Commercial Combi Oven Series | 4–20 Trays | R&M
R&M commercial combi oven series: 4 to 20 tray electric models for restaurants, hotels, bakeries, catering and central kitchens. Hot air, steam and combination cooking in one chamber. Economy MP/MX, electronic CMP or touchscreen AC controller. Manual or automatic cleaning. Factory-direct — send menu, peak covers and utilities for a model recommendation and quote.
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Commercial Combi Oven Series for Professional Kitchens
Cooking with dry hot air, baking oven and steamer combo in one oven chamber. R&M offers a commercial combi oven range from compact 4- and 6-level models to 10- and 20-level production units. Choose an economy keypad, standard electronic controller or touchscreen system, then match the GN pan capacity, cleaning level, voltage and accessories to your menu and daily output.
R&M electric combi oven series is designed for restaurants, hotels, bakeries, catering kitchens, supermarkets and central kitchens that need one kitchen machine for roasting, steaming, baking, reheating and low-temperature cooking.
A commercial combination oven may also be described as a combi steamer, professional combi oven, electric combination oven, combo oven or electric combi steam oven. These names point to the same core idea: a multifunction oven that controls heat and humidity in one chamber.
GET MY COMBI OVEN QUOTE → COMPARE 4–20 TRAY MODELS ↓
Factory-direct supply · Capacity selection support · OEM/ODM controller options · Global project service
One Platform, Three Cooking Modes
| Cook Mode | What It Solves |
|---|---|
| Hot Air 、 | Roast, bake and brown with 360° circulating airflow. The fan moves heat around each tray to reduce uneven color across the load. |
| Steam | Use controlled steam for vegetables, rice, seafood, dumplings and gentle reheating. Steam production and capacity vary by model. |
| Combination | Blend hot air and steam to retain moisture while building color. This is the core combi oven function for meat, poultry, bread and mixed-menu production. |
A combination steam and convection oven replaces several single-purpose appliances for many daily jobs. It can work as a steam bake oven for bread, a commercial steamer oven for vegetables, or a combi convection oven for roasting and finishing. Menu fit still depends on tray size, load, steam system and available power.
Combi steam cooking uses controlled humidity rather than turning the chamber into a simple steam-heated oven. The operator chooses dry heat, steam or a programmed blend according to the food and desired finish.
Choose the Right Capacity Before You Choose the Controller
| Capacity | Models | Best Fit | Portions per Load* |
|---|---|---|---|
| 4 × 2/3 GN | GD-CO-41-MX | Compact countertop combi oven for light-duty menus and limited space | ~20–30 |
| 6 × 2/3 GN | GD-CO-61-MX | Small kitchens needing more output without a full 1/1 GN footprint | ~40–50 |
| 4 × 1/1 GN | GD-CO-41-MP | Full-size GN trays in a short countertop body | ~60–80 |
| 6 × 1/1 GN | GD-CO-61-MP/CMP/AC | Restaurants, hotels, cafes and bakery production | ~100–120 |
| 10 × 1/1 GN | GD-CO-10-MP/CMP/AC | Higher-volume restaurants, catering and supermarkets | ~150–200 |
| 20 × 1/1 GN | GD-CO-20-CMP/AC | Central kitchens, banqueting and large-batch production | ~350–400 |
*Portion figures are planning estimates from the supplied selection chart, not guaranteed output. Send product weight, tray loading, cooking time and target portions per hour for a valid capacity check.
A 6 tray combi oven is a practical starting point for many restaurants. A 10 tray combi oven suits operations with more frequent full loads, while a 20 tray combi oven is a large combi oven intended for roll-in production. The correct choice is based on peak demand and menu mix, not average daily covers alone.
Three Controller Levels for Different Teams
| Control Class | Main Difference | Best Fit |
|---|---|---|
| MP / MX Economy | Direct keys and basic programmable operation; manual cleaning on supplied model tables | Simple menu, trained operators, cost control |
| CMP Standard Electronic | Electronic recipe control with automatic cleaning on listed CMP models | Growing kitchens needing repeatable programs |
| AC Touchscreen | Touchscreen interface, up to 100 stored menus and automatic cleaning on listed AC models | Multi-shift teams, broad menus and faster training |
A smart combi oven is useful only when the program structure matches the kitchen. Store the temperature, time, steam and core-temperature target for repeat products. Staff can then recall the approved process instead of rebuilding the settings during every shift.
Core-Temperature Cooking Reduces Guesswork
The optional or model-specific core probe reads temperature inside the food. It helps the operator cook meat, poultry and large joints to a defined center temperature instead of judging only by chamber time. This supports more repeatable doneness and can reduce unnecessary overcooking when the probe is placed correctly.
Fast, Even Heating Across the Load
The chamber combines high-output heating with 360° hot-air circulation. Moving air transfers heat around the trays, while steam can be added when the recipe needs humidity. This steam and convection oven design is intended to reduce hot spots, uneven browning and dry edges when the trays are loaded correctly.
For bakery work, the same chamber can operate as a bakery combi oven أو bakery steam oven. It supports bread, rolls, pastries and selected cakes when the tray spacing, steam level and fan program are matched to the product. For bread that needs controlled humidity, the steam function helps delay surface drying during early bake stages.
Independent Steam for Moisture-Sensitive Food
Selected models use a steam boiler and spray system to provide a stable supply of steam. This makes the steamer combi machine more than an oven with steam function added as a simple mist. It can serve as an electric steam oven for steaming, as a combo steam injection oven for bakery products, and as a combi steam convection oven when heat and humidity are used together.
Steam capacity must be matched to the chamber size and load. Water pressure, water quality, drainage and descaling practice all affect long-term performance. R&M should confirm the water treatment and installation package for the destination site.
Automatic Cleaning Available on Selected Models
CMP and AC models in the supplied catalogue list automatic cleaning, including a three-level cleaning function. Economy MP and MX tables list manual cleaning. Choose the cleaning level according to daily operating hours, grease load, labor cost and local chemical availability.
The stainless steel chamber uses rounded internal corners to reduce hard-to-reach areas. A high-temperature rinse or spray accessory may be available; all chemical and spray-gun claims must match the current accessory list and local compliance documents.
Designed for Easier Daily Operation
- Large viewing window and internal light for checking food without opening the door.
- Recipe memory for repeat products and shift-to-shift consistency.
- Hot/cold air exchange and exhaust functions to manage moisture and reduce lingering food odors between recipes.
- Core probe support for controlled internal doneness.
- Rounded stainless chamber for easier rinsing and wiping.
- Countertop and floor-standing formats for different production volumes.
Why Source from R&M?
Premium Components for Reliable Daily Operation
A professional combi oven must perform consistently under long hours of heat, steam and frequent cleaning. R&M selects reliable electrical, heating and water-system components to improve temperature accuracy, operating stability and service life. Depending on the model and controller configuration, key components include:
- Italian FIR Fan Motor — Delivers stable airflow for more even heat and steam distribution.
- High-Efficiency Heating Elements — Support rapid preheating and responsive temperature recovery between batches.
- Self-Developed Controller with Samsung Processor — Provides accurate control of temperature, time, steam, fan and stored cooking programs.
- Italian FIR Cleaning Pump Assembly — Supports dependable automatic cleaning and consistent detergent circulation.
- Omega Core Temperature Probe — Monitors internal food temperature for more controlled roasting and cooking.
- Carlo Gavazzi Solid-State Relay — Enables fast, stable switching during repeated heating cycles.
- HENGNING Drainage Pump — Improves water discharge during steaming and automatic cleaning.
- Schneider Control Relay — Supports reliable switching and protection within the electrical control system.
- BJB High-Temperature Oven Lamp — Maintains chamber visibility under demanding cooking conditions.
- FDA-Compatible Water and Cleaning Components — Food-contact water inlet, drainage and high-temperature cleaning parts support hygienic daily operation.
R&M supports commercial kitchen projects with model selection, configuration review, OEM/ODM coordination, packing and export service. The goal is to match the commercial electric combi oven to the real menu, utility supply and operating team before the order is placed.
Combination Steamer Oven Applications by Kitchen Type
| Operation | Typical Work |
|---|---|
| Restaurant combi oven | Roast poultry, steam vegetables, cook rice, regenerate prepared food and finish mixed-menu items. |
| Hotel and banqueting | Standardize high-volume breakfast, banquet and room-service recipes across shifts. |
| Bakery combi oven | Bake bread, rolls and pastries with controlled air and steam; confirm pan format and steam profile. |
| Catering combi oven | Prepare multiple batches with stored programs and transport-friendly production planning. |
| Supermarket / deli | Roast meat and poultry, cook ready meals and support scheduled hot-food production. |
| Central kitchen | Use 10- or 20-level capacity for large batches, cook-chill workflows and multi-site meal supply. |
Model Comparison and Verified Source Specifications
Values below are from the R&M catalogue. Confirm current specifications, voltage and component list on the quotation before ordering.
| الطراز | Capacity | Control | Cleaning | W × D × H (mm) | Power | الجهد الكهربائي | Weight |
|---|---|---|---|---|---|---|---|
| GD-CO-41-MX | 4 × 2/3 GN | MP/MX economy | Manual | 687 × 681 × 642 | 6 kW | 220 V* | 85 kg |
| GD-CO-61-MX | 6 × 2/3 GN | MP/MX economy | Manual | 687 × 681 × 740 | 6 kW | 220 V* | 85 kg |
| GD-CO-41-MP | 4 × 1/1 GN | MP economy | Manual | 787 × 786 × 733 | 6 kW | 220 V* | — |
| GD-CO-61-MP | 6 × 1/1 GN | MP economy | Manual | 817 × 771 × 782 | 9 kW | 3N AC 380 V | — |
| GD-CO-61-CMP / AC | 6 × 1/1 GN | Electronic / Touch | Auto | 847 × 771 × 782 | 11 kW | 3N AC 380 V | 112.5 kg |
| GD-CO-10-MP | 10 × 1/1 GN | MP economy | Manual | 817 × 771 × 1,060 | 18 kW | 3N AC 380 V | — |
| GD-CO-10-CMP / AC | 10 × 1/1 GN | Electronic / Touch | Auto | 847 × 771 × 1,060 | 18.6 kW | 3N AC 380 V | 132.5 kg |
| GD-CO-20-CMP / AC | 20 × 1/1 GN | Electronic / Touch | Auto | 879 × 791 × 1,880 | 37 kW | 3N AC 380 V | 267 kg |
*220 V models: confirm phase, current and destination electrical standard before ordering. Power range verified at 6–37 kW across the listed models.
Shared Installation Data
| Item | Planning Value |
|---|---|
| Water inlet | R3/4 |
| Drain | DN25 (MP/MX economy models); DN50 (CMP/AC models) |
| Water pressure | 150–600 kPa / 0.15–0.6 MPa |
| GN pan compatibility | 1/1, 1/2, 2/3, 1/3 and 2/8 GN for full-size models; 2/3-family for compact MX models |
| Water treatment | Required — select after local hardness and chloride test |
| Ventilation | Confirm heat, steam and exhaust requirement with site engineer |
What Determines Combi Oven Price?
Combi oven price depends on tray capacity, controller, cleaning system, steam generator, core probe, voltage conversion, stand or trolley, water treatment, packing and destination service. Commercial combi oven prices cannot be compared from tray count alone because a manual-cleaning economy model and an automatic-cleaning touchscreen model have different hardware and labor value.
For an accurate combi oven cost, send the peak portions per service, menu, preferred GN format, available voltage, water test, ventilation conditions and destination. Buyers looking for a commercial combi oven for sale should also compare local installation, commissioning, spare parts and warranty response — not only the machine price.
Tell Us Your Menu, Peak Covers and Utilities — We Will Match the Model
Send your menu, peak portions per service, tray preference, available power, water conditions and destination country. R&M will recommend the capacity, controller, cleaning level and accessories for your review.
Compare countertop, 10-level and 20-level models with our team.
الأسئلة المتكررة
What is a industrial combi oven?
A Large Capacity catering combi oven cooks with hot air, steam or a controlled combination of both. One chamber can roast, steam, bake, reheat and perform selected low-temperature cooking programs.
What is the difference between a combi oven and a convection oven?
A convection oven mainly circulates dry hot air. A combi steam oven adds controlled steam and combination cooking, which gives the chef more control over moisture, browning and reheating.
Is this a countertop or floor-standing range?
Both. The 4-, 6- and 10-level models can be installed on a suitable stand. The 20-level model is a floor-standing roll-in format. Confirm the delivery path and service clearance before ordering.
Which model is best for a restaurant?
A 6-level 1/1 GN model suits many restaurants; a 10-level unit is better for heavier peak loads. The right restaurant combi oven depends on covers per service, cooking time, tray loading and menu overlap.
Can I use it as a steam oven for baking?
Yes. The chamber can work as a steam oven for baking bread and pastries when the recipe, steam stage, fan speed and tray spacing are set correctly. Product testing is recommended for sensitive bakery items.
How many programs can it store?
Some Model with 50 commonly used programs for selected electronic versions and up to 100 programs for touchscreen versions. Confirm the exact controller and memory for the ordered model.
Do all models have automatic cleaning?
No. The supplied MP and MX model tables list manual cleaning. CMP and AC models list automatic cleaning. Confirm the cleaning pump, chemical system and program levels in the final specification.
Does the machine include a core probe?
Core-temperature cooking is shown as a feature, but probe inclusion may vary by model and package. Ask R&M to list the probe as included or optional on the quotation.
What water pressure is required?
The normalized source range is 150–600 kPa, equal to 0.15–0.6 MPa. Water quality also matters — test hardness and chloride before selecting filtration or softening equipment.
What electrical supply is required?
The range includes source configurations at 220 V and 3N AC 380 V. Phase, frequency, breaker, cable and local compliance must be confirmed for the destination.
How is combi oven wattage selected?
Connected power increases with chamber size, steam system and heating output. The verified source range is approximately 6–37 kW across the listed models. Use the current nameplate specification for electrical design.
Can one machine cook different products?
Yes, which is why it is often called a multifunction steam oven. However, products with very different temperatures, odors or humidity requirements may still need separate batches.
How do I choose a combi oven for restaurant use?
Start with peak covers, tray loading and overlapping menu demand. Then compare the 6- and 10-level options, controller, cleaning time, available power and water treatment.
How Can an Oven Combi Steamer Improve Commercial Kitchen Productivity?
A commercial combi oven combines convection heat, controlled steam and combination cooking in one programmable appliance. In a well-planned combi oven commercial kitchen, chefs can roast, bake, steam, braise and regenerate different foods with precise control over temperature, humidity and cooking time. An oven combi steamer can reduce the need for several separate appliances, shorten batch turnaround, limit moisture loss and help kitchen teams maintain consistent results during busy service periods.
Is an industrial or kitchen combi oven the same as a home steam oven?
No. Commercial kitchen combi ovens use larger GN trays, higher connected power, water and drainage connections, and service access designed for repeated professional use.
Can R&M supply a special roast-duck version?
Yes,A specialized high-speed roast-duck model (GD-CO-81YS) , Request a separate verified data sheet before quoting.
How Does the machine Hot- and Cold-Air Exchange System Improve Cooking Results?
The controlled air-exchange and exhaust system releases excess heat, moisture and cooking vapours when required, helping the chamber switch more effectively between steaming, baking and roasting conditions. This supports stronger browning and crisping during dry-heat cooking while maintaining controlled humidity for moist foods.
Because the unit functions as both an oven and steam oven, it can handle a wider menu without requiring separate appliances. For kitchens considering a steamer and oven combo, this flexibility can improve equipment utilisation and simplify batch production. However, the integrated exhaust function should not automatically be described as a certified ventless combi oven system; ventilation requirements still depend on the selected configuration, cooking application and local regulations.
