COMBI OVENS


A world of uses S


Chefs who have embraced the combi oven are missing a trick if they’re not making the most of every function


urely the word ‘multifunctional’ was created to describe the combi oven? Almost every aspiring chef wants one


and they are pretty much a ‘must have’ in mod- ern commercial kitchen design. Yet despite their ability to do so many dif-


ferent things, many chefs just use one mode – such as steaming or convection. This is a great shame, because it means they are miss- ing out on many of the benefits of using this remarkable technology, which can mimic different cooking styles with great authenticity by the careful balancing and adjusting of the combination of steam and dry heat. An advanced combi can duplicate the cooking process of a tandoor oven, or create Peking duck


XXIV | The Caterer | 15 November 2019


perfectly. It’s as at home baking pizza, smoking product, roasting chicken or poaching salmon. And it can cook all these recipes, and many, many more, at the touch of a button or screen. Training is the key. Most leading manu- facturers and suppliers will offer all sorts of training opportunities, including on-site, and many have training videos that can be watched on smartphones or tablets, in the kitchen, while operating the machine. One thing to consider when buying a combi


is whether to have one big one or two smaller units. Many smaller ones are stackable. If the budget adds up, having two stacked combi ovens will take up no more footprint than one larger one, but will give double the flexibility.


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