Commercial combi ovens — combination steam and convection ovens for restaurants, hotels, bakeries and catering operations needing precise humidity and temperature control in one unit. Our range covers 6-tray, 10-tray and 20-tray formats in electric and gas configurations from Prometek, Tecnodom, Fagor and other commercial brands. For the full range of commercial ovens including convection, gas and pizza deck ovens, see our commercial ovens collection. Silver Chef finance available — ask at checkout.
Getting the most from a combi oven
Combi ovens excel when you need to switch between dry heat (convection mode), steam injection (poaching, steaming) and combined humidity for bakery, proteins and reheating — without multiple appliances. Read our tips for getting the most out of your combi oven for programming guides and tray-load recommendations.
Popular picks include the Prometek Tecnodom Icarus Digital Combi Oven (GN 1/1, 7 Tray, TD7NE) — the top-traffic combi in our range — and the Prometek Icarus 10-Tray Digital Combi Oven (TD10NE) for higher-capacity commercial kitchens.
Frequently asked questions
What is a combi oven?
A combi oven combines convection heat (fan-forced hot air) and steam injection in one unit. You can run it in convection mode (dry heat for baking/roasting), steam mode (for fish, vegetables, reheating) or combined mode (humidity-controlled baking and protein cooking). It replaces multiple appliances and is the backbone of most hotel and high-volume restaurant kitchens.
Combi oven vs convection oven — which do I need?
Convection ovens are lower cost, simpler to operate, and suit most cafés and restaurants for baking and roasting. Combi ovens add steam injection and humidity control — critical for bakeries, hotels, and any operation needing consistent moisture control for proteins, bread or pastry. Budget for combi when steam function is genuinely required.
What tray size do I need for a commercial combi oven?
6-tray (GN 1/1) suits small restaurants and cafés (up to ~60 covers). 10-tray is the mid-volume standard for busy restaurants and catering. 20-tray is high-volume — hotels, large caterers, institutional kitchens. Match tray count to your peak service output, not average load.
Gas or electric combi oven?
Electric is most common in AU commercial kitchens — easier install (3-phase supply usually required), more even steam generation. Gas combi ovens offer faster heat-up and lower running cost where a gas connection is available, but require a licensed gasfitter for installation.
Do you deliver combi ovens Australia-wide?
Yes — all states. Combi ovens ship palletised; larger 10–20 tray units typically require a 2-person delivery. Sydney/Melbourne buyers can view demo units at our Granville NSW showroom.
What warranty applies to commercial combi ovens?
Manufacturer-backed and varies by brand and model — see our warranty information page for full terms.
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