Combination Ovens

Combination Ovens have three main ways of cooking; convection, combination and steam cooking. From small to large, they come in a wide variety. The convection function uses dry heat and so is most useful for bread and pastries, whereas the steam function injects water into the cavity, making it ideal for vegetables, fish and rice. The combination function uses both of these to allow good control over the level of moisture in the food. A combination oven is designed to save time and labour, making it ideal for use in busy restaurants and hotel kitchens.