When choosing a combi oven, people often ask why two ovens of the same size class can differ so much in price. Is the more expensive oven always the better choice? Not necessarily. The first question to ask is what your kitchen actually produces and what work the oven has to do every day.
In short: what to think through before buying a combi oven
- Menu – what will be cooked in the oven and how much of your menu depends on it.
- Peak-time volume – how many trays or portions the oven has to deliver at the busiest time.
- Steam generation – whether your kitchen needs a boiler, direct steam or a combined solution.
- Total cost of ownership – maintenance, energy, water and detergent costs and the risk of downtime, not just the purchase price.
- Space and connections – electricity or gas, water, drainage, ventilation and the oven’s footprint.
- After-sales service – who installs, maintains and repairs the oven, and how quickly spare parts are available.
How big a combi oven do I need? Start with your menu
The right appliance depends on your menu, your cooking methods and how much food has to go out at once during peak time. If fried products make up a large part of the menu, a fryer may be the more critical investment for your kitchen. If a large share of the main courses is cooked in the oven, or you prepare temperature-sensitive products such as fish, the oven’s reliability, temperature control and even cooking results become more important.
That is why it pays to work out before buying how many portions or trays the oven has to produce at the busiest time. The number of GN positions shows the oven’s capacity, but on its own it does not tell you whether the appliance suits your workload and menu. Ask the supplier which ovens kitchens with a similar menu and volume use, and find out whether the results stay even when the oven is fully loaded.
What is the difference between a boiler and a direct-steam combi oven?
A boiler oven generates steam in a separate steam generator. This provides a large and consistent volume of steam even at full load and suits kitchens where a large part of the menu is steamed – for example vegetables, fish, side dishes and large batches at once.
A direct-steam or injection oven sprays water directly into the hot cooking chamber. The solution is simpler, ready to use more quickly and often more affordable to buy and maintain. It works well in kitchens where steam is used for only part of the menu.
There are also solutions that combine both methods – more on these below in the manufacturer examples. Discuss with your supplier which steam generation method best suits your products and workload.
The purchase price does not show the full cost
The real cost of an oven becomes clear over the years of use. In addition to the purchase price, you need to take into account maintenance and repairs, possible downtime, electricity, gas and water consumption, and the expected lifespan of the appliance. If the oven breaks down when the kitchen is at its busiest, the lost time can cost more than the original price difference.
Sometimes a lightly used quality oven bought from a reliable source can be a more sensible choice than the cheapest new oven. What matters is how easy the appliance is to maintain and repair, whether spare parts are quickly available and who will help you if it breaks down. The country of origin alone does not tell you whether an appliance is good or bad. Look at the specific components, construction, warranty and service options.
Ask about energy and water consumption
The number of glass layers in the door or the look of the oven does not on its own show which appliance is more economical. Manufacturers can reduce heat loss through different construction, insulation and controls. Ask the supplier for energy and water consumption data and find out under what conditions it was measured. A comparison is useful when the ovens’ size, mode and test load are similar.
With automatic cleaning, too, it is worth looking beyond whether a cleaning programme exists. Ask how much water and detergent one cycle uses and which cleaning modes are available. Over the years, a small difference in the cost of a single cycle can add up to a noticeable amount.
In marine galleys, water is especially expensive
Saving water is particularly important on ships, because pumping fresh water on board and discharging waste water are costly and tank capacity is limited. In a marine galley, it is therefore worth comparing the oven’s water consumption very carefully, both for cooking and for automatic cleaning, as well as the appliance’s dimensions, mounting and serviceability at sea. Haktek Seadmed also supplies marine galley equipment and helps you choose the right solution for it.
Does a combi oven need a water filter?
For an oven with a water connection, you also need to assess the water quality. Limescale can block water outlets and affect how the appliance works. Before installation, have the water quality checked and choose water treatment that meets the manufacturer’s requirements. In one particular kitchen, the annual maintenance cost of one oven fell from 4800 euros to 800 euros after descaling and introducing a water filter. This is the experience of one kitchen, not a saving we can promise everyone – but it is a good example of how much water quality affects running costs.
Assess how the oven works day to day
An automatic cleaning system can reduce the amount of manual cleaning your staff have to do. If the cleaning programme can be scheduled for the end of the working day, staff can focus on other tasks. Simple controls, saved recipes and automatic programmes help keep results consistent even when staff change or there is no experienced chef on every shift. Think about the language of the control panel too: if people speaking different languages work in your kitchen, a menu in their native language is a great help.
For businesses with several locations, ovens whose recipes can be managed or shared through a central system can be useful. This allows the head chef to send recipes to different kitchens and helps keep cooking results consistent regardless of location. The exact options depend on the oven model and the connectivity solution.
Manufacturer examples: different solutions for different needs
Giorik SteamBox: two steam generation methods in one oven
A distinctive feature of the Giorik SteamBox Evolution H is the manufacturer’s patented solution, which combines boiler and direct (instant) steam generation. According to the manufacturer, this combines the quality of boiler steam with the speed and economy of direct steam. For you as a user, this means being able to choose the right steam generation method for different foods and cooking situations.
This can be useful in a kitchen that does very different kinds of work: sometimes you need intense steam, at other times fast and flexible cooking. The SteamBox Evolution H’s Smart Cooking guides the user to select the cooking method, product and desired result, and creates a cooking programme based on these. According to the brochure, the system also recognises the type and size of the load in the oven. An important advantage for Estonian kitchens is that SteamBox Evolution H and the compact MiniTouch series ovens have a control panel in Estonian.
Another strength of the SteamBox is its usage data and connectivity. On the oven’s display you can view operating hours, cooking cycles, cleaning time and energy consumption for the last cycle or the oven’s entire service life. According to the brochure, Giorik Cloud lets you share recipes between ovens, monitor appliance information and analyse faults remotely. In a business with several locations, this can help manage recipes more consistently and plan maintenance better. See Giorik combi ovens.
Convotherm maxx pro: a wider choice for your workflow and production volume
The Convotherm maxx pro series offers several sizes and configurations, including table-top and floor-standing models as well as electric and gas versions. This means you can choose an oven to match your production volume and the way your kitchen works. The series also includes solutions for bakery products and, in selected configurations, the ConvoSense automatic cooking function.
When working with several racks or different products, the TrayTimer and TrayView features described by the manufacturer help manage the load. Different products can be cooked in the same oven according to their needs, which can make the oven more flexible to use at busy times. Both injection and boiler solutions are available; the right configuration depends on the model and the equipment ordered.
With the maxx pro, it is also worth looking at maintenance and the total cost of ownership. The manufacturer describes the oven’s components as being individually accessible, serviceable and replaceable when needed, without necessarily having to replace a larger assembly. The automatic ConvoClean+ cleaning modes can be selected and cleaning times planned in advance. The exact cleaning and energy consumption depend on the model, usage and selected programme, so ask for specific data to compare. See Convotherm combi ovens.
Convotherm mini pro: narrow width, full GN capacity
Having little space in the kitchen does not automatically mean you have to settle for low output. Convotherm mini pro models are only 49.8 cm wide. They are available in 6 × 2/3 GN, 6 × 1/1 GN and 10 × 1/1 GN capacities. This means a narrow kitchen can get the capabilities of a full combi oven with a smaller footprint.
Another important point with the mini pro is that you can use space vertically: EasyStack lets you install two ovens on top of each other to increase production capacity on the same floor area. This can suit, for example, a small retail kitchen, a café or a food outlet where every square metre counts.
The mini pro range includes automatic cleaning, recipe programmes and, according to the manufacturer, a ConvoSense option. ConvoSense uses optical recognition to identify the product placed in the oven and select a suitable cooking profile for it. This can reduce routine steps and the need for training where the oven is used by staff with different levels of experience. The availability and suitability of this function should be checked for the specific model and product range.
Do not forget installation and after-sales service
Before buying, make sure that your kitchen’s electricity or gas connection, water supply, drainage and space are suitable for the chosen oven. Changing connections can add considerable cost. Also ask who will install, maintain and repair the appliance if it breaks down, how quickly help is usually available and where the necessary spare parts come from.
A combi oven can be one of the most important tools in your kitchen. That is why it pays to choose a solution that suits your menu, production volume, space, staff and workflow. Not every kitchen needs the most expensive oven, but the lowest purchase price does not necessarily mean the most cost-effective solution. Start with your kitchen’s needs, then compare the appliances’ features and total cost of ownership.
Frequently asked questions
How big a combi oven do I need?
The size is determined by the volume you need to produce at peak time, your menu and the space in your kitchen. A 6-tray oven usually suits a smaller restaurant, a 10-tray oven a larger restaurant, and 20-tray models are made for large-scale kitchens. In a tight kitchen, two compact ovens stacked on top of each other can also be the answer.
Should I choose a combi oven with a boiler or with direct steam?
A boiler oven is the right choice when a large part of your menu is steamed and you need a large volume of steam even at full load. A direct-steam oven is simpler and often more affordable, and it suits kitchens where steam is used for only some of the dishes. There are also ovens that combine both methods.
Does a combi oven need a water filter?
In most cases, yes. Hard water causes limescale, which can block water outlets and noticeably increase maintenance costs. Have your water quality checked before installation and choose water treatment that meets the manufacturer’s requirements.
Is the combi oven control panel available in Estonian?
That depends on the manufacturer and model. For example, Giorik SteamBox Evolution H and MiniTouch ovens have a control panel in Estonian.
Ask for a quote
Haktek Seadmed will help you choose the right combi oven for your kitchen – we take into account your menu, production volume, space and connections, and take care of installation and maintenance. Our range includes Convotherm, Giorik and Bertos combi ovens. All products come with a warranty of at least 2 years.
Ask for a quote – we will help you choose the right combi oven and take care of installation and maintenance. Contact us.
Read also: How to choose a cooking line? · How to plan a professional kitchen? · How to choose a stick blender by pot size? · How to choose a maintenance partner for kitchen equipment? · How to choose a blast chiller? · How to choose a dishwasher?
Author: Gert Laineste, Haktek Seadmed. Haktek has been selling, installing and maintaining professional kitchen equipment since 1997.
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