Quite the amazing combi oven. In 22 years in the foodservice industry I've never seen anything that comes close. Makes all others look like a wood stove IMPO.
WK78
WK78
Rational Self Cook Center:
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fan-of-fans
Well-known member
Combi oven
I've wondered a few times, when something similar might come to the home market. With convection ovens and steam cleaning coming into domestic stoves, I could see something like this being the next big thing. But they would have to be able to make a simpler, cheaper system for it to happen.
These units are so versatile, but so expensive. I pay a lot of attention to equipment in restaurants, supermarkets, etc, but never seen one that I recall.
I've wondered a few times, when something similar might come to the home market. With convection ovens and steam cleaning coming into domestic stoves, I could see something like this being the next big thing. But they would have to be able to make a simpler, cheaper system for it to happen.
These units are so versatile, but so expensive. I pay a lot of attention to equipment in restaurants, supermarkets, etc, but never seen one that I recall.
I don't think that except for the "foodie" market these have much place in the home---they take a LOT of customization/programming---there are so many variables that work nicely in a commercial setting but not so efficient for a home situation. They're wonderful for fast food (for instance, the Turbochef they use at a place like Starbucks or Subway). The ability to program 35 seconds of 1400 microwave power plus a simultaneous blast of overhead infrared power to toast a sandwich, or perhaps 1000 watts for 22 minutes to thaw and warm a 5 lb brick of tomato sauce/meatballs in the morning....this kind of one-button idiot-proof versatility.
Interesting Oven
But no real breakthrough for home use, we already had great ovens for home use but they never sold in any quantity.
Yesterday at the Museum kitchen I roasted 8 marinated chicken thighs in just 14 minutes in the 2008 GE Trivection wall oven, they were completely cooked very moist and delicious.
I think that the Turbo-Chef might be the only Micro-Convection Self-cleaning speed oven left in production anywhere.
But no real breakthrough for home use, we already had great ovens for home use but they never sold in any quantity.
Yesterday at the Museum kitchen I roasted 8 marinated chicken thighs in just 14 minutes in the 2008 GE Trivection wall oven, they were completely cooked very moist and delicious.
I think that the Turbo-Chef might be the only Micro-Convection Self-cleaning speed oven left in production anywhere.
perc-o-prince
Well-known member
Miele's had combi-steam and speed ovens in the home for years, and a lot of people I visit love them. I'll take the former over the latter for myself.
Chuck
Chuck
Combination Ovens
It was a surprise to read that steam combination ovens are not popular in the US as they are very widely used here in the UK. The first SCC model was just out when I started in the catering equipment business 14 years ago although there were already simpler models on the market. Rational is pretty much the defacto standard although you can get models from others like Bonnet (Hobart), Convothem, Electrolux & MKN.
I can hardly think of a single kitchen refit we have done over that time which does not have one or more of these ovens - they are very popular as they are so versatile in their use - I have known kitchens to remove ranges and replace with a combination oven.
Apart from prep from scratch, they are also popular where food is prepared in central kitchens and shipped out to satellites - with the programming functions consistency of results is more easily achieved.
In addition to food prep. they are very useful for food regeneration, where the food is prepared, plated and blast chilled, and later reheated - very popular in banquet situations where there are a very large number of persons require service in a short space of time. There are trolleys than can be rolled right into the oven with the servings ready plated, you can even get thermal covers to go over the trolley if the service area is far away from the kitchen.
There are automatic cleaning programmes for these as well - they have to be connected to waste as well as water services.
I would say the 101 (10 grid) is the most popular version with electric rather more popular than gas. Stacks are quite popular too - usually 1x6 & 1x10. SCC201 are very popular in banquet situations although the smaller models can have roll in trolleys too. The smaller ovens (61 & 101) are usually supplied on a stand, either a simple open stand or one which will accommodate GN 1x1 containers - which of course fit right into the oven
Al
It was a surprise to read that steam combination ovens are not popular in the US as they are very widely used here in the UK. The first SCC model was just out when I started in the catering equipment business 14 years ago although there were already simpler models on the market. Rational is pretty much the defacto standard although you can get models from others like Bonnet (Hobart), Convothem, Electrolux & MKN.
I can hardly think of a single kitchen refit we have done over that time which does not have one or more of these ovens - they are very popular as they are so versatile in their use - I have known kitchens to remove ranges and replace with a combination oven.
Apart from prep from scratch, they are also popular where food is prepared in central kitchens and shipped out to satellites - with the programming functions consistency of results is more easily achieved.
In addition to food prep. they are very useful for food regeneration, where the food is prepared, plated and blast chilled, and later reheated - very popular in banquet situations where there are a very large number of persons require service in a short space of time. There are trolleys than can be rolled right into the oven with the servings ready plated, you can even get thermal covers to go over the trolley if the service area is far away from the kitchen.
There are automatic cleaning programmes for these as well - they have to be connected to waste as well as water services.
I would say the 101 (10 grid) is the most popular version with electric rather more popular than gas. Stacks are quite popular too - usually 1x6 & 1x10. SCC201 are very popular in banquet situations although the smaller models can have roll in trolleys too. The smaller ovens (61 & 101) are usually supplied on a stand, either a simple open stand or one which will accommodate GN 1x1 containers - which of course fit right into the oven
Al
