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Southbend Convection Steam Cookers

A convection steam cooker (generally referred to as a combi oven) would be the right choice for those applications where a chef prefers the speed and versatility of a steam oven, but needs their product to brown as well. This would be the case with most meats as a traditional steamer alone would result in a rather pallid-appearing meat, much like meat cooked in a microwave. Breads or pies cooked by steam alone will also appear quite pale, and may need to be browned in a convection oven. A steam oven alone cannot brown items. This drawback to the traditional steamer results in an extra step and extra time added to the cooking process and that is where the combi oven can be a very versatile piece of equipment. The convection process employs a fan to circulate the steam around items being cooked. With a combi oven, you get the versatility of steam but the browning capabilities of a traditional convection oven.