Convection oven, combi steamer - an indispensable tool in the modern kitchen

Each of the owners of catering or restaurant business knows how difficult it is to quickly prepare an order for a large number of visitors. Come out of this situation pretty simple - convection oven, or as they are called - combi ovens. You might think that the convection oven and steamer are one and the same. In fact it is not so. For combi steamers in the design it has a lot more features than the stove. Is the mode dial:

• convection mode;
• pair mode;
• regeneration mode;
• Combined Mode.

The most popular form of its products are the Rational combi ovens. They differ from similar products reliability, quality, ease of management. The cost of such equipment is quite high, as it is professional equipment, which in a short time you will cook the meat for 10 minutes zapechet fish can stew and baked vegetables in large quantities.

The operating principle of convection ovens

There are two types of convection ovens and combi ovens: electric and gas. A special feature of this equipment is that it is necessary to keep in hot condition. Combi operates by circulating steam together with the hot air inside the cooking chamber. Did they work together, and separately. As mentioned above, convection oven works in four modes. Forced ventilation of air occurs only in convection mode, while the air itself is heated to 280 ° C. Job Mode steam is sprayed onto the water using heating elements razzharennye injectors. If you use a convection oven or steamer, then keep all the nutrients and taste of cooked products. Specially placed inside the sensor monitors the roasting process.

Select You steamer or convection oven is up to you. In any case - a unique device that can replace up to 40% of the heat in the kitchen equipment.