CombiMaster Plus Rational Electric Oven with Stand

Applications & Use Cases

• Commercial kitchens and catering operations for versatile cooking.
• Restaurants and hotels requiring consistent, high-volume food preparation.
• Bakeries for baking, roasting, and steaming a variety of products.
• Institutional catering in schools, hospitals, and corporate canteens.

Typical Specifications

Typical capacity

For this class of equipment, units commonly accommodate 6 to 20 GN 1/1 trays, or equivalent.

Power supply

CombiMaster Plus Rational electric ovens typically require a 3-phase electrical supply, commonly 400V.

Cooking modes

Units of this type offer hot air, steam, and combination cooking modes.

Temperature range

A typical operating temperature range is from 30°C to 300°C.

Footprint (with stand)

The footprint for a unit with a stand is typically around 850mm (W) x 800mm (D) x 1700mm (H), though this varies by specific model.

Control type

CombiMaster Plus models commonly feature electromechanical controls for mode and temperature selection.

Material construction

The cooking cabinet and exterior panels are typically constructed from stainless steel for durability and hygiene.

Frequently Asked Questions

• What are the primary benefits of a combi oven?

  Combi ovens combine the functions of a convection oven and a steamer, allowing for baking, roasting, grilling, steaming, and blanching in a single unit. This versatility can save space and improve cooking efficiency.

• What maintenance is typically required for a used combi oven?

• Does this type of oven require a water connection?

• What are the typical installation considerations for an electric combi oven?

• Can this oven be used for both savoury and sweet dishes?