Commercial Convection or Combi Oven: Which Fits Your Kitchen?

Alright, let’s talk ovens. Specifically, the big guns you find in commercial kitchens. If you’re setting up a new spot, expanding, or just finally replacing that old beast in the corner, you’ve probably hit this wall: convection oven or combi oven? It seems simple enough on the surface, right? One blows hot air, the other does that plus steam. Easy. Except… it’s really not. Choosing the wrong one isn’t just an inconvenience; it’s a potentially massive hit to your budget, your workflow, and even the quality of your food. I’ve spent way too much time thinking about this, probably more than is healthy, analyzing the specs, talking to chefs, and mentally running cost-benefit analyses while trying to coax Luna, my rescue cat, off my keyboard here in my Nashville home office.

Coming from a marketing background before diving headfirst into the food world via Chefsicon.com, I tend to look at these things through a systems lens. It’s not just about the hardware; it’s about how that hardware integrates into the entire ecosystem of your kitchen. What’s your menu like? What’s your volume? What’s the skill level of your team? What are your long-term goals? Down here in Nashville, the food scene is exploding with everything from classic Southern cooking to incredibly inventive fusion concepts. A high-volume biscuit operation has vastly different oven needs than a fine-dining spot doing delicate fish preparations. So yeah, the convection vs. combi question? It’s a big one, and the answer is deeply personal to *your* operation.

Frankly, the marketing around both types of ovens can muddy the waters. Convection ovens are often pitched as the reliable, affordable workhorse, while combi ovens get the ‘do-it-all miracle machine’ treatment. Neither is entirely wrong, but neither tells the whole story. There are nuances, trade-offs, and hidden complexities. I remember looking at spec sheets early on and feeling completely overwhelmed. Dry heat, wet heat, BTUs, fan speeds, boilerless vs. boiler, programmable menus… it’s a lot. My goal here isn’t just to list specs; it’s to help you think through the decision process like, well, like someone who obsesses over this stuff. We’ll break down what each oven *really* does, where it shines, where it stumbles, and try to figure out which technological path makes the most sense for your specific culinary dream (or reality). No easy answers promised, but hopefully, a clearer picture emerges by the end. Let’s get into it.

Dissecting the Workhorses: Convection vs. Combi

First Up: The Commercial Convection Oven Explained

Okay, let’s start with the familiar face: the commercial convection oven. Most commercial kitchens have at least one, and for good reason. At its core, a convection oven is all about moving hot air. Unlike a conventional oven (like many home ovens) that relies primarily on radiant heat from static elements, a convection oven uses one or more fans to actively circulate the hot air inside the oven cavity. Think of it like the difference between standing still on a cold day versus standing in a chilly wind – the wind makes you feel colder faster because it strips heat away more efficiently. A convection fan does the opposite with heat, transferring it to the food much more quickly and evenly than stagnant hot air ever could. This fundamental difference – the forced air circulation – is the key to everything a convection oven does well.

This constant movement of hot air helps to eliminate hot spots and cold spots that can plague conventional ovens, leading to more consistent results across the entire batch, whether you’re baking cookies on multiple racks or roasting pans of vegetables. The primary mode of heat transfer is, as the name suggests, convection, and it’s a dry heat environment. This is crucial. That dry, circulating air is fantastic for promoting browning and crisping – think golden-brown roasted chicken skin, perfectly crisp French fries, or beautifully browned bread crusts. It speeds up the Maillard reaction and caramelization, those magical chemical processes that create so much flavor and appealing texture. Because heat is transferred more efficiently, you can often cook foods faster or at slightly lower temperatures compared to a conventional oven, which can translate to energy savings and increased throughput, which is always a bonus in a busy kitchen.

So, in essence, a convection oven is a specialist in dry heat cooking, optimized for speed and evenness through the power of air circulation. It’s relatively straightforward technology compared to its combi cousin, generally easier to operate, and typically comes with a significantly lower price tag. Its primary function is baking, roasting, and anything else that benefits from a consistent, dry, hot environment. It’s the reliable pickup truck of the kitchen oven world – maybe not the fanciest, but dependable and gets specific jobs done extremely well. But like any specialist, it has its limitations, which we’ll get into next.

The Bright Side: Why Chefs Love Convection Ovens

There’s a reason convection ovens are ubiquitous. Their advantages are tangible and directly impact the daily grind of a commercial kitchen. The most celebrated benefit is undoubtedly faster cooking times. Because the fan actively transfers heat to the food surface, things just cook quicker – often 20-25% faster than in a conventional oven. This isn’t just about impatience; it’s about throughput. Faster cook times mean more turns, higher production capacity during peak hours, and potentially less energy consumption per item cooked. For bakeries churning out pastries or restaurants roasting large batches of proteins or vegetables, this speed is a massive operational advantage. Time is money, as they say, and convection ovens save time.

Hand-in-hand with speed comes even cooking and browning. Those pesky hot spots in conventional ovens? Largely eliminated by the circulating air. This means cookies on the top rack should bake at roughly the same rate as cookies on the bottom rack. Pans of roasted vegetables brown evenly without needing constant shuffling and turning (though some turning is usually still a good idea). This consistency is critical for quality control. It reduces waste from unevenly cooked products and ensures a more predictable output. Furthermore, that dry, moving air is fantastic for developing crisp textures and deep browning via the Maillard reaction and caramelization. It wicks surface moisture away, allowing surfaces to heat up quickly and undergo those wonderful transformations that create so much flavor and visual appeal. Think perfectly crisp pizza crusts, golden roasted potatoes, beautifully browned bread loaves.

Finally, let’s talk cost and simplicity. Generally speaking, commercial convection ovens represent a lower initial investment compared to combi ovens. They are mechanically simpler, which often translates to lower purchase prices and potentially less complex (and costly) maintenance down the line. Their operation is also typically more straightforward. While some have programmable controls, the basic function – setting temperature and fan speed (if adjustable) – is intuitive for most kitchen staff without extensive training. This accessibility makes them easy to integrate into almost any kitchen environment. They are the established standard for many dry-heat cooking tasks, and their performance is well-understood and reliable.

The Downsides: When Convection Isn’t King

Okay, nothing’s perfect, right? Even the trusty convection oven has its drawbacks. That same dry, circulating air that works wonders for browning and crisping can be a double-edged sword. The primary issue is the potential for food dehydration. Because the fan constantly whisks away moisture evaporating from the food’s surface, delicate items or foods prone to drying out can suffer. Think custards, cheesecakes, certain delicate cakes, or even lean cuts of meat if you’re not careful. The result can be cracked surfaces, dry textures, or excessive shrinkage. While adjusting temperatures or using techniques like covering can mitigate this, it’s an inherent characteristic of the dry heat environment.

Another potential pitfall is related to that powerful fan: airflow patterns. While designed for evenness, if you overcrowd the oven, you can disrupt the airflow. Packing pans too tightly prevents the air from circulating effectively, leading to… you guessed it, uneven cooking. The very problem convection aims to solve can reappear if the oven isn’t loaded properly. Similarly, very light or delicate items (like meringues or puff pastry) can sometimes be physically blown around or develop lopsided shapes due to the force of the fan, especially in powerful models or if the fan speed isn’t adjustable. It requires a bit of finesse and understanding of how loading affects airflow.

And fundamentally, a convection oven is a one-trick pony, albeit a very good trick. It does dry heat. If your menu relies heavily on steaming, poaching, low-temperature moist cooking, or requires the kind of versatility that involves switching between steam and dry heat, a convection oven simply can’t deliver that. You’d need separate equipment, like dedicated steamers, to fill those gaps. So, while it excels at baking and roasting, its specialization is also its limitation. If menu diversity involving moist heat cooking is a priority, a convection oven alone won’t cut it. This is where the allure of the combi oven starts to make sense for some operations. Is this the point where I start questioning everything? Maybe. Let’s push on.

Enter the Challenger: What Exactly is a Combi Oven?

Now we arrive at the combi oven, the multifaceted marvel of the modern kitchen. What is a combi oven? Essentially, it’s a high-tech oven that combines three cooking modes into one unit: convection (dry heat), steam (wet heat), and a combination of both. It has the fan-forced hot air circulation of a convection oven, but it also has the ability to inject steam into the oven cavity. This dual capability is what makes it so incredibly versatile. You can use it as a pure convection oven for baking and roasting. You can use it as a pure steamer for delicate fish, vegetables, or dumplings. Or, and this is where the real magic often happens, you can use the ‘combi’ mode, which precisely controls both the dry heat and the steam injection simultaneously.

Think about what that combination allows. You can roast a chicken using combi mode, getting the speed and browning of convection heat, but the steam injection prevents the meat from drying out, resulting in an incredibly moist bird with crispy skin. You can bake bread with an initial burst of steam for a great crust and oven spring, followed by dry heat to finish it off. You can perfectly rethermalize plated meals without them drying out or getting soggy. The level of control is often quite sophisticated, allowing chefs to specify exact temperature, humidity levels (steam percentage), fan speeds, and even multi-stage cooking programs. It’s like having a convection oven, a steamer, and something uniquely in between, all in one box.

There are two main ways combi ovens generate steam: via a boiler system or a boilerless (injection) system. Boiler-based units heat a separate, built-in tank of water to create large volumes of steam on demand, often considered better for high-volume steaming. Boilerless models inject water directly onto the heating element or into the fan area, flashing it into steam. Boilerless is generally simpler, uses less energy at idle, and requires less intensive descaling, but might have limitations in sustained, heavy steam production compared to a large boiler. Regardless of the steam generation method, the key takeaway is this ability to introduce and control moisture, fundamentally expanding the oven’s capabilities far beyond simple dry heat. It’s less of a pickup truck and more of a sophisticated SUV with all the optional packages – capable of handling many different terrains, but with more complexity under the hood.

The Power of H2O: Why Steam Matters in Cooking

Why all the fuss about steam? Isn’t it just… hot water vapor? Well, yes, but harnessing it in an oven unlocks some serious culinary advantages. The most significant benefit is moisture retention. Cooking with steam introduces humidity into the oven cavity, which helps prevent food, especially proteins like fish, chicken breast, or even large roasts, from drying out. The moist environment slows down surface evaporation, allowing the food to cook through gently while remaining succulent. This is a game-changer compared to the inherently drying nature of pure convection heat. Think plump, juicy shrimp versus rubbery ones, or a moist turkey breast versus something resembling sawdust.

Steam is also incredibly efficient at transferring heat. Water vapor holds significantly more energy (latent heat of vaporization) than dry air at the same temperature. When steam condenses on the cooler surface of food, it releases this energy rapidly, leading to surprisingly fast cooking times, often even faster than convection for certain items, particularly dense vegetables or proteins. This efficient heat transfer is also gentle, cooking food evenly without the aggressive browning or crust formation you get with dry heat. This makes steam ideal for delicate items like fish fillets, custards (when used carefully), eggs, and vegetables where you want to preserve their natural texture and color.

Furthermore, cooking with steam is often touted for better nutrient preservation. Because foods can often be cooked faster and at potentially lower temperatures compared to boiling or aggressive roasting, and because water-soluble vitamins (like Vitamin C and B vitamins) are less likely to leach out than if the food were submerged in water, steaming can help retain more of the food’s nutritional value. Vegetables cooked in steam often retain their vibrant color and a pleasant al dente texture, indicating less nutrient degradation. From proofing bread dough in a controlled humid environment to gently poaching fish or blanching vegetables, the controlled application of steam offers a range of possibilities that dry heat alone simply cannot match. It adds a whole other dimension to what’s possible within the confines of an oven cavity.

The Jack-of-All-Trades: Why Combi Ovens Are So Tempting

The primary allure of the combi oven is its sheer versatility. It’s like the Swiss Army knife of the kitchen. Need to bake bread? It can do that, often with steam injection for superior crusts. Need to roast chickens? Check, with combi mode ensuring crispy skin and moist meat. Need to steam vegetables or seafood? It functions as a dedicated steamer. Need to rethermalize plated meals quickly and gently? Combi mode is perfect. Some high-end models even offer capabilities like low-temperature overnight cooking, sous-vide cooking (though results can vary compared to immersion circulators), proofing, smoking, and grilling (with special accessories). This multi-functionality means one piece of equipment can potentially replace several others – a convection oven, a steamer, maybe even a proofer or holding cabinet in some workflows.

This potential for equipment consolidation is a huge draw, especially in kitchens where space is at a premium. Replacing two or three dedicated appliances with a single combi oven can free up valuable floor or counter space and potentially simplify kitchen workflow by centralizing many cooking processes. Imagine streamlining your process so that roasting, steaming, and baking tasks can all happen in the same footprint, perhaps even programmed to run sequentially. This can lead to significant space efficiency and potentially labor efficiency, as staff might not need to move products between different pieces of cooking equipment as often. Fewer pieces of equipment might also mean slightly simplified cleaning routines (though combi cleaning has its own needs, more on that later).

Moreover, the precision control offered by modern combi ovens allows for incredible consistency and the execution of complex cooking techniques. Programmable recipes mean you can achieve the exact same results time after time, regardless of who is operating the oven (once programmed correctly, of course). You can dial in specific humidity percentages and temperatures, execute multi-stage cooking cycles automatically, and achieve textures and results that are difficult or impossible with traditional equipment. For kitchens focused on high quality, consistency, and exploring diverse culinary techniques, the combi oven presents a very compelling package. It promises control, flexibility, and the potential to elevate the food coming out of the kitchen. What’s not to love? Well…

The Reality Check: Combi Oven Costs and Complexities

Okay, let’s pump the brakes slightly. That incredible versatility comes at a price, quite literally. The most significant barrier for many operations is the initial investment. Combi ovens are complex machines, incorporating sophisticated electronics, steam generation systems, and precise controls. As a result, they cost significantly more than standard convection ovens – often two, three, or even five times as much, depending on the size, features, and brand. This upfront cost can be a major hurdle, especially for smaller restaurants, startups, or institutions with tight budgets. You really need to be sure the benefits will provide a return on that substantial investment.

Beyond the purchase price, there’s the operational complexity and the associated learning curve. While basic functions might be straightforward, mastering the full capabilities of a combi oven, especially the programmable features and the nuances of combi mode cooking, requires significant training. Staff need to understand how different humidity levels affect different foods, how to program multi-stage recipes, and how to troubleshoot issues. This isn’t a plug-and-play situation like a basic convection oven. Improper use can lead to suboptimal results, wasted energy, or even damage to the oven. You need to factor in the time and resources required for proper staff training.

Then there are the installation and maintenance considerations. Combi ovens require not only an electrical or gas connection but also a water line (for steam generation) and a drain line (for condensate and cleaning cycles). Critically, the quality of the water supply is paramount. Hard water can quickly lead to scale buildup, especially in boiler-based units, which can drastically reduce efficiency, cause malfunctions, and require costly descaling procedures. Therefore, proper water filtration is almost always a mandatory additional expense and ongoing maintenance task. Cleaning cycles, while often automated, can be lengthy and require specific cleaning chemicals. Overall, the maintenance requirements and potential repair costs for a combi oven are generally higher and more complex than for a simpler convection oven. Ignoring maintenance, particularly water treatment and regular cleaning, is asking for expensive trouble.

Head-to-Head: Convection vs. Combi for Specific Tasks

So, how do they stack up when you put them side-by-side for common kitchen jobs? Let’s break it down:

• Baking (Cookies, Cakes, Pastries): Convection is the traditional choice, excellent for even browning and developing crispness. Its dry heat works well for most standard recipes. A Combi can mimic a convection oven in dry mode. However, its ability to inject steam can be a disadvantage for delicate items prone to sogginess, *unless* you’re baking something like artisan bread where initial steam is beneficial for crust development (baguettes, etc.). For general baking, convection often wins on simplicity and cost-effectiveness, but combi offers more options for specific bread types. Edge: Convection (for general baking), Combi (for specific bread baking needs).
• Roasting (Meats, Poultry, Vegetables): Convection provides excellent browning and crisping due to dry, circulating air. It’s great for achieving that classic roasted texture. However, it can sometimes dry out leaner cuts. A Combi using its combination mode (heat + steam) truly shines here. It allows for rapid cooking and deep browning like convection, but the added humidity keeps the product, especially large roasts or poultry, incredibly moist. You often get higher yields due to less shrinkage. Edge: Combi (for superior moisture and yield).
• Steaming (Vegetables, Seafood, Dumplings): Convection simply cannot do this. It only offers dry heat. A Combi functions as a powerful, dedicated steamer. It provides precise temperature control and consistent steam, perfect for gently cooking vegetables to retain color and nutrients, or for delicate items like fish. Edge: Combi (by default).
• Rethermalizing (Reheating): Convection can reheat food, but the dry heat often continues to cook the food and can dry it out, especially plated meals. A Combi using steam or a low-humidity combi mode is far superior for rethermalizing. It gently brings food back up to temperature without drying it out or making it soggy, preserving the original quality much better. Edge: Combi.
• High-Volume Production: Both can handle high volumes, but the calculation is different. Convection ovens are typically cheaper, so you might afford more units for the same budget, increasing parallel capacity. Combi ovens might cook certain items faster (especially dense proteins with combi mode) or allow for batch steaming, potentially increasing throughput per unit. The best choice depends heavily on *what* you’re producing in high volume. Edge: Depends heavily on menu mix and budget.

Ultimately, the ‘better’ oven depends entirely on the task at hand. A convection oven excels at dry heat applications, while a combi oven offers unparalleled flexibility across dry heat, steam, and combination cooking. Is this making sense? I feel like I’m going in circles, but maybe that’s the point – it’s not a simple A or B choice.

It’s All About You: Matching the Oven to Your Operation

Okay, enough specs and theory. Let’s bring it back to *your* kitchen. Choosing between convection and combi isn’t an academic exercise; it’s a practical decision with real-world consequences. The absolute first step is a deep dive into your menu analysis. What are you actually cooking, day in and day out? If your menu is 90% baked goods, pizzas, and roasted items, a reliable convection oven (or several) might be perfectly sufficient and the most cost-effective solution. If, however, your menu features a wide variety of techniques – steaming, gentle poaching, sous-vide, roasting large proteins where moisture is key, baking artisan breads, plus standard convection tasks – then the versatility of a combi oven starts to look incredibly appealing, despite the higher cost.

Next, honestly assess your production volume. Are you a small cafe or a massive catering operation? A high-volume institutional kitchen? The capacity and throughput needs will dictate not only the type but also the size and number of ovens required. Consider peak demand. Can a single, versatile combi oven keep up, or would multiple, simpler convection ovens provide better redundancy and parallel processing power during the busiest rushes? Think about workflow – would consolidating cooking methods into one combi unit streamline things, or would having dedicated stations (baking, steaming) work better for your team structure?

Speaking of your team, what’s the average staff skill level and turnover rate? Convection ovens are generally intuitive. Combi ovens, with their advanced features and programming, require more training for staff to use them effectively and consistently. Are you prepared to invest in that training? Do you have key staff members who can become ‘combi champions’ and train others? High turnover might make recouping the training investment in complex equipment more challenging. And let’s not forget the elephant in the room: budget reality. It’s not just the upfront purchase price, but also the installation costs (water, drain, ventilation, potential electrical upgrades), ongoing maintenance (water filters, cleaning chemicals, potential repairs), and utility consumption (water and potentially higher energy use for steam generation). Does the combi’s versatility justify these costs for *your* specific financial situation and projected revenue?

Don’t Forget the Details: Size, Power, and Features

Once you’ve wrestled with the core convection vs. combi dilemma, there are still more details to consider. Oven size and capacity are obviously critical. Ovens are often sized by the number of pans they can hold (e.g., full-size sheet pans, hotel pans). You need to match the oven’s capacity to your typical batch sizes and throughput requirements. Think about internal dimensions and rack spacing – will your standard pans fit? Do you need roll-in racks for high-volume operations? A bigger oven isn’t always better if it takes longer to preheat and uses more energy than necessary for your average load.

Another major consideration is the energy source: gas or electric? Gas ovens often heat up faster and can be cheaper to operate depending on local utility rates, but may require more robust ventilation and can sometimes have less precise temperature control than electric models. Electric ovens typically offer very precise temperature control, potentially more even heating (especially in convection modes), and simpler ventilation needs, but can have higher operating costs and may require significant electrical infrastructure upgrades. Your building’s existing utilities and local energy prices will heavily influence this decision.

Within the combi world, the boiler vs. boilerless debate continues. As mentioned, boilers generally offer more powerful, continuous steam for heavy steaming applications, but require more maintenance (descaling) and use more energy at idle. Boilerless (injection) models are simpler, more energy-efficient when not steaming, and easier to maintain regarding scale, but might lag slightly in very high-volume steam scenarios. Consider your anticipated steam usage patterns. Finally, look at the control interface. Do you need basic manual controls (knobs and dials), or would the consistency and multi-stage cooking capabilities of a programmable digital controller be beneficial? Programmable controls allow you to store recipes, ensuring consistency across shifts and users, but add complexity and cost. Some even offer touch screens, USB ports for recipe transfer, and data logging features. Choose the level of control that matches your operational needs and staff capabilities – don’t pay for features you won’t realistically use.

Making the Final Call: Convection or Combi?

So, after all that back and forth, where do we land? If I’m being honest, there’s no single ‘right’ answer. I know, I know, not exactly the decisive conclusion you might have hoped for. But the truth is, the choice between a commercial convection oven and a combi oven hinges entirely on the specific context of *your* kitchen. A convection oven remains the undisputed champion for many straightforward baking and roasting tasks – it’s reliable, relatively affordable, easy to use, and highly effective at producing crisp, browned results quickly and efficiently. If your menu leans heavily into these areas and doesn’t require significant steam cooking, investing in one or more quality convection ovens is likely the most pragmatic and cost-effective path. It’s the sensible choice for many operations.

However, if your menu demands flexibility, if you frequently need both high-quality dry heat *and* precise steam cooking, if moisture retention and yield are critical for your key dishes, and if you have the budget and operational capacity to handle the higher initial cost, training requirements, and maintenance needs, then a combi oven is an incredibly powerful tool. Its ability to bake, roast, steam, proof, retherm, and combine these functions offers unparalleled versatility that can genuinely elevate food quality, consistency, and potentially even streamline certain workflows by consolidating equipment. It’s an investment in capability and control. Is it overkill for some? Absolutely. Is it indispensable for others? Definitely.

Perhaps the real challenge isn’t picking one *over* the other, but honestly assessing your needs, your budget, your space, and your team’s capabilities right now, and maybe even projecting a bit into the future. What kind of kitchen do you want to be running in three years? Will your menu evolve? Sometimes, the answer might even be ‘both’ – a primary combi for versatility, supplemented by a convection oven for dedicated baking or overflow. My challenge to you, then, isn’t to find the ‘best’ oven, but to undertake that rigorous self-assessment. Map out your menu, quantify your volume, talk to your staff, run the numbers honestly. The right oven is the one that fits *your* unique operational puzzle. Good luck.

FAQ

Q: Can a combi oven completely replace both a convection oven and a dedicated steamer?
A: In many cases, yes. A combi oven offers distinct modes for convection cooking (dry heat) and steaming (wet heat), effectively performing the core functions of both separate appliances. Plus, its ‘combi’ mode offers capabilities neither can do alone. However, consider workflow and volume. If you need simultaneous high-volume convection baking *and* high-volume steaming, having separate dedicated units might still be more efficient than relying on a single combi oven, even if it can perform both tasks sequentially.

Q: Is water filtration really necessary for a combi oven?
A: Absolutely, yes. This is non-negotiable for maintaining the health and efficiency of your combi oven, especially boiler-based models but also important for boilerless ones. Hard water minerals (scale) build up quickly on heating elements and inside steam generators, drastically reducing performance, increasing energy consumption, and leading to costly breakdowns. Investing in the right water filtration system specified by the oven manufacturer is crucial for protecting your significant investment and ensuring consistent operation. Factor filter replacement costs into your ongoing budget.

Q: What’s the typical energy consumption difference between convection and combi ovens?
A: It’s complex. Per hour of operation, a convection oven might use less energy than a combi oven running in combi or steam mode (due to the energy needed to generate steam). However, combi ovens can sometimes cook food faster or achieve higher yields (less shrinkage), potentially reducing overall energy use per Kilo of finished product. Boilerless combis are generally more energy-efficient than boiler models, especially at idle. Gas vs. electric models also have different consumption patterns and costs. The most accurate comparison requires looking at specific model spec sheets and considering your usage patterns (how often you’ll use steam vs. dry heat).

Q: Are convection ovens good for baking bread?
A: Yes, convection ovens are widely used for baking many types of bread, providing even browning and consistent results. The circulating air helps create a good crust. However, for certain artisan breads (like baguettes or sourdough boules) that benefit significantly from an initial burst of steam to maximize oven spring and achieve a specific crust texture, a combi oven (or a convection oven with steam injection capabilities, which some have) might produce superior results. For standard loaves, rolls, and enriched breads, convection works very well.

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@article{commercial-convection-or-combi-oven-which-fits-your-kitchen,
    title   = {Commercial Convection or Combi Oven: Which Fits Your Kitchen?},
    author  = {Chef's icon},
    year    = {2025},
    journal = {Chef's Icon},
    url     = {https://chefsicon.com/commercial-oven-buying-guide-convection-vs-combi/}
}