Touch Screen vs. Dial
Combi-Ovens offer two choices for controls: touch screen or dial. Both options function well in commercial kitchens – it simply depends on the personal preference of the operator.
- Touch Screen controls allow for quick, simple adjustments to cooking as well as intuitive menus with interactive visuals. Have a few recipes used countless times a day? Load the product into the combi, select the loaded cooking instructions from the menu, and let the oven do the work.
- Dial controls are simple to operate. Easily scroll to your preferred settings and you are good to go.
Boiler vs. Boilerless
Another big difference to consider with combi-ovens is boiler vs. boilerless system. A boiler, or a steam generator model, produces steam that is injected into the oven by using a tank that boils water in large quantities. Meanwhile, a boilerless model injects water right onto the heating element. Due to rising concerns about hard water conditions and the amount of maintenance required for a steam generator oven, the boilerless models are more common in the US.
Generally speaking, combi-ovens mirror convection ovens in the size, pan capacity and styles available. With tabletop, floor (single and double stack) and roll-in configurations, manufacturers offer a wide variety of size options made to fit your commercial kitchen.
Limited on space? Countertop models are a great option for having the countless benefits of a combi-oven in a small commercial kitchen!
Energy Star products are given their designation due to designs that cut your energy usage, contributing to a cleaner environment. These Energy Star products lower your utility bills due to the lowered energy usage and in some states, qualify for large rebates, making these products even better investments! Learn more about Energy Star Rated Combi-Ovens from Central Restaurant Products.
Commercial exhaust hoods are required in commercial kitchens in order to capture and contain heat, moisture, smoke and grease-laden vapors. These hood systems are a major purchase for any commercial foodservice facility – also representing one of the largest uses of energy. However, manufacturers have begun creating ventless options to use in conjunction with combi-ovens that are more affordable and allow the ovens to be placed just about anywhere in the kitchen.