Why this combination oven earns its place
Space is money in some kitchens. The CombiSlim is 514 mm wide—barely wider than a large desktop—but holds ten full-size 1/1 GN trays with the same injection steam and smart sensors as its larger siblings. That's roughly 100+ covers per load, or three solid shifts worth of prep in one batch. The high output-to-footprint ratio is why satellite kitchens, small hotels, and urban prep centres choose it. You get a real combi oven's flexibility—steam, roast, poach, sear, finish—crammed into a footprint that fits against a wall or in a corner.
The Hoodini ventless hood is the game-changer. Instead of ducting steam and heat out of the building, the hood recycles the air back into the kitchen (filtered and cooled). That solves three problems: you don't need an expensive external flue, your heat loss is minimal (better for energy costs), and you can site it virtually anywhere. No extraction ducts to run, no roof penetrations. In listed buildings, tight urban sites, or kitchens with fractured ceilings, this is the only option that works.
SmartChef pre-sets and CombiSmart humidity control keep operation simple. The 15-step cooking programmes and rack timer mean your team can roast vegetables on one shelf while steaming fish on another, all with different timing and humidity. That's sophisticated cooking, not over-complicated—the oven handles the grunt work. CombiWash automatic cleaning keeps maintenance on the down-low. Temperature 30–300°C, 14.9 kW on 400V three-phase, 115 kg gross, 2-year warranty.
