The technology behind a combi oven or combination oven is relatively new to the restaurant industry. It was first introduced about more than 15 years ago as a combination steam and convection oven and immediately gained popularity in hotel and high-volume restaurants, both large and small. Many of today’s top chefs are still discovering what a combi oven does, how to use it and what it can do for their operations. This is really wonderful multi-task equipment for high quality cooking. During a recent survey, we learned that many chefs do not own a combi oven yet but 98% of chefs were interested in using one. By getting in touch with us, you will find simple facts about the technology, why it’s important, and how to choose the right combi oven for your kitchen.