Combi Oven (Combi-Steamer)
A combi oven combines convection heat, steam and a combination of both within a single cooking cabinet — the benchmark cooking appliance in superyacht galleys worldwide.
What is a Combi Oven?
A combi oven — formally a combi-steamer — is a professional cooking appliance combining three modes in a single cabinet: convection (hot air), steam, and combination of both simultaneously. This versatility makes it the most specified primary cooking appliance in superyacht galleys worldwide.
The Three Cooking Modes
- Convection — hot air circulates around the food, producing browning and crisping. Used for roasting, baking, grilling and pastry.
- Steam — saturated steam at 100°C cooks food gently without moisture loss. Ideal for fish, vegetables and delicate proteins.
- Combination — simultaneous hot air and steam, producing a moist interior with a browned exterior. Used for joints of meat, whole poultry and bread.
Why Combi Ovens Are the Superyacht Standard
The combi oven replaces a conventional oven, steamer, proofer and in some configurations a holding cabinet — critical footprint efficiency in a space-constrained superyacht galley.
The Rational iCombi Pro is the most widely specified combi oven in the superyacht sector. Unox and MKN are also commonly specified.
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This definition was written by Abraham Stones, drawing on 20+ years of superyacht galley design, specification and procurement experience.
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