Combi ovens

A reversible fan is great for achieving uniform baking, steaming, and roasting results as the fan ensures a uniform distribution of heat and steam with its automatically turn in the oven chamber.

With Total Fan Control you are in control of the fan speed. Decide between 9 fan speeds.

Low fan speed is ideal for baking light products such as profiteroles, meringues, soufflés and long-term roasting.

Medium fan speed is great for pastries, croissants, salmon and sous-vide.

High fan speed is used primarily for vegetables, bread baking, chicken etc. where even cooking and a crispy crust is a must.

Yes, it is possible to sous-vide using a combi oven due to its precise temperature regulation.

Sous-vide cooking is great for keeping the products extra juicy and nutritional.

Seal the desired product in vacuum, put it the oven, choose the CombiSmart programme with 30 % humidity.

Preheating your combi oven is essential and a prerequisite for even baking results. We recommend to preheat your combi oven 40-50°C higher than the desired temperature for baking. Make sure to load the combi oven as quickly as possible after preheating to reduce the drop in temperature.

To ensure uniform baking results on all shelves especially when baking frozen products – e.g. Danish pastries, open the exhaust to ensure that the humidity is removed from the oven chamber.

To achieve crackling rinds, open the exhaust to remove humidity in the oven chamber making the rinds crisp.

When the exhaust is opened, the humidity in the oven chamber is removed which makes the products crispier. This is also relevant when baking bread to ensure a crispy crust, then open the exhaust at the end of the preparation process.