Combi Steamer Electricial Ovens

A combi oven cooks with dry heat, steam, or both at once, under electronic control. That combination is what lets one cabinet roast, bake, steam, poach and regenerate — and why a combi usually replaces two or three separate machines.

Size by tray count and gastronorm format. A 10-tray oven suits a restaurant; a 20-tray is a production machine. Both are specified by how many 1/1 trays they hold, so capacity compares directly across brands.

The other distinction is how steam is made. Boiler systems hold a reservoir at temperature and deliver steam instantly and consistently; injection systems spray water onto a hot surface and cost less to buy and to service. Boilers suit continuous production; injection suits intermittent use.

Fagor's iKore line covers both. See the iKore Advanced 10 tray boiler combi oven and the iKore Concept 20 tray.

Combi ovens need water, a drain, extraction and usually three-phase power. Confirm all four, and budget for the manufacturer's cleaning chemical — substitutes void warranties.

Buying more than one piece? We supply commercial kitchen equipment as a package and will quote the lot together — call 0488 019 097.