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Combi steamer
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Combi steamer
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting between cooking modes automatically during the cooking process. They can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. These devices are cooking appliances typically used in professional catering or food service operations. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.
The term convection oven is frequently used in connection with these appliances; however, standard convection ovens cook using only a fan to circulate the hot air around the food, without the additional steaming function.
The first combi steamer was invented in the late 1960s by the company Burger Eisenwerke. The company was purchased by Juno in Herborn in 1976 and is now part of the Swedish corporation Electrolux, who developed the appliances further and now markets them under the Electrolux professional brand name.
The technology has been under constant development since its invention. Some manufacturers' models now use intelligent cooking processes to prepare food from start to finish with the touch of a button. Combi-steamer technology has fundamentally transformed the industrial-scale food preparation process, as the devices replace around half of conventional cooking appliances.
Numerous other manufacturers have entered this new market segment— today, over fifty companies around the world offer combi steamers, although that number also includes many industrial kitchen suppliers who merely purchase and rebrand the units.
Initially, the price was very high and they were popular for expensive public catering establishments. Later combi steamers became an integral part of kitchen equipment for many kinds of restaurants and for private households.
Steaming function works very well for foods like vegetables, potatoes and fish, while convection or combination (convection plus steam) heat is suitable for roasting, braising and baking. One disadvantage of convection heat is that foods tend to dry out more quickly; depending on the product, it may also require very long cooking times. Meanwhile, steaming alone does not get foods crispy enough.
Combining convection and steam heat utilizes the advantages provided by each cooking method, yielding tender meat with a crisp outer crust. Users also have complete control over the cooking environment, as the devices allow manual regulation of both temperature and humidity within the cooking chamber.
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Combi steamer AI simulator
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Combi steamer
Combi steamers (also called combi-steamers, hot-air steamers, combination steam-convection ovens, or simply combi ovens) are combination ovens that expand upon standard convection ovens in that they can also generate conventional moist steam or superheated steam and are capable of shifting between cooking modes automatically during the cooking process. They can be used to simultaneously steam vegetables or potatoes quickly and gently, while also roasting or braising meat and fish, or baking bread. The appliance is fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. These devices are cooking appliances typically used in professional catering or food service operations. They help gastronomy-industry professionals bridge the gap between economy and menu diversity while also maintaining the desired food quality.
The term convection oven is frequently used in connection with these appliances; however, standard convection ovens cook using only a fan to circulate the hot air around the food, without the additional steaming function.
The first combi steamer was invented in the late 1960s by the company Burger Eisenwerke. The company was purchased by Juno in Herborn in 1976 and is now part of the Swedish corporation Electrolux, who developed the appliances further and now markets them under the Electrolux professional brand name.
The technology has been under constant development since its invention. Some manufacturers' models now use intelligent cooking processes to prepare food from start to finish with the touch of a button. Combi-steamer technology has fundamentally transformed the industrial-scale food preparation process, as the devices replace around half of conventional cooking appliances.
Numerous other manufacturers have entered this new market segment— today, over fifty companies around the world offer combi steamers, although that number also includes many industrial kitchen suppliers who merely purchase and rebrand the units.
Initially, the price was very high and they were popular for expensive public catering establishments. Later combi steamers became an integral part of kitchen equipment for many kinds of restaurants and for private households.
Steaming function works very well for foods like vegetables, potatoes and fish, while convection or combination (convection plus steam) heat is suitable for roasting, braising and baking. One disadvantage of convection heat is that foods tend to dry out more quickly; depending on the product, it may also require very long cooking times. Meanwhile, steaming alone does not get foods crispy enough.
Combining convection and steam heat utilizes the advantages provided by each cooking method, yielding tender meat with a crisp outer crust. Users also have complete control over the cooking environment, as the devices allow manual regulation of both temperature and humidity within the cooking chamber.
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