Combi Ovens

Common Types of Commercial Combi Ovens

• Electric combi ovens: The largest group on this page, available in single-phase and three-phase versions. Electric models are the usual pick where gas service is limited or where a countertop unit needs to sit on a prep line.
• Gas combi ovens: Natural gas models from Convotherm and UNOX in 5 to 20 pan sizes. Gas heats the cavity quickly and lowers operating cost where electric rates run high.
• Boiler combi ovens: A steam generator produces saturated steam on demand for precise low-temperature steaming, sous-vide style cooking, and heavy steam loads. Convotherm offers a boiler version of every floor model.
• Boilerless combi ovens: Water is injected or sprayed onto the heating element to make steam. Boilerless units cost less to buy and maintain, use less water, and cover the needs of most restaurant menus. UNOX, Atosa, and Axis models are boilerless, and Convotherm offers a spritzer-steam option on every floor model.
• Countertop combi ovens: Units 20 to 33 inches wide that hold 5 to 10 hotel pans or full-size sheet pans. Convotherm and UNOX countertop models fit cafes, delis, ghost kitchens, and satellite lines that cannot give up floor space.
• Floor and roll-in combi ovens: 10-pan and 20-pan floor models for full-service kitchens, plus roll-in trolley units that accept a loaded rack for banquet, hotel, and institutional volume. Convotherm also builds K-12 school packages with disappearing doors and double-stacked configurations.

Buying a Commercial Combi Oven

• Pan capacity and pan size: Capacities on this page run from 5 to 40 pans. Models are built around either 12 x 20 inch hotel pans or 18 x 26 inch full-size sheet pans, and a few countertop units take 2/3-size pans. Match the pan standard to what your line already uses so racks and transport carts carry over.
• Kitchen size and volume: A 5 or 6 pan countertop oven handles a cafe, deli, or small restaurant. Full-service kitchens usually run a 10-pan floor model. Banquet, hotel, healthcare, and school kitchens step up to 20-pan or roll-in units, or stack two ovens in one footprint.
• Power and phase: Electric models are offered in single-phase and three-phase versions. Confirm which service your panel delivers before choosing, since the two are not interchangeable. Gas models still need an electrical connection for controls and fans.
• Steam source: Boiler units give the most precise steam control and the fastest steam recovery. Boilerless units cost less, have fewer parts to descale, and suit most menus. If you steam seafood, rice, or vegetables all day, the boiler pays for itself.
• Controls: Most models here use touchscreen controls with programmable recipes, multi-shelf timers, and automatic cleaning cycles. Digital dial controls cost less and are easier for high-turnover staff. Axis offers manual-control units for operators who want the simplest interface.
• Water treatment: Every combi oven needs a water filter sized for its steam system. Scale is the leading cause of boiler and injector failure, and most manufacturers tie warranty coverage to proper filtration.
• Ventilation: Combi ovens vent steam and combustion byproducts and are typically installed under a Type I or Type II hood depending on fuel type and local code. Plan the hood location before the oven arrives.

Commercial Combi Oven FAQs

What Is a Commercial Combi Oven?

A commercial combi oven is a convection oven and a steamer in one cabinet. It cooks in three modes: dry convection heat, pure steam, and a combination of both with adjustable humidity. One unit can replace a convection oven, a steamer, a kettle, and in many kitchens a smoker or holding cabinet, which saves floor space and labor.

How Much Does a Commercial Combi Oven Cost?

Prices on this page run from about $5,300 for a 5-pan electric countertop model to over $60,000 for a double-stacked institutional package. Countertop units from UNOX and Convotherm fall between $8,000 and $15,000. A 10-pan floor model with touchscreen controls typically lands between $17,000 and $26,000. Gas, boiler steam, and roll-in trolley designs add to the price.

Is a Commercial Combi Oven Worth It?

Yes for any kitchen that cooks in volume. One combi oven replaces a convection oven, a steamer, and often a kettle or holding cabinet, which frees floor space and cuts equipment spend. Steam cooking holds in moisture, so proteins lose less weight and food cost drops. Programmable controls give the same result on every shift regardless of who is cooking. Most operators recover the price difference over a standard convection oven through yield, labor, and energy savings.

Which Commercial Combi Oven Is Best for My Kitchen?

Choose by volume first, then by menu. Cafes and small restaurants do well with a 5 to 7 pan countertop oven. Full-service restaurants typically run a 10-pan floor model. Hotels, caterers, and schools use 20-pan or roll-in units. Menus heavy on steamed items benefit from a boiler model; most other menus are well served by a boilerless oven. If gas service is available, a gas model lowers operating cost on a high-volume line.

Related Categories

• Convection Ovens
• Deck Ovens
• Conveyor Ovens
• Proofing & Holding Cabinets

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