My name is Thom England, I’m a certified executive chef and certified food service educator. I’m a full time instructor so I come in and spend my days here at Ivy Tech, teaching students how to cook and the theories of cooking and restaurant management. The Combi oven is a great piece of equipment because it integrates the steam or liquid heat into the mixture. Here we love to experiment with the Combi oven. There are all kinds of opportunities not just with controlling moisture and heat but also opening up the hampters and using multiple steps to face cooking. In a poaching technique we want to cook something at 160 degrees with a little bit of steam and that was always hard to do in a commercial setting because the burners are too high and the ovens are inaccurate, but with a Combi oven, we can actually control that in a much more accurate way. We can put 100 percent steam in there, we can turn it to 110 degrees and its going to cook it perfectly all the way through. It’s easy to see when we taste side by side the traditional methods and the Combi oven what kind of a difference it makes.
With using the Combi oven, we have found that we can duplicate in a better way, in a more accurate way, some of the techniques that are traditional. You can cook at exact temperatures for extended periods of time to control how quickly something is cooking. With eggs, I know that the white part of the egg coagulates at about 141 degrees. So if I put a raw egg just in the shell in the Combi oven, at 141 degrees at 100% humidity, it’s going to cook the whites perfectly, and the yolks won’t be cooked at all. So, if I want an over easy egg, if I am at a restaurant and we are serving breakfast, I can load up that Combi oven with eggs turned on to 141 degrees and then every time someone orders and over easy egg all I have to do is just crack it and put it on the plate, and I’m going to end up with the perfect over easy egg time after time.
So one of the great things about the Combi oven is that I can control the steam and the temperature in here so that I can produce a moist product in the end. So with the steak in this case, we are using a rib eye steak, we can cook, in this first step we used 100% steam and 131 degrees. I was able to set it so that the probe is on the inside and it told me exactly when it hit that point. When it hit that point, I opened up a vent and turned off the steam so that we could cook it up to 142 degrees and this process is going to dry out the outside and really prepare it to get seared at the end. So if you wanted to do a big banquet of steaks you could cook them all off this way, have that perfect temperature all the way through, the perfect color all the way through there, and then ten minutes before service, just put your grill pans in there and get them hot and put your steaks on, two minutes on each side. You have a perfectly grilled steak for 100 people.
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Boilerless design
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Holds up to (20) full size sheet pans or (40) 2 1/2" deep steam table pans
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Each oven holds 100 programmed recipes
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Each oven tracks up to ten cooking time settings at once
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Door lights and alarms alert user when the cooking cycle is finished
Cook, roast, steam, and even make baked goods all in one unit with the Hobart CE10FD-1 / CE10FD-1 electric full size stacked combi oven package! This model features two CE10FD-1 combi ovens mounted together with a stacking kit, letting you tackle nearly any recipe on your menu. Additionally, their many automatic features make the whole cooking process as easy as pressing a button! Each oven allows manual operation so you can customize cooking to meet your specific needs or, to repeat that signature taste, they each have a programmable library that can hold up to 100 recipes, short range wireless communication, and recipe software for your PC.
A durable stainless steel construction guarantees long product life, and the oven tops, backs, sides, and bottoms are all fully insulated. To make maximum use of its interior space, each combi oven comes with five racks, and can hold up to ten full size sheet pans or twenty full size 2 1/2" deep steam table pans (sold separately). Each CE10FD-1 can also be programmed to clean automatically each day to user-specified conditions, and its diagnostic system tracks fault history for easy maintenance and service.
The Hobart CE10FD-1 / CE10FD-1 electric full size stacked combi oven package is UL Listed. Each oven requires a 3/4" NSHT cold water connection, and a 1" NPT drain connection. Each also requires a three phase 208V electrical connection and must be hard wired; it does not come with a cord and plug. Please consult the Specification Sheet for additional details and installation requirements.
Overall Dimensions:
Left to Right: 36 1/2"
Front to Back: 52 1/8"
Height: 79"
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RESIDENTIAL USERS: Hobart assumes no liability for parts or labor coverage for component failure or other damages resulting from installation in non-commercial or residential applications.
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