Seven FAQs
Frequently Asked Questions About Combi Ovens 1. Is a combi oven worth it for a small independent restaurant? Usually yes—especially if your kitchen regularly roasts, steams, or bakes. A combi oven can consolidate multiple pieces of equipment into one unit, helping you save valuable kitchen space while improving cooking consistency and efficiency during service. 2. […]
Decision Tree
Quick Checklist Before Buying a Combi Oven Peak Covers? Up to ~100 → 3–5 pan countertop or compact floor model. 100–300 → 6–10 pan floor model. 300+ → 10–20 pan oven or consider two units. Utilities on Site? 400 V three-phase with limited gas → Electric combi oven. Strong gas supply with canopy ventilation → […]
Why Combi Ovens Matter for Aussie Restaurants
A commercial combi oven combines convection (dry heat), steam, and controlled humidity in one unit, so you can roast, bake, steam, poach, regenerate and hold food in the same footprint. It often replaces a steamer plus a convection oven and lets you push more covers out of a tight kitchen. Programmable recipes and multi‑step cooking […]
Power, Gas, Water (incl. RO), and Ventilation
4.1 Electric Supply Most electric combi ovens in Australia operate on 400 V, three-phase, 50 Hz power and typically draw between 10–50 kW depending on the oven size. 3–5 pan ovens: approximately 10–18 kW 6–10 pan ovens: approximately 18–30 kW 10–20 pan ovens: approximately 30–50 kW It is recommended to get a licensed electrician to […]
Cost Ranges and Total Budget (AUD, 2026)
Think in bands rather than exact prices: Entry / Countertop (3–6 GN 1/1 pans) Around AUD 12,000–22,000, suited to cafés, wine bars, or very small kitchens. Mid-range Floor Models (6–10 GN 1/1 pans) Around AUD 22,000–45,000, the sweet spot for many 80–150 seat restaurants. High-Capacity / Roll-in (10–20+ pans) Around AUD 45,000–75,000+, for high-volume venues, […]
Size Guidance: Capacity, Dimensions, and Covers
You’re balancing three things: internal capacity, external footprint, and daily volume. 3.1 Internal Capacity vs Daily Covers Using GN 1/1 pans: 3–5 pans – Up to roughly 80–100 covers a day. 6–10 pans – Roughly 100–300 covers a day (typical independent restaurant, most common sizing). 10+ pans / roll-in – 300+ covers or heavy batch […]
Key Features to Prioritise
Key Features to Consider Focus on features that directly impact daily kitchen service and cooking efficiency: Steam System – Boiler systems provide precise steaming and are ideal for bakery work, while injection systems are simpler and suitable for general roasting and steaming. Humidity and Temperature Control – Helps deliver consistent results for roasts, bread, pastries, […]
Common Buying Mistakes
When selecting a commercial combi oven, avoiding a few common mistakes can save significant time, money, and operational headaches. Keep these potential pitfalls in mind before making a final decision: Choosing a unit before confirming power or gas capacity – Always verify your kitchen’s electrical supply or gas capacity first to avoid costly upgrades after […]