Combi Steam Ovens

Combi Steam Ovens give you convection heat and precise steam in one versatile cooking platform, ideal for busy professional kitchens. This range covers compact GN 2/3 and 1/1 models through to higher capacity ovens for large production sites. They are widely used in restaurants, hotels, schools, cafes and contract catering across Ireland for baking, roasting, steaming and regeneration. By combining multiple cooking methods in one footprint, combi ovens improve consistency, reduce waste and free up valuable space on the line.

• Electric and gas combi ovens from leading brands such as Unox, Bartscher, Giorik, Buffalo and Inoxtrend.
• GN 2/3 and GN 1/1 capacities with 3, 5, 7 or more levels to match your service volume.
• Convection, steam and combi modes with programmable steps for bake off, roasting and regeneration.
• Core probe options for accurate cooking of joints, poultry and delicate proteins.
• Automatic cleaning systems on selected models to save labour and protect the oven chamber.
• Compact footprints and stackable options to maximise space in tight commercial kitchens.

How to choose the right Combi Steam Ovens

• Match GN size and number of levels to your peak covers and menu mix, allowing for future growth.
• Confirm electrical phase, amperage or gas supply with your contractor before selecting a model.
• Decide between manual dial controls for simple operation or full touchscreen with programmable recipes for multi site use.
• Check available space, ventilation, drainage and loading height to ensure safe installation and daily operation.
• Consider whether you need integrated automatic cleaning to support long shifts and high utilisation.
• Review brand support, warranty and availability of parts for reliable long term service in Ireland.

Care and maintenance

• Run the recommended daily or end of shift cleaning cycles and wipe door seals to prevent buildup.
• Use the correct detergents and rinse agents specified by the manufacturer; avoid harsh or abrasive cleaners.
• Monitor water quality, maintain softeners or RO systems and log checks to minimise scale in the steam system.
• Inspect gaskets, door hinges, probes and filters regularly and replace worn parts promptly.
• Keep air vents and intake areas clear of obstructions to maintain efficient airflow and even cooking.
• Schedule periodic professional servicing to check safety systems, calibration and overall performance.

Explore our wider ranges of commercial ovens, fryers, hot holding and food display equipment to build a complete cooking line for your kitchen.

Need help choosing? Call Caterboss on (01) 687 5772.