How to choose a combi steam oven for your restaurant

A combi steam oven is one of the most versatile appliances in a commercial kitchen. It combines hot-air convection with steam, allowing one appliance to bake, steam, braise, grill and reheat food.

Who is it for?

  • Restaurants and cafés with varied menus.
  • Canteens, schools, hospitals and caterers preparing large quantities.
  • Bakeries and pastry shops that need humidity control during baking.

How to choose

1. Capacity: GN size and number of levels

Capacity is usually specified by the number of GN 1/1 or GN 2/3 pans, for example 4, 6 or 10 levels. Calculate how many portions you need to prepare at once during peak service.

2. Steam generation

Direct-injection systems are simpler and more economical, while ovens with a boiler provide more steam and suit intensive steaming.

3. Controls

Manual controls are simple and robust. Digital controls with programs help reproduce recipes consistently and make staff training easier.

4. Connections

  • Electrical supply: most models need 400 V.
  • Water supply and drainage for the steam function.
  • A water-softening filter helps protect the oven against limescale.

Related equipment

Delivery across Estonia

Gastroeesti delivers commercial kitchen equipment across Estonia. Delivery is free for orders of €500 or more. For help choosing equipment, email pajaronbusiness@gmail.com or call +372 525 4210.