As the face of the foodservice industry changes rapidly, operators are looking for ways to make their kitchens more efficient — and that starts with replacing outdated equipment that can’t keep up with today’s expanding menus, fast-paced demand and evolving customer tastes. That’s why more operators than ever are discovering the benefits of combi ovens as a powerful alternative to steamers — and a whole lot more.
Simply put, combi ovens use both moist and dry heat, either separately or in unison, to cook a variety of foods in many different ways. This inherent versatility means that a single piece of equipment can replace not only a steamer, but a grill and convection oven as well. Add in features like our capacity-boosting FlexiRack racking system, boilerless DynaSteam2 and simple WaveClean cartridge, and you’re armed with Henny Penny innovation for your menu.
Henny Penny’s combi oven solutions are designed with ultimate efficiency and performance in mind, helping operators better utilize valuable floor space while maximizing ROI.