How is the success of a restaurant measured? Money, satisfied guests, time spent on the market, regular customers? In part, the result of success is all of the above elements, and this success is influenced by tasty, healthy and nutritious food, always fresh and served in such a way that the customer constantly discovers something new in it.

 

Heat treatment of food is in many cases a necessity, it enables the consumption of many dishes, giving them taste and texture. Experienced chefs know very well that a cooked dish can both gain and lose flavor. It depends on the temperature, length of treatment, method of processing and how the food was prepared for baking, cooking or frying. No wonder that convection steam ovens are so popular in professional gastronomy. They have even reached home kitchens. Where does the growing interest in them come from? Why is it worth, and maybe you should have such a stove? We will tell in the article below.

 
GP | Convection steam oven - possibilities and tasks
A convection steam oven is a device that works similarly to an electric oven, with the difference that it uses electricity, which thanks to the technology enables:

  • traditional baking, i.e. by converting electricity into heat,
  • baking with steam, thanks to the devices built into the convection-steam oven that allow you to create steam,
  • cooking, thanks to a special function that enables the generation of high-temperature steam,
  • frying, blanching and grilling, thanks to other options that enable the conversion of electricity into other forms of thermal energy,
  • smoking, which is another novelty in convection steam ovens.
     

Convection steam ovens have enormous possibilities, and their growing popularity encourages producers to modernize and develop their products. Modern steam convection ovens already allow for very demanding and complicated thermal treatment processes with the use of steam. One such process is evaporation.

 

The tasks of combi steamers by chefs are more and more diverse, as the devices themselves have more and more possibilities. Today, in professional gastronomy, they are often used for:

  • preparing vegetable dishes, where the function of steaming or baking or cooking with steam does not cause the vegetables to lose their nutritional value,
  • preparing meats, especially those that should be cooked slowly or at low temperature,
  • preparing dishes that would require the use of special dishes or foil in a classic oven, here you do not have to do it with appropriate humidity and the gradual increase in temperature make the dish acquire its taste and aroma.
     

The convection steam oven is a device that, thanks to its innovative design, is definitely more versatile than the classic electric or gas oven. Hence, such high requirements are set by chefs who use convection-steam ovens.

 
GP | Convection steam oven - why is it worth it
Buying a combi steamer, especially now, in the era of a pandemic, is an expense worth considering. However, when you consider all the pros and cons, look at the possibilities and how much the combi steamer can do, then it certainly turns out that it is really worth buying.

 

First of all, it allows you to prepare really juicy, delicious vegetables full of nutrients and vitamins that can be baked freely. Vegetables do not lose any weight, they are tasty and at the same time very, very healthy. In addition, this oven allows meat to be cooked in such a way that the meat is slowly and gradually baked inside. Thanks to this, it does not lose its taste, smell, remains juicy and, in addition, it can be prepared according to the customer's expectations - both in a bloody form and well-baked.

 

Convection steam ovens are especially good for restaurants serving game, red meat, roasted vegetables, all kinds of baked or baked dishes, or those that lose their taste, aroma and flavor when baking at high temperatures and low humidity. nutritional values. Dishes of this type are best baked in a combi steamer.

 

Convection steam oven gastroprodukt.pl