Combi Oven Steamer

Combi Oven Steamer, Electric, single stack, half size, capacity (5) 12"x20"x2-1/2" deep North American pans per compartment, manual controls, glass door, reversible 9 speed fan, core temperature meat probe, hose reel, halogen lights, CombiWash, s/s exterior/interior, 9kw, UL, NSF, CE.

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BENEFITS OF COMBI COOKING

Cook 30% to 40% faster than conventional convection ovens.

Roasting in Combi mode reduces shrinkage 20% to 30% (and food cost) yielding a juicier product.

Combi roasting increases productivity while preserving quality. Browning and crispness are achieved in Combi mode or enhanced with the (dry) hot air mode near the end of cooking.

Shellfish cook rapidly in steam mode without washing out flavors or dealing with heavy stockpots.

Hot air mode operates as a normal convection oven for baking cookies, cakes and flaky pastries.

High sugar recipes are less likely to scorch when using Combi mode.

Breads pastries and other yeast-raised products bake up higher and lighter with Combi mode