Posted by admin on 27th January 2010
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CONVOTHERM Combi Oven-Steamer

OES-10.10 Convotherm Combi Oven Steamer

OES-10.10 Convotherm Combi Oven Steamer

Combi Oven Steamer – Electric Boilerless Steam

Featuring the Advance Closed System +3

Cooking Modes:

  • Hot Air
  • Retherm
  • “Delta T” slow cooking
  • Steam
  • “Cook & Hold”
  • “Crisp & Tasty”
  • Combi

Cleveland Model: OES-10.10 Combination Convection Oven / Steamer with simple to operate electronic programmable controls for Hot Air, Convection Steam, and Combination cooking modes, “Cook & Hold” and “Delta T” slow-cooking capabilities, “Advanced Closed System” with “Crisp & Tasty” de-moisturizing feature. Multiple cooking stage programs, stored recipe library, multipoint core temperature probe, “Press & Go”, one-step recipe start buttons, “Smart Key” for selecting option settings, auto-reversing fan, boilerless. “Disappearing Door”, capacity for capacity for ten (10) 12″ x 20″ x 2 1/2″ pans. Includes three (3) 12″ x 20″ wire shelves.

Benefits

  • Large capacities in the Plated Banqueting System.
  • “Press & Go” – Perfect results at the touch of a button.
  • “Disappearing Door” for narrow kitchens – creates space behind narrow counters.
  • Self-regulating moisture supply through “Advanced Closed System” technology – perfect for finishing.
  • HACCP / PC (optional) – Control for secure documentation.
  • “Crisp & Tasty” in the “Advanced Closed System” for optimum result and sensitive  products.
  • Sous Vide cooking with the “Advanced Closed System” and “Crisp & Tasty”.
  • Cooking at low temperatures.
  • The Tray Timer allows controlled, timed, flexible cooking.
  • Optimum cooking with the core temperature probe.
  • No time wasted through unnecessary cooling down thanks to “Advanced Closed System”.
  • Secure door close-function.

Other Resources:

Convotherm Oven Steamer wins NRA’s Kitchen Innovation Award

The majority of steamers are boiler-less. This means they have a water reservoir with their own heating element on the bottom of the unit. Connection steamers have a direct water line that comes in to the steamer from the building’s water source. This type of steamer is harder to clean and maintain, but can handle much larger amounts of food.

In order to reduce cleaning and extra maintenance, you should only use filtered water with a scale inhibitor. Use of tap water can have an effect on food taste.

Combi Oven/Steamers

A combi oven uses steam, convection, or a combination of both to quickly and efficiently cook food. Despite being relatively expensive, Combi ovens can replace various restaurant equipment pieces such as warming or holding cabinets, fryers, steamers and traditional convection ovens.

Combi ovens also save space because they can replace other restaurant equipment.

Determining Steamer Size

Aside from the kettle steamers, models come in sizes up to 4 compartments (one compartment units can produce up to 200 meals each hour. Combi ovens are frequently used in mass volume scenarios, because of their various cooking options and minimal cooking times.

Additional Tips for Maintaining and Operating your Commercial Steamer

Scale inhibitors should be used along with filtered water to remove any unwanted minerals. When minerals build up in the steamer, performance problems, as well as having to constantly be cleaned, would result. Some models have an indicator light alerting you when they need to have buildup cleaned. Using unfiltered water may also change the taste of food cooked in your steamer.

Before cooking your food, make sure to preheat the steamer (steamers typically take 5 minutes to reach the proper temperature. After cooking of food in the steamer is complete, add seasoning for best taste results. Be sure to break up frozen vegetables and use a perforated pans for best results.

Steamers are a great addition to any commercial kitchen, and because they are much more energy efficient than other conventional cooking equipment like ranges, you can make up for the cost of purchasing a steamer through energy savings.

Factor in optimized food taste and quick cooking, and the reasons for buying a commercial steamer become very clear.

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    February 7, 2010 at 2:40 pm

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  2. Advantages of Commercial Steam Ovens - barrettdelings jimdo page! says:
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    [...] unfiltered water. Combi Oven/Steamers Food can be cooked very efficiently and quickly with a commercial combi oven, which uses steam, standard convection, or both. Despite being relatively expensive, combi ovens [...]

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