Combi steamer

SelfCookingCenter® whitefficiency® 101, Combi-Steamer 10 x 1/1 GN from RATIONAL

Abat programmable combi steamer, 20 levels, GN 1/1

V-Zug household combi steamer, 4 levels, cabinet-mounted

A combi steamer (or combi-steamer) is a professional cooking appliance that combines the functionality of a convection oven and a steam cooker. That is, it can produce dry heat, moist heat or a combination of the two at various temperatures. The appliance is therefore fit for many culinary applications, including baking, roasting, grilling, steaming, braising, blanching and poaching. The advantages of this technology are short cooking times and a gentle preparation method, both of which lead to enhanced vitamin and nutritional preservation when compared to traditional cooking methods.

The main modes of operation are steam, convection (circulation of hot air) and a combined variant of food preparation (simultaneous use of vapor and hot air).

History

The first combi steamer was invented in the 1960's by the company Burger Eisenwerke (which took over later the company Juno). The company is today a part of Electrolux and sells its products as Electrolux professional.

In 1976, another German company, RATIONAL, followed with an appliance combining the functionality of a convection oven and a steam cooker. Owing to combi steamers, cooks could apply methods of cooking that reduced electricity and water use, lowered production time and minimized final product losses. Gentle steaming using low temperature vapor led to an increased preservation of vitamins and nutritional value in prepared foods, resulting in the extensive use of the appliance for the preparation of dietary dishes.

Combi steamers gradually transformed from simple appliances with manual water injection into multifunctional machines, many of which have their own "intelligence" and possibility of automatic food preparation based on pre-programmed recipes.

Initially, the price was very high and they were popular for expensive public catering establishments. Later combi steamers became an integral part of kitchen equipment for many kinds of restaurants and for private households, especially in Europe.

Types of combi steamers

Classification of combi steamers:

1. by methods of vapor generation:
   • boiler (using steam generator),^[1]
   • injective (vapor is generated owing to timely water injection to the heating element directly);
2. by control types:
   

   Retigo combi steamer, Blue Vision Series, 6 levels GN 2/3
   • mechanical,
   • electromechanical,
   • electronic (touch-sensitive);
3. by capacity:
   • small (3-6 levels), typically for households,
   • of middle size (6-10 levels),
   • big (12-24 levels).

Advantages

The advantages of a combi steamer over other thermal equipment include:

• control of both temperature and humidity in the chamber, which reduces cooking time
• uniform preparation
• no need to reverse products
• if different dishes are prepared at the same time, each preserves its flavour, vitamins and nutritional value
• simultaneous processing of different products (up to 10-12 dishes) without smell mixture
• food preparation without oil, grease crust and carcinogen formation
• suitable for cooking sous-vide
• regeneration of previously prepared food without loss of moisture and/or crispness^[2]
• space saving due to fewer kitchen appliances
• reduction of final product shrinkage losses
• electricity savings
• reduction of labour costs
• self-cleaning

Principal producers

• Italy: Angelo Po, Lainox, Foinox, Gico, Electrolux Professional, Gierre, Unox, Olis.
• Germany: RATIONAL, MKN, ELOMA, Kuppersbusch, Convotherm, Miele
• Switzerland: V-Zug
• Czech Republic: Retigo
• France: Bourgeois
• Spain: Fagor
• Russia: Abat (Chuvashtorgtechnika)
• United States of America: Alto-Shaam, Blodgett Oven Company

References