The combi makes inroads upmarket

Best known for making shorter work of banquets and onsite foodservice, the combination oven-steamer is now bringing its razor-sharp cooking precision and multi-function capability to a new realm: fine cuisine.

The “combi,” as it is popularly called, offers uncommon versatility. It features three different modes of cooking in a single footprint: convection heat, steam and a combination mode of both convection and steam. It performs an array of cooking processes,

Register to view the full article

Register to view this article

TAGS: Operations
Hide comments


  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.