Electrolux Professional is observing increased demand for new combi oven accessories as chefs become more inventive in the way they use the equipment to prepare dishes.
Combi oven manufacturers have always talked up the versatility of combis and as more operators look to maximise their investment there is an appetite to use more unconventional cooking techniques.
Stuart Flint, regional training and demonstration manager at Electrolux Professional, said there is a large range of processes besides roasting, baking and steaming that a combi can help a chef to execute.
“We have been developing a range of accessories and attachments for our air-o-steam Touchline combi, which will allow chefs to carry out the new techniques cropping up across the restaurant sector,” he said.
“This includes everything from ridged griddles for authentic grilling, to volcano smokers and sous vide attachments to really take food to the next level.”
Mr Flint said combis continue to offer operators a huge amount of control over the conditions they are cooking in, and it is seeing customers exploit this to prepare all sorts of different dishes.
“This has meant working with outlets to use the steam-supplied humidity within the combi to successfully ‘fry’ food between 225°C -250°C without burning the coating or breading, or helping others to cook the perfect gravy or custards – it’s even a popular way to poach eggs during breakfast service,” he said.