natural gas fryers
For maximum flexibility, combination ovens can’t be beat. Their strength lies in the ability to operate as a convection oven, a pressureless steamer, or in combination-all with one cooking appliance. Combi mode combines hot air and superheated steam to provide even faster cook times than convection alone. The pay-off? Increased meat product yield due to greater moisture retention and less shrinkage. Combination ovens are capable of producing high-quality results for almost any food type, from baked goods to meats to vegetables and can even be used to rethermalize cook/chill or vendor prepared foods.

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  • Available in half-size and full-size stackable models and large roll-in cart model, combination ovens are a blend of conventional, convection and steam heat technologies.
  • As a convection oven, food is prepared using rapid circulation of hot air and dry heat.
  • In steam mode, the oven functions as a fan-forced pressureless compartment steamer.
  • Through the use of steam and convection, either independently or simultaneously, the oven provides moist heat and foods cook by superheated steam above 212°F.

Available Features*

  • Automatic and programmable controls
  • Electronic diagnostic system
  • Push-button steam injection
  • Humidity control sensor
  • Built-in cooking probe
  • Automatic water system
  • Automatic self cleaning
  • Deliming indicator
  • Automatic deliming
  • Door stop safety feature
  • Two-speed fan
  • Full view glass doors
  • Adjustable shelves
  • Low temperature and finishing cooking cycles

*Listed features offered by some, but not necessarily all vendors.


  • Convection mode is effective for short cook times and rapid browning such as hamburgers, steaks, baked goods and au gratin foods.
  • Steam mode is often used for vegetables, seafood or to reheat prepared foods.
  • Combination is typically the most commonly used mode and is ideal for large roasts, poultry, casseroles and baked goods requiring browned crust and a fluffy interior.


  • Virtually any food service operation can benefit from the versatility and speed of a combination oven.


  • Lower operating cost
  • Faster cooking
  • Even heat distribution
  • Precise temperature control
  • Retains moisture and reduces shrinkage
  • Delivers high production relative to space requirements
  • High quality results for a wide range of food products
  • Complements cook/chill system for reheating prepackaged foods
  • Eliminates need for and problems of boiler for steam generation
  • Easy to clean

Energy Input

  • 45,500 to 443,000 Btus

Fuel Type(s)

  • Natural gas and LPG


  • 150 to 200 cfm per linear foot