One of the main ways in which the food industry is developing is the combination of different types of heat treatment and different types of raw materials, and the simultaneous preparation of several dishes. This was made possible through the use of a combi steamer.
It is well known that even careful cooking in water degrades the properties of food, while losing a lot of minerals and vitamins necessary for proper human nutrition. The combi steamer, created with the aim of finding a suitable alternative to cooking in water, has revolutionized cooking technology. The combi steamer retains almost all the vitamins and nutrients of the cooked product, preserves the natural color and taste of the dishes, making them juicy and appetizing.
Everything ingenious is simple
Now many equipment manufacturers are in a hurry to call their products a buzzword - a combi oven, even if it's an ordinary oven. In fact, a combi steamer is a complex level device that combines the functions of a double boiler, a stove and an oven.
Many chefs and restaurateurs, when buying equipment, are faced with a choice between a combi steamer and a convection oven. The abundance of market offers may raise doubts even among the most experienced chefs and technologists, as versions of this equipment are constantly updated and additional options are introduced. First you need to clearly understand that combi steamers and combi steamers are not the same thing.
Compact, intensive, economical
The combi steamer allows you to optimize the work of the kitchen as much as possible, save the area of production premises, and also significantly reduce the cost of raw materials and personnel.
The combi steamer is able to replace most of the heating equipment in a professional kitchen and thereby significantly save production space and facilitate the work of the cook. With the use of accessories, it can replace the grill, deep fryer, pizza oven, heat oven, smoker, baker and oven. With the right organization of work, the combi steamer allows you to maintain high productivity at minimal cost, thereby significantly saving cooking time, raw materials, electricity, and water.”
The main advantages of combi steamers are: compactness, intensity and economy. With this state of the art equipment, fat usage is reduced by 95% and water consumption by 40%. Energy consumption is reduced by 60%. In addition, there is no need to keep the combi steamer constantly on, as it takes a maximum of 5 minutes to enter the operating mode. Cooking time is reduced by 30 - 50%. There is a saving of space, since the machine, which occupies 0.81 m2 and is designed for 10 gastronorm containers, functionally replaces a stove with a heated surface area of 1.6 m2.
The "miracle oven" works 15% faster than other types of equipment. And due to the fact that the combi steamer practically does not emit heat in the room where it is operated, heat losses are reduced from 15 to 25%, depending on the style of the enterprise. When the meal is finished, the appliance switches off automatically, thereby significantly reducing energy consumption. And in the end, it allows you to almost halve the cost of personnel.
gastronomic miracles
Boil, stew, bake, fry - everything is within the power of the combi steamer. It carries out up to 70% of all possible operations for the thermal processing of food. Unless you can’t cook compote in it: dishes that require a lot of water are the only limitation in using an electric cook.
Food cooked in a combi steamer does not dehydrate and does not lose its beneficial components. Weight loss during frying meat is reduced by up to 60%, fat and oil consumption is reduced by 95%, and vegetables, rice and side dishes are not boiled at all. At the same time, you can cook several products at the same time in the same temperature regime, without fear that the cakes, for example, will smell like fish.
Gentle processing of products occurs at low temperatures (30 - 99 ° C), which allows you to cook delicate dishes - seafood, desserts, as well as preserve, pasteurize and blanch.
Possessing various modes (convection, steam, baking, frying, grilling, etc. - depending on the manufacturer and model), combi steamers Electrolux, Convotherm and Rational allow you to cook almost any dish: from pastries to banquet dishes. For example, a model for 6-10 gastronorm containers using a banquet system allows you to prepare 20 ready-made dishes for a banquet from 20 to 60 people.
With the help of combi steamers, you can create culinary miracles, for example, you can cook manti in garlic sauce; pork ham stuffed with cranberries, garnished with potatoes and vegetables. Agree, impressive!?
From the examples given, it becomes obvious that convection ovens are used to achieve the best culinary results and maximum production efficiency.
Different models have different technical advantages.
One of the distinguishing features of combi steamers is the presence of a function Roast+Hold, allowing you to get more juicy and fried dishes, crispy airy pastries with less weight loss due to heat treatment. For the best cooking in the chamber, temperature sensors are built in and there is a multi-point probe sensor that controls and monitors the temperature inside the product with the highest accuracy and, if it deviates from the norm, in a fully automatic mode, brings it into line with the specified parameters. This is an ideal solution for those restaurants, cafes, canteens who not only want to reduce product weight loss, but also get the perfect result.
The advantage of combi steamers is a unique system of cooking programs that are fully automatic. AT Abat (Abat) an average of 120 ready-made programs are laid down, Smeg- 40 programs, Apache- 150 preset recipes Electrolux- from 20 programmed programs, Rational- up to 350 ready-made cooking programs, Convotherm- more than 170 programmed recipes as standard. Combi steamers and convection ovens differ in functionality and accessible touch control panel. In simpler models, mechanical, electromechanical and electronic control is provided.
Combi oven market
The demand for combi steamers in the European part of Russia differs from the demand in the Siberian region. This is explained by the fact that the European part of Russia is more susceptible to progressive (technically) Western trends, which affects the development of the consumer market in European regions (in particular, the capital) and especially the development of the restaurant business. For example, in Moscow there are more than 6,000 public catering establishments, of which there are more than 600 chains. In Novosibirsk, there are much fewer of them. Accordingly, the demand for combi steamers differs significantly, many, in order to save money, manage with convection ovens for preparing the entire menu and baking.
At the moment, the range of prices for combi steamers in Russia is very significant: from 1.5 thousand to 45 thousand euros - depending on the number of program positions and the degree of automation of a particular model.
The factors influencing the formation of the cost of a particular model are as follows:
- control type (mechanical/electromechanical/electronic),
- steam generation method (injector / boiler),
- country of origin (Russia, Spain, Italy and Germany),
- additional useful features
- manufacturer's reputation/brand recognition.
The first category includes Russian-made combi steamers. Combi ovens are a prime example. Abat (Abat)). Among their distinctive advantages are low price (from 90,000 rubles / piece), electronic control panel, 5 modes (vaporization, convection, steam at low temperatures, heating and combined), built-in probe, ease and convenience in management and maintenance, saving electricity, etc. The Abat product range includes injector and boiler models for 6 and 10 gastronorm containers, suitable for small cafes, restaurants, canteens, hospitals, social institutions. One inconvenience is a very short service life and endless repairs.
The second category includes foreign-made combi steamers: Italy Apachefrom 72 000 rub. They are interesting with a more perfect design, the presence of a semi-automatic sink and an increased range of functions.
And combi steamers belong to the highest category in terms of equipment and technical parameters. Electrolux- Italy, from 338 000 rubles, Germany - Convotherm from 237,000 rubles and Rational from 420,000 rubles. as well as some other devices of German, Italian and Spanish production, which are distinguished by a more perfect design and long service life, additional technical capabilities, ease of maintenance and visibility.
Convection ovens produce abat, Smeg, Apache, Electrolux with a price range of 35,000 - 821,000 thousand rubles.
The market for this type of equipment has already been structured, but it is still difficult for restaurateurs to navigate its wide brand range. Manufacturing companies and dealers vying to praise their product, discovering "terrible" flaws in competitors' products.
When choosing a model and manufacturer of a combi steamer or convection oven, the customer first of all pays attention to the ratio of price and functionality. In addition, we advise you to take into account all production facts, up to whether visitors will observe the cooking process. If the chef has to fulfill exclusive orders, you should prefer devices with the ability to program. And if the production is going to often use the steam mode, you do not need to opt for a model with an injector injection. In this type of combi steamers, steam is generated directly in the working chamber when water is supplied to the heating element, heating element. Often, during the injection, the temperature in the chamber deviates from the set value. When using boiler models, this does not happen: ready-made steam generated in the steam generator is supplied to the chamber. However, if we neglect the indicators of water hardness, the steam generator in inexpensive devices may fail due to the deposition of scale on the heating elements.
High-tech equipment requires maintenance by highly qualified personnel. You can often hear the doubts of the owners: "I will spend money on this wonderful car, and then the same amount on repairs." When buying, you need to pay attention to the warranty and reviews of the equipment. The list of equipped objects will help to draw a conclusion about the quality of the equipment.
Appliances for household kitchens and catering kitchens are either powered by electricity or gas. The availability and greater safety of electricity make electrical home appliances more popular.
In this article we will talk about a modern oven for cooking called a combi oven, namely how a combi oven works.
For what? To choose the right one and the one that suits exactly your needs and tasks ahead of you.
The combi steamer is
An oven for cooking, with original technology different from others. The main element used for cooking is heated steam. The combi steamer works, it is from hot steam, which affects the food for its preparation.
It is important to note that combi steamers not only use steam cooking technology, but also use conversion technology. Moreover, both of these modes can be used both separately and in symbiosis.
Two types of combi steamers
According to the principle of formation of working steam, combi steamers are divided into boiler and injection.
- In injection ovens, steam is generated by spraying water through the injectors and heating it with heating elements. Steam with this technology is obtained at a temperature of 100˚C.
- Boiler furnaces generate steam in steam generators (boilers). In such ovens, the temperature of the steam can be controlled. In addition, boilers are more productive.
How does a boiler combi steamer work?
The steam in the boiler furnace is generated by a steam generator. In fact, this is a boiler - a sealed container with water in which water is heated by heating elements. Water enters the boiler from the water supply, its level is regulated by automatic control valves and sensors.
The safety of the device is ensured by a solenoid valve that shuts off / opens the water supply and a sensor that turns off the boiler if the temperature exceeds 130˚C.
An important feature of this type of furnace is the ability to control the steam temperature. In addition, the productivity of boiler furnaces is very high.
It is worth mentioning the classic disadvantages of boilers. This is the formation of scale on the heating elements and large sizes. Scale control - water softening.
How an injection combi steamer works
In these ovens, water is injected into the oven chamber through nozzles that break the water into a stream of droplets. Drops fall on the heating elements of the apparatus and are converted into steam. The movement of drops and steam is provided by a fan.
A distinctive feature of these furnaces is the constant temperature of the forming steam, which is 100˚C. Temperature regulation is not provided.
The simplified design of this oven allows to reduce their size, however, the lack of a temperature controller limits the recipe for cooked food.
Conclusion
In conclusion, it is worth mentioning that the combi steamer operates on a 380 volt power supply and requires a professional connection to electricity.
This is the process of cooking food under the influence of the movement of hot air currents. Thanks to this, the food is evenly processed, with a beautiful crust.
What is a combi steamer in a catering department? Purchasing justification
Despite its relatively small size (compared to an industrial oven), the combi steamer is capable of performing the functions of such equipment as:
- convection oven;
- fryer;
- double boiler;
- oven;
- oven cabinet;
- proofing cabinet.
Due to the jewelry settings of the combi oven, chefs can prepare dishes of any complexity. Its presence in a professional kitchen can save space, precious time, which is constantly lacking, nerves and money of the owner.
The number of loading trays in this equipment ranges from 3 to 20, the most popular size is equivalent to a 1/1 gastronorm container (530*325mm). We will tell you how to choose a combi steamer, focusing on your needs, here, considering the tasks that they must perform point by point.
Connection type. Gas or electricity?
Like any equipment, the combi steamer (depending on the model) can be connected to both gas and electricity. Consider the pros and cons:
- What is a gas combi steamer? This is equipment that can be connected to liquefied or natural gas, and not to electricity. Such equipment is more expensive than a conventional 380 V unit, but the price difference pays off very quickly, since gas is cheaper than electricity.
- The main disadvantage is that it is not always possible to use. According to sanitary standards, you will not be allowed to use gas equipment in your kitchen if the room is located in a residential building.
Today (what it is and where it is used, we found out) only European brands can provide their customers. Russian manufacturers are not yet able to provide the market with stably operating gas combi steamers. This is due to the fact that the final equipment must comply with CE standards and have gas safety certificates. If all production conditions are met, then the final price of Russian equipment will be no less than that of European equipment. In such conditions, it is very difficult to compete, since the main trump card of Russian combi steamers is the price and a complete package of necessary documentation.
Classic or "marine" performance
Almost every name of industrial equipment has a "marine" variation. No, this does not mean that it is decorated with anchors and shells. Marine equipment is more durable, more reliable, able to endure a long stay on a ship on the high seas or on coastlines without losing its performance.
What does a marine combi steamer mean in the context of work:
- functioning in conditions of contrast of external temperatures;
- functioning in conditions of high humidity;
- additional strength of the metal, preventing corrosion;
- ignoring vibration;
- solid anchorage to the floor.
For all this, you will have to pay a lump sum of 20% of the cost of the combi steamer in the classic version and get equipment that will not let you down even in the most difficult conditions.
Equipment from Russia. Abat
And here they are - favorites of state contracts. Abat combi steamers excel in medium-load conditions. They are good where simple food is prepared without pretensions to special complexity. In their lineup they have models with 2 types of vaporization:
- Injection combi steamers. For 6 (145,000 rubles) and 10 (167,000 rubles) levels in size 1/1. The injection type of vaporization is characterized by the fact that it is achieved by injecting water into an already heated working chamber. This complicates the performance of such a function as "steam + low temperature", otherwise referred to as a "proofer", but inexpensively and reliably.
- Boiler combi steamers. For 6 (175,000 rubles) and 10 (197,000 rubles) levels in size 1/1. The boiler type of operation is characterized by the fact that steam is formed separately and already in this form passes into the working chamber. The range of functions becomes wider, the price - higher.
The equipment is good for everyone, except for the ability to work for wear and tear - it is not recommended to load all the levels provided at the same time.
Heartfelt and quality. Italian equipment Unox
The next step in the evolution of combi steamers is the equipment of the Italian brand Unox. Yes, it's more expensive, but the quality is worth it. It shows in everything - build quality, metal quality and feature set. There are models:
- Every electric model has a "gas twin". The price of the latter is about 20% higher. Gas combi steamer - what is it? The information is given above, be guided by the needs and operating conditions.
- For 3 (140,000 rubles), 5 (165,000 rubles), 7 (190,000 rubles), 10 (250,000 rubles), 20 (400,000 rubles) 1/1 baking sheets. To each according to his needs.
- With mechanical and electronic control type. The first one is good because it is cheaper than the second one by 20 thousand, all other things being equal, and it is also more difficult to break it. The second is appropriate when it comes to complex settings and thin, delicate dishes.
Combi oven - what is it according to the Germans. Rational
Combi ovens of this brand can be placed in the chamber of weights and measures. Ideal, standard.
Well, very, very expensive. Their purchase is justified when it comes to haute cuisine and scale. The types are as follows:
- Mechanically operated CombiMaster with 6 levels 1/1. Execution for 380 V (550,000 rubles) and gas (690,000 rubles).
- Mechanically controlled CombiMaster with 10 levels 1/1. Execution for 380 V (790,000 rubles) and gas (890,000 rubles).
- Mechanically controlled CombiMaster with 20 levels 1/1. Execution only for 380 V (1,600,000 rubles).
- Electronically controlled Rational SCC 5 Senses for 6 levels 1/1. Execution for 380 V (780,000 rubles) and gas (930,000 rubles).
- Electronically controlled Rational SCC 5 Senses for 10 levels 1/1. Execution for 380 V (1,100,000 rubles) and gas (1,200,000 rubles).
- Electronically controlled Rational SCC 5 Senses for 20 levels 1/1. Execution only for 380 V (1,850,000 rubles).
The list of their possibilities is endless, so only one thing can be said: Rational is one of the few brands that can clearly make it clear what a combi oven is. What is he able to cook, what distinguishes him from other representatives of thermal equipment.
Combi steamer in government kitchens
We will now talk about kindergartens, schools, hospitals and nursing homes. They are united by the fact that food products at all stages of preparation must undergo the most severe control, not a step away from verified technological maps. The food is specific - restriction in fat, steaming or languishing, baking. All according to the canons of a healthy, sparing regimen. All this without much effort is able to provide a combi steamer.
It is capable of performing 80% of all thermal operations that are required in the cooking process. The unique combination of heating elements and fans allows you to cook different dishes at the same time - from cutlets to cottage cheese casseroles, without worrying that smells can mix. Due to the adjusted cooking regimen, which the chefs set before loading the trays, the process takes less time, which not only saves most of the vitamins, but also saves the time of the working staff. A combi steamer (what it is and where it is used, we indicated above) is now in almost every food unit at a state institution, as it satisfies all requests for sanitary standards and technological maps.
In terms of the "need / price" ratio, it is most appropriate to install equipment of the Russian brand Abat, which was mentioned above, in such facilities. It is easy to operate, has the necessary documentation package and is relatively inexpensive, which is important for government-supported organizations.
Outcome
Whether you need a combi oven in your kitchen or not is entirely up to you. It may seem that the list of its practical possibilities is scarce (yes, it happens), that it is easier to put a barbecue and an oven, but over time you will return to it as an object of exceptional utility.
So, a combi steamer - what is it? The photos are given above, and we have told and explained everything else more than once in this article, but you can finally make sure that we are right only by seeing him in action. Attend several workshops that are regularly held by industrial equipment dealers, and you will see that the combi steamer saves and earns at the same time.
The combi steamer is a worthy investment in business development, the best choice for a cafe or restaurant. When purchasing professional equipment, consider all the parameters and factors:
- The ratio of the area of \u200b\u200byour kitchen and the dimensions of the appliance;
- The range of dishes for the preparation of which you buy equipment;
- Features of your production.
You can be 100% sure that the combi steamer will completely change your idea of cooking!
This is a double boiler and a convection oven - two in one. This type of kitchen equipment occupies a leading position in the markets of Europe and the USA.
Steam is one of the most powerful forces on Earth, and therefore steam cooking is the most efficient and affordable. Due to the combination of hot air circulation (convection) and exposure to dry steam, the cooking time is significantly reduced and the quality of food is improved, valuable protein is preserved as much as possible.
Kinds
- Gas and electric, the latter are more popular, as a rule, they are connected to a network with a voltage of 380 V.
- Injection and boiler rooms
- Number of levels from 3 to 20
- Control system: Touch panel or electromechanical
Principle of operation
The combi steamer operates in three main modes:
- steam heat treatment;
- convection;
- a combination of the above two methods.
Cooking by circulating hot air or steam in an oven is a modern technology, each of which is wonderful in itself. As a result of their combination, such tasty and healthy food is obtained that the success of your establishment is guaranteed!
Let's take a closer look at each of the three methods.
Convection. The convection oven uses a fan to distribute hot air around the food being cooked, so that the product heats up evenly and quickly reaches the desired condition.
Double boiler. Professional chefs know that steaming is a great way to prepare healthy meals. When water is heated to 100 ° C, steam is formed that affects the products, while moisture is retained in the finished food.
Steam-convection ovens combine convection and steam exposure, as a result, the food is juicy, aromatic, and the ingredients retain their original weight during the cooking process. Compared to older cooking methods, the loss of proteins is half as much, hence the meals are more satisfying and healthier.
The operation of the equipment is fully automated. The machine's memory can contain up to 1000 recipes. The program can be easily changed at the request of the client.
Maintenance Tips
The combi steamer needs daily cleaning. It is recommended to use a water treatment system based on the results of tap water tests, or at least install a water softener. At the same time, after finishing work, calcium deposits may still remain on the inner surface of the walls of the machine - this is normal. There is no need to apply harsh chemicals or manually scrape the sediment: most machines use an automatic cleaning mode. The operator just needs to press a button to start the process, and then take a shower and wash the chamber. Just take the time to take care of your equipment to keep it in order.
Advantages
The combi steamer is a breakthrough in the art of cooking, with its help a large number of dishes are prepared in a short time, which is important for catering companies, hotels, fast food restaurants and other food industries that require a lot of food at the same time.
Investing in modern equipment will expand the range of dishes due to the recipes included in the program. You will be able to supplement and change the menu, because. The combi steamer can be easily reprogrammed and the food quality will always be very high.
But most importantly, you will cook great meals while maintaining the nutritional value of the products! This is especially true for school and student canteens.
Summarize. The combi steamer is a unique equipment that has undeniable advantages compared to stoves and ovens:
- cooks food 10-15% faster;
- meat dishes come out amazingly juicy, tender and very beautiful;
- fat and juices are not evaporated during the cooking process, thus, the original mass of the product is preserved - there is a cost saving;
- allows you to quickly cook a lot of healthy food, which is especially important for serving mass events;
- different types of products - cereals, fish, vegetables, meat - are cooked at the same time, while each dish retains its unique flavor;
- gives the user the choice to use the pre-programmed recipes or set the time to their liking.
- ergonomic - takes up little space
- economical - allows you to reduce the cost of electricity, gas, wages, increase income due to the speed of cooking
Any restaurateur and technologist is certainly familiar with combi steamers. This oven is widely used by professionals working in catering: in cafes, restaurants, banquet halls. In the kitchen, they are indispensable: they cook quickly and efficiently, save time, and preserve the beneficial properties of products.
In such ovens, in addition to the usual way of processing food using dry heat, there are at least two more modes of food processing: steam cooking or combined steam and dry heat.
Thanks to steam humidification, this device combines the function of an oven and a steamer. It can replace conventional stove and fryer, oven and convection oven. The production of steam and the humidity control of the combi steamer are carried out automatically, while in conventional combi steamers the cook must be constantly on the alert and monitor the entire process. 
Depending on how steam is formed, all combi steamers are divided into two types: boiler and injection. Boiler units have a built-in steam generator, which constantly maintains the optimum temperature for steam generation. From there, the finished steam enters directly into the working chamber. Boiler combi steamers must be connected to the water supply system, only then the device can work.
In injection combi steamers, water is injected through a tube directly into the working chamber, directly onto the heating element. There it instantly evaporates and forms steam, which is distributed throughout the chamber. The use of tap water in injection combi steamers can lead to the formation of scale salts over time. Therefore, experts advise using a water softener filter, as well as regularly removing salt deposits.
The main advantage of all models of combi steamers is their unification according to gastronorm containers. The accepted standard for such devices is GN 1/1, in addition to it, the marking GN 2/1 is also found under baking sheets 600x400 (Backernorm). Before choosing a combi steamer, it is necessary to answer the question - on which one it will work, approximately how much food should be cooked per day. As a rule, a boiler combi steamer becomes the most suitable option. In such devices, the formation of steam takes place in a separate container, due to which steam of the desired consistency is formed. There are also more complex models of combi steamers. Such machines are capable of automatically cleaning the chamber, doing self-diagnostics, changing fan speeds, saving energy, reducing cooking time, measuring the temperature inside food using sensors, and much more.
If we compare combi steamers with other professional kitchen equipment, then the advantage will undoubtedly be on the side of the former. First of all, food cooked in combi steamers is of better quality. For example, meat cooked in such a device loses almost half of its weight than with the help of a classic, albeit the best stove. Vegetables and side dishes when cooked in combi steamers lose 100% less of their volume, while retaining all nutrients, salts and vitamins. The use of such devices is also economically beneficial. With combi steamers, the use of fat is also reduced by more than 90%, and the energy consumption is also reduced by 60%. Another advantage is the efficiency of the oven, that is, it is not at all necessary to keep the oven on all the time. It only takes a few minutes to heat the working chamber to the desired temperature. It is especially convenient to use combi ovens in small areas, since one device, designed for 10 gastronorm containers, fully replaces a stove with an area of 1.6 sq.m. Modern manufacturers offer various models of combi steamers: from simple models controlled by mechanics to automated models with a set of additional functions.
Today, more and more restaurant business professionals prefer this particular equipment. To operate the combi steamer, only electricity, ventilation, and drainage are required. The boiler model will need to be supplemented with a filter that softens the water. The combi steamer is indispensable in modern kitchens, where speed, quality and high standards are in the first place.
