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 Combi steamers convect
When you decide to buy a combi steam oven, you will find new ways of cooking meals. Cooking in steam, hot air and its combination enables to prepare various meals (meat and vegetables) together.
Technical specifications:
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CONVECT KME 2/3 |
CONVECT KME 6 |
CONVECT KME 10 |
Dimensions l x d x h (mm) |
695 x 705 x 670 |
900 x 778 x 770 |
900 x 778 x 1220 |
Power (kW) |
3,4 |
6,7 |
13,2 |
Voltage (V) |
230 V / 50 Hz |
3 x 400 V |
3 x 400 V |
Capacity GN |
2 X GN 2/3 |
6 X GN 1/1 |
10 X GN 1/1 |
Weight kg |
62 |
80 |
115 |
Water connection |
2 x ¾” G |
2 X ¾” G |
2 x ¾” G |
Waterpressure |
2 Bar/min |
2 Bar/min |
2 Bar/min |
Drain |
32 mm |
32 mm |
32 mm |
Stand – Water shower in option.
  
What is a steam combi oven ?
CONVECT steam combi oven is a multifunctional kitchen equipment that makes possible to prepare different types of food while meeting all hygienic rules and requirements at the same time. In a steam combi oven you can cook, simmer, roast, fry, fry, preserve and heat up any type of food. While in use, minerals, vitamins, and other nutritional values are preserved. In addition to the great food quality CONVECT steam combi oven saves you money because of its low energy and water consumption and substitution of many cooking devices. The possibility of preparing different types of food at the same time (e.g. chicken and apple pie), without a mixing of flavours is valued by cooks as well.
All processes in CONVECT steam convection ovens are operated by microcomputers, which guarantee excellent results. The CONVECT steam combi ovens include different program possibilities, which can be adjusted according to particular culinary customs.
Every CONVECT steam combi oven has a core probe, which measures the actual temperature inside the food. This data is very important when determining critical points, so-called HACCP.
ACHIEVE GREAT COOKING RESULTS BY CHOOSING ONE OF THE THREE BASIC MODES:
1 |
HOT AIR COOKING MODE: 30 – 270°C
In this mode, food is prepared using hot air which circulates evenly in the cooking chamber at a maximum temperature of 280°C. Usage: roasting, grilling, frying and baking. |
2 |
COMBINED COOKING MODE: 50 – 270°C
This mode combines the advantages provided by steam and hot air. It is primarily used for the preparation of all types of meat (it minimizes weight loss and enables the attainment of juiciness). The maximum temperature is 280°C. |
3 |
STEAM COOKING MODE: 30 – 140°C
This is the ideal mode for cooking potatoes, dumplings, rice, vegetables, eggs, beef and smoked meat. This mode enables one to take advantage of so called BIO steaming – steaming at a low temperature range with minimal loss of weight, flavour, vitamins and minerals. The nutritional value of the food is ensured. |
Why a Combi Steam Oven ?
A combi steam oven saves a significant portion of your expenses, which can be used to provide better service to your customers.
1 |
WEIGHT LOSS SAVING:
When preparing meat in an ordinary hot air oven, weight loss is up to 50% more compared to preparation in a combi oven. |
2 |
COOKING IN STEAM:
If food is boiled in water, the fresh colour, minerals, vitamins and weight is boiled out. On the other hand, when cooking in steam, the nutrition value, color, and weight of the food remains unchanged. |
3 |
FAT SAVINGS:
During traditional frying, a large amount of grease is needed. When frying in a combi oven, almost no grease is necessary, food preparation costs are cut and meals are healthier. |
4 |
ENERGY SAVINGS:
A rapid warm up of the cooking chamber together with sufficient thermo insulation and even circulation of the hot air inside the cooking chamber results in 50% on energy savings. |
5 |
LOW WATER CONSUMPTION:
Water consumption when cooking in steam is approx. 20 liters an hour. Compared to traditional boiling, this consumption is minor. |
6 |
SPACE SAVINGS:
The combi oven’s base is approx. 1sqm, yet it substitutes for many cooking devices. |
7 |
TIME AND LABOR SAVINGS:
The CONVECT combi steamer helps you to prepare high quality foods rapidly so you save precious time. |
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