Buy a Combi Oven: Convection Oven or Combi Steamer? The Guide
Few terms cause as much confusion when purchasing equipment as “combi oven": To some, it means a convection oven costing a few hundred euros, to others a combi steamer costing tens of thousands. Both are correct — and ordering the wrong appliance means you either pay for technology you never use or end up frustrated by dry roasts. This guide clarifies the terms, shows the price ranges with real figures from our product range, and guides you to the appliance class that suits your business.
What is a Combi Oven?
A combi oven literally is a convection appliance: a fan circulates hot air through the cooking chamber, allowing faster and more even cooking than a static oven — on multiple levels simultaneously, without mixing flavours. However, in everyday kitchen language the word has evolved: many chefs say “combi oven" meaning the combi steamer, which works with both hot air and steam.
For purchase decisions, a clearer distinction helps:
Convection Oven (combi oven in the narrower sense): hot air circulation without steam generation, often with manual steam injection — a water connection that lets you inject steam into the cooking chamber at the push of a button. Ideal for baking, finishing, gratinating and regenerating.
Combi Steamer: hot air plus controlled steam generation, usually with core temperature sensor and cooking programmes. This also enables steaming, low-temperature cooking and combination cooking, where roasts brown on the outside but remain juicy inside.
The detailed comparison of the two types with cooking methods table can be found in the comparison Combi Steamer vs. Combi Oven. All models of both types are in our category Combi Steamers & Combi Ovens.
Which Type for Which Business?
| Business | Typical Needs | Suitable Type |
|---|---|---|
| Snack bar, kiosk, petrol station | Finishing, snacks, gratinating | Convection oven without steam injection |
| Café, bakery branch, hotel breakfast | Baked goods with gloss and volume | Convection oven with steam injection |
| Bistro, restaurant up to approx. 60 meals | Full cooking spectrum on small footprint | Combi steamer 5–6 shelves |
| Restaurant, hotel kitchen, catering | Meat, fish, side dishes in parallel | Combi steamer 6–10x GN 1/1 |
| Staff canteen, large kitchen, banquet | Hundreds of meals at once | Combi steamer 10–20x GN 1/1 or GN 2/1 |
Steam injection is the underestimated middle ground. Those who mainly bake do not need a fully-fledged combi steamer: a convection oven with manual steam injection and grill function costs around €600 net with us and produces rolls with shine and crust — a fraction of a combi steamer price.
Size: How to Correctly Read Trays and GN Shelves
The size specification is included in the insertion standard, and here a close look is worthwhile as two worlds exist side by side:
Baking Trays: Compact convection ovens take trays around 430 × 320 mm, larger ones accept the bakery Euronorm 600 × 400 mm. Those wanting to reuse existing trays should measure before purchase.
Gastronorm (GN): Combi steamers are classified by GN containers — GN 1/1 measures 530 × 325 mm, GN 2/1 is double that. “6x GN 1/1" therefore means six shelves in full Gastronorm width. Smaller kitchens often do better with 5–6x GN 2/3 because the appliance works plug-and-play with 230 V and fits on the worktop. Which GN sizes exist and how they divide is detailed in the overview GN Container Sizes.
Rule of thumb per GN 1/1 shelf: around 8–10 meals per cooking batch. A 6-shelf appliance thus serves approximately 50–60 meals per run, a 10-shelf around 100.
Power Supply and Installation
Electricity: Small convection ovens and compact combi steamers in GN 2/3 format run on 230 V from a socket. From about 6x GN 1/1, three-phase power (400 V) is standard — check whether the feed line is in the kitchen before ordering. For locations with weak power connections, combi steamers are also available with gas operation.
Water: Steam injection and steam generation require a 3/4-inch water connection, combi steamers also need a drain. With hard water, a softening system should be installed beforehand to prevent scale buildup in the steam generator — more on this in the guide Water Treatment.
Steam fumes and extraction: Steam forms above the appliance. An extraction hood or condensation attachment is part of the planning for fixed installed combi steamers — basics can be found in the guide Extraction & Ventilation.
How Much Does a Combi Oven Cost?
Specific prices for this type of appliance are surprisingly rare online. Therefore, here are the real price ranges from our range (all net, plus VAT):
| Appliance Class | Price Range at Gastro-Nik |
|---|---|
| Convection oven without steam injection | from approx. €330 |
| Convection oven with steam injection / grill function | approx. €570 – €1,300 |
| Combi steamer compact (GN 2/3) | from approx. €2,500 |
| Combi steamer 6–10x GN 1/1 | approx. €3,500 – €7,000 |
| Combi steamer with automatic cleaning | from approx. €4,400 |
| Large appliances 20x GN 1/1 and GN 2/1 | €12,000 – over €28,000 |
Automatic cleaning may seem like a luxury at purchase but saves manual work with grease remover inside the hot cooking chamber every evening. Where cooking is done daily, it quickly pays off in our experience — how manual cleaning is done is shown in the article How to Properly Clean a Combi Steamer.
Frequently Asked Questions
What is the difference between combi oven, convection oven and combi steamer?
Convection oven and combi oven describe the same principle: cooking with circulated hot air. The combi steamer can additionally generate steam and combine both. Colloquially, “combi oven" is often used for both types — when buying, the question matters more than the word: hot air only, or also steam?
Is a convection oven sufficient for my café?
For finishing baked goods, croissants, gratinated snacks and cakes: yes. A model with manual steam injection additionally brings shine to roll surfaces. A combi steamer is worthwhile only if steaming, low-temperature cooking or large-scale regeneration is done regularly.
Do I need three-phase power?
Not necessarily. Convection ovens up to about 3 kW and compact combi steamers in GN 2/3 format are plug-and-play built for 230 V. Larger combi steamers from 6x GN 1/1 usually require 400 V — or you can opt for a gas appliance.
What size do I need for 100 meals?
As a rule of thumb, one GN 1/1 shelf delivers about 8–10 meals per cooking batch. For 100 meals at once, a 10x GN 1/1 class is appropriate; if meals can be served in two waves, a 6-shelf device suffices.
How much does a combi oven cost?
Convection ovens start at about €330 net with us; models with steam injection range between €570 and €1,300. Combi steamers start at around €2,500 (compact, GN 2/3) and depending on size and features reach over €28,000 for 20x GN 2/1 with boiler and self-cleaning.
Suitable Appliances at Gastro-Nik
A cross-section through the price classes — all appliances with complete technical data:
- Convection Oven AT110 | Bartscher — the compact entry-level for finishing baked goods
- Convection Oven Premium with Steam Injection & Grill Function | KBS — bakery quality for cafés
- Convection Oven Euronorm 600×400 with Steam Injection | KBS — for bakery trays
- Combi Steamer Silversteam2 5230M | Bartscher — plug-and-play combi steamer, 5x GN 2/3
- Combi Steamer AL CAPONE 5, self-cleaning | Saro — full equipment including cleaning automation
The complete range with over 100 appliances from Bartscher, KBS, Saro, Virtus and Maxima: Combi Steamers & Combi Ovens.
Unsure which class fits?
Tell us what you cook, how many meals you serve at peak times and which connections you have in the kitchen — we will provide you with two to three concrete appliances with prices instead of letting you browse through 100 models.
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Last updated on 2 September 2026.