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The combi oven is the machine that, more than any other, defines the production capacity of a professional kitchen. Choosing wrongly means wasting tens of thousands of euros in energy consumption or, worse, stalling service at peak times. This guide helps you choose the right model by assessing power, technology, capacity and budget. 40% energy savings compared with separate traditional ovens 3 cooking modes in a single machine -30% average food weight loss vs traditional cooking 10+ years of service life with routine maintenance What the Combi Oven Is and Why It Is Indispensable The professional combi oven (also called a combi steamer or convection steam oven) combines three cooking modes in a single appliance: dry-heat convection, saturated or superheated steam, and the simultaneous combination of the two. This versatility makes it possible to replace, in a single space, equipment that is traditionally separate: convection oven, steamer, bain-marie and steam oven. For modern restaurants, adopting a combi oven is not a luxury but an operational necessity. It lets you run multiple cooking processes in parallel, keep quality constant even with less experienced staff, and drastically cut preparation times thanks to recipe programming. 💡 Key operating fact A combi oven with 10 GN 1/1 pans can handle roasts, steamed vegetables and desserts in parallel. Three different cooking processes at once, one machine. In the kitchen, this translates directly into more covers served per service hour. The Three Cooking Modes: How They Work 1. Convection (Dry Heat) The fan distributes hot air evenly throughout the cooking chamber. Ideal for roasts, bread, pastry and oven frying. Convection ensures even browning on all levels, eliminating the "cold shelf" problem of traditional static ovens. 2. Steam The built-in generator produces saturated steam at temperatures between 30°C and 130°C. Perfect for vegetables, fish, pulses, rice and low-temperature cooking (sous vide in the oven). Steam preserves the nutritional values, colours and juices of the food, reducing weight loss to less than 5% compared with 25-35% in traditional oven cooking. 3. Combi (Convection + Steam) The mode that justifies the investment on its own. The combination of dry heat and controlled humidity makes it possible to cook meat, poultry, lasagne, rotisserie products and leavened baked goods to perfection. Humidity prevents surface dryness; convection ensures browning. The result is a crisp crust with a juicy interior, reproducible with absolute precision every time. How to Choose the Size: GN Pans and Production Capacity Oven size is measured in the number of Gastronorm (GN) pans it can hold at the same time. The choice depends directly on the number of covers and daily production volumes. Oven Size Capacity Electrical Power Ideal for Price Range 6 GN 1/1 6 pans 53×32 cm 6–10 kW Food-serving bars, bistros (up to 40 covers) €3,000 – €7,000 10 GN 1/1 10 pans 53×32 cm 10–18 kW Mid-sized restaurants (50–100 covers), pizzerias, rotisserie takeaway shops €7,000 – €14,000 20 GN 1/1 20 pans 53×32 cm 18–30 kW Large restaurants, hotels, canteens (over 150 covers) €14,000 – €28,000+ 10 GN 2/1 10 pans 65×53 cm (hotel format) 20–35 kW Large facilities, catering, hospitals €18,000 – €35,000+ ⚡ Mind the electrical installation A 10 GN oven typically requires a 380V three-phase supply and a dedicated circuit breaker of at least 32A. Before buying, always check the available power on your meter with an electrician. Some gas models with an integrated burner require only a single-phase supply, but need a natural gas or LPG connection and a certified flue. Electric vs Gas Heating: A Real Comparison Parameter Electric Combi Oven Gas Combi Oven Purchase cost Same or slightly lower Same or slightly higher Energy cost Higher (electricity tariffs) Generally lower Installation Simple (three-phase + steam drain) Complex (gas connection + flue) Temperature accuracy Excellent (±1°C) Very good (±2-3°C) Preheating Faster Slightly slower Energy ROI Unfavourable for high output Favourable above 6-8 hours/day The practical rule: if your premises run the oven for more than 6 hours a day (mid-sized and large restaurants, rotisserie takeaway shops, takeaway pizzerias), gas offers a significantly faster return on investment. For intermittent use or leased premises with limited installations, electric is easier to install and maintain. Leading Brands in the Horeca Market Angelo Po Combistar FX — Italian excellence, excellent value for money. Intuitive touchscreen, extensive library of programmable recipes, construction entirely in AISI 304. Available in the Euro Commerce catalogue. Moretti Forni — specialists in the pizza and bakery sector. Their combi oven performs particularly well for baked goods and leavened products. Made in Italy brand with widespread service coverage across the country. Unox ChefTop MIND.Maps™ — solutions for small to medium kitchens and catering. Equipped with ADAPTIVE.Clima™ technology, which automatically adjusts the humidity level according to the actual load. Technical Features to Check Before Buying Feature Minimum Acceptable Value Why It Matters Energy class A or higher Cuts the bill by hundreds of euros per year Programmable touch screen At least 50 storable recipes Ensures repeatability and reduces brigade errors Core probe Included as standard Essential for meeting HACCP temperatures on meat Automatic washing system 3+ programmes (gentle, normal, intensive) Mandatory for hygiene compliance; saves 30 min/day of manual cleaning Interior construction Full AISI 304, rounded corners Fast sanitisation in line with HACCP; durability over time Double-glazed door With cool-down system Operator safety, less heat loss The HACCP System and Regulations: What the ASL Checks During hygiene and health inspections, ASL (local health authority) officers check that combi ovens are used in line with the company's HACCP Plan. The three most frequently checked critical points are: Core cooking temperatures: white meat must reach at least 75°C at the centre; red meat at least 63°C for 15 seconds. The oven's core probe must be calibrated and working. Cooking records: modern ovens with a digital logging system (HACCP logging) automatically record time, temperature and cooking profile for each cycle. This eliminates filling in the registers by hand. Cleaning and sanitisation: the cooking chamber must be sanitised with certified food-safe products at the end of each work shift. Ovens with integrated automatic washing greatly simplify this procedure. 📋 Operating tip Print the temperature monitoring sheets generated by the oven and keep them for at least 12 months. In the event of an inspection, this digital record demonstrates correct application of the HACCP plan and can avoid penalties. Many new-generation ovens automatically send the logs over the local network or the cloud. Frequently Asked Questions Can I also use the combi oven to prove pizza dough? Yes. Modern combi ovens have a low-temperature steam mode (30–40°C) with controlled humidity, ideal for proving doughs made with brewer's yeast or sourdough starter. The regulated humidity prevents a surface crust from forming on the dough, which would hinder proper rising. Some models such as Moretti Forni offer specific programmes for the complete cycle: proving → preheating → baking. What is the difference between a combi oven and a simple convection oven? A convection oven only moves hot air without generating steam. It is suitable for pastry and bread, but produces dry food with high weight loss when cooking meat or fish. The combi oven adds an independent steam generator, which lets you control the humidity level in the cooking chamber to the percentage point. This results in juicier cooking, less waste and consistent quality. The purchase price is on average double, but the combi oven physically replaces two or three separate machines. How do I calculate the number of pans needed for my premises? The rule of thumb is: 1 GN 1/1 pan for every 8–10 covers served at peak time. An 80-cover restaurant that wants to handle the entire main-course cooking in a single cycle will need an oven of at least 10 GN. For facilities with a varied menu where starters, main courses and desserts are cooked at the same time, you need to add 30–40% of extra capacity. If in doubt, our Technical Office calculates the optimal size for your specific situation free of charge. Does the combi oven require a flue? Electric combi ovens do not require a flue for combustion fumes, but they need a drain for the condensed steam (DN 50 water drain pipe). Gas combi ovens, on the other hand, must have a flue with certified characteristics, installed by a qualified plumber-heating engineer and tested by the competent body. In both cases, an extraction hood above the oven is recommended to maintain air quality in the kitchen. How much does annual maintenance of a combi oven cost? An annual preventive maintenance contract for a professional combi oven typically costs between €200 and €600 per year, depending on size and brand. It includes: checking the door seals, checking the temperature probes, calibrating the steam generator and professional cleaning of the evaporator. Preventive maintenance reduces breakdowns and keeps energy consumption at nominal levels. An unmaintained oven can use up to 20% more energy because of the degradation of the thermal seals. Related categories: Professional Ovens · Horeca Equipment · Commercial Cooking Ranges · Professional Cooking Equipment