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Versatility, ease of use and efficiency make the Henny Penny SmartCombi™ both a viable solution to your immediate foodservice challenges and a valuable long-term investment in the continued success of your operation.

Combi-cooking has been easily integrated into foodservice operations worldwide, particularly in Europe, where many of the most popular combis were first introduced. From the beginning, the capacity and versatility of the units, along with the high quality of the food produced, were benefits clearly desired by chefs and kitchen managers almost everywhere but the United States. Acceptance in America was slow and uneven, mainly due to the different approaches and economic models at work among different segments of the foodservice industry.
For instance, non-commercial institutional feeding, such as school, hospital, military and prison cafeterias were fairly early adopters.

Managers in those kitchens saw immediately the benefits of cooking high volumes of a wide range of menu items quickly in the same piece of equipment by virtue of convection heat, steam and a combination of the two.
Restaurants and delis, on the other hand, found many objections to counter the fairly obvious benefits. Early units were large and ungainly where kitchen space is always at a premium. The justification that a combi can replace a separate steaming cabinet and convection oven, while true, didn’t necessarily make sense for cook-to-order restaurants that might need to bake and steam at the same time. The equipment was expensive to purchase and to own. High maintenance and repair costs were well-documented. Only well-capitalized chains would consider the economic justifications for combi-cooking.

As time went on, more and more US manufacturers brought combis to market, and the choices and justifications became more apparent. Today, just about any type of foodservice operation can capitalize on the benefits of combi-cooking. And now buyers have another problem: There are several fundamentally different products out there under the “combi” label. These differences not only contribute to lower or higher prices, but significantly affect the product quality, flexibility and energy savings combis are known for. This white paper will examine the essential features of today’s combi-ovens and try to show you what to look for when considering this type of equipment for your kitchen.

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