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. Electric or gas—how do I choose?
Choose an electric combi oven if your venue has reliable three-phase power but limited gas supply. Gas or hybrid models can be a better option if your site has strong gas availability and your menu involves a lot of roasting or high-heat cooking.
3. What size suits a 100-seat restaurant?
For most 100-seat restaurants, a 6–8 GN 1/1 pan floor-standing combi oven provides a balanced mix of capacity and efficiency, making it suitable for both peak service and batch preparation.
4. How important is water treatment and RO?
Water treatment is extremely important for protecting the internal components of a combi oven. In regions such as WA, SA, NT and QLD, harder or high-TDS water often makes reverse osmosis (RO) systems—alongside filtration and softening—highly advisable.
5. How long does a combi oven last?
With proper installation, suitable water treatment, daily cleaning, and regular servicing, most commercial combi ovens typically last around 8–12 years.
6. Can less experienced staff use a combi oven?
Yes. Many modern combi ovens feature user-friendly touchscreens and programmable recipes. With proper handover training and recipe setup, even less experienced kitchen staff can operate them confidently.
7. Is leasing a combi oven a good idea?
Leasing can help manage cash flow and may include maintenance in some agreements. However, it’s important to compare the total cost over 5–7 years with the price of purchasing outright before making a decision.