In a busy restaurant kitchen, efficiency, consistency, and versatility make all the difference. Whether you’re preparing hundreds of covers a night or managing a compact kitchen with a rotating menu, the right oven can transform your workflow. Two of the most popular options are combi ovens and convection ovens, both reliable, energy-efficient, and designed for commercial performance, but which one is right for your kitchen? Below, we explore how each works, their advantages and limitations, and how to choose the best fit for your menu and operation.
What Is A Combi Oven?
A combi oven (short for “combination oven”) is one of the most advanced and versatile pieces of commercial cooking equipment available. It combines steam, convection heat, or a mix of both, giving chefs incredible flexibility. This allows for roasting, poaching, steaming, grilling, and baking in a single appliance, potentially replacing multiple pieces of equipment in your kitchen.
Combi ovens are designed for precision and consistency. They use temperature and humidity control to keep food moist while achieving perfect texture and colour. Many models, especially the intelligent combi ovens, include self-cleaning systems, core temperature probes, and programmable settings that make repeat cooking effortless.
There are two main types of combi ovens:
- Standard combi ovens: Offer manual control over temperature and humidity, ideal for experienced chefs who prefer hands-on adjustments.
- Intelligent combi ovens: Handle much of the cooking automatically, even when cooking multiple dishes simultaneously. These systems optimise cooking conditions for each item, saving time and reducing waste.
For busy restaurants, this kind of automation means you can deliver consistent results without constant supervision, freeing your chefs to focus on plating, flavour, and service.
What Is A Convection Oven?
A convection oven uses a built-in fan to circulate hot air evenly around the cooking chamber. This airflow ensures food cooks faster and more evenly than in a traditional oven.
Because the heat is distributed consistently, convection ovens excel at baking, roasting, and crisping, producing golden, even browning on everything from pastries to roast vegetables. They’re particularly well-suited for multi-rack cooking, where even heat distribution prevents hot spots and reduces the risk of under- or overcooking.
Convection ovens are known for:
- Speed and efficiency: They reach temperature quickly and reduce cooking times.
- Energy savings: Shorter cook times mean lower running costs.
- Ease of use: Simple controls make them ideal for straightforward, reliable performance.
They’re a practical, affordable option for kitchens that want dependable results without the complexity or higher investment of a combi oven.
Combi Oven vs Convection Oven: Differences
While both ovens deliver fast, efficient results, they work in different ways and suit different types of kitchens:
| Feature | Combi Oven | Convection Oven |
|---|---|---|
| Cooking method | Uses steam, dry heat, or a combination of both. | Uses circulating dry heat only. |
| Cooking versatility | Can roast, bake, grill, poach, and steam. | Ideal for baking, roasting, and crisping. |
| Temperature & humidity control | Precise control for consistent results and higher yields. | Dry heat only, no humidity control. |
| Speed & efficiency | Faster cooking and reduced shrinkage; energy-efficient with intelligent modes. | Quick heat-up and even cooking, lower initial energy consumption. |
| Initial cost | Higher upfront investment, but replaces multiple appliances. | Lower purchase cost and simpler setup. |
| Maintenance | Many include self-cleaning and programmable cycles. | Easier to clean manually; simpler design. |
Pros And Cons Of Combi Ovens
Pros:
- Exceptional versatility, combines steam and convection cooking for a wide range of dishes.
- Precise temperature and humidity control deliver consistent, high-quality results.
- Replaces several appliances, saving space and streamlining workflow.
- “Intelligent” models can cook multiple dishes simultaneously with minimal supervision.
Cons:
- Higher initial cost compared to convection ovens.
- Larger electric models (10-grid and above) may require a three-phase power supply.
Pros And Cons Of Convection Ovens
Pros:
- Provides fast, even cooking with excellent browning and crisping.
- More energy-efficient than traditional ovens.
- Ideal for multi-rack use and batch baking.
- Lower initial cost and simpler installation than a combi oven.
Cons:
- Lacks steaming functionality and precise humidity control.
- Less suitable for delicate dishes that benefit from moisture retention.
The Right Choice For Your Restaurant
Choosing between a combi oven and a convection oven depends on your menu, kitchen size, and operational priorities.
- Choose a combi oven if your menu is diverse (from roasted meats to steamed fish) and you need flexibility, precision, and consistency. The ability to cook different items at once, while maintaining moisture and quality, can significantly reduce waste and improve efficiency.
- Choose a convection oven if your menu focuses on baked goods, pastries, or roasted items that thrive in dry heat. It’s a cost-effective, dependable choice that delivers consistent results in high-demand kitchens.
Also consider your kitchen’s utilities and available space. Combi ovens may need more ventilation and power supply capacity, while convection ovens typically have a smaller footprint and simpler setup.
Ultimately, both ovens bring energy efficiency, speed, and quality to your service. The difference lies in how much versatility and automation your kitchen demands.
Next Steps
The choice between a combi vs convection oven can have a big impact on your kitchen’s efficiency and output. Our specialists can help you find the model that best fits your menu, service volume, and available space. Explore our range of combi ovens or get in touch with our team for expert advice on specifications, installation, and ongoing support.
Image source: Canva
