Combination Ovens: One Machine for Baking, Steaming and Roasting

A combination oven does what its name suggests — it switches between dry heat, steam, and a combination of both in the same chamber, which means one machine can bake bread, steam vegetables, roast meat and reheat plated food without being moved or swapped out. For kitchens where floor space and capital budget are both tight, that flexibility is the entire appeal.

The steam function in particular changes what’s possible: it keeps roasted items moist instead of drying them out, helps proof and bake bread with better crust development, and speeds up cooking times across the board. Programmable settings mean a recipe can be saved and repeated exactly, which takes a lot of the guesswork out of training new kitchen staff.

This is the equipment that hotel kitchens and multi-cuisine operations tend to reach for first, because it does the work of several single-purpose machines without the extra footprint or extra utility connections. Schmick combi ovens are built for the humidity and power realities of Indian kitchens — talk to us about which configuration suits your menu.