Combi Ovens

Commercial Combi Ovens

One combi oven now does the work of half the kitchen.

A commercial combi oven now carries a fair chunk of the kitchen. Steam, roasting, regeneration, overnight cooks, bakery prep and service recovery. All from one unit on a footprint smaller than half the old cookline. When the docket rail fills up, operators need even cooking across every tray, fast recovery times and controls that the whole team can use without guesswork. An undersized combi slows service quickly once the kitchen gets buried in covers.

Industry Kitchens has supplied combi ovens to restaurants, cafés, bakeries, hotels, aged care kitchens and large-scale production sites across Australia for more than 20 years. We work with chefs, consultants, fit-out teams and multi-site operators every day, and we know which combis hold up under pressure and which ones become a service headache six months in.

Explore leading combi oven brands, including:

✓ Rational — iCombi Classic, iCombi Pro, iVario and Duo systems for high-output service and multi-station cooking
✓ Unox — CHEFTOP, BAKERTOP and SPEED-X ranges built for restaurants, bakeries and rapid service
✓ Convotherm — maxx, maxx pro and mini models with precise humidity control and intuitive operation
✓ Alto-Shaam — Prodigi Classic and Prodigi Pro for cook-and-hold, regeneration and overnight production
✓ Turbofan — compact combi and convection solutions with ECOVAPOR and ECOSPEED technology
✓ Giorik — Kore, MiniTouch and Steambox Evolution ranges designed for flexible all-day service
✓ MKN — FlexiCombi, SpaceCombi and Junior Combi systems for production cooking and tighter footprints

SilverChef finance, fast shipping Australia-wide and expert combi oven specification support available.

Get a Combi Oven Quote Book a Combi Demo

Tell us what you're cooking, how many covers you're running and what space you've got to work with. We'll help narrow down the right combi setup for your kitchen.

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Choosing the Right Commercial Combi Oven

Six trays or twenty. Gas or electric. Boiler or boilerless. Touchscreens, automatic wash cycles, programmable cooking paths, HACCP logging and WiFi connectivity that lets the head office keep an eye on consistency across multiple sites. A café pushing breakfast and lunch all day has very different requirements from a hotel kitchen running breakfast buffets, banquets and à la carte service off the same combi. Water quality matters. Ventilation matters. So does how quickly new staff can walk up to the controls and start service without blowing a cook cycle.

Speak to a Combi Specialist Finance Options

📞 Call us on 1800 161 368

Combi Oven FAQs

What is the best combi oven for my restaurant, bakery or cafe?

The best combi comes down to how your kitchen runs during service. Operators comparing commercial combi ovens for sale are usually balancing bakery performance, humidity control, energy efficiency, recovery times and the ability to increase output without losing floor space. Brands like Rational, Unox, Convotherm, Hobart, and Giorik all approach that differently, with some models designed for stacking or blast-chiller integration, depending on workflow and output requirements.

What size combi oven do I need?

Most cafés and smaller restaurants start comfortably with six- or ten-tray units, particularly when bench space is tight, and the combi is carrying day-to-day service. Once kitchens start pushing larger functions, buffet service, catering or heavier batch cooking, operators usually move into twenty-tray or roll-in systems pretty quickly. The biggest mistake we see is buying around available space instead of actual service demand once the kitchen gets properly busy.

Can a combi replace other cooking equipment?

Yes, in many kitchens, a combi takes pressure off several other cooking appliances. A good unit can handle steaming, baking and roasting from a single footprint, which is why many operators reduce their reliance on separate convection ovens and steamers once the combi becomes part of the main line. How far that goes depends on the menu and service style, but the labour savings, consistency and space efficiency stack up quickly.

Do combi ovens need special installation?

Usually, yes. Power, gas, drainage, extraction and water quality all need to be considered properly before installation, particularly with larger roll-in systems. Most installation issues come from kitchens underestimating ventilation, filtration or service access, so we generally recommend confirming site requirements before purchase.