4200.00 € HT 2290.00 € HT
The combi oven is the oven of versatility. Where a convection oven is limited to dry cooking, the combi combines the fan-forced heat with a control of the cooking humidity to roast, gratin, cook vegetables and fish while preserving their tenderness, and to regenerate dishes without drying them out. With its 5 levels, it is the format that handles more volume and more variety.
The principle of the combi is to combine the cooking modes to keep control of the humidity: meats that lose less weight, delicate vegetables and fish preserved, successful pastries. Where a convection oven often requires finishing one cooking before loading the next, the combi brings greater flexibility and lets you vary the preparations on a single machine.
With 5 levels in GN 2/3 format and a footprint of 600 × 747 × 673 mm, it offers a greater capacity than the 4-level convection model — invaluable as soon as the volume or the variety of the menu increase. Its power of 3.3 kW in 230 V single-phase makes it simple to supply, and its stainless steel chamber facilitates maintenance.
For a restaurant with a varied menu, a caterer or a central kitchen that wants a single machine for multiple cooking processes (roast, braise, regenerate, bake pastries). It is the equipment that replaces several others and gains flexibility. For simple dry cooking, compact and on a small budget, the 4-level convection oven will be enough (comparison below).
By bringing together several cooking modes, the combi oven replaces several appliances on its own: it roasts like an oven, runs gentler cooking, regenerates the dishes of a catering service and takes care of pastries. For a kitchen short on space or wanting to rationalise its equipment, it is a gain in space and flexibility — a single oven to cover an entire menu.
| Feature | Combi oven |
|---|---|
| Type | Combi oven (combined cooking) |
| Capacity | 5 levels — GN 2/3 format |
| Power | 3.3 kW |
| Power supply | Single-phase 230 V |
| External dimensions | 600 × 747 × 673 mm |
| Level spacing | 74 mm |
| Chamber | Stainless steel |
| Criterion | Convection | Combi (this model) |
|---|---|---|
| Cooking modes | Fan-assisted (dry) | Combined cooking, controlled humidity |
| Capacity | 4 levels | 5 levels |
| Use | Pastry, gratins, reheating | Varied menu, meats/fish, versatility |
| Profile | Small budget, compact | Versatile investment |
Training included on getting started, delivery throughout France, 2-year warranty (extendable to 3 years as an option) and after-sales service with spare parts. Do you want to check that the combi matches your menu and your volume? Request your express quote: our sales team reviews it with you.
It is a versatile oven that combines the cooking modes (fan-forced heat and humidity control) to roast, gratin, cook vegetables and fish while preserving tenderness, and to regenerate dishes without drying them out.
A convection oven cooks with dry hot air; the combi additionally controls the cooking humidity, which limits the drying out of meats and lets you vary the preparations on a single machine.
5 levels in GN 2/3 format, i.e. a greater capacity than the 4-level convection oven, for a footprint of 600 × 747 × 673 mm.
On 230 V single-phase for a power of 3.3 kW, which makes it simple to connect.
A restaurant with a varied menu, a caterer or a central kitchen that wants a single machine for multiple cooking processes and more capacity.
If your menu is varied and calls for flexibility (and more capacity), yes. If you are mainly looking for simple, compact and economical dry cooking, the 4-level convection oven is enough.
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