A combi oven is one of the highest-impact single purchases a commercial kitchen makes, and one of the easiest to get wrong if it’s sized or specified for the wrong menu.
Start with your peak-hour output, not your average
Undersizing for the busiest 90 minutes of service is the single most common mistake. Size for peak, not average.
Gas or electric depends on your site, not your preference
Where 3-phase power and gas supply are both available, the decision usually comes down to running cost and existing infrastructure rather than a strict technical winner.
Boiler vs. boilerless steam generation
Boiler models hold steam quality better under heavy, continuous use; boilerless units are cheaper and easier to maintain for lighter-duty kitchens.
Plan for the cleaning cycle
An automatic cleaning system is not a luxury, it is what keeps a combi oven’s steam performance consistent over years of daily use.