Striving for greater speed, precision and productivity, a growing number of operators are embracing the combination oven-steamer. While the pricey but versatile apparatus is hardly standard equipment in most kitchens, it is increasingly visible everywhere from hotels to college foodservice to casual concepts and white-tablecloth restaurants.Itâ€™s commonly known as the â€ścombiâ€ť because it has three modes of cookingâ€”convection heat, steam and a combination of bothâ€”in a single unit. Each mode can ...
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