separate boiler. Others make steam directly in the cavity, often by spraying water onto a hot surface.

• Boiler steam. Often chosen where steady, heavy steam is needed through a long service.
• Direct steam. Often simpler and more compact. It can suit lighter steam use.

Neither is right for every kitchen. The specification should state the steam method. If it does not, ask before you buy. Look at how it affects water use, cleaning and servicing.

Water quality and descaling

Water is the part of a combi that surprises new owners. Steam needs a clean, suitable water supply. Hard water leaves scale on heating parts and in the steam system. Scale shortens the life of the oven and can leave it working poorly.

• Do you know how hard your water is?
• Does the manufacturer ask for a water filter or treatment?
• Does the model have a descaling or cleaning cycle?
• Who will fit the water filter and change it on schedule?

Cleaning and upkeep

A combi that is cleaned on schedule cooks better and lasts longer. Grease, food residue and scale all build up in a busy kitchen.

• Does the oven have an automatic cleaning cycle?
• Which cleaning products does the manufacturer allow?
• Can you remove racks and the door seal easily?
• Can staff clean the unit at the end of each shift?

Follow the manufacturer's manual for cleaning and descaling. Do not use products it does not allow. Use a qualified technician for any repair or internal work.

Match the combi to your venue

These are starting points, not rules. Your menu and service style decide the final choice.

Space, heat and ventilation

A combi puts heat and steam into your kitchen. In a tight space this adds load to the room and to the staff.

1. Where does the steam go? Many combis release steam when the door opens. Check how your site handles it.
2. Clearances. Use the clearances in the manufacturer's instructions. Do not guess.
3. Ventilation. Check whether the model needs a canopy or extraction. See extraction and ventilation for the range.
4. Nearby equipment. Keep the combi away from heat sources and cold storage where you can.

Check the specification for each model and use a licensed tradesperson for ventilation and fire safety work. Your local rules and your insurer may also apply, so ask before you install.

Stands, proofers and accessories

Many combis are bought with extras. Plan these at the same time as the oven.

• Stands. A stand puts the oven at a safe working height and can hold trays below. Check the stand is made for the model you choose.
• Proofers. A proofer suits a bakery that proves dough before baking. Check that the size matches the oven.
• Trays and racks. Check the GN size and the material suit your menu.
• Water filters. These protect the steam system. Ask what the manufacturer requires.

If you need a bench or shelving near the oven, browse benching, storage and tapware. For the wider range, see cooking equipment.

Doorway and site fit

Measure before you shortlist. A combi that fits the line can still fail to fit the door.

1. Note the width, depth and height of the space for the oven and stand.
2. Measure the path to the kitchen: doors, corridors, lifts, stairs and corners.
3. Check the open door swing and the space for staff to load trays safely.
4. Find the power, water and drain points. Confirm what the model needs in its specification.
5. Ask licensed tradespeople to confirm the connections before the oven arrives.

Mistakes to avoid

• Choosing on tray count alone. Check the GN size and your actual pans.
• Ignoring water quality. Hard water and no filter shorten the life of an oven.
• Forgetting ventilation. Heat and steam need somewhere to go.
• Skipping the cleaning plan. Build the daily clean into your closing routine.
• Not measuring the delivery path. The oven must reach the kitchen as well as fit it.
• Assuming the supply suits. Confirm power, gas and water before you order.

Checklist before you buy

• What will you cook most: steam, roast, bake or reheat?
• How many trays do you need at your busiest service?
• Do your trays and pans match the GN size?
• Is the model electric or gas, and does your site suit it?
• Do you want manual dials or touch controls?
• Does it use a boiler or direct steam?
• Do you know your water quality, and is a filter needed?
• Is there an automatic cleaning cycle, and who will run it?
• Does the space have the ventilation and clearances it needs?
• Do you need a stand or a proofer?
• Will it fit through the delivery path and into the space?

If you are comparing options on a tighter budget, see the clearance range.

Browse combi ovens

A few electric combi models from the range. Check the full specification on each product page.

Frequently asked questions