Modern technology penetrates into every aspect and into every branch of our lives. There are also many technical innovations in gastronomy, and manufacturers compete in electronic and mechanical solutions aimed at improving and increasing the quality of their devices.

 

The combi steamer has been known in gastronomy for years, but today's technology has made modern ovens very functional, efficient, and at the same time have an even wider range of application. Thanks to the use of the latest technology, combi-steam ovens can be used today for a huge number of gastronomy-related operations. In the article below, we will try to present the structure, principle of operation and possibilities of convection steam ovens.


GP | Convection steam oven - structure and operation


The construction of a combi steamer does not differ much from a traditional one. The differences, however, are inside the device, where large fans properly convey hot air, which squeezes between the various "floors" of the furnace. The combi steamer and the classic baking oven have a similar external design, but inside, depending on the size of the oven, there are fans and special devices that allow you to "manage" steam, air and temperature. As a result, the above parameters can be very precisely controlled in the combi steamer.

The principle of operation is relatively simple. The air that is heated by the electric heater is forced into the main chamber by fans. An interesting fact is that the combi steamer works on the principle of horizontal air movement, thanks to which the temperature and the aeration force can be controlled separately in each area. Then the air goes to the filter, where it is cleaned, reheated again and again goes to the chamber where the target dishes are located.

Additionally, the combi steamer has the function of vaporizing the chamber. It is a function based on air and water control, so as to properly moisten the air in the chamber, which makes the baked food, especially meat, very juicy, tasty and not excessively dried.


GP | Convection steam oven advantages and possibilities


The combi steamer has great advantages over traditional ovens. The use of steam, modern technology and great possibilities make the combi steamers enable:

  • fast and effective baking, and at the same time very economical,
  • the use of steam, thanks to which the dishes are juicy, not burnt, have an aroma and depth of taste,
  • baking several dishes at the same time, without flavors and aromas permeating,
  • baking several types of dishes, from meats to casseroles,
  • baking a few dishes on a small area, thanks to which the combi steamer is highly energy-efficient,
  • easy cleaning of the chamber, thanks to maintaining appropriate humidity and preventing food from burning.


The possibilities of the combi steamer are enormous. Modern technology used in this device allows not only baking, but also such activities as grilling, blanching, regenerating dishes, steaming, steaming, and even with the use of appropriate equipment - smoking. The range of possibilities is therefore huge, and both the purchase and maintenance price of the combi steamer is small. No wonder that these stoves are already the basis of equipment in most gastronomic kitchens, and in the near future they will also be widely used in private homes

 

Convection steam oven gastroprodukt.pl