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.It’s commonly known as the “combi” because it has three modes of cooking—convection heat, steam and a combination of both—in a single unit. Each mode can ...

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