Commercial Combi Ovens & Convection Ovens

Combi or convection — the decision in one line

A convection oven moves hot dry air. A combi oven adds controlled steam, so the same cabinet can roast, bake, steam, braise, regenerate and hold. If you are cooking protein and want yield, or running a menu that needs both dry and moist heat out of one footprint, the combi earns its price difference. If you bake pastry and reheat, a convection oven does that job for a fraction of the cost and is simpler to service.

Boiler or injection steam

Injection combis spray water onto the fan or a hot surface — cheaper, lighter, and fine for most kitchens. Boiler models hold a reservoir at pressure and deliver steam faster and more evenly, which matters when you are loading cold product into a hot cabinet all service. Boilers also need more water treatment; in hard-water areas budget for it either way.

Sizing by trays, not by litres

Work in GN or bakery tray capacity: how many trays you need in the oven at the worst ten minutes of service. Then check the door swing and, for anything above a benchtop model, whether the floor and the doorway will take it. A stacked pair of small ovens often beats one large one — you can run two temperatures and you are not dead when one goes down.

Gas or electric, and what the site can give you

Electric combis are easier to install and control; gas suits kitchens where three-phase is tight or expensive. Either way check the ventilation requirement before you order — a combi under an undersized canopy is a compliance problem. Our commercial rangehoods and exhaust canopies page covers that side.

If you only need steam

Dedicated steaming — dim sum, vegetables, seafood — is a simpler and cheaper machine. See our commercial steamers.

Prices shown are ex-GST trade rates. Every unit is checked before it leaves us — which is why we don't promise same-day on everything. Sydney metro is next day; we deliver Australia-wide, and we service what we sell.