A GUIDE TO SPECIFYING THE RIGHT COMBI

When choosing a combi oven to fit within a project design, there are a number of key factors to keep in mind

Now more than ever, operators need commercial combi ovens that fit both the form and function of their kitchen. With a number of types, models and sizes on the market, these are the top six features to consider when assessing a combi oven for a project:

1. Space and ventilation

When choosing a combi oven, layout and space requirements are important to keep in mind. Some combi ovens require a certain amount of clearance between the oven and other pieces of equipment, which can take up valuable space underneath a ventilation hood. To maximize hood space, Alto-Shaam Combitherm® Ovens feature a zero-clearance design, allowing the oven to be placed next to any piece of equipment—anywhere on the line.

The need for expensive traditional ventilation can also be eliminated all together with Ventech™ type one condensation hoods. Operators are able to place Alto-Shaam combi ovens with Ventech anywhere in the kitchen—maximizing floor space while improving efficiency and workflow.

2. Stackability

Kitchen spaces are shrinking, and in some operations, nonexistent. Operators are looking to achieve more with less space to save money on building costs, monthly rent, labor and overhead. To further maximize space and optimize kitchen layout, stacked solutions can save up to $8,000 in hood space. Combitherm ovens can be stacked with other equipment, such as another combi oven, a Vector® F Series Multi-Cook Oven or a convection oven—to make the most out of a single, vertical footprint.

3. Utility costs

Next, consider the energy efficiency and overall water consumption. Many of the latest combi ovens employ eco-friendly technology to lower electricity and water usage. In fact, Alto-Shaam’s EcoSmart designs consume 80% less water and 40% less electricity, while also increasing production power. The key to these savings is Alto-Shaam’s innovative boilerless design paired with PROpower technology. Boilerless, flash-steam generation provides greater control over recovery, cooking times and food quality with the ability to adjust steam volume with precision—all while using less water.

4. Water quality

The importance of water quality for any combi oven is crucial to overall performance and reliability. Poor water quality is one of the most common and easily undetected root causes of downtime for commercial combination ovens. Some water sources are harder than others due to higher mineral contents, like calcium and magnesium.

Alto-Shaam now offers an optional reverse osmosis water filter system for its combi ovens—to extend equipment lifetime and protect oven investment. Each system contains two water treatment filters, one reverse osmosis membrane and one mineral addition cartridge. The use of a reverse osmosis system reduces the cost of maintenance associated with limescale buildup, corrosion and other water-related damage. Operations become more efficient with no costly maintenance required, directly impacting the overall reliability of the oven.

5. Dependability

The performance and reliability of a combi oven is crucial to keeping your kitchen up and running. Engineered for dependability, Combitherm ovens are designed to be an indispensable centerpiece in the kitchen, so operators can count on them to execute their menu and perform flawlessly in every situation. Designed with exceptional durability, Alto-Shaam combi ovens are also backed with industry leading service and support.

6. Capacity

The size of the project and food volume needs will determine the size of combi required. Alto-Shaam offers a range of models, from compact to large-scale roll-in units. For operators requiring high-volume food production, Alto-Shaam also provides complete cook-chill systems, including compatible combi ovens, QuickChiller™ blast chillers and holding cabinets with gentle, radiant Halo Heat® technology.

Further details:

For support in choosing the ideal size and type of combi oven for your next design project, contact Alto-Shaam Director of Consultant Services, Ryan Norman, at ryann@alto-shaam.com.

For more information on Alto-Shaam Combitherm ovens, visit www.alto-shaam.com/combi.

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