Combination steam ovens have been around for a while and are much more modern than the convection ovens. It combines the benefits of an oven with the ability for steaming in one piece. This allows chefs to make more creative dishes and requires only one unit, instead of two. You can also reduce the space required to cook in your kitchen. Piron’s innovative technology and modern design is transforming the restaurant business. Their Combi Steam Ovens are changing the way you cook, more about the author.

Every Piron Combi Steam Oven is equipped with the following innovative technological features:

* Digital TFT 7″ screen with touch control

* A digital timer can be set to any length from 0 up to 120 minutes

* Memory capacity of 99 programs

* Automatic cooling

* Fan speed regulation

* Percentage steam regulation

* Preheating and pause phase

* Digital or mechanical temperature controls

* Bottom heating element

* Automatic washing system

* Core probe

These technologically advanced features are standard in the Piron Marco Polo Sensitive Line, and the Piron Colombo High Tech Line.

Two options are available for each of these lines: You can choose between an oven with 10 or 6 trays. They feature high speed motors, a core probe, a cleaning system and a reversing mechanism. The Piron Steam Ovens are capable of reaching temperatures up to 260 degrees Celsius. The 10 tray option weighs in at 125kg, has 3 high speed engines and measures 810 x 895, x 1225 mm. The 6 tray option weighs in at 110 kilograms, features two high speed motors, and is 810x895x855 millimeters. These two lines are great for medium-sized catering and restaurants.

Caboto can be used in smaller establishments like cafes or home caterers. It includes the Piron convec oven, which has 2 high speed motors. While it does not have as many features as the other two lines, it is still a powerful catering equipment. It weighs in at 37 kilograms, and has a load capacity for 4 trays.