Combination Ovens Introduction

Combination ovens are designed to provide foodservice operators with a choice of three basic cooking functions with a single oven cavity.  The oven creates two primary heat transfer sources: connectionless steam (without a central boiler connection) and convection hot air (dry). These two heat sources may be utilized individually or in combination, creating three primary cooking modes.

The water savings potential is similar to connectionless steamers.   New models use a self contained water and heat source to create the steam, when required for the cooking process.   This eliminates the use of a separate, central boiler system providing steam to the ovens; central boilers are notoriously wasteful of water and energy.  The typical water use of a connectionless combination oven in the steam mode is approximately 9 gallons (34.1 L) of water per hour of use; compared to traditional steam ovens using more than 3 times the amount of water.

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