Deliver Consistent Cooking Results, Reduce Shrinkage, Save Time and Labor, Eliminate Flavor Transfer (when multiple food items are cooked at the same time), Create New Dishes – Sous Vide without the hassle! and Become Energy Efficient
From 2015 to 2016, the percentage of combi ovens used in commercial kitchens increased by 2 points to 26% for large restaurants (>70 seats) and by 1 point to 13% in the whole hospitality industry.