Questions to Ask COMBINATION OVENS 1. Do you need a Gas or Electric unit? • If a Gas unit is needed, Natural Gas or LP Gas (propane) must be specified: » LP gas units can be identified by larger storage tanks outside the restaurant
5. What type of mounting hardware do you need? • Most combi models come standard with adjustable- height feet • Options include seismic-rated flanged feet or mobile base with casters 6. What is the water quality like at the location? Does it meet requirements for installation? • Refer to manufacturers’ specification sheets for combi water quality requirements, as each manufacturer is likely to have slight variations in water quality standards for operation • Water filtration systems are recommended if local water quality is outside manufacturers specifications 7. How much space is available under the hood and/or next to the equipment? • Each manufacturer specification lists the minimum clearance requirements for installation. This distance is determined during agency testing and is a function of the oven design. Clearance is dependent on the manufacturer and model. Certain models offer a zero clearance requirement, while many manufacturers recommend additional clearance on each side of the oven and 18” for serviceability 8. What type of ventilation will the combi oven be operating under? • Permanent Hood: » Gas combi ovens are almost always found under a permanent hood due to byproducts produced during gas combustion. In general, gas and electric combi ovens are specified to be under a hood for operation • Integrated ventless or recirculation hood availability: » Most manufacturers will also offer a ventless hood option installed on top of the combi oven, removing the need to operate under permanent hoods. This is commonly done for front of house applications, locations without ability to install duct work or where installation of a new hood is cost-prohibitive 9. What method of steam generation is preferred? • Many chefs can’t tell the difference between boiler- based (steam generator) and boilerless models since the difference mainly lies in the interior parts » The boiler-based (steam generator) combi oven uses a tank adjacent to the oven cavity which boils large quantities of water to produce steam » Boilerless combi ovens inject water onto a heated surface to flash steam inside the oven cavity and circulated by a fan. This option typically uses up to 80% less water and reduces the amount of maintenance required for boiler-based models 10. Do you want standard or deluxe controls? • Standard controls are usually operated by multiple small buttons, with information such as temperature or time occasionally displayed on a small digital readout • Deluxe controls are usually a single, larger touch screen that shows all combi functions
» Natural or LP Gas units cook the same but are not interchangeable due to different types of gas used to power the burners » Gas and most electric units will require a hood. » Gas units will typically require one 120V connection per oven » 208V–240V connections are available and considered a standard offering • If an Electric unit is needed, Voltage must be specified: » Common voltage is 208V–240V and three-phase power (certain models are available in one-phase but often breaker size requirements are larger than available at location) » Electric units often require an electrician for installation as the ovens are hard wired with no cord or plug included » Countertop combi ovens and mini combi ovens can be connected with cord and plug for 1 phase 2. Do you need a single or stacked combi unit? • A single combi oven is typically offered in six different model sizes • A stack is a combination of two units stacked vertically to better utilize hood space » Not all models or configurations can be stacked; refer to a manufacturer’s website for a full product listing
» Stacking allows for overall greater product throughput and greater menu versatility, with ability for two ovens to run at different temperatures and/or humidity settings simultaneously
» If stacked combi ovens are specified, always measure the height to ensure there are no clearance issues 3. Do you want standard or recessed doors? • Standard doors feature a right-hinge swing to access the oven cavity » Certain combi models may offer an optional left hinge swing • Recessed doors allow the door to disappear on the right side of the oven cavity, increasing user mobility, providing space around the unit and improving safety 4. Does the end user’s menu include certain key products that require a slower fan speed or air flow to ensure maximum product quality and consistency? • Combi ovens with basic or simple controls typically offer two fan speeds • Combi ovens with upgraded or deluxe controls typically offer five fan speeds • Certain niche food groups can be sensitive to “standard” combi fan speed settings including light pastry products, cakes and batters, certain smoked products or potential garnishes and toppings.
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