What is the steamer for home: working principle, the instruction

Combi - this automation of the cooking process with the replacement of a large number of kitchen appliances.

Why the need for steamer

Before we address the question what it is - the combi steamer, a little history of the origin of this versatile kitchen equipment. The first such furnaces have been produced by the German Rational brand in 1976, so the device can be considered relatively young.

The first models, which are primitive hybrid Steamers and convection ovenPricey and were only available to large networks catering. Current models can be purchased for 60 thousand rubles.

For a long time it was the high cost of equipment has made it not very common, but as they become available a larger number of the equipment manufacturers, as well as increasing the diversity of species and models, it has become all the more likely to occur kitchens.

So what is - the combi steamer? This is a professional kitchen equipment, which combines different processing modes steaming foods or forced convection and distribution of the hot air flows within the cabinet.

Simply put, it is a versatile device that allows you to cook, fry, extinguish, or cook the perfect pastries.

The acquisition of just one such device for the kitchen allows you not to buy a steamer, a separate broiler, electric frying pan or pot. Also, the use of the combi steamer maximally automate the process of cooking, because the person can only set the desired program and temperature.

The main purpose of the combi steamer is to simplify the work of contemporary chefs, reducing the time spent on cooking, reducing the amount of energy consumed and the products needed to produce one finished dishes.

Design and operation of the combi steamer

The device combines two main modes: convection or forced spread over the space of the inner chamber of the heated air and the use of steam for cooking.

In some models, the third mode can be used, which is the arrangement of the two main, which is an advantage, but it affects the increase in cost.

The convection fan is provided, which are installed in the walls of the working chamber. Availability tightness with the door closed allows air suction by the circulating inside combi fan inside the case, and then it passes through the heating element, which allows for rapid heating unit to a predetermined temperature. To control the temperature in the thermostat devices used.

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When switched convection is possible to achieve heat treatment of products, which by their qualities similar to frying, the loss is reduced to 30%. Also, the use of hot air helps to speed up the process of getting himself ready meals, in this case from chefs do not need to follow him or to carry out turning, in order to achieve uniformity Rare.

The second mode, which is present in a combi steamer - is the use of steam that can be generated in two ways.

1. Boiler. Form a pair in this embodiment is engaged or boiler water boiler. The water level in the boiler is maintained at a constant level, so such a scheme requires a connection to the plumbing system.
   The entire process is done automatically. Also, most of the models has a security system, which is activated at the termination of water supply. Upon reaching the limit temperature (130ºC), the device switches off, thus minimizing the risk of accidents.
2. Injector. The combi-steamer having the vapor injection system, the principle used by spraying water onto the heated heater. A system of nozzles through which liquid is supplied, and it is structured in such a way as to ensure the gradual grinding drops. After contact with the heating element to instantly vaporize the water droplets, forming pairs. Further, after passing through the working chamber, it is cooled, condenses on the walls of the drainage collector and discharged into the sewer.

The electronic control system makes the device fully automatic due to a large number of pre-installed software

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There is no consensus about the benefits of one method over the other. Some cooks recognize boiler outdated technology, others do not recognize the injection. Everything will depend on the destination and not the classification of the combi steamer, and on the model and manufacturer.

General specifications combi ovens by type

Further subdivisions devices method of producing steam, all existing models can be divided into types of food type, and capacity control features of the inner chamber.

According to the type of food

In this category there are two types of professional equipment for cooking: gas and electric.

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The electronic control system makes the device fully automatic due to a large number of pre-installed software.

Gas appliances can be powered by liquefied gas or to connect to the centralized supply system. These models have a number of restrictions on the installation, due to safety requirements. It is forbidden to place the gas combi ovens in the basement, if they are not recognized by the building documentation the ground. The advantage of these models can be regarded as economical as they consume less resources at work.

Electric combi ovens are used for electricity. Their connection must be made to the industrial network, which voltage is 380 V. power level will depend on the specific model and can reach up to 12 kW per actuation.

management

Under this option, all devices are divided into three types: mechanical, electromechanical and electronic. The first category is the most cheap and practically does not occur in the market. On these devices, all the necessary parameters are set manually, which required the maximum participation of the person.

A large number of modes provides finer exposure settings for a perfect meal.

Electromechanical or hybrid devices are also low cost. humidity and temperature indicators combi ovens exhibited within the specified tolerance. They may also have a number of pre-installed software that simplifies the process of cooking.

Electronic control is considered the most modern type, because the whole process is fully automated. In these devices, you can set a very accurate reading modes by displaying the temperature to a degree. Many models are equipped with probes, have a large number of presets have memory. Requires certain skills and expertise to master.

on capacity

According to this criterion, there are three types of ovens. Distinguishing features - number of load levels (or, simply, shelves), as well as the number of loaded gastroomkostey. The smallest devices capacity of up to 6 tanks, the middle class is designed to have 12, and the largest can simultaneously accommodate up to 20 gastroomkostey.

How does the steamer

On the market there are many models of ovens, which can work only in standard mode or have additional options. Most of the devices operate in the following modes:

• convection;
• pairs;
• combined;
• heating.

The main modes

Each of the available modes differ primarily by the temperature at which the cooking.

steam

When this program the maximum temperature, which is possible to achieve, for the boiler type devices is 130ºC. In this mode, you manage to cook meals, put out or blanch products, and they retain their natural color, texture and taste. When using steam eliminates the possibility of loss of nutrients, as well as the saturation of food aromas neighboring. The steam is used for cooking vegetables, cereals, fish dishes.

For each dish needs its best mode to get exactly as planned to cook.

Convection

In this case, the maximum cooking temperature is 270 ° C. The use of this program is recommended for frying or baking. Achieving a high temperature for a short period of time allows you to get the effect of "sealing" of meat, which leads to the conservation of all juices. Eventually it becomes soft and juicy cutlets or fillets.

The steam + convection

Combination mode in which the maximum heating temperature reaches 250 ° C. This is the most versatile program which includes all the advantages of dry roasting and steaming foods. Most often, this program is recommended for cooking or baking dishes, because it is in this mode is possible to achieve uniform propekaniya.

Additional options

Additional programs are available not only in the professional models, but can also occur in household combi steamer for home, include the following modes:

• regeneration or heating. This program is used for cooking foods that require delicate handling. Heating is provided by a combined type, but the amount of supplied steam increases;
• low-temperature steam, which is found only in the boiler models. In this case, the temperature does not rise above 99ºC. It is used for dishes that require careful handling - desserts, mousses or processing of valuable species of fish.

An advantage of the device is the release time by means of automating cook cooking process.

Advantages and disadvantages of combi ovens

Like any device for cooking apparatuses have their positive and negative properties. First considerably more, otherwise this technique would not enjoy such popularity and standing on every professional kitchen.

The advantages of combi are:

Using the combi steamer is expedient in a professional kitchen, because it is designed for large amounts of food.

Perhaps the most significant drawback of this equipment is its high cost, if we talk about the possibility of acquiring the oven for home use. The rest of the device has a lot of good qualities, making it ideal for any professional chef. Also among the minuses should include noise generated during operation of fans, which operate much louder than usual plate like parts.

Unlike convection oven from the oven

When considering the theme that is the oven, the reader may ask the question: How does a conventional convection oven from the combi steamer? The answer is obvious: a device designed for professional cooking, despite the commonality in principle of convection, additionally capable of generating steam by means of which is possible to achieve better and faster cooking.

combi acquisition eliminates the panels, cabinet oven or electric boilers, which can save space in the kitchen.

How to choose a steamer for home use

Purchase this device for its use in everyday life is not quite appropriate, since it is primarily intended for professional cookery. But if the decision to become the owner of such a device is ripe, you should know how to choose steamer.

First, you must decide on the supplier. It is advisable to choose one that not only sells quality equipment but also provides its installation and initial configuration.

The following is to find out if there is a warranty service that is needed in the case of machine failure.

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Since steamer requires mains, sewage, water, and also desirable that on it it was mounted hood, before its acquisition is important to provide a place of the future accommodation device. If possible, it's worth doing at the design stage.

Buying combi can achieve significant savings in the kitchen, which is especially important for catering chains when required to cook quick, tasty and cost-effectively. Again see the features of the home appliances can be presented in the video.