Why this combination oven earns its place
A combi oven is the closest thing to a Swiss Army knife in commercial catering. It steams, it convects, it combines, it roasts, it braises — all from the same piece of kit and all with repeatable precision once you've dialled in your recipe. The Giorik Kore slimline handles 10 x 1/1 GN trays at a time, so you're cooking volume batches for restaurants, banqueting operations, schools and contract kitchens without needing the footprint of a full-size deck oven. Gas fire means responsive heat and lower running costs compared to electric models.
The touchscreen controls are the real difference here. A programmable 7" interface lets you build a library of recipes that cook identically every time — no guesswork, no burnt roasts because someone forgot to adjust the timer. The automatic reversing fan with 6 speeds moves air around the cavity without creating dead zones or hot spots, so everything cooks evenly whether you're steaming fish or roasting forty portions. Multi-level cooking programmes let you combine modes in a single cycle: start with a blast of dry heat, switch to steam halfway through, finish dry to colour. That's the flexibility that drives volume kitchens.
The inbuilt wash system is labour gold. Instead of hiring someone to hand-clean your tray cavity daily, this unit does it automatically — less downtime, less staff time, more trays ready to go. The Delta T cooking mode runs on temperature differential, which means you can hold sensitive items perfectly without overdrying them. Stainless-steel construction throughout handles the weight of daily service. The 1010 × 520 × 840 mm footprint is remarkably compact for the capacity it delivers: 118 kg of serious kitchen power that fits into a tight pass or bakery setup.
