combi ovens can generate both dry heat (like a convection oven) and moist heat (like a steamer) either simultaneously or in alternation as needed. This makes these cooking systems ideal for cooking potatoes and other vegetables quickly yet gently, baking rolls or cakes, or roasting or braising meat. Their versatility gives restaurateurs the flexibility to prepare a wide variety of food more economically and with better results. Convection or fan-assisted ovens are considered a predecessor to the combi-oven, but they lack the steam cooking feature.
What is a combi oven?
Definition of a combi oven.
A combi oven (also known as a combi oven, a combi-steam oven or a combi oven/steamer) is a cooking appliance primarily found in commercial kitchens and catering operations, though household models are now available as well.
A variety of cooking techniques in a single system.
The ability to combine hot air and a continuous supply of freshly generated steam inside the cooking cabinet enables a wide variety of cooking techniques in a single cooking system, including steaming, baking, grilling, roasting, deep-frying, and many more. Chefs can combine all manner of cooking methods in the same versatile appliance.
Controlling moisture levels is one of the reasons chefs began wrapping food in paper, aluminum foil, or vegetables. The desire to prevent hot air from drying out food inspired the development of preparation methods like en papilotte and sous vide, both of which are now common in professional kitchens. The most widely used such technique is basting food periodically while roasting it.
There are three main operating modes:
steam, hot air (convection), and a combination of the two (combi-steam).
Steam.
Temperature range: 30-130°C / 86-265°F
Hot air.
Temperature range: 30-300°C / 85-572°F
Combi-steam mode.
Temperature range: 30-300°C / 85-572°F
Why combine them? Why is moisture so important?
Air heats up much more quickly than water, but it doesn't retain heat as long. Although it reacts quickly, air is a poor conductor of heat. Some time ago, food technology researchers discovered that heat transfers to food much more quickly when steam condenses on the food's surface (which is cooler than the surrounding air). In other words, moist, humid air quickly balances out hot and cold spots during the cooking process.
The combi oven makes the most of this knowledge: it heats moist air and then transfers the energy from the steam to the food with maximum efficiency. The moisture acting on the product settles (partly) on the food, transferring a great deal of heat and thus a great deal of energy into the food quickly (known as phase alternation). The first RATIONAL combi oven was developed in 1976 on the basis of this very principle.
Combi-steam mode.
Temperature range: 30-300°C / 85-572°F
Use of both systems – steam generator and heating element. This makes it possible to adjust humidity settings to the exact percentage. The climate control system regulates humidification and dehumidification precisely.
Benefit:
- Roasts, poultry, and seafood are juicier than ever.
- Cooking losses reduced by as much as 50% (vs. predecessor model).
- No flavor transfer on mixed loads.
- Precisely adjusted humidity levels and temperature settings right down to the exact degree ensure the best possible results.
- Save massive amounts of time compared to conventional methods.
Preparation methods:
- Steaming
- Baking
- Grilling
- Roasting
- Pan-frying and many others
24 hours with a combi oven.
What advantages do combi ovens offer in professional food service?
Choosing a RATIONAL combi oven means choosing:
- Investment peace of mind.
- User friendliness (simple, intuitive, networked).
- Automated hygiene standards.
- More reliable kitchen processes.
- The best possible food quality.
- Time savings thanks to 24-hour use.
The intelligent combi oven.
Intelligent combi ovens make it easy to avoid stressful kitchen situations. Just use the factory-installed cooking process presets, and the cooking system will detect the load quantity and adjust the process intelligently to fit the product. RATIONAL pioneered this concept back in 2004 and has been developing and improving its intelligent processes continuously ever since.
Intelligent cooking is a simple three-step process.
What‘s the difference between a combi oven and a convection oven?
| combi oven/iCombi Pro | Convection oven | |
|---|---|---|
| Mechanism of action | Combines steam and hot air | Only uses hot air |
| Use of steam | ✔ | ✖ |
| Use of hot air | ✔ | ✔ |
| Combination of steam and hot air | ✔ | ✖ |
| Precise temperature and humidity control | High | Limited |
| Suitability for delicate foods (e.g., seafood, desserts) | Highly suitable | Less suitable |
| Suitability for bread and pastries | Optimal thanks to steam feature | Limited by lack of steam |
| Regeneration of food | Gentle and efficient | Limited; may dry out food |
| Energy efficiency | High | Medium |
| Ease of cleaning | Automatic cleaning | Requires manual cleaning |
| Procurement cost | Higher than convection oven | Lower than combi oven |
| Flexibility | Highly flexible, suitable for a variety of dishes | Limited |
| Suitability for large quantities of food | ✔ | ✔ |
| Practical uses in small kitchens | ✔ | ✔ |
| Advanced applications (e.g., sous-vide, smoking) | ✔ (suitable) | ✖ (not suitable) |
| Glass doors (so user can see cooking process) | ✔ | Sometimes |
| Mechanism of action | |
| combi oven/iCombi Pro | Combines 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 | ✖ |
| Precise temperature and humidity control | |
| combi oven/iCombi Pro | High |
| Convection oven | Limited |
| Suitability for delicate foods (e.g., seafood, desserts) | |
| combi oven/iCombi Pro | Highly suitable |
| Convection oven | Less suitable |
| Suitability for bread and pastries | |
| combi oven/iCombi Pro | Optimal thanks to steam feature |
| Convection oven | Limited by 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 |
| Ease of cleaning | |
| combi oven/iCombi Pro | Automatic cleaning |
| Convection oven | Requires manual cleaning |
| Procurement cost | |
| combi oven/iCombi Pro | Higher than convection oven |
| Convection oven | Lower than combi oven |
| Flexibility | |
| combi oven/iCombi Pro | Highly flexible, suitable for a variety of dishes |
| Convection oven | Limited |
| Suitability for large quantities of food | |
| combi oven/iCombi Pro | ✔ |
| Convection oven | ✔ |
| Practical uses 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 doors (so user can see cooking process) | |
| combi oven/iCombi Pro | ✔ |
| Convection oven | Sometimes |
Conventional convection ovens only work with dry hot air, while steamers only deliver moist heat. The combi oven goes one key step further by combining the two technologies – and thus replacing conventional cooking systems entirely. Its ability to coordinate heat and steam precisely allows it to adapt to any food and any culinary need – while delivering uniformly high-quality results. As such, there are no applications for which convection ovens are more suitable than combi ovens.
Combi oven FAQs.
A combi oven is a professional oven that combines hot air and steam in variable proportions to cook food gently, evenly, and efficiently. Modern models like the RATIONAL iCombi Pro allow precise temperature, humidity, and cooking time regulation, so users can get consistently excellent results on a wide variety of dishes.
Thanks to their flexibility in cooking method applications, Combi ovens can cook almost any food perfectly, from meat and seafood to vegetables and baked goods. A single cooking system can handle steaming, convection cooking, grilling, roasting, and even baking.
Combi ovens let users combine multiple cooking methods: Steaming to preserve nutrients, convection for crisp browning, grilling functions for appetizing grill marks, and gentle regeneration of previously prepared food. Juicy roasts, tender fish filets, crunchy vegetables, fluffy cakes – the possibilities are nearly endless.
combi ovens combines steam and hot air within an insulated cooking cabinet. In the RATIONAL iCombi Pro, sensors continuously measure temperature, humidity, and cooking progress. This intelligent regulation creates optimal conditions for each dish in order to ensure uniformly excellent results.
Yes, with a combi oven like the iCombi Pro, you can prepare several dishes simultaneously using one cooking method, whether grilling, steaming, or cooking. These ovens use a controlled combination of heat and steam to ensure that different foods can be cooked at the same time without flavor transfer.
Select the desired cooking programs and place the food on the appropriate level. You can also cook in an energy- or time-optimized manner. This ensures that all dishes are ready at the same time.
Combi ovens are generally available as both electric and gas-powered models. The ideal choice depends on the individual kitchen's needs. The RATIONAL iCombi Pro is available with either electrical or gas connections.
Conventional ovens mainly work with dry heat, whereas combi ovens can introduce steam into the cooking cabinet as well. This enables precise regulation of both humidity and temperature. The result: juicier food, shorter cooking times, reduced cooking losses, and more consistent quality. The RATIONAL iCombi Pro makes the most of all of these benefits.
Combi oven purchases pay off in the medium term, as they optimize kitchen processes, save energy, and deliver consistently high food quality. The RATIONAL iCombi Pro offers intelligent programs that monitor cooking progress and thus reduce staffing requirements. It also helps optimize the kitchen's cost of goods, which significantly increases profitability.
Combi ovens like the RATIONAL iCombi Pro simplify work processes, ensure consistent quality, reduce cooking times, save energy, and optimize resource usage. This results in more effective kitchen processes, less strain on staff, and happier customers.
Whether a combi oven requires a separate recirculating hood depends on local regulations and spatial conditions. The iCombi Pro has optional exhaust air systems to divert steam and odors properly.
Factors like capacity, energy efficiency, ease of use, maintenance, and customer service should all be considered when choosing a combi oven for a restaurant. The iCombi Pro from market leader RATIONAL offers intelligent regulation, exceptional reliability, comprehensive recipe support, and robust customer service – which means genuine added value for every restaurant.
High throughput, robust construction, and efficient processes are essential in commercial production food service. A combi oven like the iCombi Pro from market leader RATIONAL offers large production capacities, flexible cooking programs, easy cleaning, and user-friendly controls – perfect for canteens, hospitals, or schools.
The combi oven from market leader RATIONAL, the iCombi Pro, has automatic cleaning systems. Based on how much cleaning it requires, it selects one of several fully automatic cleaning programs that use special cleaning agents and rinse aids. This minimizes the manual effort required.
The service life of a combi oven depends on how often it is used, cleaned, and maintained. High-quality cooking systems like the RATIONAL iCombi Pro are designed for long-term professional use; with proper handling and regular maintenance, they can continue working reliably for many years to come.
Combi oven energy needs vary depending on the model type, size, and features. Power consumption typically ranges from about 6 kW for the smallest model to 20 kW for a table-top unit. The RATIONAL iCombi Pro is available in different sizes and performance levels to fit any kitchen's individual needs.
Convection ovens or fan-assisted ovens primarily work with hot air (convection), whereas combi ovens also offer a steam function. Combi ovens combine the benefits of both methods; this combination of humidity and hot air allows greater flexibility, better cooking results, and more efficient kitchen processes – especially in cooking systems like the RATIONAL iCombi Pro.
Try the iCombi out for yourself!
Find a cooking demonstration in your area or attend online.
RATIONAL combi oven models and sizes.
RATIONAL‘s professional combi ovens are available in many different versions to fit each kitchen‘s individual needs. With the exception of the iCombi Pro XS, all of our models are available as electric or gas appliances.
Our delighted customers.
Try the iCombi out for yourself!
Find a cooking demonstration in your area or attend online.
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