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, whecombo_oven_2n 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 3 gallons of water per pan* per hour of use; compared to traditional steam ovens using more than 3 times the amount of water. 

     While many commercial kitchen operations need only connectionless combination ovens, there are a few restaurants that may require some of ovens connected to a more powerful central boiler.  The "made-to-order" restaurants may need a the slightly shorter cooking time an oven connected to a central boiler affords.    For these types of restaurants there are new efficient designs of combination ovens that use approximately 5 gallons of water/pan/hour in full operational mode, which is still nearly half the water use of traditional combination ovens connected to a central boiler.  



* Commercial ovens are sized in increments of the pans.  All pans are standardized at the size of 12"x20"x2.5".