What is the combined mode in the combi steamer. Combi oven - what is it? What is a combi steamer in a catering department? What is a gas combi steamer? What does a marine combi steamer mean? Species and types
Any professional chef feels like a true artist in the kitchen. Therefore, for the embodiment of all creative abilities, he needs various specialized equipment. One of such tools is a professional combi steamer for catering establishments. Its other name is a steam convection oven.
The functionality of combi steamers overturns traditional ideas about the manufacturability of restaurant tools. Combi ovens can significantly increase the productivity of the kitchen, but with less labor. The speed of work becomes especially important with a large flow of guests.
Combi steamers- This is a multifunctional type of equipment, with which you can perform more than 60% of all possible heat treatment operations. They are able to replace almost half of all equipment in the kitchen. Almost no modern enterprise can do without them.
Combi steamer: heat treatment modes and their purpose
Those who do not know what a convection oven is may think that it is no different from conventional convection ovens. But it's not. The combi steamer has much more functionality than a convection oven.It can operate in several thermal modes:
- Convection mode - cooking in a chamber with hot air circulation. Hot air treatment is suitable for frying, grilling, roasting and baking baked goods.
- Steam mode - cooking in a humid environment is suitable for cooking vegetables, side dishes and other products while maintaining their healthy and gustatory qualities.
- The low-temperature steam mode (up to 100 ° C) is ideal for cooking fish, soufflé, etc.
- Regeneration mode - used to restore (warm up) already prepared dishes before serving to guests while maintaining their appearance, useful and taste properties. The weight of remanufactured products also does not change. Dishes look like they've just been cooked.
- Combination mode - temperature and humidity can be adjusted throughout the process, which allows you to achieve the highest results with minimal product weight loss. The combination of steam and hot air is used for frying, stewing and glazing.
- Delicate cooking mode - overnight frying and boiling.
Functional characteristics and features of the equipment
For uninterrupted and efficient operation of the combi steamer, it is necessary to bring water supply, sewerage and electrical wiring to it. The temperature in the chamber is adjustable from 30°C to 280°C. A special internal sensor controls the cooking process, and the temperature probe controls the temperature of the product.The time that can be set on the timer varies widely, it is possible to set the continuous operation mode. The humidity level in the chamber is adjustable from 0 to 100%.
Glass door prevents burns on the outside of the door. The water collector of the chamber and the door is used to collect condensate and discharge it into the sewer. The lock mechanism is made according to the principle " free hands» - the door can be opened/closed with one hand movement.
Working principle of the combi steamer
Most business owners and employees Catering, who have not yet encountered this equipment, are interested in the principle of operation of the combi steamer. During operation, steam and heated air circulate inside the chamber. Steam and hot air can work simultaneously and separately. Forced ventilation air heated to a temperature of 280 ° C is carried out only in convection mode. When operating in steam mode, hot water in the form of steam comes from the boiler or is sprayed using injectors. The use of a combi steamer in catering allows you to save all the nutritional properties and palatability but finished products.Varieties of combi steamers
There are two types of combi steamers - electric and gas. In addition, they differ in a number of characteristics.According to the steam production method:
- Boiler rooms - thanks to the steam generator, the water in the boiler brought to a boil turns into steam and then enters the working chamber;
- Injection - water entering a high-speed turbine is sprayed and evaporated on heating elements, while steam is formed directly in the chamber.
- Electromechanical - parameters are set using knobs with the image of the set and current values on the scoreboard;
- Electronic - control is carried out by pressing a button, while all the specified parameters are displayed on the control panel.
The use of combi steamers for catering allows you to:
- reduce cooking time;
- reduce losses during heat treatment;
- reduce the amount of production space;
- reduce electricity costs.
The combi steamer is a multifunctional unit that combines several pieces of equipment at once. This provides significant savings on electricity and maintenance personnel. In the combi steamer, one chef can cook several dishes at the same time.
The main methods of cooking food in a combi steamer are frying, baking, stewing, steaming, baking, etc.
Choice of combi steamer and accessories
Nowadays, opening a catering point, whether it is an ordinary canteen, a small cafe or a large restaurant, is not difficult. Modern kitchen equipment allows you to implement any concept of the institution. The main issue facing the future owner is the choice of optimal equipment for cooking.The combi steamer is the main component of most modern professional kitchens today. Many highly skilled chefs refuse to work in establishments where it has not yet been installed. When choosing the right equipment, you should consider the size of the establishment and the number of visitors.
To date, the market has a huge range of combi steamers for catering, from various manufacturers and different price categories. Combi steamers of medium size on six levels, combining affordable cost and high performance - ideal for small cafes with 30-40 seats.
If you are the owner of a catering point for 50 or more places, if your establishment is located on the first line, in a walk-through place, then you should choose a combi steamer of a higher class. To work with the combi steamer, you will need gastronorm containers. There should be twice as many of them as there are levels in the device. For example, for a steam convection oven on six levels, you should have at least ten containers of different depths - 2, 6 and 10 cm. Dishes cooked in them can be moved to a food warmer or to a blast chiller without shifting.
Usually, combi steamers are sold without a stand, so it must be purchased separately. In addition, this equipment will require a filter or
water softener.
Purchasing a Combi Oven
An important criterion for choosing equipment for your catering point is the ratio of price and quality. An injection or boiler combi steamer of the middle price category will allow you to cope with all the tasks that the kitchen staff face every day. It works continuously and can prepare a wide variety of dishes from your menu.On our website you can learn more about the models on the market. The catalog contains the most popular models on the market. Rate specifications combi steamers, their photos and compare the prices of the equipment we supply. We are sure that in our catalog you will find the optimal model of convection oven for the needs of your particular business.
Buying equipment from us, you automatically get prompt service and competent advice from sales specialists, convenient and fast delivery, quality assurance, warranty and post-warranty maintenance of equipment throughout the entire period of its operation.
Choose right now the optimal model of combi steamer, and if you have any questions, our consultants are ready to promptly answer any of them.
The combi steamer itself is a multifunctional device that combines a grill, an oven, a double boiler. This device has many steam supply modes, thanks to which the combi steamer can easily replace most of the kitchen appliances.
Operating principles of the combi steamer
To date, a combi oven can perform about 70% of the functions that are used in a professional kitchen, thanks to which half of all heating equipment can be replaced. Thanks to the method of hot air circulation and steam circulation, the combi steamer has this functionality. In addition, there are many modes of both separate treatment, or steam, or air, and a combined method. Thanks to this, the combi steamer has the main operating modes: cooking steam dishes, convection and a combined method.
There are several types of combi steamers, it depends on the type installed system vaporization. Boiler - this is when the process of steam release occurs in the steam generator. Injection - this is when steam is formed directly in the working chamber. And as usual, experts cannot agree on which combi steamer works best. Some advise using boiler rooms (the accuracy of the set parameters of the generated steam), while others choose injection ones (maintenance is cheaper).
The unique functionality of the combi steamer
In a professional kitchen of a restaurant or cafe, a combi steamer can become an indispensable attribute. If you have a combi steamer, you don't have to worry about buying many other appliances. This is very important factor, which will help save money and workspace. In addition, the combi steamer has been repeatedly checked and all food cooked in it practically does not lose its useful properties and vitamins.
The steam convection oven is so functional that chefs can cook fried, baked, steamed dishes, as well as pastries in it. For example, if a combi steamer is installed in the kitchen of a restaurant or cafe, then an oven will no longer be needed there, different kinds ovens, fryer and many other thermal equipment. From this it follows that the combi steamer is the most convenient method of solving problems in the professional kitchen of a restaurant or cafe. It is worth considering buying a combi steamer at the initial stage, this will help save money, effort and time.
Benefits of the Combi Oven
The main advantage of this multifunctional device is the fact that the food in it is cooked much faster than in traditional equipment. In comparison, the combi steamer will cook food 30% faster. In addition, several dishes can be cooked in one oven at the same time. As a result, very tasty and healthy food. There is a large selection of combi steamers that differ in functions and power. You can study them in more detail and pick them up here http://www.kobor.ru/katalog_teplo_par.html. Each appliance has a detailed description of each function and preparation.
Another advantage of the steam convector is the fact that it significantly reduces the labor costs that are often spent on cooking. In addition, the product loses a minimal amount of weight during cooking. Experts conducted some studies, during which it turned out that the use of a combi steamer reduces energy costs by 20%. It does not take much effort to clean the working chamber, and some devices have a self-cleaning function.
What can be cooked in a combi steamer?
The answer is simple. You can cook anything in it. The machine, which was invented by German engineers, has all sorts of cooking methods applied to any kind of food. In particular, you can fry or boil with steam, stew, bake and many other functions. This unit can be ideal even for a professional cook. First of all, because the combi oven can cook most of the dishes offered by the establishment.
What is important to remember when buying a combi steamer? The first thing to do is learn how to use it. If you are in doubt and think that the equipment will be idle in the kitchen, then discard these doubts. In addition, specialists constantly conduct training on working with the combi steamer. Even the most experienced cooks will be able to reap some benefits for themselves. The acquired knowledge is necessary in order to be able to use all the functions of the combi steamer to the maximum (its capabilities, description of functions, operating rules, troubleshooting methods).
Service maintenance of combi steamers. Like any other technique, a combi oven also needs regular maintenance, in addition, an important role will be played by correct installation equipment. In addition, the service department can take care of your combi steamer at any moment.
Repair of combi steamers. Surely many have experienced for themselves that the necessary equipment breaks down at the most inopportune moment. Not unimportant role, in such cases, will play a quick and timely response. Do not call friends or colleagues, or search the Internet for a solution to this problem. If the combi steamer was purchased from us, it will be enough to dial our service number.
How to choose the right combi steamer?
When choosing a combi steamer, it is necessary to take into account some important parameters. First, it is the size of the purchased equipment. For example, if the institution has few seats, and the flow of visitors is kept at an average level, then a six-level combi steamer will be enough. For a large restaurant, you will need a combi steamer on ten levels (the Rational model of 10 levels may be suitable), you can put several small combi steamers. If the company has a focus on large banquet events, then it is worth stopping the 20-level model.
An important factor will be the exact dimensioning of the combi steamer, in the future this will significantly reduce the loss of resources (electricity, water, cleaning agents). If the stove is too large, it will take up the usable area of the kitchen. If you often use an incomplete camera load, this can lead to a violation of stable performance.
In the control system, the combi steamer should not be confusing to operate. For its convenient washing there is a special hand shower. The combi steamer must be equipped with a drainage drain into the sewer. Before you buy, you should think about the convenience of opening the door.
In what modes can combi steamers work? Due to the fact that the combi steamer is capable of operating in hot air, steam or a combination of these modes, this makes it possible to cook, fry, bake and steam in one working chamber.
Thanks to different steam modes, the combi steamer ensures uniform cooking and mass preservation. If the convection oven is operated in hot steam mode, the consumption of oil and spices is significantly reduced.
If you turn on the convection mode, then the equipment can be used to cook meatballs or fillets. Due to the fact that hot air directly enters the working chamber, it envelops the meat product, which allows protein binding. In turn, this contributes to the retention of liquid in the product. Thanks to what dishes remain juicy and tasty.
Often, a convection oven is used in a combined mode. Convection together with steam creates a humid and hot environment inside the chamber, which ensures uniform roasting and protects the product from drying out.
To date, manufacturers of steam convection ovens produce a variety of devices that have different performance and characteristics. Many establishments and restaurants use a 10-level programming system.
Benefits of Combi Ovens
- Weight meat products practically not lost during cooking.
- All cooked vegetable dishes retain nutrients.
- Less fat consumption up to 95%
- Electricity consumption is reduced by 60%.
- Less water consumption, approximately 40%.
- 30-50% less cooking time.
In addition, you can significantly save kitchen space due to the fact that the convection oven replaces most of the heating appliances.
The combi steamer is an automatic oven that produces heat treatment products. The operation of the device is based on joint or separate circulation of hot air and steam. Using one working chamber, products can be steamed, stewed, fried, baked, baked, stewed and regenerated. Thus, the combi steamer can be attributed to a universal culinary device that can replace a large number of other appliances in the kitchen, since it combines the performance of all their functions. When using a steam convection apparatus, there is no need for an oven, stove, convection oven, digester, deep fryer, tilting pan and other equipment. It is calculated that at least 75% of kitchen operations related to the thermal processing of products are performed by a steam convection oven, which also has many advantages:
- a low percentage of meat weight loss is achieved compared to cooking on the stove - up to 60%;
- the decrease in volume when boiling vegetable products and cooked side dishes is reduced by 100%, while the maximum preservation of vitamins and minerals in them is also achieved. useful substances;
- the ability to reduce the use of fats by 95%;
- energy savings of 60%. Moreover, it is not necessary to keep the device constantly on, because it only takes five minutes to enter the operating mode;
- 40 percent reduction in water consumption;
- 30-50 - percentage reduction in cooking time;
- the operation of one working chamber, in which several types of heat treatment are combined, saves space;
- the budget is saved due to the refusal to purchase additional equipment.
The main operating modes of the device are convection and steam mode, as well as their combined combination. In the steam mode, stew, boil and blanch, while cooking, the uniformity of cooking is guaranteed. Steam processing is characterized by the acquisition of an appetizing shade of the product and the safety nutritional value product: useful substances, minerals and vitamins. In addition, steam processing allows you to significantly reduce the amount of spices and fats used, which is in line with the principles of a healthy diet.
In the convection mode, tender fillets are cooked, rich products are baked and a crispy crust is obtained. juicy cutlets. In this mode, there is also the preparation of deep-frozen or chilled products. A hot air flow, enveloping a piece of meat even of quite impressive size from all sides, instantly binds the meat protein, thus preventing the juice from flowing out of the cooked product. In convection mode, fry, bake and grill.
The combined steam and convection mode creates a hot and humid atmosphere in the cooking chamber, preventing the food from drying out. In this mode, there is practically no weight loss of the product compared to conventional frying, and even roasting of the product is achieved. Combined stewing or frying, glazing and baking, under these conditions, occur much faster and with a minimum of losses.
Types and principles of operation of combi steamers
Convection or otherwise the circulation of hot air flow in the sealed working chamber is created by a running fan, which draws in the air flow, driving it through the heating elements, resulting in a rapid heating of the working chamber to the desired temperature. The set temperature is controlled by a thermostat. Circular heating elements are preferable to straight heating elements, because due to better air circulation through them, there is more effective use generated heat. Losses when using this type of heat treatment are actually reduced by a third.
Steam convection devices are injector and boiler, differing from each other in the way of steam formation. In the boiler version, a steam generator is used to heat water, located in the inside of the apparatus. The boiler is a flask with heating element inside and a special valve that passes steam into the working chamber after boiling water and evaporating it. In order to protect boiler heating elements from possible scale formation, it is recommended to regularly clean boiler systems with products intended for this purpose. At the same time, the cleaning liquid is poured into the hole in the upper part of the apparatus, the cleaning mode is switched on and after a few minutes the boiler becomes clean. To increase the service life of the steam convection apparatus, it is recommended to connect it to the water supply system through a special device that softens the water.
In injection devices, vaporization occurs directly in the chamber. A jet of water flowing to the center of the turbine through a small tube breaks the vortex flow into the smallest particles. Evaporating on circular heating elements, water particles turn into steam that fills the working chamber. The performance of both systems, boiler and injection, is almost identical. The ability to control steam in a combined mode is available with any method of steam generation. And although the boiler version is distinguished by a rather high energy intensity and large dimensions, it is more accurate, since it is easier to calculate the amount of steam added to the chamber than the amount of water to form the required volume of steam. The advantages of the injection model are its relative cheapness and compactness compared to boiler devices.
Of great importance in shaping the cost and functionality of the device is the type of controller used in it, which is the name of the control unit, which determines the range of functionality, ergonomics, control method and dialog menu arrangement. The device can be controlled by a computer - the control panel in such models is made in the form of a personal computer with a liquid crystal display that displays the functionality. An advanced model should have an intuitive interface, which is especially important with a non-Russian menu, and should also have high-tech touch controls.
With mechanical control, the set of functions is small and it is not difficult to deal with the control panel. The panel contains buttons indicating the operating modes and functions, and the selection and adjustment of parameters technological processes produced by turning the handles. In the electromechanical model, mechanical knobs are combined with touch buttons, and there are a number of additional features, expanding the capabilities of the device, as well as additional indication, for example, water and temperature.
Depending on the dimensions and volume of the working chamber, combi steamers can be large, medium or small. Small devices include gastronorm containers GN 1/1, having a depth of 2-6 cm. Devices whose capacity is determined by the GN 1/1 format with a depth of 10-12 cm are medium-sized models. Larger models have capacities up to 20 GN 1/1 or 10, 12, 20 GN 2/1. The material for the manufacture of any model of combi steamer is food grade stainless steel.
Connecting the combi steamer to the power supply
The voltage value of the power supply for the oven is indicated on a plate located on one of its side surfaces, or on the back side. This is typically 380 V. The power connection panel is located under the rear cover or side cover, depending on the model and manufacturer. When connecting the equipment to the power supply network, machines are used. The operation of the device is designed for an increase in the rated voltage of no more than 10%. The combi steamer must be grounded. The terminal for connecting the ground wire is usually located on the housing at the bottom of the connection panel.
Steam convection appliances must be included in an efficient equipotential system that meets the requirements existing standards. Switching on occurs with the help of a screw connection, designated by the term "equipotential" and located at the bottom of the apparatus - at the point of entry of the electric cable. After connecting the power cables, be sure to check the direction of rotation of the fan. The correct direction is indicated by an arrow pointer located on the casing or on the rear wall of the working chamber. If the direction of the air flow does not match, the connecting wires must be reversed. When connecting wires, you should follow the manufacturer's instructions in everything, take into account the specifics of the connections and be careful with the cross-sectional ratings of the supplied electrical cables.
Connecting steam convection ovens to the water supply
Most models of ovens for connecting to the water supply network have two pipes - for washing the boiler and for supplying water for cooking. The connection is made by standard methods, using conventional plumbing products and sealants. To flush the boiler, in which undesirable fractions and sediments accumulate, the usual cold water directly from the water supply network without a water softener. The flowing water entering through the automatic solenoid electric valve flushes the boiler. At the end of flushing, the valve closes. Also, the working chamber is washed with ordinary water from the attached shower. The supply of softened water is necessary to fill the boiler with water for boiling and steam generation. When water is supplied to the injector, the pressure in the line is considered to be 1.5 bar. If the mark of 2.5 bar is exceeded, a pressure regulating device must be connected. With numbers less than 1.5 bar, special pumps are installed.
Sewer connection
For connection to the sewerage system, there is a drainage outlet on the rear panel of the oven, to which standard elastic hoses are attached. Some models have a special spout for draining into the sewer - in this case, the device is not connected to the sewerage network, and the water is drained into a container located behind the device, which must be emptied when filling. However, with the boiler version, it is not advisable to use a drain tank, since the automatically programmed flushing of the boiler involves the use of a large amount of water and will cause the container to fill quickly.
Manufacturers recommend preheating the camera for 10-15 minutes, the temperature at which should be 30-40 degrees higher than the working one. This approach allows you to prevent overdrying of the edges of the products and saves cooking time. It is especially important to preheat the oven at the very beginning of its use, as well as at maximum load and when loading frozen and very chilled products into it.
Do not load the oven too tightly to avoid an increase in the total cooking time, moreover, in this case, the very appetizing crispy crust may not form on the product. Loading is carried out as quickly as possible, since it is undesirable to keep the oven door open for a long time, exposing the existing chamber climate to a change. The door of the device must be well closed, otherwise, if it is not tightly locked, the sealing gasket may burn out, which will lead to a violation temperature regime and distortion of cooking technology. Open the door carefully, keeping the face at a certain distance from the working chamber in order to avoid burning it with hot steam.
Equipment washing
Wash the device manually if this model does not provide automatic washing. It is convenient to start and leave the automatic car wash system running at night, so that in the morning you can turn on a clean device ready for work. Manually wash the equipment in the usual way, using detergents. However, the effectiveness of automatic washing is called into question, since this involves a large consumption of water and a relatively large amount of expensive detergents. Moreover, manufacturers of devices do not even guarantee the absolute quality of equipment cleaning during automatic washing, and you still have to do it manually, which is especially true for the so-called dead zones.
But still, high water consumption is the main drawback of the automatic mode, which requires from 20 to 100 liters in only one washing cycle. Detergents that the manufacturer offers as a paid addition are also not cheap. Although, if a well-proven model from well-known manufacturer, then you can turn a blind eye to the possible overspending of water, taking into account the fact that the costs in the end are guaranteed to pay off with interest, thanks to high quality And effective work equipment. Manual washing and cleaning in semi-automatic mode is carried out using additional tools and devices. Devices include showers offered by most manufacturers. Of the additional funds, the use of various brushes, washcloths and special substances that dissolve fat is recommended.
To facilitate the washing process of the chamber, before cleaning, the steam mode is started for 15-20 minutes, which makes it possible to soften the resulting fatty contamination. The next step is to treat the working chamber with a special composition, which, for better impact, is not washed off for about the same length of time. The chamber is then washed in the same steam mode. The remaining uncleaned places are washed with brushes. However, manufacturers do not welcome the use of metal brushes, suggesting using pieces of felt material instead of scraping agents.
Service maintenance
For reliable operation of the equipment and its trouble-free operation for a sufficiently long period of time, it is advisable to conclude a service agreement immediately after its purchase, which includes preventive inspections, which are carried out by specialists at least once a month.
Equipment
"A well-equipped professional kitchen, with the proper skill of the cook, ensures prompt and high-quality cooking, which directly affects the degree of customer satisfaction and, as a result, the reputation of the institution.
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Professional (technological) equipment for catering establishments is the main component of any enterprise kitchen.
Professional (technological) equipment is distinguished by high reliability, long daily operation, functionality, resistance to aggressive environments and ease of cleaning and maintenance.
By function, the equipment is divided into 5 main groups:
Thermal
· Electromechanical
Refrigeration
Dishwashing
Neutral
The group of thermal equipment includes - stoves (electric, gas, induction), cooking boilers, frying pans (frying surfaces, grills), ovens (conventional and convection), combi steamers, food warmers, deep fryers.
The group of electromechanical equipment includes meat grinders, vegetable cutters, potato peelers, mixers, cutters, blixers, slicers, dough mixers, etc.
The group of refrigeration equipment includes - refrigerating and freezing cabinets, chests, showcases, chambers, etc.
The group of dishwashing equipment includes - frontal, dome and tunnel type dishwashers.
The group of neutral equipment includes washing baths, production tables, racks, exhaust hoods, etc.
http://www.megacfera-nn.ru/menu/production/16/
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The combi steamer is a modern equipment for any type of catering establishment. Outwardly, it resembles a convection cabinet, but it has the function of steaming the cooked products. Such equipment is necessary for the preparation of a wide range of dishes by means of their treatment with hot air or steam (both methods can be used simultaneously or separately). At the same time, the food does not lose its original beneficial properties, acquires an appetizing smell and excellent taste.
A combi steamer is a versatile device that can replace a deep fryer, a frying pan, a stove, a cooking pot, which is why such equipment is widely used in professional kitchens, reducing the time spent on cooking, as well as energy consumption due to high-quality thermal insulation of the working chamber. According to the type of control, combi steamers are mechanical, electromechanical and electronic. According to the method of steam generation, this equipment can have an injection mechanism (in which water is sprayed onto the heating elements) or a boiler mechanism (a special steam generator works).
The combi steamer allows you to cook several dishes at the same time due to various operating modes. At the same time, the cooking process is entirely controlled due to the ability to adjust the duration and temperature of food processing. Increasing the speed of cooking significantly increases the profitability of any catering establishment.
http://ipelican.com/en/academy?academy_article_taxon_id=121
A combi steamer is a kind of predominantly professional kitchen heating equipment that uses various combinations of steam and forced convection to cook food. Recently, convenient household combi steamers have also appeared, but their cost is significantly higher than others. household appliances and close to the prices of professional equipment. This is facilitated by the increased level of automation and programming of modes, as well as an increasingly convenient user interface, including in Russian.
This type kitchen equipment allows to perform up to 70% of all probable operations of heat treatment of products. Thus, combi steamers replace several types of heating equipment, such as: a double boiler, an oven, a convection oven, an electric cooker, a stove, a frying pan, a digester.
Basic operating modes:
steam cooking (steam mode 100% humidity and temperature from +80°С to +120°С),
convection (hot air circulation) (mainly frying or baking mode in the absence (0%) of steam and temperature from +30 (80) ° С to + 250 ° C),
combined cooking option (at the same time steam is used (in the range from 0 to 100% humidity) and hot air at a temperature of +30°C to +250°C).
low temperature steam
regeneration Finishing
These modes allow you to use different methods of cooking products in one device: frying, stewing, low-temperature steam, baking, warming up, proofing, baking, steaming, stewing, regeneration.
The wide distribution of combi steamers is due to the economic efficiency of their use on large volumes of cooked products, i.e. the ability to cook a large number of products with less thermal energy (electricity or gas) per unit of production. In addition, cooking in a combi oven reduces oil consumption and improves the dietary properties of the food being cooked. The scope of effective use of combi steamers in professional kitchens is almost unlimited. It is impractical or ineffective to use them for small volumes of products relative to the volume of the oven and when heating large volumes of water (boiling hot drinks and cooking soups).
Types of combi steamers
Classification of combi steamers:
1. according to the method of steam formation:
Boiler rooms (the source of steam is a steam generator),
injection (steam is formed due to the injection of moisture at certain intervals directly onto the tubular electric heater);
2. by type of control:
mechanical,
electromechanical,
electronic (touch, programmable);
3. by capacity:
small (3-6 levels),
medium (6-10 levels),
large (12-24 levels).
4. by energy carrier:
electrical,
gas (main or liquefied gas, but electric (electronic) control).
Advantages
Advantages of the combi steamer over other types of heating equipment:
a combination of a certain temperature and humidity in the working chamber, which allows you to speed up the cooking process;
Uniform cooking
no need to turn products;
· while cooking various dishes, each of them has its own taste, retains most of the vitamins and minerals, looks very appetizing and fresh;
Processing of several heterogeneous products at the same time (up to 10-12 dishes) without mixing odors;
preservation of the useful properties of products - the possibility of cooking without oil, without the formation of a crispy crust, and without the threat of the formation of carcinogens;
saving space by reducing the number of products used;
· reduction of losses of the final product for frying and boiling;
· energy savings;
reduction of labor costs;
ease of cleaning equipment (possibility of using self-cleaning)
20 levels, GN 1/1
Notes
Structurally, the combi steamer is a universal oven with high efficiency heat transfer from heating elements (or heating coils) to the prepared (baked, heated) product using a fan, as well as a humidification system (injector or boiler). Automatic (built-in) programs of cooking modes provide not only the convenience of work and a significant saving of the cook's time, but also the stability of the quality of product reproduction, as well as savings on the qualifications of performers. When manually programming the modes, the following parameters are set in each cycle: temperature in the chamber, humidity and cycle time (some manufacturers still have a fan speed), and the chef himself can set the cooking parameters he needs for each dish.
Steam generation in the boiler (steam generator) version is more complicated and more expensive than injector. The boiler (steam generator) humidification system allows you to more accurately measure and control the actual humidity inside the combi oven with an accuracy of a few percent, and even in some models take into account the own (naturally released) humidity of the cooked products. From convection (and other confectionery) ovens, combi steamers are distinguished by the possibility of steam with 100% humidity, as well as the presence of gastro-normalized (GN) baking sheets or guides for them. This is due to the preparation of mainly culinary dishes in the combi steamer.
The uniformity of heating in the combi steamer chamber is best ensured by the presence of a reverse fan rotation. But this function is not available for all manufacturers of combi steamers. For some types of pastries and confectionery also important are several speeds of rotation (up to shutdown) of the fan to ensure fewer air vibrations.
Washing in the combi steamer can be carried out in semi-automatic and automatic mode. Semi-automatic washing is a spray application detergent from caustic alkaline or surfactant mixtures on the contaminated surfaces of the combi steamer, then steaming the chamber in 100% steam mode for 15-20 minutes and washing off the residue manually with a shower device. Automatic washing of combi steamers from different manufacturers is implemented different ways(both liquid detergents and rinse aids, and in the form of tablets), but you should pay attention to the water consumption in this washing mode, which sometimes reaches 1000 liters per washing cycle. Optimum water flow with closed flushing cycle the best manufacturers reaches 40-50l per cycle for medium combi steamers.
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A combi steamer is a universal heating equipment for a professional kitchen, which, perhaps, no catering establishment can do without today, regardless of its prestige and productivity. One of the main reasons for such a demand for steam convection ovens was the wide functionality of the devices: one combi steamer can replace up to 70% of kitchen appliances used for warm food processing.
In fact, the combi steamer successfully combines all the advantages and features of a traditional oven and a steamer. Thanks to the circulation of hot air and steam (both individually and in combination), it can be used to cook food in such technological cooking methods as frying, stewing, baking, sauteing, baking and steaming.
In addition to their functionality, combi steamers are characterized by a huge list of undeniable advantages:
- combi steamers allow you to minimize human participation in the cooking process, and also save on electricity;
- due to the possibility of precise regulation of temperature and humidity indicators in the working chamber, the process of cooking any products in the combi steamer is significantly reduced in time;
- one combi steamer can be used to cook several different dishes at the same time, whether it be meat, dough or fish (as a rule, devices from different manufacturers are represented by models with a capacity of 4 to 20 gastronomic containers). The main condition is that the cooking temperature of the products should be approximately the same.
- when cooking various dishes at the same time "in one go", the smells of products in the working chamber of the combi steamer do not mix. This fact is explained by the very principle of operation of the device: the fact is that during cooking, steam envelops the product from all sides, thereby preventing the spread of its aroma.
- The constant circulation of hot air, steam or both at the same time guarantees the uniformity of food preparation, regardless of their structure or size.
- the process of cooking in the combi steamer is almost completely automated (no need to turn food, etc.).
- the product prepared in the combi steamer does not give significant evaporation, therefore, due to the stored moisture, the loss of the initial weight during heat treatment in the working chamber of the apparatus is minimal - about 15%. For comparison: pan-fried meat loses about 50% in weight.
In addition to all of the above, lovers of tasty and healthy food will certainly appreciate the combi oven for the quality of the dishes prepared in it - they do not dry out, do not dehydrate and are evenly baked, regardless of size. Since the products in steam convection ovens are prepared, as they say, in their own juice, they appearance(color, texture, size) remains virtually unchanged. The same can be said about the usefulness of products that retain most of the minerals, vitamins and trace elements. In addition, the technology of cooking in a combi oven provides for the minimum use of vegetable and animal fats, salt and various spices.
Among the main advantages of steam convection ovens, the efficiency of the devices is far from the last. Moreover, the efficiency of this thermal equipment is manifested at every step:
- saving resources (electricity, gas, water);
- saving time for preparing a wide range of dishes (the process of cooking food in a combi oven takes much less time than, say, in a traditional oven).
- saving time on preparing the device for operation (unlike traditional heating equipment, which takes 45-50 minutes to warm up, most combi steamers reach the operating temperature in 15-30 minutes).
- saving free space in a professional kitchen (one combi steamer can easily replace several units of various kitchen appliances - an oven, an oven, a deep fryer, a steamer, a microwave oven)
- energy savings for service personnel (most expensive combi steamers from the world's leading manufacturers work on the principle of pressing one button)
Depending on the design features and models of a steam convection oven, the device operates in several basic modes. For injection combi steamers, these are convection mode, steam mode and combined mode. Boiler devices can additionally operate in two more technological modes:
- low-temperature steam mode - ideal for delicate dishes;
- regeneration mode - allows you to reheat previously cooked dishes without losing their taste and changing their appearance.
It should be noted that the ability of combi steamers to operate in regeneration mode makes them simply indispensable heating equipment for enterprises and institutions specializing in serving a large number of visitors: canteens, establishments fast food and banquet halls.
