On steamer mode, a combi oven will steam foods to perfection, same as a pressureless steamer When used in steamer mode, a combi oven will cook at 212° F., which is best for producing delicate items, such as vegetables and seafoods. The convection oven mode is best for cooking pizzas, cookies, cakes and related dishes. The combination mode allows food to be cooked with both heat and steam. This setting is highly applicable to preparing certain breads, since the moisture in the cooking chamber will encourage crusting.
Advantages of a combi steamer over other thermal equipment:
Combination of specified temperature and humidity in the chamber, which reduces cooking time
No requirement to reverse products
Food product preserves its own flavor, vitamins and nutritional value
Simultaneous processing of different products (up to 10-12 dishes) without smell mixture
Ability for food preparation without oil, grease crust and carcinogen formation
Reduction of quantity of kitchen appliances in small spaces
Reduction of final product shrinkage losses
Reduction of labour costs
Simple cleaning of the equipment (a possibility of self-cleaning).
Combi cooking is also efficient to producing quality roasted meats. The dry heat introduced into the chamber will do most of the cooking, while the moisture from available steam helps to prevent meats from drying out and shrinking. Combi cooking can, therefore, result in higher-quality meat dishes that offer more servings than those cooked with only dry heat.
Combi ovens, as with all equipment that uses water like steamers and ice machines should use water treated with a filtration system. This will slow mineral deposit build-up in the units water lines. It will also reduce the buildup of scale on a combi ovens heating units, water probes and cooking chamber, thereby helping it operate as efficiently throughout its use-life while reducing the amount of time that staff will be required to spend cleaning the unit.