The combi steamer (Fig. 1) consists of a working chamber 1 installed on the base. Inside the working chamber there is a fan with a drive, closed by a protective wall. The fan provides circulation of hot air in a working chamber. Fan drive - from an electric motor mounted on back wall ovens. Electric heaters are installed around the fan and separated from the working chamber by a protective wall (mesh).
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Picture 1.
To install gastronorm containers inside the working chamber, shelf holders 5 are installed. For partial sealing of the working chamber, door 3 with transparent heat-resistant glass is used to view the chamber. Moisture is collected from door 3 and the working chamber into tray 4.
The operation of the combi steamer is controlled from the control panel 2. The outlet 6 is used to ventilate the working chamber (connect it to the external environment).
The water supply and drainage system of the combi steamer is shown in fig. 2
Steam generator 2 generates and supplies steam at various temperatures at the specified operating modes into the working chamber. The water level in the steam generator is maintained automatically from water supply network through solenoid valve 1. In the event of an emergency situation in the water supply system, the thermal switch installed in the steam generator will turn off the PKA when t = 130°С in the steam generator is reached.
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Rice. 2. Water supply and sanitation system
Drain plug 4 is used to drain water from the steam generator and clean it.
To protect against overheating (in emergency situations) the combi steamer is equipped with a thermal switch at 320 0 C, the sensor of which is located in the working chamber.
The temperature in the PCA chamber is controlled automatically according to the positional law, i.e. when the temperature reaches the set value, the heating elements are switched off. In this case, due to the inertia of the heating elements, there is a slight excess of the temperature above the set value (including the maximum value indicated in the "Modes" window). Turning on the heating elements
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Automation ensures the operation of the combi steamer in five modes:
- COOKING WITH CONVECTION (HOT AIR): heating occurs due to air heating elements without steam supply to the working chamber;
- STEAM COOKING AT 100 0 C (STEAM):
- STEAM COOKING AT LOW TEMPERATURES FROM 35 TO 98 0 C (STEAM AT LOW TEMPERATURES): heating occurs due to steam;
- COMBINED FUNCTION (COMBI COOKING): heating occurs due to the simultaneous operation of air heating elements and incoming steam.
- HEAT-UP MODE: Heating occurs due to the simultaneous operation of air heaters and incoming steam (the amount of incoming steam is greater than in combined mode).
Additionally, the combi steamer has two settable parameters:
-TIMER: from 1 min to 9h 59 min. or the timer is off;
-INTERNAL TEMPERATURE OF THE PRODUCT(probe temperature), up to 120°С
ATTENTION! The "Timer" and "Internal Product Temperature" functions do not work at the same time. In this case, one of these functions must work.
The combi steamer is controlled from the control panel (Fig. 3).
The control panel has 4 windows with buttons for selecting cooking parameters ("Modes", "Temperature in the chamber", "Probe temperature", "Timer") and two buttons "On / off" and "Start / Stop"
In the "Modes" window, the required operating mode of the combi steamer is selected. In the “Temperature in the chamber” window, the set temperature in the oven, the actual temperature value are displayed, and the required temperature in the chamber is also set. In the "Probe temperature" window, the set probe temperature is displayed, the actual temperature value, and the required probe temperature is set. In the “Timer” window, the set cooking time, the remaining time until the end of cooking are displayed, and the required cooking time is set.
The On/Off button is used to turn on the combi steamer.
The Start/Stop button is used to start the combi steamer.
Rice. 3. PCA control panel
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A combi steamer is an apparatus for the thermal processing of food by means of the circulation of hot air and steam alone or in combination.Use combi steamer allows to apply in one working chamber various ways food preparation: frying, baking, steaming, poaching, stewing, baking and regenerating.
Therefore, as a device that combines various cooking modes, the combi steamer is able to replace several other devices: a stove, an oven, a convection oven, a tilting frying pan, a digester, a deep fryer and others. The following figures are usually given: a convection oven can concentrate up to 75% of the thermal operations in the kitchen. The advantages of the combi steamer: - weight loss of meat is 60% lower than when cooking on the stove, - the volume of cooking vegetables and side dishes is 100% less (products retain all useful material and vitamins), - the use of fat is reduced by 95%, - the consumption of electricity is reduced by 60% (in addition, there is no need to keep the combi steamer constantly on, since the output to the operating mode is 5 minutes),
- saving water by 40%,
- cooking time is reduced by 30-50%,
- saving space by combining several types of heat treatment in one working chamber,
- saving money for the purchase of additional
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CONCLUSION
Public catering as a branch of the national economy is a combination of enterprises of various organizational and legal forms and individual entrepreneurs, united by the nature of the processed raw materials and products, the organization of production and the form of public service. Public catering performs three interrelated functions: production finished products, its implementation and organization of consumptionThe first mention of enterprises Catering appeared in literature at the beginning of the 18th century, from which it is clear that they were of a primitive nature, the quality of food was low, and the quality of service was absent at all. With the development of society, with the growing needs of man, the sphere of public catering has also changed. A large number of public catering enterprises have appeared, the quality of service has increased, which today is a necessary component for successful work. A large number of types and types of public catering enterprises (restaurant, bar, canteen, cafe, snack bar, etc.) implies certain requirements, standards and range of services. So the services provided to consumers by public catering organizations are divided into:
Catering services;
Services for the manufacture of culinary products and confectionery;
Services for the organization of consumption and maintenance;
Services for the sale of products;
Leisure services;
Information and consulting services;
Other services.
Each enterprise must carry out its activities in accordance with the legislation of the Russian Federation, while having a standard set of documents necessary for functioning. In this way, the technical aspect of quality is ensured. But no less important is the functional aspect (the appearance of the staff, their behavior, odors, etc.),
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1. GOST R 51647-94 “Public catering. Terms and Definitions".
2.GOST R 51764-95 “Catering services. General requirements".
3. GOST R 50763-95 “Public catering of culinary products sold to the public. General technical conditions".
4.GOST R 50762-98 "Public catering, enterprise classification".
5.OST R 28-1-95 "Requirements for production personnel".
6. SanPin 2.3.6. 959-00 "Sanitary and epidemiological requirements for the organization of public catering establishments, the manufacture and tradability of raw materials and food products in them."
7. SanPin 42-123-4117-86 “Sanitary rules. Conditions, terms of storage of especially perishable products”, the organization of the terms of validity, in which they were removed by the Decree of the State Sanitary and Epidemiological Supervision of the RSFSR dated February 6, 1992 No. 11.
8. SanPin 2.3.2. 560-96 "Hygienic requirements for the quality and safety of raw materials and food products."
9. Standards for technical equipment of pre-cooking catering establishments, part 2 Moscow: 1989.
10. T.T. Nikulenkova, Yu.I. Lavrenenko, G.N. Yastina, "Design of public catering establishments". Moscow, "Economics" -2002.
11. Collection of recipes for dishes and culinary products. Moscow, "Economics" -1983.
12. Collection of recipes for dishes and culinary products. Moscow: Khlebproinform, parts 1 and 2, 1996, 1997.
13. Collection of normative and technical documents regulating the production of culinary products, 2nd part, Moscow: Hebprodinform - 2001.
14. Collection of diet food recipes, 1985.
15. Collection of recipes national dishes and culinary products, Moscow: Khlebproinform, part 5, 2001.
16. Collection of recipes for catering establishments, Moscow, "Light industry and consumer services", 2000.
17. Korshunov N.V. “Organization of service in a restaurant” M, higher school 1976.
18. Christopher Enerton-Thomas “ Catering business”- M, “Rosconsult” 1999
19. Usov V.V. “Organization of service in a restaurant” - Moscow. “ graduate School” 1990
20. Anosova M.M., Kucher L.S. "Organization of production at catering establishments", 1985
21. Radchenko L.A. "Organization of production at catering establishments", 2000.
22. Collection of recipes for dishes and culinary dishes of national cuisines of the peoples of Russia. 1992
23. H. Riedel, Bars and Restaurants. Service Technique. 2002
24. Ivannikova E.I., Bar business, 2002
Any professional chef feels like a true artist in the kitchen. Therefore, for the embodiment of all creative abilities, he needs various specialized equipment. One of such tools is a professional combi steamer for catering establishments. Its other name is a steam convection oven.
The functionality of combi steamers overturns traditional ideas about the manufacturability of restaurant tools. Combi ovens can significantly increase the productivity of the kitchen, but with less labor. The speed of work becomes especially important with a large flow of guests.
Combi steamers- This is a multifunctional type of equipment, with which you can perform more than 60% of all possible heat treatment operations. They are able to replace almost half of all equipment in the kitchen. Almost no modern enterprise can do without them.
Combi steamer: heat treatment modes and their purpose
Those who do not know what a convection oven is may think that it is no different from conventional convection ovens. But it's not. The combi steamer has much more functionality than a convection oven.It can operate in several thermal modes:
- Convection mode - cooking in a chamber with hot air circulation. Hot air treatment is suitable for frying, grilling, roasting and baking baked goods.
- Steam mode - cooking in a humid environment is suitable for cooking vegetables, side dishes and other products while maintaining their healthy and gustatory qualities.
- Low-temperature steam mode (up to 100 °С) - perfect option for cooking fish, soufflé, etc.
- Regeneration mode - used to restore (warm up) already prepared dishes before serving to guests while preserving them appearance, useful and taste properties. The weight of remanufactured products also does not change. Dishes look like they've just been cooked.
- Combined operation mode - temperature and humidity can be adjusted throughout the process, which allows you to achieve the highest results at minimum loss product weight. The combination of steam and hot air is used for frying, stewing and glazing.
- Delicate cooking mode - overnight frying and boiling.
Functional characteristics and features of the equipment
For uninterrupted and effective work combi steamer, it must be connected to water supply, sewerage and electrical wiring. The temperature in the chamber is adjustable from 30°C to 280°C. A special internal sensor controls the cooking process, and the temperature probe controls the temperature of the product.The time that can be set on the timer varies widely, it is possible to set the continuous operation mode. The humidity level in the chamber is adjustable from 0 to 100%.
Glass door prevents burns on the outside of the door. The water collector of the chamber and the door is used to collect condensate and discharge it into the sewer. The lock mechanism is made according to the "hands-free" principle - the door can be opened / closed with one hand movement.
Working principle of the combi steamer
Most owners and employees of catering establishments who have not yet encountered this equipment are interested in the principle of operation of the combi steamer. During operation, steam and heated air circulate inside the chamber. Steam and hot air can work simultaneously and separately. Forced ventilation air heated to a temperature of 280 ° C is carried out only in convection mode. When operating in steam mode, hot water in the form of steam comes from the boiler or is sprayed using injectors. The use of a combi steamer in catering allows you to save all the nutritional properties and taste qualities finished products.Varieties of combi steamers
There are two types of combi steamers - electric and gas. In addition, they differ in a number of characteristics.According to the steam production method:
- Boiler rooms - thanks to the steam generator, the water in the boiler brought to a boil turns into steam and then enters the working chamber;
- Injection - water entering a high-speed turbine is sprayed and evaporated on heating elements, while steam is formed directly in the chamber.
- Electromechanical - parameters are set using knobs with the image of the set and current values on the scoreboard;
- Electronic - control is carried out by pressing a button, while all the specified parameters are displayed on the control panel.
The use of combi steamers for catering allows you to:
- reduce cooking time;
- reduce losses during heat treatment;
- reduce the amount of production space;
- reduce electricity costs.
The combi steamer is a multifunctional unit that combines several pieces of equipment at once. This provides significant savings on electricity and maintenance personnel. In the combi steamer, one chef can cook several dishes at the same time.
The main methods of cooking food in a combi steamer are frying, baking, stewing, steaming, baking, etc.
Choice of combi steamer and accessories
Nowadays, opening a catering point, whether it is an ordinary canteen, a small cafe or a large restaurant, is not difficult. Contemporary kitchen equipment allows you to implement any concept of the institution. The main issue facing the future owner is the choice of optimal equipment for cooking.The combi steamer is the main component of most modern professional kitchens today. Many highly skilled chefs refuse to work in establishments where it has not yet been installed. When choosing suitable equipment the size of the establishment and the number of visitors should be taken into account.
To date, the market has a huge range of combi steamers for catering, from various manufacturers and different price categories. Combi steamers of medium size on six levels, combining affordable cost and high performance - ideal for small cafes with 30-40 seats.
If you are the owner of a catering point for 50 or more places, if your establishment is located on the first line, in a passageway, then you should choose a combi steamer with more high class. To work with the combi steamer, you will need gastronorm containers. There should be twice as many of them as there are levels in the device. For example, for a steam convection oven on six levels, you should have at least ten containers of different depths - 2, 6 and 10 cm. Dishes cooked in them can be moved to a food warmer or to a blast chiller without shifting.
Usually, combi steamers are sold without a stand, so it must be purchased separately. In addition, this equipment will require a filter or
water softener.
Purchasing a Combi Oven
An important criterion for choosing equipment for your catering point is the ratio of price and quality. An injection or boiler combi steamer of the middle price category will allow you to cope with all the tasks that the kitchen staff face every day. It works continuously and can prepare a wide variety of dishes from your menu.On our website you can learn more about the models on the market. The catalog contains the most popular models on the market. Rate specifications combi steamers, their photos and compare the prices of the equipment we supply. We are sure that in our catalog you will find the optimal model of convection oven for the needs of your particular business.
Buying equipment from us, you automatically get prompt service and competent advice from sales specialists, convenient and fast delivery, quality assurance, warranty and post-warranty maintenance of equipment throughout the entire period of its operation.
Choose right now the optimal model of combi steamer, and if you have any questions, our consultants are ready to promptly answer any of them.
Appliances for household kitchens and catering kitchens are either powered by electricity or gas. The availability and greater safety of electricity, makes the electrical household appliances more popular.
In this article we will talk about a modern oven for cooking called a combi oven, namely how a combi oven works.
For what? To choose the right one and the one that suits exactly your needs and tasks ahead of you.
The combi steamer is
Cooking oven, with original technologies different from others. The main element used for cooking is heated steam. The combi steamer works, it is from hot steam, which affects the food for its preparation.
It is important to note that combi steamers not only use steam cooking technology, but also use conversion technology. Moreover, both of these modes can be used both separately and in symbiosis.
Two types of combi steamers
According to the principle of formation of working steam, combi steamers are divided into boiler and injection.
- In injection ovens, steam is generated by spraying water through the injectors and heating it with heating elements. Steam with this technology is obtained at a temperature of 100˚C.
- Boiler furnaces generate steam in steam generators (boilers). In such ovens, the temperature of the steam can be controlled. In addition, boilers are more productive.
How does a boiler combi steamer work?
The steam in the boiler furnace is generated by a steam generator. In fact, this is a boiler - a sealed container with water in which water is heated by heating elements. Water enters the boiler from the water supply, its level is regulated by automatic control valves and sensors.
The safety of the device is ensured by a solenoid valve that shuts off / opens the water supply and a sensor that turns off the boiler if the temperature exceeds 130˚C.
An important feature of this type of furnace is the ability to control the steam temperature. In addition, the productivity of boiler furnaces is very high.
It is worth mentioning the classic disadvantages of boilers. This is a formation on the heating elements of scale and big sizes. Scale control - water softening.
How an injection combi steamer works
In these ovens, water is injected into the oven chamber through nozzles that break the water into a stream of droplets. Drops fall on the heating elements of the apparatus and are converted into steam. The movement of drops and steam is provided by a fan.
Distinctive feature of these furnaces, the constant temperature of the generating steam is 100˚C. Temperature regulation is not provided.
The simplified design of this oven allows to reduce their size, however, the absence of a temperature controller limits the recipe for cooked food.
Conclusion
In conclusion, it is worth mentioning that the combi steamer operates on a 380 volt power supply and requires a professional connection to electricity.
Relatively recently, a new name appeared in the list of equipment for the kitchens of cafes and restaurants - a combi steamer. According to experts, this new kitchen equipment changes the approach to cooking.
What is a combi steamer
Let's see what a combi steamer is as a technical apparatus. First, it's an oven. Secondly, by name we understand that the operation of this apparatus is based on the action of steam. The steam generated in this oven can be dry.
Dry steam is the physical name for superheated water vapor heated under high pressure above the boiling point.
Having high temperature, steam in the combi steamer, for cooking, affects it less time. This better preserves useful substances in food, in particular protein.
Types of combi steamers
To generate steam, heat it, increase pressure and activate convection processes, the apparatus must be powered. Depending on the type of power used, the devices are divided into electric and gas.
Gas appliances are connected to sources domestic gas, which may be present in the kitchen, as the main source of operation of stoves.
Electric combi steamers are connected to a 380 volt power supply. Such a connection is safer than a gas connection, and is much more common, which is why electric devices are more popular.
Examples of electrical appliances are high-performance ovens for cooking in a steam-air environment.
Furnace types
Combi ovens are also divided according to the type of steam generation.
Injection devices produce steam at a temperature of 100˚C. Steam is formed by injecting water through a nozzle onto the fan and heating elements.
in boiler furnaces steam is generated in steam generators (boiler). A distinctive feature of such devices is the ability to regulate the steam temperature by the operator. This greatly expands the recipe for cooked dishes, and the possibility of a variety of cooking.
Technical classification of combi steamers
Combi steamers and division by technical parameters. This is, first of all, the capacity of the camera and the type of control.
Combi oven - a technique designed for the heat treatment of various products with its help it is possible to prepare bakery products, hot dishes, snacks and much more. The combi steamer provides the possibility of either only heat treatment of food, or moisture-thermal. In both cases, the equipment allows you to save all the useful properties of products, convey their taste and aroma.Various modifications of the combi steamer allow you to process food in the temperature range from 35 to 270°C. This makes it possible to prepare a large number varied, and most importantly delicious and healthy meals. In addition, the process of cooking with the use of a combi steamer is much easier. It is enough to lay the right amount of products and set the mode suitable for them, after a while the dish will be ready.
Combi steamers are not only suitable for cooking. Depending on which modification you choose, this equipment will allow you to defrost, stew, reheat and maintain the set temperature of food for a long time.
Combi steamers in the assortment of Technopit
The company "Perm technologies" or "Technopit" sells a wide range of models of combi steamers of this technique from the best Russian and foreign companies.
Perm combi steamers presented in our catalog differ in their performance, volume, functionality and many other parameters. Each of the models is ideal for use in a small, medium or large-scale enterprise. Professional managers of our company will help you to understand all the nuances of a particular model and choose the most suitable one. Favorable prices are set for all models of combi steamers Perm!
Operating modes of combi steamers of boiler type:
1. Convection mode (up to 270°C) in combi steamers: in this mode, food is cooked. Hot air, thanks to the action of the fan, is evenly distributed to all points of the chamber. The presented model of combi steamer is used for heating and cooking all types of products: dough, vegetables, fillets, poultry, fish, meat. The convection mode is used for breading, baking, browning, frying, grilling. The smells of different foods are not mixed in the oven. Thanks to this mode, you can cook several different dishes at the same time on several levels.
2. Mode of steam generation (up to 100 °C) in combi steamers is not only the most common method of heat treatment of food, but also the most efficient one. Cooking is possible thanks to the steam supplied to the chamber and the fan, which evenly distributes the steam throughout the chamber. The steam mode in the combi steamer is suitable for cooking any food, including vegetables and delicacies. Foods cooked in this mode do not overheat, which is extremely important for baby and diet food; the mode also contributes to their rapid defrosting. When steaming food, one and a half times less time is spent than with conventional cooking, food does not lose useful vitamins and minerals. All foods except rice and pasta can be cooked without adding water. The cooking time in this mode is the same for both incomplete and full downloads. Simultaneous preparation of several products at once is possible. Such standard steps as waiting for the water to boil, laying, stirring are excluded.
3. Steam mode at low temperatures (from 35 to 98 ° C) is used in combi steamers for products that require partial or delicate processing. A steam convection oven (combi steamer) is able to maintain the temperature to the nearest degree. This mode is used in catering establishments for thawing, blanching, stewing, pasteurizing, canning, poaching eggs, also suitable for reheating food and keeping food warm. When using this mode meat dishes in combi steamers can be cooked for a long time. During the cooking process, the weight loss of the product is negligible.
4. Combined mode (from 35 to 270 °C) in combi steamers is a mode of convection steam generation, in which the internal fan provides a high speed of air circulation. This achieves the ideal humidity level and the correct temperature for cooking. The combined mode of combi steamers is used to cook all types of food without the risk of burning, without the use of oil and fat. When using this mode, the weight loss of products is reduced by 30-50%.
5. In the heating mode, due to the simultaneous operation of the incoming steam (the amount of which is greater than in the combined mode) and air heating elements, the preparation of products is carried out with the preservation of all their useful properties, vitamins, taste.
Each boiler combi steamer is equipped with a temperature probe, and combi steamers have a shower device!
Operating modes of combi steamers of injector type:
1. The convection mode (up to 270°С) in injector-type combi steamers has similar characteristics to the same mode in boiler-type steam convection ovens.
2. Steam generation mode (up to 100 °C) in injector-type combi steamers has similar characteristics with the same mode in boiler-type steam convection ovens.
3. The heating mode in the injection-type convection ovens has similar characteristics with the same mode in the boiler-type convection ovens.
Each injection combi steamer has a shower device!
