Why this accessory earns its place
The CombiFry is built around a single insight: steam-cooking frozen chips or pre-fried food takes half the space and a quarter of the oil of a traditional fryer, and it holds colour. Items go in pre-fried from an external fryer or batch-cooked frozen, then the combi-oven finishes them — steam to heat through, dry heat to crispen the exterior — all in the same cycle.
The basket holds quantity: you can load a 2/3 pan full of chips, croquettes, or fritters, then run ten pans back-to-back in a Rational SCC or CMP. No splattering oil, no long holds in a hot-box, no burnt edges from items at the back of the fryer. The design lets steam and dry heat reach every piece, so finish colour is uniform across the load. For event catering and high-volume service, this is the difference between serving hot, even chips at 22:00 and starting over at cold plates because the fryer queue got too long.
