Hobart Chef’sCombi 6 x 1/1 GN Electric Combi Oven with standard water treatment & drain kit

The Chef’sCombi 6 replaces several pieces of equipment with one. It roasts, grills, bakes, steams, air fries, poaches, simmers, slow cooks, defrosts, regenerates and holds, all in a six-tray footprint. It suits restaurants, cafés, pubs, aged care and catering kitchens producing up to around 100 meals a day.

You can cook in convection mode from 30 to 300°C, steam from 30 to 100°C, hot steam from 101 to 130°C, or combine heat and steam from 30 to 300°C. A lambda sensor controls the humidity in the cooking chamber, so roasts stay moist and crisp items stay crisp, and the fan distributes heat evenly across all six trays. Staff run it from a touchscreen with a control dial, and the SmartConnect365 app connects to the oven over Wi-Fi or a network cable.

Key features

• Six 1/1 gastronorm trays (325 x 530mm) with 83mm spacing
• Up to 5kg per tray, 30kg total load
• Convection, steam, hot steam and combination modes
• Roasting, grilling, baking, air frying, poaching, slow cooking, regeneration and holding
• Lambda sensor climate control with dehumidification
• Removable hinging rack
• SmartConnect365 app via Wi-Fi or network cable
• Stainless steel 18-10 construction
• WaterMark licensed (26619)

Good to know before you buy

The oven needs a three-phase 415V supply on a 20A breaker with a 30mA safety switch, so have an electrician check your power before ordering. It needs both a cold water and a softened water connection, each with a shut-off valve nearby, plus a 40mm drain with a siphon. It needs 50mm clearance on the right, and 500mm on the left as standard (350mm next to heat sources). Local ventilation rules apply. Hobart has SEED approval for this oven with its own Standard and HEPA canopies, so talk to us if you need one. The stand shown in some setups is sold separately.

Specifications

Not sure if a combi oven is right for your menu? Send us your menu or visit our Wagga showroom, and we’ll talk you through it.