Why this combi oven earns its place
The BLIZZARD RDA115E is built for serious kitchen work. It accepts 15 standard GN1/1 containers—that's enough capacity to cook for 200+ covers in a single batch, or to hold multiple services worth of ready-to-serve proteins, vegetables, and finished dishes at precise temperatures. At 750 × 850 × 1660 mm, it's a substantial machine that demands proper installation, but that size is the whole point: you're getting genuine production capacity, not a compact unit with compromise.
Everything is high-grade 304 stainless steel inside and out—both the chamber and the casing. Durability isn't optional in a professional kitchen; it's a cost of ownership. The temperature range from +50 °C to +270 °C covers regen-hold duties (keeping prepped dishes hot), low-temperature cooking (54 °C for precision proteins), and full roasting and baking (up to 270 °C). Mechanical controls—no digital display, no software updates needed—mean the machine is simple to operate and lasts decades without electronic failure.
Steam is generated by direct injection: you get the hand shower and fitting kit to supply water on-site (your installer handles the connection). This approach is fast, reliable, and gives you steam exactly when you need it, whether you're finishing roasts or reheating delicate items.
