Combination ovens are versatile and efficient equipment widely used in the baking industry and other gastronomy sectors. They are called "combination" because they combine different forms of heating, usually convection, steam and microwave, providing greater flexibility in the cooking process. Let's cover the main functions, operation and types of combined ovens used in the bakery industry:
What is it for:
Uniform cooking: Combination ovens allow precise control of temperature and humidity, ensuring uniform cooking of products.
Versatility: They can be used for roasting, grilling, steaming and even carrying out food regeneration processes.
Time and energy savings: The efficient use of different heat sources reduces cooking time and, consequently, energy consumption.
How it works:
Convection: Uses hot circulating air to bake or cook food evenly.
Steam: The steam function is essential for maintaining food moisture, preventing it from drying out during the cooking process.
Microwave: In some models, the microwave function can be incorporated to speed up the cooking process.
Types of combined ovens:
Gas or Electric Combination Oven: Varies depending on the energy source used.
Steam Convection Combo Oven: Combines convection and steam functions to offer greater versatility.
Conventional Combination Oven: Offers all the basic functions of a combination oven, including convection, steam and microwave.
State-of-the-art Combination Oven: Can include advanced features such as computer-controlled cooking technology, automatic cleaning systems and pre-set programs for specific recipes.
Small Combination Oven: Designed for smaller kitchens but still offers the main functions of a combination oven.
When choosing a combi oven for the baking industry, it is essential to consider the specific needs of the business, the desired production capacity and additional features that can optimize the baking process. |
