BLIZZARD 10x GN1/1 Simple Combi Oven RDA110E

combi (combination) steel oven is a multifunctional commercial oven that combines convection, steam, and sometimes combination steam-and-dry-heat cooking in a single piece of equipment. Because of this versatility, it’s widely used in professional kitchens — hotels, restaurants, bakeries, care homes, etc. Here are the main uses of a combi steel oven: �� 1. Roasting and Baking Even dry-heat cooking for meats, poultry, fish, breads, pastries and more. Convection fans circulate hot air for consistent results and browning. �� 2. Steaming Gentle, moist heat cooking ideal for vegetables, seafood, rice, dim sum, and delicate foods. Preserves moisture, nutrients and colour. �� 3. Combination Cooking (Steam Convection) Uses both steam and dry heat together. Perfect for large joints of meat — locks in juices while giving a browned exterior. Great for casseroles, lasagna, stuffed meats and baking that benefits from initial steam (like crusty bread). �� 4. Reheating / Regeneration Reheats pre-cooked food without drying it out. Steam function prevents foods from becoming tough or brittle.