Retigo O611ic Combi Oven

Applications & Use Cases

• Commercial kitchens for restaurants, hotels, and catering operations.
• Bakeries for baking a variety of bread, pastries, and other baked goods.
• Institutional catering in schools, hospitals, and corporate canteens.
• Food production facilities requiring versatile cooking methods for various dishes.

Typical Specifications

Typical capacity

This model commonly accommodates 6 x 1/1 GN trays, or equivalent, for versatile batch cooking.

Power supply

Units of this class are typically electric, with power ratings commonly around 10-12 kW, often requiring a single-phase or three-phase supply depending on configuration.

Cooking modes

Combi ovens typically offer hot air (convection), steam, and a combination of both for diverse cooking processes.

Temperature range

Commonly features adjustable temperature controls, typically ranging from 30°C to 300°C.

Construction material

For this class of equipment, the interior and exterior are typically constructed from stainless steel for hygiene and durability.

Footprint

A 6-grid combi oven typically has a compact footprint suitable for various kitchen layouts, often designed for countertop placement or on a dedicated stand.

Frequently Asked Questions

• What are the primary benefits of a combi oven?

  Combi ovens combine the functions of a convection oven and a steamer, offering versatility to bake, roast, grill, steam, and re-heat food with precise control over temperature and humidity, often leading to improved food quality and reduced cooking times.

• What maintenance is typically required for a combi oven?

• Can this type of oven be used for both baking and steaming?

• What kind of power supply is typically needed for a combi oven of this size?

• Is a water connection necessary for a combi oven?