Hobart - 10 Grid Combi Oven

Applications & Use Cases

• Commercial kitchens for restaurants, hotels, and catering operations.
• Bakeries for baking bread, pastries, and other confectionery.
• Food service institutions such as schools, hospitals, and corporate canteens.
• Butcheries and delis requiring versatile cooking for meats and prepared foods.

Typical Specifications

Typical capacity

This class of combi oven typically accommodates 10 x 1/1 GN trays or equivalent, offering substantial batch cooking capability.

Power supply

Combi ovens of this size commonly require a 3-phase electrical supply (e.g., 400V) or a high-capacity gas connection, depending on the model's energy source.

Cooking modes

Units of this type typically offer steam, hot air (convection), and a combination of both, providing versatility for various cooking processes.

Temperature range

A typical operating temperature range for a combi oven is from approximately 30°C to 300°C.

Footprint

For this class of equipment, the footprint typically requires significant kitchen space, often around 800-950mm wide, 800-900mm deep, and 1000-1200mm high, excluding stand.

Construction material

Combi ovens are typically constructed from high-grade stainless steel for durability and hygiene in commercial environments.

Frequently Asked Questions

• What is a combi oven primarily used for?

  A combi oven combines the functions of a convection oven and a steamer, allowing for baking, roasting, grilling, steaming, and re-therming in a single unit.

• What are the benefits of a 10-grid combi oven?

• What utilities are typically required for installation?

• How do I maintain a used combi oven?

• Can this unit be used for both baking and steaming simultaneously?