Find the right oven for your restaurant
Combi Oven

Combi ovens combine three cooking modes in one unit

Ultimate versatility—steam, bake, roast, reheat, and more.
 
Convection Oven

Convection ovens use built-in fans to circulate hot air evenly throughout the cooking chamber

Faster cook times and even cooking across multiple racks
Conventional Oven

Conventional ovens rely on static heat generated by heating elements, typically located at the top and bottom

Simple, intuitive operation and low upfront cost
Let Us Help You Decide
Feature Combi Oven Convection Oven Conventional Oven
Heat Type Steam + Air Combination Circulated Air Static Heat
Cook Time Fastest & Most Efficient Faster Longer
Consistency Very High (Programmable) High Moderate
Versatility Very High Medium Low
Ease of Use Moderate (Training Needed) Easy Very Easy
Best Use Multi-purpose, advanced cooking High-volume cooking Simple cooking
Combi ovens combine three cooking modes in one unit: convection heat, steam, or a combination of both. This allows precise control over temperature and humidity, giving operators unmatched flexibility across a wide range of cooking applications.
How it works
  • Ultimate versatility—steam, bake, roast, reheat, and more in one unit
  • Improved food quality with better moisture retention and reduced shrinkage
  • Programmable cooking cycles ensure consistent results with less oversight
  • Can replace multiple pieces of equipment, saving valuable kitchen space
Considerations
  • Higher upfront investment compared to other oven types
  • Requires training to fully leverage advanced features
  • May be more capability than needed for simple menus
Best For
High-volume kitchens and multi-concept operations
Operators looking to expand menus and improve efficiency
Kitchens focused on consistency, labor savings, and space optimization
Convection ovens use built-in fans to circulate hot air evenly throughout the cooking chamber. This consistent airflow eliminates hot spots and improves heat transfer, resulting in faster and more even cooking.
How it works
  • Faster cook times (typically 20–30% quicker than conventional ovens) 
  • Even cooking across multiple racks—no need for constant rotation
  • Superior browning and crisping for roasted and baked items
  • Increased throughput to handle peak service demands
Considerations
  • Moderate upfront investment
  • Airflow may not be ideal for very delicate baked goods
  • Recipes may require slight adjustments to time and temperature
Best For
Busy kitchens with high production demands 
Roasting, baking, and finishing applications 
Operators looking to improve speed and consistency
Conventional ovens rely on static heat generated by heating elements, typically located at the top and bottom. Heat moves naturally within the cooking chamber, which can create temperature variations.
How it works
  • Simple, intuitive operation—minimal training required
  • Lower upfront cost compared to advanced oven types
  • Reliable for basic cooking and baking applications
  • Ideal for delicate items that benefit from gentle, still heat
Considerations
  • Uneven heat distribution may require manual rotation of pans
  • Longer cook times can limit output during busy periods
  • Less efficient for high-volume kitchens
Best For
Small to mid-sized operations 
Bakeries producing cakes, custards, and delicate items 
Operators prioritizing simplicity and budget
Which Oven Is Right for Your Kitchen?
Choose a combi oven to maximize versatility, consistency, and efficiency. 
Choose a convection oven to increase speed and improve output. 
Choose a conventional oven for reliable, no-frills cooking.
Not sure which is right for you?  Contact our Equipment Specialists and we can help! 
Find the Right Oven