Most young chefs know the basics of using a combi oven: set the temperature, choose the cooking mode and get started. But there is usually a lot more built into the oven than people realise.
And when service is busy, those extra features can make a real difference.
A modern combi oven can do much more than roast or bake. It can steam, regenerate, slow cook, dehydrate and even handle sous-vide cooking. That means fewer pieces of equipment to move between and more flexibility when you are preparing different dishes at the same time.
Humidity control is one feature that is often overlooked. Getting the right balance of heat and moisture can help you achieve crisp pastry, juicy proteins and more consistent baking results. UNOX CLIMALUX™ can manage this automatically by adding or removing moisture during the cooking process.
Load recognition is another useful tool. UNOX ADAPTIVE.Cooking™ adjusts the cooking program depending on how much food is in the oven. So whether you are cooking one tray or several, the oven can help keep the results consistent.
Saving your own cooking programs can also make life easier. Once you have found the right settings for a dish, you can save them and use them again. This is especially helpful when training new team members or working across different shifts.
Then there is cleaning. Automatic washing programs may not sound exciting, but they can save a lot of time at the end of a long day.
Learning how to use kitchen technology properly is a valuable career skill. The better you understand the equipment around you, the more confident, efficient and adaptable you can become.
UNOX supports young chefs through practical demonstrations, training and opportunities to experiment with real ingredients. The technology is already there. The next step is learning how to make it work for you.
