Combi oven as your multipurpose kitchen equipment  

Roasting

Roasting in a combi oven is a great way to cook large quantities of meat, poultry and vegetables quickly and efficiently. You can benefit from the combi oven’s humidity function to help keep the food moist during cooking and the combination of convection and steam will create the Maillard reaction needed for the browning the surface for a flavourful crust.

Panfrying

Using the right heat-transferring trays such as Imperial®, you can achieve similar results in a combi oven compared to cooking food in a hot pan. And the result is often a healthier product, as less oil is needed to get the same crispy texture.

Air-frying

By using a perforated tray or steam fry basket, the combi oven can circulate hot air around the food, helping to create a crispy texture similar to air-frying. This can be a convenient and even a healthier way to cook certain foods in a commercial kitchen setting.

Grilling

By using a grilling pan or tray, the combi oven can create the signature grill marks and charred flavour that are characteristic of grilling in a very efficient way.  

Braising

While this method is traditionally done on the stovetop or in the oven, it is also possible to braise in a combi oven. By using a 60 mm Imperial® tray, the combi oven can create a flavourful and tender dish with minimal effort. The combination of dry heat and steam in the combi oven can also help to keep the meat or vegetables moist and tender during the braising process. 

Au gratin

Using the combi oven’s steam mode helps to cook your au gratin elements evenly and keep them tender, while the convection mode at the end creates a crispy and golden-brown topping. 

Regeneration

A combi oven makes it easy to revitalise pre-prepared food to a perfect state before serving. This time-efficient method is ideal in the combi oven as your temperature control will ensure that your product reaches a safe internal temperature, and your HACCP files will document this.  

Steaming

Steaming in a combi oven is equivalent to using a steamer basket over boiling water with the clear benefits of volume, product mix and humidity control. Using HybridSteam, you can cook large quantities food quickly and evenly while retaining its natural flavours and nutrients.  

Poaching

Utilise the steam to poach delicate foods. Combination cooking combines steam and convection modes for moist, flavourful results with minimal shrinkage. 

Sous-vide

By using the Invoq oven for sous-vide cooking you benefit from its steam function and temperature control, and you avoid the hassle of water baths. Sous-vide cooking takes place at very low temperatures, typically around 60° C. As a result, you reduce the weight loss of your product and use less energy cooking it. Plus, you will have visible food safety and consistent food quality – with the HACCP files to document it. 

Baking

Baking in a combi oven can be a quick and efficient route to produce baked goods of consistent quality. The humidity control can help you create a crisp crust. The fan speed control will assist you in your baking with for instance low fan speed for gentle baking of delicate products. 

Proving

A combi oven can be a useful tool for proving, as it provides a controlled environment with optimal conditions for yeast growth and dough expansion. As such, you can create consistent, perfectly risen dough every time. 

Dehydrating

Pasteurising

Use your combi oven as a controlled environment to heat up every particle in the product disabling certain enzymes and killing harmful bacteria to reach a safe level whilst minimising the effect on the taste. 

Defrosting

Using a combi oven for defrosting can save you time by ensuring that your food items are defrosted quickly and safely.