The Combi Oven-Steamer has a lot about it to love. Having an oven-steamer is essential in institutional cooking. They can correctly cook large volumes of food without scorching through the power of convection. It’s also more energy efficient than other methods of cooking. Most large restaurants have at least one convection oven with a steamer option. Here are some of the features.
- There are seven modes of cooking, including cook and hold, steam, hot air, retherm, and combination. The oven can work in many situations, perhaps eliminating the need for more ovens.
- The steam generator is fully insulated for energy efficiency and savings.
- The oven has 3 12” x 20” wire shelves, allowing for more capacity than many of the ovens out there on the market.
- User friendly features, including a selection dial, programmable recipes, and one-button starting.
- The handles are have antimicrobial surfaces, minimizing the amount of microbes and bacteria.
- Even heat distribution throughout the whole unit, making it immensely easy to use and get the job done.
While there are only seven listed here, there are many more advantages to having a Combi Oven-Steamer in your kitchen. Take a look at the listing for full details, or any of our other convection ovens you might be interested. We have a wide selection at Restaurant Supply. Take your time and enjoy the search.
2014-12-06 00:00:00
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