Commercial Combi Ovens
A commercial combi oven combines controlled convection heat and steam so one chamber can support roasting, baking, steaming, regeneration and mixed-mode cooking. The correct model is determined by GN format, tray count, peak batch schedule, water quality, electrical load, drainage, extraction and the level of programmable recipe control required by the operation.
HSYL currently publishes compact programmable combi ovens and a larger 10 × 2/1 GN model. Use the comparison below as a procurement starting point; final tray accessories, connections and destination electrical requirements are confirmed before quotation.
Available Equipment & Model References
Use the table as a shortlist. The signed quotation and current model specification sheet remain the controlling documents for dimensions, utilities, accessories and order scope.
| Equipment | Product Code | Project Fit / Published Reference | Product Page |
|---|---|---|---|
| Commercial Combi Oven HCO-2A | CK-HCO-2A | Compact unit; 220V-50Hz; steam 1.5 kW / bake 1.6 kW; 598 × 508 × 420 mm. | View model |
| Combi Oven HSYL-CK-CO01 | HSYL-CK-CO01 | Programmable compact model; 8-inch touchscreen, 200 programs, convection 30–300°C and steam 30–130°C. | View model |
| Commercial Combi Oven HCO10.2E | CK-HCO10-2E | 10 × 2/1 GN model; 32 kW; 3NAC-400V; net size 1100 × 970 × 1230 mm. | View model |
How to Specify the Right Configuration
| Decision | What to Confirm |
|---|---|
| GN format & tray count | Match chamber format and usable tray positions to the real batch schedule and menu mix. |
| Cooking modes | Confirm convection, steam and combination ranges needed for the recipes rather than selecting from headline temperature alone. |
| Electrical load | Check voltage, phase, frequency and breaker capacity against the exact model before order release. |
| Water quality & pressure | Combi ovens require controlled water supply for steam generation and cleaning; plan treatment where hardness can cause scale. |
| Drainage & extraction | Confirm drain route, steam discharge and ventilation around the oven. |
| Programming & probes | Define recipe memory, core-temperature probe, staged cooking and operator-access requirements. |
Typical Applications
- Hotel banquet production
- Central kitchen batch cooking
- Hospital tray meal production
- Restaurant multi-menu cooking
- Bakery and deli production
- Cook-chill and regeneration workflows
Engineering & Procurement Notes
- CK-HCO-2A publishes 220V-50Hz, steam 1.5 kW / bake 1.6 kW and a 598 × 508 × 420 mm footprint.
- HSYL-CK-CO01 publishes 200 programs, up to 15 steps per program, two fan speeds, core-temperature sensing, convection 30–300°C and steam 30–130°C.
- CK-HCO10-2E publishes 10 × 2/1 GN capacity, 32 kW, 3NAC-400V, R3/4-inch water inlet and 0.15–0.6 MPa inlet-water pressure.
Information Required for an Accurate RFQ
- Application, menu or ware type and the peak operating duty.
- Required capacity or batch/rack/production schedule.
- Available utilities: voltage, phase, frequency, gas/steam/water data where relevant.
- Installation space, access route and floor plan if available.
- Destination market and any required compliance/documentation scope.
- Required quantity, accessories, spare parts and target project schedule.
Related HSYL Resources
Request a Technical Proposal
Send HSYL the operating requirement before selecting a model from price alone. The engineering review connects the equipment to the required capacity, site utilities, layout, workflow and destination conditions.
