Kombinationsugnar

A kombinationsugn, or combi oven, is a versatile cooking appliance used in professional kitchens and increasingly in homes. It combines steam generation with dry heat (convection) in a single chamber, allowing cooks to switch between or combine modes to suit different foods. The result is precise control of temperature and humidity, which helps preserve moisture, color, and nutrients.

Most combi ovens offer multiple operation modes, including pure steam, convection, and a combination mode that uses both heat and steam. They typically feature programmable cooking cycles, humidity settings, and temperature ranges from about 30 to 300 degrees Celsius. Many models accept standard sheet or GN racks, come in standalone or under-counter configurations, and may be connected to a water supply or use a built‑in reservoir for steam generation.

Benefits of kombinationsugnar include faster cooking times, improved texture and flavor, reduced shrinkage in meats, and the ability to bake, roast, braise, or reheat with consistent results. They are widely used in restaurants, hotels, and catering operations, and have become common in modern professional kitchens because of their versatility and efficiency.

Drawbacks include higher initial cost, ongoing maintenance such as descaling and water treatment, and a learning curve to optimize settings for different dishes. Proper use also requires attention to water quality and cleaning schedules to avoid mineral buildup and cross‑contamination. When selecting a model, considerations include capacity, footprint, energy use, and whether it offers steam purity and humidity control features.