In professional kitchens, there is often confusion between different types of ovens — combi ovens, convection ovens and speed ovens. Many suppliers label every fan‑assisted oven as a “combi oven”, which leads to wrong expectations and poor purchasing decisions.
Choosing the right oven is critical for:
- food quality
- service speed
- energy efficiency
- kitchen workflow
- long‑term operating costs
- In this guide, we explain clearly:
- what a combi oven is
- what a convection oven is
- what a speed oven is
- what a standard oven (range oven) is
- which type is suitable for which business
- how to choose the right model
This article builds on our previous guide:
“The Combi Oven – The Intelligent Assistant in the Professional Kitchen.”
Introduction
The terms used in the industry are often mixed up. A convection oven is frequently marketed as a combi oven, and a speed oven is sometimes mistaken for a microwave. This creates confusion, especially for new business owners or operators upgrading their equipment.
In this article, we break down the differences in a clear, practical way and provide real examples from our catalogue:
Fagor iKORE, Inoxtrend, EasyLine, Mychef QUICK.
What Is a Combi Oven? (Combi Oven = Convection + Steam + Mixed Mode)
A combi oven is the most versatile and advanced oven in a professional kitchen. It combines three cooking technologies:
✔ Convection – hot air
✔ Steam – gentle, precise cooking
✔ Combination mode – air + steam
This allows you to:
- bake
- steam
- regenerate
- roast
- sous‑vide
- fry with minimal oil
- prepare pastries, meat, fish, vegetables and desserts
- automate cooking with intelligent programs
A combi oven is essentially the brain of the kitchen.
Best for:
- restaurants
- hotels
- catering operations
- high‑volume kitchens
Example:
- Fagor iKORE – premium combi oven with intelligent cooking modes, cloud connectivity, sensors and automatic cleaning.
What Is a Convection Oven? (Hot Air Only)
A convection oven is a professional fan‑assisted oven that works only with hot air.
It does not generate steam and does not offer mixed cooking modes.
This is not a combi oven.
It is a convection oven — compact, affordable and ideal for everyday tasks.
What it can do:
- even baking
- reheating
- warming
- finishing dishes
What it cannot do:
- steam cooking
- mixed modes
- multi‑speed fans
- intelligent programs
Best for:
- cafés
- bakeries
- pastry shops
- bistros
- small kitchens
- medium‑volume operations
Examples:
- EasyLine H7530 – 4×GN1/1, steam injection, 2 fans
- EasyLine FD21 / FD47 / FD66
What Is a Speed Oven? (Convection + Microwave or 3D Cyclonic Air Impingement )
A speed oven combines:
- convection
- microwave technology
- 3D Cyclonic Air Impingement technology
This results in up to 80% faster cooking.
Best for:
- petrol stations
- cafés
- bars
- high‑traffic locations
- takeaway concepts
- sandwiches, snacks, pastries, pizza slices
Examples:
What Is a Standard Oven? (Range Oven)
In a professional kitchen, a “standard oven” refers to the oven built into a commercial range (gas or electric).
It is the simplest type of professional oven.
Characteristics:
- no steam
- no mixed modes
- no programs
- sometimes no fan or only one fan
- less even baking compared to convection ovens
Best for:
-
small kitchens
-
simple menus
-
basic roasting and baking
-
operations where the oven is not the main tool
| Oven Type | Best for | Speed | Capacity | Price | Examples |
| Combi Oven | Restaurants, hotels, catering | Medium | Large | High | Fagor iKORE |
| Convection Oven | Cafés, bakeries, pastry shops | Medium | Small/medium | Low | EasyLine FIMAR |
| Speed Oven | Bars, petrol stations, high‑traffic sites | Very high | Small | Medium/high | Mychef QUICK |
| Standard Oven (Range) | Small kitchens, simple menus, kinder gardens, schools | Low | Small | Medium | Gas & Electric commercial ovens |
How to Choose the Right Oven
✔ Based on your menu:
- pastries → convection oven
- meat/fish → combi oven
- snacks/sandwiches → speed oven
✔ Based on workload:
- high volume → combi or speed oven
- medium volume → convection oven
✔ Based on space:
- small kitchen → convection or speed oven
✔ Based on budget:
- low → convection oven
- medium → speed oven
- high → combi oven
✔ Based on service speed:
- express service → speed oven
- standard service → convection oven
- complex menu → combi oven
Common Mistakes When Choosing an Oven
- Buying a convection oven instead of a combi oven
- Buying a speed oven for a menu that doesn’t suit it
- Underestimating capacity needs
- Choosing the wrong power supply
- Ignoring the need for steam when baking pastries
Need Help Choosing the Right Oven?
If you’re unsure which oven is right for your business, our team will help you choose the best solution based on your menu, workload and budget.
