The combination (combi) oven continues to gain popularity among the foodservice community for its versatile cooking functions that offer convection, steam and combination modes. The combi oven was first introduced about 15 years ago and was mainly used in hotels and in casual to upscale restaurants. A recent survey on StarChefs.com found that 98 percent of chefs who did not use a combi oven were interested in doing so. The survey also revealed that with versatility comes intimidation. Many chefs recognize the plethora of possibilities a combi oven can offer and, with today's technology, combi ovens are simpler than ever.

The StarChefs.com survey also identified that the most valued benefit of combi ovens among chefs is versatility. The convection mode is ideal for pastries and breads. The steam mode injects water into the oven to poach fish and vegetables. The combination mode uses dry heat and steam to maintain exact humidity levels, which give operators more control of the moisture levels in food. The humidity levels are adjustable from zero percent to 100 percent of possible maximum relative humidity, a term used to describe the quantity of water vapor that exists in a gaseous mixture of air and water. The ability to control humidity inside a combi oven enables chefs to cook food with higher heat and moisture-control capabilities without burning or excessively drying out food products. Exactly the desired atmosphere can be maintained, reducing shrinkage and weight loss while also improving cook times and results.