Combi Oven
Commercial Combi Oven for Wholesale & Foodservice Distribution
A commercial combi oven combines convection heat and steam in one cooking chamber, giving professional kitchens precise control over temperature, moisture, and cooking time. It performs roasting, baking, steaming, reheating, and combination cooking within a single footprint, eliminating the need for separate equipment.
Our combi oven range is engineered specifically for foodservice distributors, commercial kitchen equipment wholesalers, restaurant chains, hotels, bakeries, catering providers, and central kitchens requiring versatile capacity, standard electrical configurations, and low maintenance costs.
For equipment distributors, profitable sales depend on equipment fit, tray versatility, regional electrical compliance, and long-term serviceability. Our product architecture addresses these operational requirements directly.
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Key Specifications
|
Parameter |
Specification |
|
Chamber Capacity |
110 L |
|
Tray Configuration |
4 Layers |
|
Tray Standards |
600 × 400 mm / GN 1/1 Compatible |
|
Temperature Range |
30–260°C |
|
Cooking Timer |
0–99 min |
|
Control System |
Digital Microprocessor Control |
|
Rated Power |
5.6 kW |
|
Power Supply |
220–240 V, 1 Phase, 50/60 Hz |
|
Certifications |
CE, RoHS, ISO9001 (ETL/NSF options available upon request) |
|
Target Applications |
Commercial Bakeries, QSRs, Restaurants, Catering & Foodservice Kitchens |
Key Advantages
Convection Mode
Forced hot air circulates continuously to deliver efficient heat transfer. Designed for baking, roasting, browning, and high-temperature tasks requiring surface crisping.
Steam Mode
Injects direct moisture into the chamber to preserve food weight and yield. Ideal for vegetables, seafood, rice, dim sum, and rapid reheating without surface drying.
Combination Mode
Combines hot air and steam in variable ratios. By balancing moisture injection with convection heat, operators achieve optimal internal tenderness while controlling exterior browning.
30–260°C Temperature Range for Broad Operational Scope
The FD-120BE operates across a 30–260°C temperature envelope
• Low-Temperature Operating (30–100°C): Suitable for proofing dough, slow-steaming delicate proteins, and controlled reheating.
• High-Temperature Operating (100–260°C): Delivers the thermal energy required for heavy roasting, pastry baking, and crisping.
110 L Chamber with Dual GN 1/1 & 600 × 400 mm Compatibility
The FD-120BE features a 110 L internal chamber with 4 tray levels, engineered to accept both standard Gastronorm (GN 1/1) and Euro-bakery (600 × 400 mm) tray formats.
• For Restaurant & Catering Chains: Direct integration with standard GN 1/1 pan inventories.
• For Bakeries & Pastry Shops: Native support for 600 × 400 mm baking sheets without requiring adapter racks.
Digital Microprocessor Control for Menu Consistency
The FD-120BE integrates a digital microprocessor control panel managing time (0–99 min) and temperature (30–260°C).
• Repeatable Parameters: Enables multi-unit restaurant operators to standardize cooking cycles across different shifts and locations.
• Operational Simplicity: Reduces the learning curve for kitchen staff, minimizing human error and food waste.
5.6 kW Power Rating on 220–240 V Single-Phase Electrical Supply
Configured at 5.6 kW on a 220–240 V single-phase supply, the FD-120BE connects easily to standard commercial power infrastructure without requiring costly three-phase grid upgrades.
• Easy Installation: Ideal for urban commercial spaces, food trucks, and light-commercial kitchens with single-phase limitations.
• Localized Wiring: Power cords, terminal blocks, and plugs are configured during production to match destination market standards (EU, UK, US, AU).
Targeted Foodservice Applications
|
Application Segment |
Primary Equipment Benefit |
|
Commercial Bakeries |
Native 600 × 400 mm tray support and fine steam control for crust development. |
|
Quick-Service Restaurants (QSR) |
Consolidates baking, roasting, and reheating into a compact countertop footprint. |
|
Full-Service Restaurants |
Seamlessly switches between steam, combi, and convection modes for diverse menus. |
|
Catering & Banquet Kitchens |
High batch capacity with precise moisture retention for large-scale prep. |
Heavy-Duty Stainless Steel Construction
|
Component |
Material Specification |
|
Cooking Chamber |
Heavy-duty AISI 304 Stainless Steel (Corrosion & Acid Resistant) |
|
Exterior Panels |
Commercial-grade Brushed Stainless Steel |
|
Tray Supports |
Removable AISI 304 Heavy-Gauge Wire Racks |
|
Door Structure |
Double-Glazed Tempered Glass with Stainless Steel Frame |
Consistent baking results require balanced airflow across every rack position.
Auto-Reversing Fan Motor: Periodically changes rotation direction to eliminate hot spots inside the chamber.
Controlled Air Velocity: Ensures even crusting and browning on delicate baked goods across all 4 tray levels without requiring manual tray rotation during cooking cycles.
OEM, Private Label & Customization Program
We support regional importers and brand owners in building localized commercial equipment lines
Branding & Aesthetics
Custom laser-etched logo plates, branded control panels, and customized outer cartons.
Technical Localization
Voltage conversion, phase adaptation, plug-type installation, and tailored control panel languages.
Documentation Support
Private-labeled user manuals, electrical schematics, and exploded spare-parts diagrams.
MOQ, engineering lead times, and tooling costs are defined per OEM agreement.
To protect distributor margins and ensure continuous operation for end-users, we maintain a dedicated supply of fast-moving replacement parts:
Core Spare Parts Stocked: Heating elements, digital control boards, door gaskets, temperature probes, solenoid water valves, fan motors, and door switches.
Service Documentation: Every order includes detailed electrical wiring diagrams, troubleshooting charts, and part part-numbers for rapid diagnosis and replacement.
Our Certificate
Factory Quality Control (QC) Process
Every commercial oven undergoes systematic testing before leaving the production facility:
Incoming Material Inspection: Verification of stainless steel grades, electrical components, heating elements, and control chips.
Assembly Verification: Grounding safety testing, wire insulation verification, structural alignment, and door seal leak checks.
Live Functional Testing: Full thermal cycle testing (up to 260°C), steam generator verification, timer accuracy checks, and fan motor reversal testing.
Final Inspection & Export Packaging: Cosmetic inspection, accessory verification, rating plate checks, and reinforced export pallet wrapping.
Test certificates and factory inspection reports are provided upon request for contract orders.
Foshan Frespro Industries Co., Ltd. is one of the most experienced combi oven manufacturers and suppliers in China, featured by quality products and good price. We warmly welcome you to buy advanced combi oven for sale here and get quotation from our factory. Customized orders are welcome.
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