Commercial Combi Ovens Gas and Electrical and Accessories

A combi oven replaces several machines at once: it steams, bakes, roasts and regenerates in one cavity, with humidity controlled independently of temperature. That is why it has become the centre of most production kitchens, and why it is usually the single biggest line in a fit-out budget.

Sizing is by tray count — 6, 10 and 20 tray units are the common steps — and the decision after that is boiler versus injection steam, and gas versus electric. Boiler systems give faster, more consistent steam; injection is simpler and cheaper to maintain. Brands include Fagor, ConvectMax, Atosa and Benchstar.

At the production end, the Fagor Ikore 20-tray advanced boiler gas combi and its electric equivalent both run boiler steam, while the Fagor Ikore Concept 20-tray is the simpler specification.

Water quality matters more than people expect — ask about treatment, since scale is what kills boilers.

This range is part of our wider commercial kitchen equipment catalogue. If you are fitting out, send us the full list and we will price it together rather than unit by unit.