Combi ovens are kitchen equipment that combines three modes of cooking in one oven such as steam, circulated hot air or a combination of both. The combi mode is used to re-heat foods and to roast, bake and oven fry. The steam mode is ideal for rapid cooking of vegetables and shellfish. The hot air mode operates as a normal convection oven for baking needs. The combi mode decreases overall cooking time, reduces product shrinkage and eliminates flavor transfer when multiple foods are cooked simultaneously. Many combi ovens in the market have an automatic clean cycle switch which will wash the oven cavity and take away any food residue so a delicately flavored food following on tastes of its ingredients sand not what was previously cooked with a push of a button. The most important clean cycle is the one at the end of each cooking shift. Food residue and debris left that build up and harden are difficult to remove and clean. Combi ovens have door gaskets are built to withstand high heat and frequent uses. The soft and flexible nature of these seals mean that while they keep the cooking atmosphere in. Door slamming on any piece of kitchen equipment is a common cause of premature service and replacement expenses. Food operators and kitchen managers must have concerns where employees are abusing combi ovens and train them to close Brisbane combi ovens properly. The folds in the door gasket which give the close seal will inevitably attract food debris in the long run. Even if there is an automatic clean cycle that will clean the oven cavity, a manual inspection and cleaning is still needed which will prolong these door seals.

High-fat foods can deposit large amounts of grease or fat in the oven. Combi ovens have different ways of dealing with this. Some have fat drains where the meat or any residual grease drains through a pipe in the bottom of the oven into a storage or grease trap. Some have just internal collection depositories or there may not be any facility to collect excess cooking grease where a trap system is built into these combi ovens. Overtime, the fat travels through these pipes must be cleaned at the end of every working day to prevent a build-up of fat becoming a drainage problem. The combination of different cooking systems in a combi ovens give versatility where there are combinations of water, heat, electricity and circuitry board in one cooking machine. None of those elements sit easily together and a faulty or damage in one of those can be a cause of operational problems that need an unplanned visit of a service technician. Which highlights the most important point of looking after a combi-oven. A regular service contract is needed when you run a food service business. A preventative maintenance can detect problems in combi ovens before they break down or malfunction which will be more expensive. Water treatment for Brisbane combi ovens is very important, check the service manual for proper guidelines and instructions.