The Combi-ovens are now a necessity in many kitchens. It has altered how cooks prepare meals and how dining departments organize their menus. Restaurant kitchens and other commercial culinary establishments are constantly aiming for the ideal harmony of outstanding food quality, great output efficiency, and quickness. Traditionally, delivering foods that are poached, oven-fried, roasted, grilled, or baked would require a range of kitchen appliances. Traditional ovens, steamers, food warmers, and other appliances may be included in this equipment assortment.
One of the greatest advancements in food service over the past few decades has been the ability to combine a convection oven and steamer into a single cooking cavity. According to some culinary experts, Combi-ovens appear to do all tasks and frequently produce superior results than the more conventional cooking apparatus they are meant to replace.
What is a Combi-Oven?
The term “combi oven” refers to a device that combines three different cooking methods into a single oven: steam cooking, hot air circulation cooking, or a combination of both. When many things are being cooked at once, the combination mode is used to roast or bake as well as to reheat food. It cuts down on overall cook times, minimizes product shrinkage, and prevents flavor transfer. Vegetables and shellfish may be cooked quickly using steam mode. Additionally, the combi can be used as a standard convection oven in the hot air mode to bake pastries such as cookies and cakes.
Baking and Roasting perforated tray
The only additional item required to cook in all three modes in a combi oven is the baking and roasting perforated tray. Every baker is adamant that utilizing a multi-purpose roasting and baking perforated pan always results in the desired result. Due to the fact that they are typically used for baking pizzas and cannot be used for roasting, perforated baking pans are typically spherical in shape. However, SunBrand provides perforated baking and roasting trays that are made to work with all kinds of ovens, particularly combi-ovens.
The best option is this SunBrand aluminum perforated roasting and baking tray. Its premium aluminum construction has micro-perforations for even heat distribution, resulting in crisp, flavorful baked, and completely roasted goods. In this perforated pan, you may bake and roast everything from meat to pizza to cookies to tarts to roasted veggies.
It can be utilized by experts and novices alike in both home and commercial kitchens. This cutting-edge perforated baking tray is a must-have in the kitchen since it works wonderfully with the entire line of SunBrand aluminum bakeware. Since the perforated holes uniformly distribute heat for the greatest results, it can be used as a foundation layer to roast and bake to perfection.
Steam Cooking
With this cooking method, you can make sure that your food is as nutritious as possible by cooking it without using any oil or fat. Additionally, it preserves vitamins and nutrients. To avoid drying out the ingredients with traditional roasting, chefs typically cook foods that require a lot of moisture when using the steam setting. Typical ingredients in dishes include steamed chicken, veggies, or fish. The method is very useful when boiling huge quantities of shellfish.
The foods that can be cooked with steam:
- All types of vegetables
- Eggs- scrambled/pouched/boiled
- Rice/grains/pulses/legumes
- Casseroles/ soups/ curries
- Pasta/noodles
- Dumplings
- Stewed/poached fruits
- All kinds of seafood and chicken
- Puddings and cakes
- Custards
- Cheesecake
- All kinds of tray bakes that require only steam
Convection cooking
Do you enjoy food that is crispy brown? The best choice for you is to cook in convection mode. This option guarantees that your food cooks evenly, in addition to producing a wonderful, crispy dish, because the fan inside the oven circulates the air in a way that assures uniform cooking all around. For consistent heating, convection cooking vents dry air into the oven. Although this method is best for baking bread dough and pastries, it can also be used to evenly brown meat. Convection ovens can also hasten the roasting of foods that are covered, such as casseroles. The dishes may heat more quickly and evenly thanks to the circulating heat.
Foods that can be cooked in convection mode
- Roasted potatoes
- Pizza
- Sourdough bread
- Grilling
- Cookies/ biscuits
- Cakes especially ones with a lot of leavening agents
- Tarts and pies
Combination cooking
Chefs who are aware of the value of relative humidity can use the combo option to further regulate the cooking process. Chefs may control the amount of water vapor discharged into the oven while also employing the convection setting to distribute dry heat by using the combo option. With this technique, roasts may be properly browned without running the risk of drying out.
Foods that can be cooked in combination mode
- Roasted meat and poultry
- Fish and all types of seafood
- Chicken/lamb/beef/pork
- Tray and sheet bakes
- Roasted vegetables
- Breads/puffs/pastries
- Baked pasta
- Cakes/quick bread/muffins/ scones
- Baked fruits
- crisps
- puddings
- sautéing
- pan frying and reheating
Combi-oven users have a lot of advantages. The advantages of a baking and roasting tray are also numerous. When using a Combi-oven in any of the three cooking modes, this is the only equipment you require. The baking and roasting tray specifically made for Combi Oven from SunBrand which is available in two varieties—Non-stick and without Non-stick—allows you to quickly prepare meals while also guaranteeing that nutrients are retained in the food. Due to all of these characteristics, this tray is now a need, making it a wise investment.