In a professional kitchen, bakery, or deli, your commercial kitchen equipment is key to both the quality of your output and the efficiency of your workflow. But with all of the options to choose from, including combi ovens and speed ovens, how do you know which one to choose?
Commercial combi ovens, or combination ovens, can do everything that commercial convection ovens can do and more. Not only can they distribute heat through conduction, but they can also add another element that is fundamental to cooking — steam. In fact, a commercial combi oven even allows you to choose what percentage of humidity you want inside the cooking chamber. Thanks to cutting-edge technology, UNOX intelligent combi ovens can even automatically recognize how much food is being cooked and compare that with the current characteristics and climate conditions to adjust the unit’s settings and to give you consistent results.
Commercial speed ovens are ovens that use a combination of microwaves and hot air to cook or regenerate food. Microwaves act directly on the water in the food, creating heat from within, while hot air heats the outside of the food. These two heating methods work together to provide incredibly fast cooking times and even faster regeneration times. Due to the lack of humidity management and self-washing capabilities, these ovens are typically reserved for regenerating cooked food, sandwiches, and snacks or for very simple cooking procedures that won't get the oven too dirty.
Commercial combi speed ovens represent the next step in the evolution of simple speed ovens. These ovens combine the functionality of a combi oven — such as the ability to perform countless cooking techniques — with those of a speed oven.
Commercial ovens can be electric or gas, manual or digital. Manual ovens are very intuitive, with classic knobs, and are meant for simple cooking processes. Digital ovens are ideal for more advanced uses, since they allow users to create programs, save recipes, and customize them.
