Professional Combi Oven for Commercial Bakeries
The Combi Oven Series delivers exceptional baking performance for professional bakeries and food production facilities. Available in 5-tray and 10-tray configurations with both electric and gas options, this versatile oven ensures consistent, high-quality results across a wide range of baked goods.
How It Works
Equipped with a powerful fan system for forced hot air circulation, the Combi Oven ensures even heat distribution throughout the baking chamber. The microelectronic control technology provides precise temperature management and automatic timing functions, while the optional automatic steam spraying system enhances baking quality for artisan breads and pastries.
Key Features
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Wide Baking Range: Perfect for mooncakes, bread, pastries, biscuits, flaky pastries, coarse grains, and more with consistent quality
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Advanced Microelectronic Control: Fully automatic timing and temperature control with precise multi-function adjustments
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Customizable Tray Sizes: Available in 400x600mm or 460x720mm configurations to meet specific production needs
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Even Heat Distribution: Fan-forced hot air circulation system guarantees uniform baking results
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Optional Steam System: Automatic steam spraying capability for artisan bread production
Applications
Ideal for commercial bakeries, pastry shops, hotels, restaurants, and food production facilities requiring high-volume, consistent baking performance. Perfect for producing mooncakes, artisan breads, pastries, biscuits, and various baked goods.
Available Models
- Electric Type 5-Tray: 380V, 9kW
- Electric Type 10-Tray: 380V, 18kW
- Gas Type 5-Tray: 220V, 0.5kW
- Gas Type 10-Tray: 220V, 0.5kW
All models feature durable construction and professional-grade components for long-lasting performance in demanding commercial environments.
Comparison：Combi Oven vs Traditional Bakery Ovens
🔍 Commercial Combi Oven vs Deck Oven
| Item |
Combi / Convection Oven |
Traditional Deck Oven |
| Baking Uniformity |
Excellent (hot air circulation) |
Uneven, tray position sensitive |
| Production Efficiency |
High, multi-tray simultaneous baking |
Lower, batch by batch |
| Labor Requirement |
Low |
High |
| Product Consistency |
Very stable |
Depends on operator |
| Suitable Products |
Bread, cake, pastry, cookies |
Mainly bread |
🔍 Electric vs Gas Combi Oven
| Item |
Electric Combi Oven |
Gas Combi Oven |
| Temperature Control |
More precise |
Fast heating |
| Energy Cost |
Stable |
Often lower in some regions |
| Installation |
Easier |
Requires gas supply |
| Recommended For |
Urban bakeries, export markets |
Factories, energy-cost-sensitive regions |
FAQ
Q1: What is a commercial combi oven used for?
A commercial combi oven is widely used for baking bread, cakes, pastries, cookies, and frozen bakery products in professional bakeries, food factories, and central kitchens.
Q2: What is the difference between a combi oven and a convection oven?
In bakery equipment, the terms are often used interchangeably. Both rely on hot air circulation, but combi ovens may also support optional steam functions for better crust control.
Q3: Should I choose an electric or gas bakery oven?
If your local electricity cost is stable and installation convenience is important, electric ovens are ideal. Gas ovens are recommended where gas prices are lower and continuous large-scale baking is required.
Q4: How long can this commercial oven be used?
With proper operation and basic maintenance, the oven is designed for 8–15 years of commercial use, with very low maintenance needs during the first several years.
Q5: Is this oven suitable for continuous production?
Yes. This industrial convection oven is built for long working hours and stable output, making it suitable for continuous daily bakery production
