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Combi Ovens

Commercial Combi Ovens in Toronto & Canada

A combi oven combines steam, convection heat, and a mix of both in one unit, giving a kitchen the versatility to steam, roast, bake, and reheat without needing separate equipment for each job, and Phoenix Food Equipment's Combi Ovens collection covers every tier of that category. Rational's iCombi Classic and iCombi Pro Series are the global standard, spanning 4 to 20 pan capacities in electric or natural gas/propane with manual dial or full digital touchscreen controls. Unox's XAVC and XACC Series bring the same steam-and-convection versatility in compact and full-size footprints, with a ventless hood option available for kitchens that can't run a traditional exhaust hood. Vulcan's newer CORE Series and Atosa's AEC Series round out the lineup with budget-friendly electric combi ovens from 5 to 10 pans, both backed by a full range of racks, stands, and water filtration accessories. Phoenix Food Equipment is based right here in Vaughan and ships combi ovens across the GTA — Toronto, Mississauga, Markham, and Brampton included — plus nationwide across Canada.

Frequently Asked Questions

Common questions from operators buying this kind of equipment.

What's the difference between Rational's iCombi Classic and iCombi Pro?

Rational's iCombi Classic uses manual dial controls and covers the essentials, steam, convection, and combi cooking modes, at a lower price point, and it's a reliable choice for a kitchen that wants Rational's build quality without paying for advanced programming. The iCombi Pro steps up to a full digital touchscreen with automatic cooking programs, self-optimizing cooking that adjusts time and temperature based on the food's actual browning and core temperature, and connectivity features for tracking HACCP data. Both series come in the same 4 to 20 pan half and full size capacities in electric or natural gas/propane, so the choice usually comes down to how much automation and data tracking your kitchen actually needs versus keeping things simple.

Do I need a ventless hood for a combi oven?

Most combi ovens are designed to be installed under a standard kitchen exhaust hood, since the steam and heat they generate typically requires proper ventilation the way a full-size oven does. That said, Unox offers a certified ventless hood accessory for several of its XAVC and XACC combi oven models, which captures and filters the steam and heat internally so the unit can run in a kitchen without existing hood infrastructure, a useful option for a satellite kitchen, food truck commissary, or any space where installing a full hood isn't practical. Ventless setups do have some limitations on cooking volume and specific menu items compared to a hooded installation, so it's worth confirming with Phoenix Food Equipment which ventless configuration fits your actual production needs before ordering.

How many pans should my combi oven hold?

Combi oven capacity is measured in half or full size sheet pans, and the right number comes down to your kitchen's peak-hour volume. A 4 to 6 pan combi oven, like Rational's smaller iCombi models or Atosa's AEC-0511E/0621E, suits a smaller restaurant, cafe, or satellite kitchen running a focused menu. A 10 pan unit is the most common size for a mid-volume restaurant, hotel kitchen, or catering operation, while Rational's and Unox's largest 20 pan models are built for high-volume institutional kitchens, large hotels, or central commissaries supplying multiple locations. Stacking kits, available from Atosa and Unox, let you combine two smaller combi ovens in the same footprint if your volume grows past a single unit's capacity.