Combi oven

Deliver Consistent Cooking Results, Reduce Shrinkage, Save Time and Labor, Eliminate Flavor Transfer (when multiple food items are cooked at the same time), Create New Dishes – Sous Vide without the hassle! and Become Energy Efficient

From 2015 to 2016, the percentage of combi ovens used in commercial kitchens increased by 2 points to 26% for large restaurants (>70 seats) and by 1 point to 13% in the whole hospitality industry.

Experienced chefs often move to Rational. See more about Rational

Energy efficient, lower operating costs. See more on Convotherm

Unox range is often used in baking. See more on Unox.

Fagor ovens are robust. Read more on Fagor.

Combi oven factors

What are the factors you need to look at when choosing a combi oven.
  1. Reliability, make sure your combi oven is renown for lasting
  2. What it allow you to cook, can your menu be cooked in this combi oven?
  3. Price, make sure you get the best deal out there. Unlike other cooking equipment, you can negotiate the price.
  4. Spare parts availability
  5. Power supply, most of the brand sell both electrical, natural gas and liquefied gas.
  6. Space, some brands offer large and compact variations.


Combi oven reviews by DMS Ranking