Page 3 - Combi Ovens
- 26% Off RRP
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Turbofan EC40T5 - Full Size 5x 1/1 GN Tray Touch / Electric Combi OvenOur Price $10,625.00 ex GST Our Price $11,687.50 Inc GST
Daily Rental: $19.27 Inc GST - 26% Off RRP
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Turbofan EC40T7 - Full Size 7x 1/1GN Tray Touch / Electric Combi OvenOur Price $12,952.00 ex GST Our Price $14,247.20 Inc GSTDaily Rental: $23.48 Inc GST - 24% Off RRP
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Turbofan SK40-10A Stainless Steel Stand to Suit 10 Tray Turbofan Combi ModelOur Price $923.00 ex GST Our Price $1,015.30 Inc GSTDaily Rental: $1.67 Inc GST - 26% Off RRP
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Turbofan SK40A To Suit 5 & 7 Tray Turbofan Combi Oven StandOur Price $892.00 ex GST Our Price $981.20 Inc GSTDaily Rental: $1.62 Inc GST
What a Combi Oven Does
A combi oven combines convection heat, steam and a mix of both in a single unit. That means roast, bake, steam, poach and regenerate from one piece of equipment, with independent temperature and humidity control for consistent results across high-volume service. The result: less shrinkage on proteins, better texture on baked goods, and significantly faster cook times than conventional ovens.
For busy commercial kitchens, the combi is the single most flexible piece of cooking equipment available. One 10-tray unit can replace a separate convection oven, steamer and warming cabinet, freeing kitchen footprint and reducing the number of pieces of equipment to maintain.
Gas vs Electric
Gas Combi Ovens
Heat up faster and run cheaper in kitchens already connected to gas. Well-suited to high-volume operations with long service hours. If you're already running a gas kitchen, a gas combi is usually the more economical choice over the equipment's lifecycle.
Electric Combi Ovens
More precise temperature control and the better option where gas isn't available or where local regulations restrict gas in new builds. Easier to install with no gas fitting required, and most modern electric units include programmable cooking profiles and touchscreen controls that simplify staff training.
Sizing & Specification
Combi ovens are sized by tray capacity, typically 6, 10 or 20 trays. A cafe or small restaurant doing 30-50 covers can usually manage with a 6-tray unit. Most restaurants and hotels run 10-tray as the standard. High-volume catering, aged care and production kitchens typically run 20-tray units or multiple ovens. Bigger isn't always better — paying to heat capacity you don't use just wastes energy.
All combi ovens require a water connection for the steam function, a drain for condensate, and adequate ventilation or a canopy above. Gas models need a licensed gas fitter, and larger electric units typically run three-phase power. Automatic cleaning cycles using cleaning tablets or liquid are now standard, with most modern units cleaning themselves in 30-60 minutes at the end of service.