The combi oven can generate both dry heat like a convection oven and steam like a steamer, and apply these alternately or simultaneously as required. This makes the cooking system suitable for gentle and quick cooking of vegetables and potatoes, for roasting and braising meat and for baking bread rolls or cakes. This gives operators the flexibility to prepare a wide variety of dishes with improved economy and quality. A predecessor appliance was the convection oven. However, this refers to a pure convection oven without the steam cooking function.
What is a combi oven?
Definition of a combi oven.
A combi oven (also called convection steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) refers to a cooking unit that is used primarily in commercial kitchens and catering establishments. Also, it is now available as a household appliance.
A variety of cooking techniques in a single cooking system.
A continuous supply of steam combined with convection heat in the cooking cabinet enables a variety of cooking techniques in one unit: steam, bake, grill, roast, fry and more. This allows the chef to use a wide variety of cooking methods in just one unit.
Controlling humidity was one of the reasons why chefs wrapped food in paper, foil or vegetables. This gave rise to the preparation methods "en papillote" or also "sous vide": Techniques developed in the professional kitchen to counteract the drying out of food by convection heat. The best-known technique is to baste food while it is roasting.
There are three cooking modes:
A distinction is made between steam, convection and a combination of steam and convection.
Steam.
Temperature range: 30–130 °C
Convection.
Temperature range: 30-300 °C
Combination of steam and convection heat.
Temperature range: 30-300 °C
Why this combination, or why is humidity so important?
Air heats up much faster than water, but also loses this heat more quickly. Although the air reacts so quickly, it conducts heat very poorly. Now, some time ago, food technologists realised that heat transfer to food works much faster when water vapour condenses on the cooler food surface - as opposed to the warmer ambient air. In simple terms: Humid air quickly balances out cold and hot spots during cooking.
This knowledge is put to good use in the combi oven: The humid air is heated and the energy available in the steam is transferred to the food efficiently. The humidity acting on the product (partially) condenses on the food and thus brings a lot of heat into the food in a short time – thus enabling a rapid energy input into the food (called a phase change). The development of the first RATIONAL combi oven in 1976 was based precisely on this principle.
Combination of steam and convection heat.
Temperature range: 30-300°C
Use of both systems - steam generator and heating element. This means the humidity can be set to one percent accuracy. The climate control regulates humidification and dehumidification precisely.
Benefits:
- Maximum succulence in roasts, poultry and seafood.
- Up to 50% less cooking loss (compared to the previous model).
- Mixed loads without flavour transfer.
- Precise climate control of humidity and temperature setting accurate to the degree for the best possible product quality.
- High time savings compared to conventional methods.
Preparation methods:
- Steam
- Baking
- Grilling
- Roasting
- Frying and more
24 hours with a combi oven.
What are the advantages of a combi oven in the hospitality industry?
With the RATIONAL combi oven, you can count on:
- Investment peace of mind.
- User friendly (simple, intuitive, connected).
- Automated hygiene standards.
- Kitchen processes with greater process reliability.
- Best possible food quality.
- Time savings, 24h in use.
The intelligent combi oven.
With an intelligent combi oven, stressful kitchen situations can be easily avoided. Through the use of preset cooking processes alone, the appliance recognises the food properties and intelligently adjusts the process to the food. RATIONAL pioneered this idea back in 2004 and has been developing and improving the intelligent cooking processes ever since.
Intelligent cooking is a simple process in three steps.
What is the difference between a combi oven and a convection oven?
| Combi oven/iCombi Pro | Convection oven | |
|---|---|---|
| Functionality | Combined steam and hot air | Only uses hot air |
| Use of steam | ✔ | ✖ |
| Use of hot air | ✔ | ✔ |
| Combination of steam and hot air | ✔ | ✖ |
| Precision in temperature and humidity control | High | Limited |
| Suitable for delicate foods (e.g. seafood, desserts) | Highly suitable | Less suitable |
| Suitable for bread and pastries | Optimal due to steam supply | Limited due to lack of steam |
| Regeneration of food | Gentle and efficient | Limited, may dry out food |
| Energy efficiency | High | Medium |
| Easy to clean | Automatic cleaning | Manually required |
| Cost of acquisition | Higher than convection oven | Lower than combi oven |
| Flexibility in application | Very flexible, suitable for many dishes | Limited |
| Suitable for large quantities of food | ✔ | ✔ |
| Applications in small kitchens | ✔ | ✔ |
| Advanced applications (e.g. sous-vide, smoking) | ✔ (suitable) | ✖ (not suitable) |
| Glass door (to see cooking process) | ✔ | Sometimes |
| Functionality | |
| Combi oven/iCombi Pro | Combined steam and hot air |
| Convection oven | Only uses hot air |
| Use of steam | |
| Combi oven/iCombi Pro | ✔ |
| Convection oven | ✖ |
| Use of hot air | |
| Combi oven/iCombi Pro | ✔ |
| Convection oven | ✔ |
| Combination of steam and hot air | |
| Combi oven/iCombi Pro | ✔ |
| Convection oven | ✖ |
| Precision in temperature and humidity control | |
| Combi oven/iCombi Pro | High |
| Convection oven | Limited |
| Suitable for delicate foods (e.g. seafood, desserts) | |
| Combi oven/iCombi Pro | Highly suitable |
| Convection oven | Less suitable |
| Suitable for bread and pastries | |
| Combi oven/iCombi Pro | Optimal due to steam supply |
| Convection oven | Limited due to lack of steam |
| Regeneration of food | |
| Combi oven/iCombi Pro | Gentle and efficient |
| Convection oven | Limited, may dry out food |
| Energy efficiency | |
| Combi oven/iCombi Pro | High |
| Convection oven | Medium |
| Easy to clean | |
| Combi oven/iCombi Pro | Automatic cleaning |
| Convection oven | Manually required |
| Cost of acquisition | |
| Combi oven/iCombi Pro | Higher than convection oven |
| Convection oven | Lower than combi oven |
| Flexibility in application | |
| Combi oven/iCombi Pro | Very flexible, suitable for many dishes |
| Convection oven | Limited |
| Suitable for large quantities of food | |
| Combi oven/iCombi Pro | ✔ |
| Convection oven | ✔ |
| Applications in small kitchens | |
| Combi oven/iCombi Pro | ✔ |
| Convection oven | ✔ |
| Advanced applications (e.g. sous-vide, smoking) | |
| Combi oven/iCombi Pro | ✔ (suitable) |
| Convection oven | ✖ (not suitable) |
| Glass door (to see cooking process) | |
| Combi oven/iCombi Pro | ✔ |
| Convection oven | Sometimes |
Conventional convection ovens only work with dry hot air, while steam cookers are limited to steam. The combi oven goes one important step further: it combines both technologies to completely replace conventional cooking systems. With its ability to precisely match heat and steam, it adapts to any food and any kitchen need - with consistently high quality. There are no applications for which a convection oven is better suited than a combi oven.
FAQs on the combi oven.
A combi oven is a professional oven that variably combines convection and steam to cook food gently, evenly and efficiently. Modern models such as the iCombi Pro from RATIONAL allow precise control of temperature, humidity and cooking time, so that a wide range of dishes can be prepared with consistently high quality.
Thanks to its flexible cooking methods, a combi oven can cook almost any food to perfection - from meat and seafood to vegetables and baked goods. In just one cooking system you can steam, convection cook, grill, roast and even bake.
A combi oven allows you to combine different cooking methods: Steam cooking to gently preserve nutrients, hot air for crisp crusts, grill functions for attractive grill patterns and gentle regeneration of pre-prepared foods. Succulent roasts, tender fish fillets, crisp vegetables and light and airy cakes - the possibilities are endless.
A combi oven combines steam and convection in an insulated cooking cabinet. In the RATIONAL iCombi Pro, sensors continuously measure temperature, humidity and cooking progress. This intelligent regulation creates the optimum conditions for each dish to produce consistently excellent results.
A combi oven combines steam and convection in an insulated cooking cabinet. In the RATIONAL iCombi Pro, sensors continuously measure temperature, humidity and cooking progress. This intelligent regulation creates the optimum conditions for each dish to produce consistently excellent results.
Combi ovens are generally available in both electric and gas variants. The choice depends on the individual requirements of the kitchen. The RATIONAL iCombi Pro is available with both an electric and a gas connection.
A conventional oven mainly works with dry heat, while a combi oven can also introduce steam into the cooking cabinet. This allows precise control of humidity and temperature. The result is more succulent food, shorter cooking times, less cooking loss and more consistent quality - the RATIONAL iCombi Pro makes full use of all these advantages.
The purchase of a combi oven pays for itself in the medium term by maximising kitchen processes, saving energy and delivering consistently high food quality. The RATIONAL iCombi Pro offers intelligent programs that monitor the food and thus reduce the need for operator intervention. In addition, the cost of goods can be optimised, significantly increasing profitability.
A combi oven such as the RATIONAL iCombi Pro simplifies work processes, ensures consistent quality, reduces cooking times, saves energy and optimises the use of resources. The result is more efficient kitchen processes, less strain on staff and happier guests.
Whether a combi oven requires a separate extractor hood depends on local regulations and space conditions. The iCombi Pro is available with optional exhaust systems for professional removal of steam and odours.
When choosing a combi oven for a restaurant, factors such as capacity, energy efficiency, ease of use, maintenance and after-sales service should be considered. The iCombi Pro from market leader RATIONAL impresses with intelligent control, high reliability, comprehensive recipe support and strong customer service - real added value for every restaurant.
High throughput, robust construction and efficient processes are essential for industry catering. A combi oven such as the iCombi Pro from market leader RATIONAL offers large production capacities, flexible cooking programs, easy cleaning and user-friendly operation - perfect for staff canteens, hospitals or schools.
The combi oven from the market leader RATIONAL, the iCombi Pro, has automatic cleaning systems. Depending on the degree of soiling, it runs fully automatic cleaning programs that use special cleaning agents and rinse aids. This reduces manual intervention to a minimum.
The service life of a combi oven depends on care, maintenance and usage. High-quality cooking systems such as the RATIONAL iCombi Pro are designed for many years of professional use and, with proper handling and regular maintenance, will provide many years of reliable service.
The energy requirements of combi ovens vary depending on the model, size and version. Typical power consumption ranges from around 6kW for the smallest model to 20kW for table-top units, for example. The RATIONAL iCombi Pro is available in different sizes and power levels to optimally adapt to the individual requirements of a kitchen.
A convection oven mainly works with convection, while a combi oven also offers the steam function. The combi oven combines the advantages of both methods and, thanks to the combination of humidity and convection, enables greater flexibility, better cooking results and more efficient kitchen processes - especially in cooking systems such as the RATIONAL iCombi Pro.
Try the iCombi for yourself!
Find a live cooking demonstration near you, or join an online session today.
RATIONAL combi oven models and sizes.
The professional combi oven from RATIONAL is available in various models to suit respective requirements. With the exception of the iCombi Pro XS, each model is available in an electric or gas version.
Our enthusiastic customers.
Try the iCombi for yourself!
Find a live cooking demonstration near you, or join an online session today.
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