WHAT IS A COMBI-OVEN?
The Evolution of Cooking
From the early beginning, to today, not much has changed.
The Foodservice Industry is plagued by highly inefficient and outdated cooking equipment.
In today’s kitchen operations, it is common to have excessively hot working conditions and cooking equipment which demands
every minute of the chefs attention.
From standing over open flame ranges, to turning of trays
within a convection oven, the end-results are consistently
inconsistent.
is a Combi-Oven?
The What
Evolution
of Cooking
UNOX advanced combi-oven technology has significantly enhanced, not only the
Foodservice Industry cooking operation experience but also the food quality!
- No more standing over an open flame
- Memorize the cooking program for optimum results
- No more flipping of foods and turning of trays
- Push the start button and walk away
- No more dangerously hot to the touch ovens
- Let the UNOX ChefTop™ combi-ovens do the work
- No more wasted energy
- Safe cooking operation
- No more cleaning of the oven by hand
- Self washing – Push a button and go home!
- No more worries about the inconsistencies of your kitchen staff
- Food quality is consistently consistent!
- Less labour, no need to supervise the cooking process
What is a Combi-Oven?
A combi-oven is an oven with three functions:
convection, steam and combination cooking.
1
2
3
CONVECTION
COOKING
STEAMING
COMBINATION
OF THE TWO
What is a Combi-Oven?
COOKING AND BAKING PROCESSES THAT CAN BE PERFORMED IN CONVECTION MODE
Convection Function
Roasting
Low Temp Roasting
Grilling
Browning
Pan frying
Dehydration
Pizza cooking
Baking
Glazing
Frying
What is a Combi-Oven?
FOOD PRODUCTS TO BE PREPARED IN CONVECTION MODE
Convection Function
Red Meat
White Meat
Fresh bread
Frozen bread
Fish
Pre-fried products
Fresh pastry
Frozen pastry
Eggs
Vegetables
Cakes
Maccarons
What is a Combi-Oven?
Dry heat
Roasting
Grilling
Browning
Convection Function
Traditional Foodservice Equipment
FOOTPRINT: 50 sq.ft
Pan frying
What is a Combi-Oven?
Dry heat
Roasting
Grilling
Browning
Convection Function
UNOX Foodservice Equipment
FOOTPRINT: 10 sq.ft
Pan frying
What is a Combi-Oven?
Dehydration
Pizza cooking
Baking
Convection Function
Traditional Bakery Equipment
FOOTPRINT: 50 sq.ft
Glazing
What is a Combi-Oven?
Dehydration
Pizza cooking
Baking
Convection Function
UNOX Bakery Equipment
FOOTPRINT: 10 sq.ft
Glazing
What is a Combi-Oven?
BENEFITS TO BE REALIZED
Convection Function
REDUCTION IN COOKING TIME:
Up to 20 % average reduction in cooking time compared to traditional equipment
Preheating in 3 minutes versus up to 1 hour in traditional equipment
REDUCTION IN ENERGY CONSUMPTION:
Savings of up to 30% compared to traditional equipment
Savings of up to 80% compared to pan-frying and grilling
EXCELLENT COOKING & BAKING RESULTS:
Optimum uniformity throughout all pans, top to bottom, side to side, back to front
REDUCTION IN LABOR & FOOD COST:
No need to supervise the cooking process
Less use of oil when frying & pan frying
What is a Combi-Oven?
COOKING AND BAKING PROCESSES THAT CAN BE PERFORMED IN STEAMING MODE
Steaming
Parabaking
Blanching
Preserving
Sous-vide cooking
Low Temperature
Steaming
Boiling
Proofing
What is a Combi-Oven?
FOOD PRODUCTS TO BE COOKED IN STEAMING MODE
Steaming
Steamed vegetables
Creme caramel
Fish
Fish sous-vide
Rice
Pasta
Jams
Pizza base
Meat sous-vide
Creams
What is a Combi-Oven?
Boiling
Blanching
Sous-vide cooking
Steaming
Traditional Foodservice Equipment
FOOTPRINT: 40 sq.ft
What is a Combi-Oven?
Boiling
Blanching
Sous-vide cooking
Steaming
UNOX Foodservice Equipment
FOOTPRINT: 10 sq.ft
What is a Combi-Oven?
Preserving
Low Temperature
Steaming
Pasteurization
Steaming
Traditional Bakery Equipment
FOOTPRINT: 30 sq.ft
Proofing
What is a Combi-Oven?
Preserving
Low Temperature
Steaming
Pasteurization
Proofing
Steaming
UNOX Bakery Equipment
FOOTPRINT: 10 sq.ft
Parabaking
What is a Combi-Oven?
BENEFITS TO BE REALIZED
REDUCTION IN COOKING TIME:
Steaming
Preheating in 3 minutes versus up to 25 minutes in a traditional boiling process.
Flavour
BOOST OF TASTE:
The STEAM.Maxi Technology keeps the integrity of the product (color, vitamins,
structure) and brings out all its natural flavors versus washing them away through a
standard boiling process.
REDUCTION IN ENERGY CONSUMPTION:
Savings of up to 50 % in power and water consumption.
SAFETY:
Eliminates the handling of hot water in the kitchen.
OPTIMUM COOKING AND BAKING RESULTS:
No flavor and no color transfer, even with mixed loads within the oven chamber
Steaming of different foods in the same oven chamber is now made possible.
REDUCTION IN LABOR & MATERIAL COST:
No need to supervise the cooking process
Less water consumption
What is a Combi-Oven?
COOKING AND BAKING PROCESSES THAT CAN BE PERFORMED IN COMBINATION MODE
Combination cooking
Delta-T
cooking
Core probe
cooking
Braising
Over-night
cooking
Retherm
Roasting
Baking
What is a Combi-Oven?
FOOD PRODUCTS TO BE COOKED IN COMBINATION MODE
Combination cooking
Red Meat
White Meat
Fish
Lasagna
Bread
Croissant
Frozen Pastry
Fresh Pastry
What is a Combi-Oven?
Delta-T
cooking
Core probe
cooking
Braising
Over-night
cooking
Retherm
Roasting
Combination cooking
Traditional Foodservice Equipment
FOOTPRINT: 10 sq.ft
What is a Combi-Oven?
Baking
Combination cooking
UNOX Bakery Equipment
FOOTPRINT: 10 sq.ft
What is a Combi-Oven?
BENEFITS TO BE REALIZED
Combination cooking
REDUCTION IN COOKING TIME:
Savings of up to 40% in time compared to traditional equipment
REDUCTION IN ENERGY & WATER CONSUMPTION:
Savings of up to 30 % in power and water consumption
SPACE REDUCTION:
Gain more valuable space though elimination of oversized traditional equipment
OPTIMUM COOKING RESULTS AND VERSATILITY:
Experience a wide and highly diverse range of cooking capabilities
Enhance food product flavor and increase product yield
Prepare mixed product loads without flavor and odor transfer
HOW DOES AN UNOX COMBI-OVEN WORK?
What is a Combi-Oven?
CONVECTION COOKING
DRY.Maxi™
0%
HUMIDITY
TO
100%
DRY HEAT
0%
HUMIDITY
TO
100%
STEAM
STEAM.Maxi™
ADAPTIVE.Clima™
CONTROL OF THE ACTUAL HUMIDITY WITHIN THE OVEN CAVITY
WITH AUTOMATIC ADJUSTMENT OF THE COOKING PROCESS
How an UNOX combi-oven works?
DRY.Maxi
→ High performance moisture and humidity extraction, programmable by the user
→ Cooking with humidity extraction 86 °F - 500 °F
Complete control of
humidity extraction
Evacuation of moisture
by multiple chimneys
Forced dry air injection
How an UNOX combi-oven works?
STEAM.Maxi
→ Steaming 118 °F - 266 °F
→ Combination of moist air and dry air 118 °F - 266 °F
→ Humidity measurement and regulation within the cavity
Steam production from
118 °F to 266 °F
Steam setting
accurately controlled
(adjustable by the user in
Increments of 10% to 100%)
Rapid steam production
How an UNOX combi-oven works?
ADAPTIVE.Clima
→ Control of the actual humidity and automatic adjustment of the cooking process
→ Repeatability of the cooking process regardless of the loadsize
→ 20 ADAPTIVE.Clima process memory
Oven chamber
temperature
Core probe
temperature
Steam control
How an UNOX combi-oven works?
AIR.Maxi
→ Perfect distribution of the air in the vertical direction, from the lower baking pan to the upper one
→ Perfect air distribution on each baking pan, in the center and on the corners
→ HIGH SPEED FANS: 3000 rotations per minute to the reduce the baking time
Multiple fans system
Reversing Fans
6 air flow speeds
1 semi-static mode
What is a Combi-Oven?
OUR ADVANCED COOKING AND BAKING TECHNOLOGIES ALLOW FOR AN
ENDLESS ARRAY OF FOOD PRODUCTS TO BE PREPARED
Here are just a few of many…
Red Meat
White Meat
Fish
Pre-fried products
Steamed vegetables
Lasagna
Rice
Soups
Pasta
Sous-vide
Fresh bakery
Fresh pastry
Fresh confectionery
Frozen Pastry
Frozen bakery
How an UNOX combi-oven works?
www.unox.com