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A combination oven combines multiple cooking functions into one piece of equipment...

What are combination ovens?

A combination oven uses dry heat and steam. The dry heat can be either fan-driven or still and the steam is injected into the oven when the food being cooked requires it. The combi-oven can be one of the most versatile pieces of kitchen equipment due to its ability to bake, steam and/or roast. An important point to note is that a water supply and an energy supply are required for this piece of equipment as it will run off of electric, mains gas and LPG.

The Benefits of a combination oven

• MEAT - Dry roasting meat can mean a lot of the water content gets lost during this process. The steam function of a combi-oven minimises this water loss and also produces a tender meat.

• FISH - As most fish is a fairly delicate food, where any cooking process can make or break the taste and look of a fish dish, using a combination oven's steaming function is ideal.

• VEGETABLES - Similar with fish, steaming vegetables, rather than boiling them, locks in their nutritional content and colour.

• BAKING -You can use the combi-oven as a dry heat convection oven for baked goods. It can even have a controlled addition of steam for some products.

• RE-HEATING - Pre-cooked and chilled foods can be brought up to temperature very quickly, meaning busy banqueting businesses can avoid holding food hot for unnecessarily long periods of time. The use of a combi-oven in this way, for plated-up meals or portion containers, can help to reduce loss of flavour and drying out.

Technical questions everyone should ask

•  Is it necessary to fit a water filtration system (such as the one pictured on the right)  to prevent scaling?

•  Is there a high pre-heat function for cold foods?

•  Are the oven cavity and door seals easy to clean?

•  Does it have a self-cleaning function?

•  Are the programmable features suitable to your business needs?

•  Is there a food temperature probe?

•  How is excess fat dealt with; is there a fat drain or an internal collection?


The versatility of a combi-oven means many different varieties of food may be cooked in it in any one day. This means there will be residue and deposits from previously cooked food. For this reason, keeping the oven clean is important to avoid transfer of flavours.

Check to see if your combi-oven has a self-clean feature, or look in to acquiring a mobile cleaning unit for multiple combi-ovens in your kitchen.

The folds in the door gasket and door seals may build up with food debris over a period of time, any self-clean feature is great for the oven cavity, but manual cleaning of seals is good practice for the longevity of your combi-oven’s life.

Any facility your combi-oven has to deal with excess fat & grease, such as a drainage pipes, or internal collection buckets, should also be cleaned regularly to prevent blockages.

If you are at all unsure of the maintenance of your combi-oven, a service contract is always good practice, with checks being made regularly by a professional to ensure any issues are dealt with before they become more serious problems.

Lockhart's range of combi-ovens

With a variety of sizes and specifications, you can choose from Lockhart’s range of industry 6, 10 and 20 grid gas and electric combination ovens for your catering business. 

There are also a range of combination microwave ovens and a selection of accessories to prolong the life of your combi-oven:

•  Accessories 
•  Cleaning Chemicals 
•  Water filters


Lockhart Catering on 20 August 2016 3:30 AM

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