• Succos Holiday Closing

    <----------

    See Schedule Details

    - - -

    Culinary Depot will be closed starting at 1pm ET on Sunday 10/13. We will reopen at 9am on Wednesday October 23.

    - - -

    Online ordering will pause during the following holiday observance periods:

    • 6:33pm ET Sunday, Oct 13 until 7:37pm Tuesday, Oct 15th
    • 6:24pm Friday, Oct 18th  until 7:30pm Saturday Oct 19th
    • 6:21pm Sunday, Oct 20th until 7:25pm Tuesday Oct 22
    Shipping

    Orders placed before 10am Friday Oct 11th will be processed prior to the holiday closing.

    Orders placed after this time will be processed when we reopen on Wednesday Oct 23.

    - - -

    Closed Days in October

    Commercial Combi Ovens

    Commercial combination ovens offer extreme versatility—allowing you to cook with pressureless steam, convected heat, or a combination both. Since a combi oven is capable of doing the work of two separate appliances (a convection oven and a steamer), kitchens are able to save storage space and operate at peak efficiency.

    Our catalog contains a large selection of both gas combi ovens and electric combi ovens. Either type of commercial combi oven is perfect for steaming seafood and baking pot roasts. No matter your preference, we have the perfect option for you.

    Check out this Commercial Combi Oven Buying Guide for a more comprehensive explanation of what to look for when purchasing a combi oven.

    The commercial combi ovens we carry are made by well-respected manufacturers like Alto-Shaam, Baxter, Blodgett, Electrolux, Fagor, Groen, Rational, and Vulcan.  

    We also offer bakery pans that are perfect for baking cookies. Our oven mitts ensure the safety of your hands, while our baking smallwares include everything a baker needs.

     

    Combi Oven Advantages

    Combi ovens are great for baking, steaming, roasting, and poaching large quantities of food. With both steam and convection heat, commercial combi ovens cook food quickly while ensuring it remains moist and delicious. Convection heating maintains even heating throughout the cooking chamber, which means there aren’t any unwanted hot or cold areas.

     

    Cooking with Pans

    Whether you need a small countertop unit or a large floor model, there is a perfect type of combi oven for you. Commercial combi ovens are labeled according to how many full-size (18" x 26") or half-size (18" x 13") sheet pans they can store. These commercial ovens can also hold full-size (12" x 20") hotel pans. By knowing how many and what type of pans your kitchen typically uses, you can choose a combi oven that best suits your specific needs.

    Different types of pans are excel at certain types of cooking. Thanks to their solid walls, hotel pans are best to use when baking or roasting meals. Perforated steam table pans have holes in their sides that allow steam to thoroughly moisten every last bit of food, making these pans ideal for steaming vegetables and fish. If you’re going to bake dough-based desserts or roast large pieces of meat, a sheet pan will yield the best results.

     

    Optimizing Pan Levels

    While a combi oven may come equipped with as many as 20 pan levels, food will cook more quickly and efficiently if there’s superior air circulation within the oven’s cavity. By not completely filling your oven with sheet pans, you stand to benefit from an improved cooking rate.

     

    Stackable

    Although manufacturers of some combi ovens offer dual units that are basically one oven stacked atop another, restaurant owners also have the ability to stack their own combi ovens. So if you buy one oven and decide you want another, most units can be easily stacked to preserve kitchen floor space.

     

    Steam

    The source of your combi oven’s steam is important for a couple of different reasons. How much steam is available during cooking directly depends on where the steam is coming from. Also, the steam source has an effect on how much water your commercial combi oven uses.

    The two types of steam sources are spritzers and water reservoirs. Also known as flash pans, spritzers function by spraying water onto hot metal surfaces. These surfaces can be oven walls, convection fans, or metal plates whose sole function is to act as a landing pad for water. Since spritzers produce a weaker steam than water reservoirs, they are best-suited for commercial kitchens that don’t do a large amount of steam cooking. Spritzers are particularly effective for low-steam cooking such as roasting meats.

    Combi ovens with water reservoirs provide more intense and consistent steam. Unfortunately, these models also use more water and result in higher water bills. They are also more likely to need intensive cleaning than spritzer models.

    Commercial combination ovens offer extreme versatility—allowing you to cook with pressureless steam, convected heat, or a combination both. Since a combi oven is capable of doing the work of two separate appliances (a convection oven and a steamer), kitchens are able to save storage space and operate at peak efficiency.

    Our catalog contains a large selection of both gas combi ovens and electric combi ovens. Either type of commercial combi oven is perfect for steaming seafood and baking pot roasts. No matter your preference, we have the perfect option for you.

    Check out this Commercial Combi Oven Buying Guide for a more comprehensive explanation of what to look for when purchasing a combi oven.

    The commercial combi ovens we carry are made by well-respected manufacturers like Alto-Shaam, Baxter, Blodgett, Electrolux, Fagor, Groen, Rational, and Vulcan.  

    We also offer bakery pans that are perfect for baking cookies. Our oven mitts ensure the safety of your hands, while our baking smallwares include everything a baker needs.

     

    Combi Oven Advantages

    Combi ovens are great for baking, steaming, roasting, and poaching large quantities of food. With both steam and convection heat, commercial combi ovens cook food quickly while ensuring it remains moist and delicious. Convection heating maintains even heating throughout the cooking chamber, which means there aren’t any unwanted hot or cold areas.

     

    Cooking with Pans

    Whether you need a small countertop unit or a large floor model, there is a perfect type of combi oven for you. Commercial combi ovens are labeled according to how many full-size (18" x 26") or half-size (18" x 13") sheet pans they can store. These commercial ovens can also hold full-size (12" x 20") hotel pans. By knowing how many and what type of pans your kitchen typically uses, you can choose a combi oven that best suits your specific needs.

    Different types of pans are excel at certain types of cooking. Thanks to their solid walls, hotel pans are best to use when baking or roasting meals. Perforated steam table pans have holes in their sides that allow steam to thoroughly moisten every last bit of food, making these pans ideal for steaming vegetables and fish. If you’re going to bake dough-based desserts or roast large pieces of meat, a sheet pan will yield the best results.

     

    Optimizing Pan Levels

    While a combi oven may come equipped with as many as 20 pan levels, food will cook more quickly and efficiently if there’s superior air circulation within the oven’s cavity. By not completely filling your oven with sheet pans, you stand to benefit from an improved cooking rate.

     

    Stackable

    Although manufacturers of some combi ovens offer dual units that are basically one oven stacked atop another, restaurant owners also have the ability to stack their own combi ovens. So if you buy one oven and decide you want another, most units can be easily stacked to preserve kitchen floor space.

     

    Steam

    The source of your combi oven’s steam is important for a couple of different reasons. How much steam is available during cooking directly depends on where the steam is coming from. Also, the steam source has an effect on how much water your commercial combi oven uses.

    The two types of steam sources are spritzers and water reservoirs. Also known as flash pans, spritzers function by spraying water onto hot metal surfaces. These surfaces can be oven walls, convection fans, or metal plates whose sole function is to act as a landing pad for water. Since spritzers produce a weaker steam than water reservoirs, they are best-suited for commercial kitchens that don’t do a large amount of steam cooking. Spritzers are particularly effective for low-steam cooking such as roasting meats.

    Combi ovens with water reservoirs provide more intense and consistent steam. Unfortunately, these models also use more water and result in higher water bills. They are also more likely to need intensive cleaning than spritzer models.

    Read More