ET10SCE1332 Combination Ovens For Food Service Applications

A combination oven (or combi-steamer) is a professional cooking appliance that combines the functionality of a convection oven and a steam cooker. That is, it can produce dry heat, moist heat, or a combination of the two at various temperatures. In addition to baking and roasting, a combination oven can also steam, blanch, poach and re-thermalize food products. This is especially useful in large kitchens where foods are prepared in very high volumes such as large quantities of bacon, eggs, sausages, French toast, etc. Foods can be cooked in a combination oven mode using forced hot-dry air only; steam (hot-moist air) only; or a combination that uses hot air and steam. The programmability of the combination oven allows the food partially cook in one mode, until the food reaches a certain temperature, and then switches to a different cook mode to finish cooking. For example, a turkey can cook in combi mode for few hours, and then switch to convection mode to finish up. This project assesses the energy efficiency level of the electric combination oven and seeks to determine an appliance baseline and a minimum energy efficiency level necessary to qualify for the food service qualifying product list.