Creator of professional kitchens

The technology behind a combi oven or combination oven is relatively new
to the restaurant industry. It was

first introduced about 15 years ago as a combination steam and convection oven and immediately gained popularity in hotel and high-volume restaurants, both large and small. Many of today’s top chefs are still discovering what a combi oven does, how to use it and what it can do for their operations. During a recent survey on StarChefs.com, we learned that many chefs do not own a combi oven yet but 98% of chefs were interested in using one. Below you will find simple facts about the technology, why it’s important, and how to choose the right combi oven for your kitche

AOS101EBA2 268202

Specifications

Model : AOS101EBA2-268202
 Combi LW 10 GN 1/1-electric
Dim mm WxDxH : 898 X 915 X 1058
Supply voltage :  400 V, 3N, 50/60 
Net weight - kg :  284

AOS201EBA2 268204

Specifications

Model : AOS201EBA2-268204
 Combi LW 20 GN 1/1-electric 
Dim mm WxDxH : 993 X 957 X 1795
Supply voltage :  400 V, 3N, 50/60 
Net weight - kg. :  284

AOS101ETA1 267202

Specifications

Model : AOS101ETA1-267202
 Combi LW 10 GN 1/1-electric
Dim mm WxDxH : 898 X 915 X 1058
Supply voltage :  400 V, 3N, 50/60 
Net weight - kg. :  156

AOS201ETA1 267204

Specifications

Model : AOS201ETA1
267204 
 Combi LW 20 GN 1/1-electric
Dim mm WxDxH : 993 957 1450
Supply voltage :  400 V, 3N, 50/60 
Net weight - kg. :  284