One of the main ways in which the food industry is developing is by combining different types heat treatment and different types raw materials, and the simultaneous preparation of several dishes. This became possible thanks to the use of a combi steamer.

It is well known that even careful cooking in water degrades the properties of food, while losing a lot of minerals and vitamins necessary for a good nutrition of a person. Designed to find a suitable alternative to cooking in water, the combi steamer has revolutionized cooking technology. The combi steamer preserves almost all vitamins and nutrients of the prepared product, preserves the natural color and taste of dishes, making them juicy and appetizing.

All ingenious is simple

Now many equipment manufacturers are in a hurry to call their products a buzzword - a combi oven, even if it is an ordinary oven. In fact, the combi steamer is a sophisticated device that combines the functions of a steamer, stove and oven.

When buying equipment, many chefs and restaurateurs are faced with a choice between a combi steamer and a convection oven. The abundance of market offers may raise doubts even among the most experienced chefs and technologists, as the versions of this equipment are constantly updated and additional options are introduced. First you need to clearly understand that combi steamers and combi steamers are not the same thing.

Compactness, intensity, cost-effectiveness

The combi steamer allows you to optimize the kitchen operation as much as possible, to save space industrial premises, as well as significantly reduce the cost of raw materials and personnel.

The combi steamer is able to replace most of the heating equipment in a professional kitchen and thereby significantly save production space and facilitate the work of the cook. When using accessories, it can replace grill, deep fat fryer, pizza oven, heat oven, smokehouse, bakery and oven. With the correct organization of work, the combi steamer allows you to maintain high performance at minimum costs, thereby significantly saving cooking time, raw materials, electricity, water. "

The main advantages of combi steamers are: compactness, intensity and economy... When using this modern equipment fat use is reduced by 95% and water consumption is reduced by 40%. Electricity consumption is reduced by 60%. In addition, there is no need to keep the combi steamer always switched on, as it takes a maximum of 5 minutes to get to operating mode. Cooking time is reduced by 30 - 50%. There is a saving in space, since the machine, which occupies 0.81 m2 and is designed for 10 gastronorm containers, functionally replaces the hob with a heated surface area of ​​1.6 m2.

The "miracle oven" works 15% faster than other types of equipment. And due to the fact that the combi steamer practically does not emit heat in the room where it is operated, heat losses are reduced from 15 to 25%, depending on the style of the enterprise. After finishing the preparation of the dish, the device turns off automatically, thereby significantly reducing energy consumption. And in the end, it allows you to almost halve the cost of personnel.

Gastronomic wonders

Boil, simmer, bake, fry - everything is within the power of the combi steamer. It carries out up to 70% of all possible food processing operations. Is that compote cannot be cooked in it: dishes that require a large number water, the only limitation in using an electric cook.

Food cooked in a combi steamer does not dehydrate and does not lose its useful components. Weight loss when frying meat is reduced by up to 60%, fat and oil consumption is reduced by 95%, and vegetables, rice and side dishes are not boiled at all. In this case, you can simultaneously cook several products in the same temperature regime, without fear that the cakes, for example, smell like fish.

Gentle processing of products occurs at low-temperature conditions (30 - 99 ° C), which allows you to cook delicate dishes - seafood, desserts, as well as canning, pasteurizing and blanching.

With various modes (convection, steam, baking, frying, grilling, etc. - depending on the manufacturer and model), combi steamers Electrolux, Convotherm and Rational allow you to cook almost any dish: from baked goods to banquet dishes. For example, a model for 6-10 gastronorm containers using a banquet system allows you to prepare 20 ready-made meals for a banquet from 20 to 60 people.

With the help of combi steamers, you can create culinary wonders, for example, you can cook manti in garlic sauce; pork ham stuffed with cranberries garnished with potatoes and vegetables. Agree, impressive !?

From these examples it becomes apparent that combi ovens are used to achieve the best culinary results and maximum efficiency production.

Different models have different technical merits.

One of distinctive features combi ovens is the presence of the function Roast + Hold, allowing for more juicy and crispy dishes, crispy airy baked goods with less weight loss due to heat treatment. For best cooking food in the chamber has built-in temperature sensors and there is a multi-point probe-sensor, which with the highest accuracy controls and monitors the temperature inside the product and, if it deviates from the norm, in a fully automatic mode brings it in accordance with the specified parameters. It is an ideal solution for those restaurants, cafes, canteens who not only want to reduce product weight loss, but also gain perfect result.

The advantage of combi steamers is the unique system of cooking programs, which are carried out completely automatically. V Abat an average of 120 ready-made programs are laid down, Smeg- 40 programs, Apach- 150 preset recipes, Electrolux- from 20 pre-programmed programs, Rational- up to 350 ready-made cooking programs, Convotherm- over 170 pre-programmed recipes as standard. Combi-steamers and convection ovens are distinguished by their functionality and an accessible touch control panel. In more simple models mechanical, electromechanical and electronic control is provided.

Combi oven market

The demand for combi steamers in the European part of Russia differs from the demand in the Siberian region. This is due to the fact that the European part of Russia in to a greater extent is subject to progressive (in technical terms) Western trends, which affects the development of the consumer market in European regions (in particular, the capital) and especially on the development of the restaurant business. For example, in Moscow there are more than 6,000 public catering establishments, of which there are more than 600 chains. In Novosibirsk, there are much fewer of them. Accordingly, the demand for combi ovens differs significantly, many, in order to save money, make do with convection ovens for cooking the entire menu and baking.

V currently the range of prices for combi steamers in Russia is very significant: from 1.5 thousand to 45 thousand euros - depending on the number of software items and the degree of automation of a particular model.

The factors influencing the formation of the value of a particular model are as follows:

• type of control (mechanical / electromechanical / electronic),
• vaporization method (injection / boiler),
• country of origin (Russia, Spain, Italy and Germany),
• the presence of additional useful functions,
• brand awareness / brand awareness.

The first category includes combi steamers Russian production... Combi ovens are a prime example. Abat). Among them distinctive merits low price(from 90,000 rubles / piece), electronic control panel, 5 modes (steam generation, convection, steam at low temperatures, heating and combined), built-in probe, ease and convenience in operation and maintenance, energy saving, etc. the Abat range includes injection and boiler models for 6 and 10 gastronorm containers, suitable for small cafes, restaurants, canteens, hospitals, social institutions. One inconvenience is the very short lifespan and endless repairs.

The second category includes foreign-made combi ovens: Italy Apachfrom 72,000 rubles. They are interesting for their more perfect design, the presence of a semi-automatic sink and an increased volume of functions.

And the highest category in terms of equipment and technical parameters include combi ovens Electrolux- Italy, from 338,000 rubles, Germany - Convotherm from 237,000 rubles and Rational from 420,000 rubles. as well as some more devices of German, Italian and Spanish production, which are distinguished by a more perfect design and long term services, additional technical capabilities, ease of maintenance and clarity.

Convection ovens produce Abat, Smeg, Apache, Electrolux with a price range of 35,000 - 821,000 thousand rubles.

The market for this type of equipment has already been structured, but restaurateurs still find it difficult to navigate its wide range of brands. Manufacturing companies and dealers are vying to extol their products, discovering "terrible" flaws in the products of competitors.

Choosing a model and manufacturer of a combi steamer or a convection oven, the customer first of all pays attention to the ratio of price and functionality. In addition, we advise you to take into account all production facts, up to whether visitors will observe the cooking process. If the chef has to fulfill exclusive orders, the devices with the possibility of programming should be preferred. And if the production is going to often use the steam mode, there is no need to opt for a model with injection injection. In this type of combi steamer, steam is generated directly in the working chamber when water is supplied to the heating element, ten. Often, during injection, the temperature in the chamber deviates from the setpoint. When using boiler models, this does not happen: ready-made steam generated in the steam generator is fed into the chamber. However, if we neglect the indicators of water hardness, the steam generator in inexpensive devices may fail due to scale deposits on the heating elements.

High-tech equipment assumes service by highly qualified personnel. You can often hear the owners' doubts: "I will spend money on this wonderful machine, and then the same amount for repairs." When buying, you need to pay attention to warranty obligations and hardware reviews. The list of equipped objects will help to draw a conclusion about the quality of the equipment.

A combi oven is a device for heat treatment of food by circulating hot air and steam separately or in combination.
Using the combi steamer allows you to use different methods of cooking products in one working chamber: frying, baking, steaming, simmering, stewing, baking and regenerating.
Therefore, as a device that combines various cooking modes, the combi steamer is able to replace several other devices: stove, oven, convection oven, tilting pan, cooking pot, deep fryer and others. Usually the following figures are given: a steam convection oven can concentrate on itself up to 75% of the thermal operations carried out in the kitchen.
Advantages of the combi steamer operation:
- weight loss of meat is 60% lower than with heat treatment on the stove,
- the volume of boiling vegetables and side dishes is 100% less (products retain all the nutrients and vitamins),
- the use of fat is reduced by 95%,
- electricity consumption is reduced by 60% (in addition, there is no need to keep the combi steamer constantly switched on, since it takes 5 minutes to reach the operating mode),
- water saving by 40%,
- cooking time is reduced by 30-50%,
- saving space by combining several types of heat treatment in one working chamber,
- cost savings for the purchase of additional equipment.
The main operating modes of the combi steamer are convection, steam cooking, and combined option cooking using steam and hot air at the same time.

The steam mode guarantees even cooking. Appetizing color and the preservation of a significant part of the nutrients are the main features of this mode of operation. It is used for stewing, blanching and cooking. Using hot steam retains most of the mineral salts and nutrients and significantly reduces the use of oil, salt and spices.
The convection mode is ideal for preparing tender fillets, crispy cutlets, buns or deep frozen food. The hot air flow envelops the cooking product from all sides, instantly binds the meat protein, thereby preventing the release of meat juice. Therefore, even meat that is quickly cooked in large quantities remains juicy. This mode is suitable for frying, baking and grilling.
The combined mode (steam + convection) is what the combi steamer was created for: steam and hot air work together. The hot and humid cooking cabinet climate prevents food from drying out, reduces weight loss and achieves even browning. Cooking time is reduced, losses that are inevitable during frying are reduced by almost 50% the usual way... This mode is suitable for combination stewing, combination frying, enrobing and combination baking.
Convection is the circulation of hot air inside working chamber caused by the operation of the fan.
Due to the tightness of the working chamber, the circulating air is drawn in by the fan and driven through the heating elements, due to which the working chamber of the combi steamer heats up to the set temperature rather quickly. The temperature is controlled by a thermostat. The advantages of circular heating elements in comparison with direct ones are that when heated, all the heat generated is removed due to the rapid circulation of air through them. With such a scheme of thermal processing of products, there is a real possibility of reducing losses up to 30%.
Depending on the method of vaporization, combi steamers are divided into boiler and injection.
When using a boiler steam generation system, water is heated in a steam generator located in the inside of the combi steamer. A boiler is a bulb with a heating element inside. When boiling and evaporating, steam enters the working chamber through a special valve.
To protect boiler heating elements from scale formation, manufacturers of combi steamers offer special liquids for cleaning boiler systems. Cleaning liquid is poured through the opening in the upper part of the combi steamer, after which the device starts up in cleaning mode and after a few minutes the boiler is cleaned. To increase the service life of the combi steamer, it is necessary to connect the combi steamer to the water supply system using a special water softener.
In combi steamers with a steam injection system, steam is generated directly in the working chamber. Water is supplied through a small tube to the center of the rotating turbine, it breaks the water into tiny particles with a vortex flow, which evaporate on circular heating elements and fill the working chamber with steam.
In terms of its performance characteristics, the injection system practically does not differ from the boiler room. When operating in combination mode, as well as in boiler combi steamers, you can regulate the steam supply.
Despite the fact that the boiler system is considered energy-intensive and oversized, it is more accurate. Calculating how much steam needs to be added to the chamber is much easier than calculating how much water to supply so that it turns into the required amount of steam.
The advantage of injection combi ovens is a lower price than boiler models, as well as more compact dimensions.
To a large extent, the functionality and price of the combi steamer is formed depending on the type of control unit used, also called a controller. Various functionality, dialogue menus, ergonomics and control method - all this is the control unit of the combi steamer.
By the type of control, the combi steamers are models with mechanical, electromechanical and electronic (computer) control.
Mechanical type of control - the panel is easy to operate, the set of functions is minimal. The control panel has buttons with icons of operating modes and additional functions apparatus, and the choice of operating modes and regulation of the parameters of the technological process is carried out using rotary handles.
The electromechanical type of control is relatively easy to operate. Combines mechanical handles control with touch buttons. Includes many functions that can expand the capabilities of the device. V this type control there are additional indicators (for example, temperature, time).
In the electronic (computer) type of control, the control panel is like a personal computer. All functions of the combi steamer are displayed on the LCD display. A good combi steamer is distinguished by clear control, what is called an "intuitive interface" (especially if the menu is not Russified), high-tech - touch screen (touch control).
In terms of the volume of the working chamber and dimensions, the combi steamers are divided into small, medium and large.
Small combi steamers are devices with a capacity of 2 to 6 GN 1/1 gastronorm containers.
Medium combi steamers are devices with a capacity of 10 to 12 GN 1/1 gastronome containers.
Large combi steamers - devices with a capacity of up to 20 GN 1/1 gastronorm containers, as well as 10,12,20 GN 2/1 gastronome containers.
All combi steamers are made from food grade of stainless steel.

Connecting the combi steamer to the power supply.

The combi steamers operate from a power supply with the voltage indicated on the plate on the side or rear of the oven. Most often, this voltage is 380V. To gain access to the power connection panel, remove the side or rear cover (depending on the model and manufacturer). The connection to the power supply must be made through the machine. During the operation of the combi steamer, the voltage in the power supply must not change more than +10 percent of the nominal. The equipment must be grounded. The terminal is most often located on the housing in the lower connection panel to which the ground wire is connected.
The combi steamer must be included in an equipotential bonding system, the efficiency of which has been tested in accordance with existing standards. The connection must be made by means of a screw connection next to the "equipotential" symbol located at the entrance electrical cable on the bottom of the combi steamer panel.
After connecting the connecting cables, check the correct direction of rotation of the combi steamer fan. An arrow indicating the direction of rotation is located in the working chamber on the rear wall or on the protective cover. In case of discrepancy, the supply wires must be reversed. You should carefully read the manufacturer's instructions, it specifies the specifics of the connection and the required nominal cross-sections of the electrical cables.

Connecting the combi steamer to the water supply.

Most models of combi steamers for connection to the mains supply are equipped with two connections for the water supply: for rinsing the boiler and for supplying water for cooking. The connection to the nozzles of the combi steamer is carried out by standard plumbing equipment using sealants.
A supply of ordinary cold water (without a water softener) directly from the water supply network is necessary for flushing the boiler. Since unwanted fractions and sediments accumulate in the boiler of the combi steamer, ordinary water is fed into the boiler using an automatic solenoid solenoid valve and rinses it in a flowing manner. The valve then closes and the flushing ends. Ordinary water is also used to wash the cooking compartment using an attached shower.
The supply of softened cold water using a water softener serves to fill the boiler with water, then boil it and steam it for cooking culinary products. Also for supplying water to the injector when using an injection combi steamer. The water pressure in the line must be 1.5 bar. If it exceeds 2.5 bar, a pressure regulator must be installed. If the pressure is below 1.5 bar, a special pump must be installed.
Connecting the combi steamer to the sewerage system.
The connection to the sewerage system is carried out by standard flexible pipes fixed to the drain outlet located on the rear panel of the combi steamer. Some devices are equipped with special spouts for sewage. In this case, the combi steamer is used without being connected to the sewerage network, and the drain takes place into a container installed behind the combi steamer, which must be emptied as it fills.
When working with boiler machines, the use of a drain tank is impractical, since many of them are programmed to automatically flush the boiler. big amount water, which significantly speeds up the filling of the container.
Recommendations for using the combi steamer
Preheating for about 10-15 minutes at a temperature 30-40 ° C higher than the working temperature. If preheating is not used, the edges of the food may become dry and the cooking time will be longer. Preheating is especially important at the very beginning of work, at maximum oven load and when loading chilled or frozen food. If the load is too dense, the total cooking time will be longer and may not be crispy. When loading the oven door, it is necessary to open the oven door for a minimum time so that the climate in the working chamber does not undergo significant changes.
Close the door of the appliance carefully - loose closing leads to burnout of the sealing gasket, violation thermal conditions and a change in cooking technology.
When opening the door, do not bring your face close to the cooking compartment - the hot steam can burn you.
Washing combi steamers is done automatically or by hand depending on the model of the device. The automatic car wash system can be left running overnight and in the morning you can turn on the already clean combi steamer. The second method is a conventional hand wash using detergents.
The efficiency of an automatic car wash is questionable due to the high consumption of water and detergents. In addition, none of the manufacturers of combi steamers can guarantee absolutely complete high-quality washing of their equipment in automatic mode. After the automatic cleaning of the combi steamer, the so-called dead zones still have to be manually cleaned.
The main disadvantage of an automatic car wash is still water consumption. The combi steamer requires 20 to 100 liters of water per automatic wash cycle. In addition, detergents offered by manufacturers as a paid addition are quite expensive. On the other hand, when purchasing a combi steamer from well-established manufacturers, it is hardly worth thinking about overconsumption of water, since thanks to the efficient operation of the machine, it will more than pay off in the end.
Semi-automatic and manual washing is carried out with a set additional devices and funds. Devices include showers, which are offered by most manufacturers, to means - all kinds of iron brushes, washcloths, as well as special fat-dissolving substances.
To facilitate the washing process, before starting it, you must turn on the steam mode for 15 - 20 minutes - this will soften body fat... Then the working chamber should be treated with a special solution, wait 10 - 15 minutes until the composition is absorbed, and rinse it off in the same vaporization mode.
Places left dirty are cleaned with brushes. Manufacturers do not recommend the use of scrubbing agents for cleaning combi steamers; instead of iron brushes, felt cloths should be used.
Service maintenance. For the flawless operation of the equipment for a long time, it is better to conclude a service contract immediately after the purchase; preventive inspection of the equipment must be carried out at least once a month.

The combi steamer is an automatic oven for heat treatment of food. The operation of the device is based on joint or separate circulation of hot air and steam. Using one cooking compartment, food can be steamed, stewed, fried, baked, baked, simmered 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 to use a oven, stove, convection oven, cooking pot, deep fat fryer, tilting pan and other equipment. It is calculated that at least 75% of kitchen operations related to the heat treatment 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 reduction in volume when boiling vegetables and cooked side dishes is reduced by 100%, while the maximum preservation of vitamins and nutrients in them is also achieved;
• 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;
• 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 modes of operation of the apparatus are convection and steam mode, as well as their combined combination. In the steam mode, stew, boil and blanch, during the cooking process uniformity of cooking is guaranteed. Steam processing is characterized by the acquisition of an appetizing shade of the product and the preservation of the nutritional value of the product: nutrients, minerals and vitamins. In addition, steam processing can significantly reduce the amount of spices and fats used, which is in line with the principles of healthy eating.

In convection mode, tender fillets are prepared, pastries are baked, and juicy cutlets are crispy. In this mode, deep-frozen or chilled products are also prepared. A hot air stream, enveloping from all sides a piece of meat, even of a rather impressive size, instantly binds the meat protein, thus preventing the juice from flowing out of the prepared product. Fry, bake and grill in convection mode.

The combined steam and convection mode creates a hot and humid atmosphere in the cooking cabinet, which prevents the food from drying out. In this mode, there is practically no weight loss of the product compared to conventional frying, and an even browning of the product is achieved. Combined stewing or frying, enrobing and baking, under these conditions, occurs 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 a sealed working chamber is created by a working fan that draws in the air flow, driving it through the heating elements, as a result of which the working chamber quickly heats up to the desired temperature. The set temperature is controlled by a thermostat. Circular heating elements are preferable to direct heating elements, since due to better air circulation through them, more efficient 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 vaporization. In the boiler version, a steam generator is used to heat the water, which is located in the inner part of the apparatus. The boiler is a flask with heating element inside and with a special valve letting steam into the working chamber after water boils and evaporates. In order to protect the boiler heating elements from possible scale formation, it is recommended to regularly clean the boiler systems with suitable agents. In this case, the cleaning liquid is poured into the hole in the upper part of the device, the cleaning mode is activated 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 stream of water flowing to the center of the turbine through a small tube is broken into the smallest particles by the vortex flow. Evaporating on circular heating elements, water particles turn into steam that fills the working chamber. The performance characteristics of both boiler and injection systems are almost identical. The possibility of regulating 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 consumption 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 generate the required volume of steam. The advantages of the injection model are its relative cheapness and compactness in comparison with boiler devices.

Of great importance in the formation of the cost and functionality of the device is the type of controller used in it, which is called the control unit, which determines the range of functionality, ergonomics, control method and the structure of the dialog menu. 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 displaying the functionality. An advanced model should have an intuitive interface, which is especially important with a non-Russianized menu, and it should also have high-tech touch controls.

With mechanical control, the set of functions is small and it is not difficult to understand the control panel. The panel contains buttons indicating operating modes and functions, and the selection and adjustment of parameters technological processes produced by turning the handles. V electromechanical model mechanical handles are combined with touch buttons, and there are a number of additional functions that expand the capabilities of the device, as well as additional indication, for example, water and temperature.

Depending on the size and volume of the working chamber, combi steamers can be large, medium or small. Small devices include devices with GN 1/1 gastronorm containers, having a depth of 2-6 cm. Devices, the capacity of which is determined by the GN 1/1 format with a depth of 10-12 cm, are medium-sized models. Large models have a capacity of up to 20 GN 1/1, or 10, 12, 20 GN 2/1. The material for the manufacture of any model of the combi steamer is food grade stainless steel.

Connecting the combi steamer to the power supply

The voltage value of the power source for the oven is indicated on a plate located on one of its side surfaces, or on the back side. This is usually 380 V. The power connection panel is located under the rear or side cover, depending on the model and its manufacturer. When connecting the equipment to the power supply network, automatic 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 grounding conductor is usually located on the housing at the bottom of the connection panel.

Steam convectors must be connected to an efficient equipotential bonding system that meets the requirements of existing standards. Switching on takes place using a screw connection, designated by the term "equipotential" and located at the bottom of the device - at the point of entry of the electrical cable. After connecting the power cables, be sure to check the direction of rotation of the fan. The correct direction is indicated by a directional arrow on the cover or on the back of the cooking compartment. 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-sections of the supplied electrical cables.

Connecting steam convection ovens to the water supply

Most of the models of ovens for connection to the water supply network have two nozzles - for flushing the boiler and water supply for cooking. The connection is made by standard methods using conventional plumbing and sealants. To flush the boiler, in which the accumulation of unwanted fractions and sediments occurs, ordinary cold water is supplied directly from the water supply network without a water softener. Powered by an automatic solenoid electric valve running water flushes the boiler. At the end of the flush, the valve closes. Also, the working chamber is washed with ordinary water from the attached shower. A softened water supply is required to fill the boiler with water for boiling and steam generation. When water is supplied to the injector, the normal pressure in the line is 1.5 bar. If the 2.5 bar mark is exceeded, the connection of a pressure regulating device is required. With numbers less than 1.5 bar, special pumps are installed.

Sewer connection

For connection to the sewerage system, there is a drain outlet on the rear panel of the stove, to which standard elastic pipes are attached. Some models have a special spout for draining into the sewer - in this case, the device is not connected to the sewer 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 impractical 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 fast filling container.

Manufacturers recommend preheating the chamber for 10-15 minutes, the temperature at which should be 30-40 degrees higher than the working temperature. This approach avoids overdrying the edges of the food and saves cooking time. It is especially important to preheat the oven at the very beginning of its use, as well as at its maximum load and when loading frozen and heavily 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. The loading is carried out as quickly as possible, since it is undesirable to keep the oven door open for a long time, subjecting the existing climate of the chamber 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 scalding it with hot steam.

Equipment washing

Wash the device manually if this model does not provide an automatic wash. It is convenient to start and leave the automatic car wash system running overnight, in order to turn on the clean machine ready for use in the morning. The equipment is washed by hand in the usual way, using detergents. However, the effectiveness of an automatic car wash is questioned, since it consumes a lot of water and uses up a lot of expensive detergents. Moreover, manufacturers of devices do not even guarantee the absolute quality of cleaning equipment during automatic washing, and it still has to be blown manually, which is especially true for the so-called dead zones.

But still, high water consumption is the main disadvantage of the automatic mode, which requires 20 to 100 liters in just one wash cycle. Detergents that the manufacturer offers as a paid addition are also not cheap. Although, if a well-proven model from a well-known manufacturer is being purchased, then you can close your eyes to a possible overconsumption of water, given that the costs are ultimately guaranteed to pay off with interest, thanks to the high quality and efficient operation of the equipment. Manual washing and cleaning in semi-automatic mode is carried out using additional tools and devices. Devices include showers offered by most manufacturers. From 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 starting the cleaning, the steam mode is started for 15-20 minutes, which allows to soften the resulting grease contamination. The next step is to process the working chamber special composition, which for the best effect is not washed off for about the same length of time. Then the chamber is washed in the same steam generation mode. The remaining uncleaned places are washed with brushes. However, manufacturers do not welcome the use of metal brushes, suggesting to use 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 an agreement immediately after purchasing it. service, which includes preventive examinations, which are carried out by specialists at least once a month.

A combi steamer is a special type of equipment that allows you to carry out up to 70% of the total number of all possible cooking operations. The presence of a thermo-core and other devices that allow you to set and constantly monitor the optimal cooking modes, guarantee protection against errors of service personnel, reduce the natural loss of raw materials, save energy and water consumption. All this takes place thanks to the combination of hot air circulation (forced convection) with steam treatment.

In steam convection ovens, the air, together with the generated steam, circulates throughout the chamber at high speed, which ensures the same temperature throughout the chamber and uniform cooking of food.

The simplest steam convection ovens already allow you to use three main methods of cooking:

STEAM MODE

CONVECTION MODE

COMBINED MODE (STEAM + CONVECTION)

This set of functions will make it possible to perform up to 80% of the total number of all cooking operations in the kitchen. And even with the simultaneous preparation of various dishes, each has its own taste, everything looks appetizing and fresh, retains most of the vitamins and minerals.

The STEAM function guarantees an even cooking process. Appetizing color, strength, preservation of important nutrients - these are the main features of this mode of operation. It is ideal for both stewing and blanching, steaming, bagging and steeping.

CONVECTION mode. The unique preparation of tender fillets, crispy cutlets, buns or deep frozen food. A stream of hot air envelops the cooking product from all sides, instantly binds the protein of the meat, thereby preventing the release of meat juice. As a result, even quick-cooked meat in large quantities remains juicy. This mode is suitable for frying, baking, breading and grilling.

COMBINED MODE (STEAM + CONVECTION) - here steam and hot air work together. A hot and humid cooking cabinet climate prevents food from drying out, reduces weight loss and achieves an even browning. This mode is for combination stewing, combination frying, enrobing and combination baking.

Steam convection ovens, more advanced in their technological capabilities, have all the same functions, but also the following:

SMOOTHING IN GENTLE MODE - gentle cooking at a temperature of 30-99 0 C. Even sensitive dishes such as cream caramel, vegetables, mousses or whole types of fish are cooked safely and in large quantities. The temperature regime of the chamber is maintained with an accuracy of a degree. Advantages: typical and unique taste, intense color, excellent food condition. This is a mode for boiling, stewing, blanching, steeping, vacuum processing, thawing, regeneration, bagging, canning and pasteurization.

REGENERATION - preparation of delicate dishes and, for example, to warm up food plates before a banquet. An ideal solution to the problem of a time gap between the production and sale of dishes in the catering system (simultaneous serving a large number of people at banquets). The special combination of steam and hot air creates an optimal regenerating climate. Even large portions can be reheated to the required serving temperature in the shortest possible time, while maintaining excellent quality - without drying out food and without puddling.

AUTOMATIC ROD TEMPERATURE - Cooking with extreme precision using a special probe with a temperature sensor. The probe is placed in the largest piece of meat or poultry and the required core temperature is set. Tangible benefits: significant reduction in frying losses - no overcooking. As soon as the preselected core temperature is reached, the oven switches off automatically.

The introduction of a quality management system based on the principles of HACCP (hereinafter referred to as the HACCP system) means that the enterprise carries out:

1) collection and assessment of information on risks and conditions leading to their occurrence, in order to determine which of them are essential for product safety and, therefore, should be included in the HACCP plan for their subsequent management;

2) determination of the stages at which control (management) of one or more hazardous factors can be carried out to prevent or eliminate the risk in raw materials and (or) finished products, or reduce it to acceptable level;

3) development of preventive measures aimed at eliminating potentially dangerous risk or reducing it to an acceptable level (washing and disinfection of equipment, cleaning of premises, repair and maintenance of equipment, calibration of measuring instruments, training of personnel, disinsection and deratization);

4) development of corrective measures aimed at eliminating dangerous risk or reducing it to an acceptable level at a specific critical point in order to manage (control) it;

5) monitoring of each control critical point;

6) internal checks of the HACCP system;

7) management of registration and accounting documentation of the HACCP system.

The combi steamer is an installation that acts on the processed food product, both by convection of heated air and by using metered portions of water vapor.

This combination gives the finished dish a delicious crispy crust, retaining moisture, vitamins, proteins and nutrients inside the product.

Convection processes significantly speed up the cooking time, which is important in continuous culinary production.

Now a rare industrial kitchen, canteen educational institution, coffee shop or mini-bakery can do without this multifunctional device.

Principle of operation

The operation of the steam convection oven is based on the principle of combining the effects of a conventional oven with forced circulation air currents and a double boiler in which food is cooked with steam.

The food product is double-cooked. Using this method, you can not only cook pastries, but also quickly defrost meat, fish, minced meat, and also reheat ready-made dishes.

The difference between a combi steamer and a convection oven

For an inexperienced user, these devices may seem absolutely identical, however, this is a biased point of view. What is the difference between a combi steamer and a convection oven will be discussed below.

Common properties, due to which they are often confused, in a combi steamer and a convection oven are:

• Forced supply of hot air to the product using a special fan.
• Semi-automated or automated production process.
• High speed of obtaining a finished product.

But the main difference between the combi steamer and the convection oven is its ability to generate water vapor in a metered dose inside the working chamber. A convection-type oven is deprived of such an opportunity.

That is why steam convection ovens have several operating modes, such as: dry hot air treatment, heated steam treatment, and combined mode preparation of a product or dish.

Device

The main components of the combi steamer are:

Types and types

The whole variety of combi ovens produced by modern industry can be classified according to several main criteria.

By the way steam is generated

There are boiler and injection steam convection installations. They differ from each other in the way heated steam is supplied to the working space of the furnace:

By type of management

Combi-steamers can be divided into three main groups according to the type of control:

• Mechanical. The controls for such a device consist of knobs and toggle switches. They are applied on inexpensive models, are reliable in operation and rarely fail.
• Electromechanical. This type of control combines mechanical toggle switches and sensor electronics. It is easy to learn for beginners and is the most common in combi systems. The number of breakdowns does not exceed mechanical method controls, but the electronics can sometimes malfunction.
• Electronic. The furnace is controlled using a special remote control, it is possible to program various functional modes, there are almost no touch buttons. This is a modern and high-tech way to control your combi steamer.

By capacity

By the volume of products loaded into the furnace, the following are distinguished:

1. Small installations (2 - 6 levels of racks or trays), medium (6 - 10 levels) and large (up to 24 load levels).
2. Small combi steamers are used in household, as well as in small private catering establishments.
3. Installations of medium and large volumes have found their application in large establishments and food factories. Accordingly, furnaces with a large chamber volume require significant energy consumption for their maintenance.

By energy carrier

There are both gas and electric combi steamers. Gas installations are more expensive and they are not available with mechanical controls. However, installations powered by electricity have become more widespread.

Advantages and disadvantages

The main advantages of steam convection ovens are:

• The ability to control the level of humidity and temperature conditions inside the unit.
• High speed cooking or baking products.
• Uniform heating of the dish, preservation of vitamins and useful microelements in it.
• The ability to prepare large volumes of products.
• Small dimensions of such installations.
• Low consumption of electrical energy.
• Ease of operation (especially for mechanically controlled ovens).

The disadvantages of combi steamers include:

• The dependence of the installation on electricity or gas communications.
• High cost of medium to large installations.

How to choose the right one?

Now the market offers customers combi ovens of both domestic and foreign production from Italy, Sweden, Germany, the USA and other countries.

Criterias of choice

Choose a combi steamer for the needs of your production or for home use it is necessary, based on the type of energy carrier on which it will be operated, the estimated capacity and the amount of product produced.

In order to accurately observe the technological modes, you must carefully familiarize yourself with technical documentation on the product, what temperature, humidity modes the steam convection oven can give out, how quickly this or that stage of processing of raw materials or product takes place.

It is necessary to take into account both the personal or collective financial capabilities of the catering establishment, as well as the projected payback period for new equipment.

Home Models Review

Industrial models

Output

In modern Food Industry and cooking without steam convection ovens is difficult to do. They are easy to service, fast to operate and energy efficient.

There are also "home" options for combi steamers. When choosing such devices, you need to be guided by your production needs, the capacity and dimensions of such devices.