One Appliance, Many Solutions
Convection cooking with forced ventilation, steam and mixed direct injection (convection-steam) to cover all needs in the daily work of a professional kitchen.
Combi gathers together the best of several cooking philosophies in one solution and in compact dimensions. Convection cooking with forced ventilation, steam and mixed direct injection (convection-steam) are the basis of the daily work of a professional kitchen. The Combi Moduline oven offers everything in a reduced space, between 550 mm wide and 680 mm deep (depending on the model). It's not only compact, the Combi oven is also smart. In fact, thanks to Moduline technology and ease of use of the interface, it is possible to specify which dish you want to cook with the Combi oven. It will select automatically the most appropriate mode whether convection, steam or mixed. The oven then controls the cooking in progress and automatically keeps the correct levels of humidity and temperature, without any need of external intervention. The advantages of this approach are not only expressed in energy savings, resulting in the cooking speed, but also in the quality of the results obtained and the improved ability to preserve the organoleptic quality of cooked foods.