Commercial Kitchen Company stocks commercial combi ovens from Rational, Unox, Convotherm and Hobart — from compact countertop models through to floor-standing production cabinets. Whether you run a restaurant, a hotel banquet kitchen, a bakery, an aged-care kitchen or a catering operation, a combi oven brings convection heat, steam and combination cooking into one programmable unit.
Our Brisbane and Gold Coast showrooms let you compare control platforms side by side — Rational iCombi, Unox MIND.Maps and Convotherm touchscreen control — before you commit.
Every combi oven we supply is built for daily commercial service. Delivery, installation arrangement, gas and electrical connection, water plumbing and operator training can be quoted alongside the equipment, and SilverChef finance is available on eligible equipment.
Browse the range below, or call us on 1300 CKC 000 to talk specifications with a specialist.
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A combi oven combines convection heat, steam, and a controlled mix of the two in one cabinet, so it can roast, bake, steam, poach and regenerate on the same shelf space. The decisions that matter are capacity, how the unit makes steam, fuel type, and how it is programmed.
Combis are sized by tray count and tray format. Countertop cabinets built around GN 1/1, GN 2/3 or 600 x 400mm bakery trays suit cafés, gastro pubs and smaller restaurants. Mid-size floor models are the workhorse for full-service restaurants, hotels and aged-care kitchens. The largest cabinets carry GN 1/1 or GN 2/1 trays in double-height stacks for banquet, bakery and central-production work, and are available with roll-in trolleys and disappearing doors. Size to your peak shift, not your average, and check tray spacing — a tray count alone does not tell you how much product fits.
Boiler combis generate steam in a separate sealed steam generator, giving consistent steam quality and fast steam response for delicate fish, pastry and regeneration work. Boilerless combis inject water directly into the cooking chamber or onto the heating element — fewer components, simpler descaling, and a lower purchase cost. We stock both, and several ranges offer the same cabinet in either configuration.
Gas combis suit sites with mains gas and a compliant flue; gas installation work must meet AS/NZS 5601. Electric combis avoid a gas connection entirely, run quieter, and are the practical option for tenancies without gas reticulation. Check the electrical supply early — larger electric cabinets need three phase, and that is a switchboard decision, not an afterthought.
Manual-mode combis let the chef set temperature, humidity and time directly. Programmed combis store cooking paths any operator can repeat: Rational runs a pictogram-driven interface with multi-step programs and a multi-point core probe, Unox uses MIND.Maps to draw a cook path on screen, and Convotherm offers full touchscreen control with separate humidity, moisture-removal and fan-speed settings. Most modern cabinets also include an automatic wash cycle with selectable soil levels — worth specifying, because hand-cleaning a combi is the job that gets skipped.
Rational builds combi ovens exclusively, in both guided and manual-control lines. Unox covers bakery-tray and gastronorm formats across countertop and floor sizes. Convotherm, a German manufacturer, offers boiler and boilerless cabinets from countertop up to large roll-in sizes. Hobart supplies gastronorm combi ovens alongside its Invoq direct-injection line.
Our team has 35 years specifying cooking equipment into restaurants, hotels, bakeries, aged care, schools and catering operations. Both our Gold Coast showroom and Brisbane showroom have working equipment you can see in person before you commit. Delivery, installation arrangement, gas and electrical connection, water plumbing and operator training can be quoted alongside the oven, and SilverChef finance is available on eligible equipment.
A combi adds controlled steam injection — enabling steaming, sous vide, regen of pre-prepared food, low-temperature cooking, and chef-controlled humidity that produces moist roasts and perfect crusts. Convection ovens only circulate dry hot air. Combis effectively replace convection ovens + steamers + warming cabinets in one programmable unit.
Rational iCombi Pro is the global gold standard for intelligence and consistency — preferred by fine dining and hotels. Unox offers similar capability at lower price points with the easiest programming interface — popular in cafés and growing restaurant chains. Convotherm delivers superior vapour control for bakery and patisserie work. Our team specifies all three and can demo each before you commit.
Countertop 6-tray combis are typically 850-950mm wide and need 200mm clearance left/right and 600mm at the back for ventilation. Floor-model 10-tray combis are 950-1100mm wide, 800-900mm deep, and 1750-1900mm tall — plus 200mm clearance and a stand if not already on legs. Always confirm exact dimensions against your kitchen layout before purchase.
Yes. Combi ovens require a cold water connection (typically with a softener for steam clarity), a drain connection, and a Type II ventilation hood overhead to remove steam and exhaust. Boiler combis need additional drainage for the boiler. Plumbing and ventilation costs are a significant part of total install — factor 15-25% of the unit price for first-time installs.
10-tray electric combis typically require 3-phase power at 20-40A. Smaller 6-tray countertop units often run on 32A single-phase. Gas combis need a gas connection plus a single-phase circuit for fans, controls, and water pump. Always confirm power availability before committing — switchboard upgrades are expensive.
Yes — Commercial Kitchen Company partners with SilverChef for Rent-Try-Buy, lease, and hire purchase options on every combi oven we supply. SilverChef's Rent-Try-Buy is particularly popular for combis: you trial the unit at your venue with weekly payments, then convert to ownership after 12 months. Includes delivery, installation arrangement, and operator training in the package.
Commercial Kitchen Company is the go-to source for high-quality hospitality supplies and equipment in Australia. As a proud, Australian-owned business, we cater to a diverse range of hospitality needs, including restaurants, cafes, catering services, and hotels in Brisbane and the Gold Coast. Our extensive selection in our showrooms highlights everything from advanced commercial kitchen equipment to essential front-of-house products, all aimed at enhancing the efficiency and appeal of your business.
