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Cooking Equipments
Combi Ovens & Convection Ovens – Manufactured in Turkey, Designed for High-Volume Commercial Kitchens
Cooking Equipments
Combi Ovens & Convection Ovens – Manufactured in Turkey, Designed for High-Volume Commercial Kitchens
From Istanbul to Service – Built for Precision, Power & Turnkey Integration
From our technical site visits in Kampala to BOQ planning tables in Riyadh, one lesson repeats itself: when ovens fail, kitchens fail. Chefs can’t afford uneven baking, inconsistent steam, or noisy units that frustrate staff. In our years working side-by-side with turnkey kitchen contractors, consultants, procurement managers, and kitchen designers, one insight repeats — oven reliability and speed are non-negotiable in any commercial kitchen.
As part of our contracting + manufacturing model, we deliver Turkey-made combi ovens and convection ovens to restaurant kitchens, hotel kitchens, resort buffets, central production facilities, even ghost kitchens. Every model is engineered for efficiency under real-world loads, not just showroom specs. We’ve seen them handle back-to-back buffets in Seychelles, airline catering in Muscat, and fast-casual chains in Nairobi.
Whether you’re outfitting a pastry zone in a resort or equipping a high-volume prep kitchen in a hospital, our combi and convection ovens are your workhorses — fast, stackable, CE certified, and ready for BOQ integration.
1-Year Factory Warranty
Service in 90+ countries
Spare parts in Turkey, UAE
📊 Technical Data Table
Model | Tray Capacity | Power Type | Dimensions (mm) | Steam | Application Capacity |
Combi 10GN 1/1 | 10 × GN 1/1 | Electric / Gas | 1000×900×1090 | Yes | 120–180 meals/day |
Combi 10GN 2/1 | 10 × GN 2/1 | Electric / Gas | 1230×1100×1090 | Yes | 250–400 meals/day |
Combi 20GN 2/1 | 20 × GN 2/1 | Electric / Gas | 1250×1100×1850 | Yes | 400–700 meals/day |
Conv. 10GN 1/1 | 10 × GN 1/1 | Electric | 900×820×1050 | No | 100–150 meals/day |
Conv. 20GN 2/1 | 20 × GN 2/1 | Electric | 1100×950×1900 | No | 300–500 meals/day |
Conv. 6GN 1/1 | 6 × GN 1/1 | Electric / Gas | 900×820×920 | No | 60–100 meals/day |
📩 Need CAD drawings or full BOQ spec list? Let us know and we’ll send technical files with installation zones marked.
⚙️ Installation & MEP Integration Notes
Proper installation ensures ovens perform at their designed capacity. Our models come with full integration support:
- Water Connection: Required for combi ovens (with drain).
- Electrical Load Charts: Supplied with every unit for local electricians.
- Voltage Options: 220V or 380–415V 3N~, 50/60Hz available.
- Circuit Protection: RCD breaker recommended for safety.
- Ventilation: Exhaust hood or vapor extractor advised for all ovens.
- Contractor Support: We guide local electricians and MEP teams on load planning and placement.
📌 Installation done right = longer oven life, lower energy bills, and smoother daily service.
🧼 Hygiene & Durability – Easy Cleaning, Long Lifecycle
Our ovens are engineered with hygiene at the core, following the same standards applied in Turkish factories:
- Seamless 304 stainless steel cooking chamber with rounded corners – no dirt traps.
- Polished surfaces resist grease and allow quick wipe-down cleaning.
- Removable GN racks and trays for dishwasher-safe wash.
- Tested for 24/7 duty cycles in real industrial kitchens.
🛡️ Safety & Compliance – Built for Global Standards
Safety is non-negotiable in hotel kitchens, hospital kitchens, or central production facilities. That’s why our combi and convection ovens include:
- Double-glass insulated doors with cool-touch handles.
- Automatic shut-off and overheat protection systems.
- Smart drain & vapor management reducing floor slip hazards.
- CE, HACCP and ISO certified for international tenders.
- Door lock interlocks prevent steam burns during operation.
Why Choose Our Ovens? – Built for Real Kitchens
- Turkey-built performance: CE certified, HACCP ready, 304 SS housing, factory-tested before dispatch.
- Modular design: From 4 to 20 GN capacity, stackable models with mobile base stands.
- Precise steam & dry heat: Moisture control, programmable baking cycles, fast recovery.
- Front or Back of House ready: Sleek design, silent fans, smart drain system.
- Easy integration: Electrical + water diagrams for MEP teams, CAD blocks for consultants.
- OS&E match-up: From core probes to GN accessories, we supply full compatibility.
💬 “We bake, roast, and steam with zero downtime. These ovens just don’t quit.” – Chef Ali, Dubai
🌍 Sustainability & Energy Efficiency – Cutting Costs, Saving Energy
Hotels waste up to 15% of baked goods due to poor oven efficiency. Energy-smart ovens reduce waste, bills and environmental footprint.
- Steam Recovery: Cuts energy loss, faster heat balance.
- Eco-Wash Programs: Saves up to 30% water per cleaning cycle.
- Low Standby Mode: Units use less power when idle.
- Optimized Fans: Silent, efficient airflow reduces heat waste.
📌 Sustainability isn’t greenwashing. It’s lowering OPEX for hotel kitchens, catering kitchens, and central production hubs.
Combi vs Convection – Which to Choose for Your Project?
Feature | Combi Oven | Convection Oven |
Heating Method | Dry heat + steam | Dry heat only |
Core Use Cases | Roast, bake, steam, reheat, rethermalize | Bake, gratin, bread, pastries |
Steam Function | Yes – programmable humidity | No |
Control Panel | Touchscreen / rotary / programmable | Manual / timer-based |
Water Connection | Required | Not required |
Cleaning System | Auto-clean (on select models) | Manual |
GN Capacity | 6 – 20 GN 1/1 or 2/1 trays | 10 – 20 GN 1/1 or 2/1 trays |
Best for | catering kitchens, hotel kitchens | restaurant kitchens, bakery zones |
📐 Placement & Workflow Design – Where Ovens Work Best
- Hot Kitchen: Combi ovens near cooking & wet zones = short water lines, faster tray handling.
- Bakery Flow: Convection ovens by pastry pass-throughs = crisp output, smooth service.
- Access: Leave side/rear clearance = easy maintenance, safe use.
- Trolley Movement: Direct flow prep → oven → serving = no bottlenecks.
- Front-of-House: Touchscreen convection ovens in buffets = guest value + simple control.
- Air Balance: Avoid HVAC returns, always link with hood/exhaust.
📌 Smart placement = faster chefs, smoother workflow, lower long-term cost.
📦 OS&E Integration – Full Project Match-Up
Not every oven is project-ready. But in turnkey kitchen projects, OS&E alignment is what keeps things smooth.
- GN Pan Compatibility: 1/1 and 2/1 trays across all models.
- Accessory Kits: Core probes, cleaning tabs, water filters.
- Consultant Support: CAD blocks and accessory lists included in BOQ.
- FOH Options: Sleek convection models match front-of-house service lines.
📌 OS&E integration makes ovens more than equipment. It makes them part of the workflow.
🧾 Tender-Ready Documentation – Helping Procurement Teams Win Time
Procurement managers and kitchen designers don’t want vague promises. They need files, certifications, and drawings — ready to go.
- CAD Blocks & Layouts: Plug into your kitchen design software.
- MEP Integration Charts: Electrical + water diagrams.
- Certificates: CE, HACCP, ISO included in every pack.
- BOQ Support: Fast response for consultant-spec requests.
📌 With tender-ready docs, consultants save days, contractors win projects faster.
🧠 Chef Feedback Matrix – What Do These Ovens Actually Cook?
Dish Type | Recommended Oven Type | Notes |
Lasagna, gratin | Combi | Steam boost prevents drying |
Croissants, pastries | Convection | Crisp texture without extra steam |
Sous-vide proteins | Combi | Low temp steam mode |
Bread rolls | Convection | Manual crusting works better |
Fish & reheat trays | Combi | Reheats evenly with humidity |
Optional Add-Ons – Get the Most Out of Your Oven
- Stacking Kits – Vertical stacking for space saving
- Mobile Base Stands – With GN guide rails
- Core Probes – Accurate temp control for meat/poultry
- Steam Injection Kits – Add-on for dry convection units
- Auto-Clean Tablets – Food-safe detergents
- Integrated Hood Systems – For steam + odor control
- Water Softening Filters – Protect internal boiler systems
- Bespoke Voltage Options – 220V / 400V, 50–60Hz
❓ FAQ – Oven Questions from Turnkey Projects
Are combi ovens electric or gas?
We offer both — just specify at BOQ stage.
Do you assist with kitchen layout drawings?
Yes, we support MEP drawings and CAD blocks for oven placement.
How do I calculate the total power load for these units in my kitchen?
We help your electrician with load charts and zone mapping — just send us your layout.
Can these be used in open buffet or FOH kitchens
Yes, silent convection models are ideal for front-service or à la carte zones.
Are your ovens CE certified and HACCP compliant?
Absolutely. Built in Turkey, tested under load, and export-ready.
💬 Real Projects & Client Testimonials – What Our Partners Say
