Commercial combi ovens: what are the ideal characteristics?

Unox commercial combi ovens, both electric and gas-powered, encompass all the necessary technology to cook any recipe easily and automatically. Sous-vide cooking, steam cooking, dehydrating, gratinating, browning, low and high-temperature roasting, braising, frying, regeneration, not to mention the world of pastry and baking: a Unox steam combination oven can operate 24 hours a day, 7 days a week.

A good commercial combi oven must ensure consistent results on every tray. Every day.

In a restaurant or gastronomy, as well as in a pastry and bakery laboratory, it is crucial to work with commercial combi ovens that ensure both vertical and horizontal cooking uniformity. Vertical uniformity refers to the even development and color of the foods baked from the first tray at the top to the last tray at the bottom. A steam combination oven guarantees horizontal uniformity when all the products baked on the entire surface of each tray are cooked and developed in the same way, without areas or portions of food being more browned than others. UNOX commercial combi ovens from the MIND.Maps™ and Digital.ID™ lines not only ensure such uniformity but also utilize effective intelligent algorithms that allow them to understand the desired cooking result of the user and automatically adjust the cooking program based on the quantity of food loaded. This unique technology of UNOX ovens is called ADAPTIVE.Cooking™.

The best commercial combi ovens are those that can ensure high attention to consumption.

UNOX is now the company with the highest number of ENERGY STAR® certified commercial ovens. UNOX commercial combi ovens for restaurants, pastry shops, and bakeries allow cooking while minimizing environmental impact thanks to intelligent technologies like SMART.Energy, which automates savings and reduces water, energy, and gas consumption.

A good commercial combi oven is connected and intelligent.

A good commercial combi oven must be intelligent. It should be able to recognize the critical aspects of each cooking process, such as if too much time has passed with the door open during loading, if we have introduced more or fewer trays of product compared to the last cooking cycle, or what is the most suitable washing program based on the accumulated dirt inside the cooking chamber.

But not only that, UNOX commercial combi ovens do not work passively but take interaction with the chef to a new level. The CHEFTOP-X™ and BAKERTOP-X™ ovens are an example: they listen to the chef's commands through the HEY.Unox voice recognition system, learn from the chef's advice, and become an additional member of the brigade.

Thanks to the DATA DRIVEN COOKING (DDC) technology, it is also possible to measure cooking or overall oven usage performance to help each chef set improvement goals.