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

Gas Utility Industry Announces Blue Flame Award Winner: Wood Stone Corp Gas Plancha

(Washington, DC) –The Energy Solutions Center (ESC) is pleased to announce that its Gas Foodservice Equipment Network Consortium (GFEN), dedicated to bringing new gas solutions to the restaurant and foodservice industry, has selected the Wood Stone Corp’s Gas Plancha...
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