Steam equipment was once reserved for high-end restaurants. Now I see combi ovens in everything from hospital cafeterias to airport food courts. The technology has become more accessible, but that doesn't mean it's right for every operation—or that operators always know how to use it properly.
The Three Types
Combi Ovens
Combination ovens can operate as convection ovens, steamers, or both simultaneously. They're the most versatile piece of equipment in modern commercial kitchens. You can roast, bake, steam, poach, sous vide, and smoke—all in one unit. The downside is complexity and cost.
Steamers
Standalone steamers come in two types:
- Steam-jacketed kettles: Direct steam injection into a jacketed vessel. Best for high-volume cooking of soups, sauces, stocks.
- Compartment steamers: Door-mounted units where steam is injected into the cooking chamber. Best for vegetables, proteins, and reheating.
Pressure Steamers
Faster cooking through higher steam temperatures (above 212°F). Seal the chamber to build pressure. Significantly reduces cook times but requires proper training—pressure accidents are serious.
When Combi Ovens Make Sense
- Menu diversity: If you're doing both baking and steaming, a combi replaces two pieces of equipment.
- Space constraints: One combi takes less space than separate convection and steamer.
- Labor efficiency: Set it and forget it for many applications.
- Consistency requirements: Combi ovens provide remarkably consistent results.
Maintenance Requirements
Steam equipment requires more maintenance than dry-heat equipment:
- Daily: Wipe down interior, check water connections
- Weekly: Clean steam generator if accessible, check for scale buildup
- Monthly: Full interior cleaning and sanitation
- Quarterly: Professional descaling if using hard water
- Annually: Professional inspection and maintenance
Scale buildup from hard water is the enemy of steam equipment. If you have hard water, invest in a water softener or the equipment will fail prematurely.
Related Articles
