A commercial combi oven runs convection and steam in one chamber, so the same unit bakes bread, roasts proteins, and steams vegetables — and combines the two when a dish needs moist heat and a crust. This gas-fired model holds 8 trays and reaches 0 to 350°C, enough range and capacity for a restaurant or hotel kitchen to run several cooking jobs off one footprint instead of separate ovens and steamers. The stainless steel body stands up to heavy daily use and wipes down fast.
- Convection and steam modes — bake, roast, and steam, or combine both
- 8-tray capacity for high-volume service
- 0–350°C range for precise control across baking and roasting
- Gas heating with stainless steel construction for durability
Built for restaurants, hotels, and catering kitchens that need one versatile oven. Tell us your gas supply and tray format and we'll confirm the fit.
