Combi ovens

The combi oven: an appliance that changes a kitchen, not just a menu

A combi oven combines two cooking modes in one cavity: convection (fan-driven hot air) and steam, alone or blended in whatever proportion you choose. That combination is what makes the difference. Convection colours and crisps; steam cooks without drying and preserves the volume, the colour and the weight of the product. Together they do what no other appliance can.

In practice: a roast that keeps its juices instead of losing 25% of its weight in the oven. Vegetables that stay green. Fish that does not fall apart. Bread that rises before it crusts. And above all, the same result every day, whoever presses the button.

It is an investment — our models run from the compact countertop version to 400 V production ovens. It is also, in most kitchens, the appliance that pays for itself fastest, and this page explains why, and how to choose one.

Why a combi oven pays for itself

Three areas of saving, all measurable.

Yield. Meat cooked in dry air loses water. Cooked in a controlled humid atmosphere, it loses far less. In a kitchen handling tens of kilos of meat a week, that yield difference runs into hundreds of euros a month — and you are already paying it today, without seeing it.

Brigade time. A combi oven cooks several levels at once, on programmes. The chef loads it, starts it, and goes off to do something else. That is not comfort: that is one person no longer tied to the stove.

Consistency. This is the decisive argument, and the hardest to put a figure on. A programmed dish comes out identical on Tuesday lunchtime and Saturday night, cooked by the chef or by the agency cover. You stop throwing away failures, and you stop losing customers over a mediocre plate.

Choosing capacity: GN 2/3 or GN 1/1, and how many levels

Our combi ovens cover three formats, and the choice is not made on instinct.

5 × GN 2/3 — the compact format. It sits on a worktop, runs on 230 V, and is more than enough for a neighbourhood restaurant, a bistro, a caterer starting out or a kitchen short of space. It is the way into combi cooking without electrical works.

7 × GN 1/1 — the catering standard. It takes your gastronorm containers directly, it handles serious loads, and it covers a restaurant in continuous service, a hotel, a busy brasserie. It requires 400 V.

11 × GN 1/1 — the production oven. Banqueting, institutional catering, caterers, central kitchens. At this level the appliance becomes the heart of the kitchen and everything organises itself around it.

One rule beats any table: count the number of containers you need cooking at peak, not on average, then add a level. A saturated oven cooks badly — the air stops circulating, and you lose precisely the evenness you bought the appliance for.

Controls: mechanical, digital or touch

Mechanical controls are the most robust and the cheapest. You set a temperature, a time, a humidity level. They suit an experienced chef who knows what they want, on a stable menu.

Programmable digital controls store the cooks. This is where the combi oven becomes a management tool: you write the recipe once, you recall it a thousand times. Repeatability stops depending on who is in the kitchen that night.

A touch screen adds legibility and speed: programmes in one gesture, multi-stage cooks (preheat, sear, gentle cook, hold) chained automatically. In a pressured service that is not a gadget — it is one mistake fewer per day.

Use the "Controls" filter at the top of the page to show only what matches the way you work.

Electrical supply: settle this before anything else

This is what blocks the most commissionings, and it is what nobody plans for.

The compact 3,200 W model runs on 230 V on a dedicated line. Above that, everything moves to 400 V three-phase: 10,400 W for the 7-level, 15,400 W for the 11-level. These are not power ratings you improvise. You need a dedicated line, the right rating, and an electrician who signs off the board before the lorry arrives.

Have the electrical study done at the same time as you request the quote for the oven, never after. A 15 kW combi oven sitting idle for three weeks waiting for a line is three weeks of lost production and working capital asleep on a pallet.

Water: the subject you must not skip

A combi oven makes steam. It therefore needs a water supply and a drain. So far, no surprise.

The critical point is elsewhere: Belgian water is hard, and a combi oven fed with untreated water scales up. Limescale settles on the steam generator and the elements, efficiency drops, the appliance consumes more, then it fails. That is not a hypothesis, it is a countdown.

A softener or a filter cartridge costs a fraction of a generator repair — and that repair, precisely, is not covered by the warranty, because scaling is not a manufacturing defect. Install the water treatment on the day of commissioning, not after the first incident.

Plan a floor drain nearby too, and check that mains water pressure is within the range the appliance requires.

Installation, extraction, upkeep

A combi oven must sit under a hood or be connected to extraction: it releases steam and greasy fumes in quantity. Leave clearance at the sides and rear for the electronics cooling. Put it on a stable stand at the right height — our stainless steel stands and cabinets are made for it, with runners to store containers.

Day to day: run the automatic cleaning cycle if the model has one, check the door seal (a hardened seal leaks steam and doubles consumption), and never spray cold water into a scorching cavity. Our oven accessories — containers, grids, racks, trays — complete the appliance.

Combi oven or convection oven: the real question

If you do snacking, gratins and frozen products, a convection oven does the job for far less, and a humidified model will even cover part of your steam needs.

A combi oven earns its place as soon as you cook meat in quantity, work with fish, vegetables or pastry, or need to hold a constant quality with a changing team. The criterion is not the prestige of the appliance: it is yield and consistency. If those two words mean something to you, the sum does itself.

Completing your kitchen

The combi oven sits at the heart of the line, surrounded by ranges, induction hobs, griddle plates, fryers and a salamander for finishing. It is all gathered in our professional cooking department.

Horeca Mat Pro equips the whole business: food preparation, warewashing, stainless steel furniture, pizza and pasta, coffee bar, buffet and service, smallwares and utensils. On an investment of this size, call us before you order: we check capacity, electricity and water together, and you receive an appliance that works the day it arrives.

Delivery, warranty and after-sales service

At Horeca Mat Pro, every combi oven is delivered throughout Belgium and Luxembourg within controlled lead times, with packaging suited to transporting professional equipment. Our equipment comes with the manufacturer's warranty and responsive after-sales service: when needed, we support you with spare parts and maintenance to extend the life of your investment. We know a breakdown mid-service is costly, which is why we favour reliable, easily repairable brands.

Equip your kitchen with confidence

Whether you are opening a new establishment or renewing your equipment, our catalogue lets you build a coherent set-up, from the smallest accessory to the central station. Feel free to contact us for tailored advice on choosing your combi oven and complementary products: we help you size your kitchen according to your menu, volume and budget.

Do you deliver to professionals across Belgium?

Yes, we deliver throughout Belgium and Luxembourg, with order tracking at every stage.

Do you offer advice before purchase?

Absolutely: our team guides you to the model best suited to your use and space, with no obligation.

Related categories

Complete your kitchen equipment with our other categories: Convection ovens, Low temperature ovens and Oven accessories.