In a rapidly changing world, seems the only thing that foodservice operators can count on is that operating costs will go up over time. The cost of labor has skyrocketed. Inflation has relentlessly driven up the cost of food and any product that gets delivered. The next time rent decrease will be the first. But fear not. There are strategies operators can use to help them combat these realities. For example: you may not be operating 24/7 but that doesn’t mean that your equipment can’t be.

Combi Ovens — A Brief Overview

Combi Ovens are the Unicorns of the Foodservice World. You can roast, poach, steam, grill, bake, sous vide and smoke (to name but a few) in a Combi Oven (aka a Combi). The Combi controls the humidity inside its chamber, maintaining exactly the desired atmosphere, which also helps reduce shrinkage and weight loss of the items being cooked. This is an added bonus with the rising costs of every item. They also help maintain the integrity and yield of items by not drying or over cooking.

Finding the Right Combi For You

First rule of Combi’s: get one that fits your needs. Don’t be seduced into getting bells and whistles you don’t need for your particular operation; just the ones that make sense for you. When in doubt, remember the KISS[1] Principle. Simple is best. Start with analyzing your menu and looking at what items will be long term, what’s seasonal and what proteins will be lasting items on your menu. Also consider:

• How much of your menu can be prepared ahead of service and how do you store your prepped items?
• What items can be produced in bulk and what items can be frozen for later use?
• Do you need a smoker on the combi?
• Do you need a de-hydrator?
• Where is this being placed?
• Ventless or under a hood?
• Do you need it to hold full hotel pans or half pans?

Once you decide on the menu items that you want to produce in your Combi, you’ll want to plan how to best utilize your Combi Oven to get the most out of it.

Making the Most of Your Combi

The keywords here “Plan Ahead”. Plan out each day, so that it works for you at all times of the day. That means all 24 hours of the day. Not just hours you’re open. Think of your Combi as an extra set of hands in the kitchen. You don’t want your staff sitting around doing nothing when they’re on the clock. Same with your Combi.

Start with considering items that can be cooked overnight. Any braising or slow cooking or even batches of items at lower temperatures can be made while the restaurant is closed and programmed to hold at a safe temperature until morning. Sous vide items also can be made in bulk overnight and held as well.

Take advantage of programming your Combi to employ multiple cooking methods in a single production cycle. Being able to program operations, can turn a very inexperienced cook into one capable of producing consistently great quality products immediately. Take BBQ Ribs for example. You can cook ribs in a combi oven starting at a lower temperature, add smoke, add more steam to make them “fall off the bone”, and finally finish at a higher temperature to give them great “bark”. All of this can be pre-programmed, making anyone in the kitchen a BBQ Pit Master with the push of a button.

Combi’s excel at Holding and Rethermalizing product. This means you can batch produce in advance or parties, banquets and even normal service from breakfast, lunch, and dinner. Doing so allows you optimize your labor utilization and lower unit costs for those items.

Keyword: Training

Chinese philosopher Lao Tzu, founder of Taoism, famously said “Give a man a fish and you feed him for a day. Teach him how to fish and you feed him for a lifetime”. The same can be said of Combi’s. Invest in the time and effort to train your staff in the operation of your Combi. Not just the person who will be using it the most. Cross train other staff so that in the event someone doesn’t show for work or quits (like that never happens) your Combi can keep on rockin’ and never miss a beat. If you need help with training, don’t hesitate to reach out to your vendor. You just purchased a piece of equipment that costs as much as a small car. It’s the least they can do. If you get new or additional staff, ask them for help again. As often as you need it. As long as you need it.

Conclusion: A Magical Kitchen Workhorse

Combi’s can be a labor and food cost saving workhorse in your kitchen. To insure you maximize your considerable investment remember:

• Choose wisely. Find the Combi that best fits your needs in the short and long term. Don’t buy a Ferrari when a Chevy will do.
• Identify ways to put your Combi to work 24/7. The more you take advantage of this ability, the more efficient your kitchen can be. Remember: Combi’s don’t take smoke breaks, use the facilities or sleep.
• Improve the quality and consistency of your menu items as well as the skills and efficiencies of your staff by utilizing the cook cycle programming that Combi’s provide. Go from BBQ Disaster to BBQ Master with the push of a button.
• Don’t skimp on the training. Combi’s are amazing but complex foodservice equipment. The learn on the job approach won’t work. Lean on your vendor and/or manufacturer for support if you think you need the help.

So choose wisely and start getting the most out of your Combi!

Chef Randy Zweiban
Co-Founder
ChefWorthy
www.chefworthy.pro

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[1] Keep It Simple, Stupid