In HoReCa, speed only matters when it comes with consistency. When you have a high order volume, rotating staff, and customers who expect the same taste every time, you need equipment that delivers fast, repeatable results with minimal intervention. You need a high-speed oven that combines convection, microwaves, and thermal concentration into a single cooking process.
What is CombiTurbo, in short
CombiTurbo is a compact, 18-liter oven designed for professional kitchens where service time directly impacts sales. It is easy to integrate into a production line, a snack bar corner, or a plating area.
3 technologies that change the game
The major difference isn’t just that it heats quickly, but how it does so. CombiTurbo combines:
- microwaves (1000 W) for rapid deep heating,
- convection (2700 W) for uniform baking,
- thermal impingement for a concentrated jet of hot air, which helps with browning and texture (crust, crispiness, gratinating).
The result? Cooking up to 15 times faster than traditional methods, with much finer control over the stages.
Real control: temperature, power, stages
In the HoReCa and catering field, speed without control means waste. CombiTurbo has a temperature range of 93–275°C and power adjustments in clear steps:
- microwaves: 0–100% (in increments of 10),
- convection: 20–100% (in increments of 10).
This allows you to achieve recipes that retain juiciness (without drying out) while delivering a display-ready finish: crispy on the outside, warm and uniform on the inside.
Standardization for the team: 1024 recipes and USB
If you have multiple shifts and people with different levels of experience, standardization becomes profit. The CombiTurbo professional oven comes with a 7.8” touch screen and supports up to 1024 recipes, each with up to 6 stages. Additionally, you have a USB port for rapid import and updating of recipes, plus a timer of up to 10 minutes per stage.
Specifically: you set a “prosciutto panini” recipe, and the colleague on the evening shift gets the same result as the head chef, without interpretations.
Where it performs best: high-turnover areas
CombiTurbo makes sense where you earn money from speed and consistency:
- cafes (croissants, toast, focaccia),
- gas stations with a hot food zone,
- snack bars, food courts, event locations,
- hotels (breakfast + room service),
- pizzerias.
And yes, it also helps in large kitchens as a separate station for finishing/regeneration: you get portions out on time without blocking the main oven.
Practical menu: which dishes are worth putting in the CombiTurbo
Think of it as a Formula 1 engine for products with constant demand:
- Bakery products & breakfast: filled croissants, pain au chocolat, focaccia, flatbread, cheese toast. In a few stages (heating + browning), you get a pleasant exterior and a warm interior.
- Sandwiches & street food: panini, quesadilla, wraps, burgers (bun finishing + melting cheddar + heating meat). Here, thermal concentration makes the difference for the crust.
- Pizza & display products: pizza slices, mini pizzas, topped focaccia, small calzones. A pizza stone is included, useful for a crispy base.
- Fast hot portions: portioned lasagna, potato wedges, wings, meatballs, gratinated vegetables. For potatoes and moist products, the perforated basket helps with air circulation and texture.
Included accessories: start fast, without separate shopping
A simple but important advantage in B2B: CombiTurbo comes with accessories that expand its use from day one: pizza stone, Teflon baking trays, stainless steel spatula, perforated basket, rack, and a Teflon-coated tray.
This means fewer small purchases and a faster implementation in the kitchen.
What you gain in business terms
- More orders per hour: when times decrease, real serving capacity increases.
- Less dependence on a key person: saved recipes mean consistency, regardless of the shift.
- Less waste: control over stages (up to 6) allows you to fine-tune for each product.
- Broader menu without expanding the line: the same equipment covers reheating, baking, browning, and finishing.
CombiTurbo is a speed station built for fast service and repeatable results: convection + microwave + thermal impingement, temperature 93–275°C, power control, numerous recipes, intuitive operation, and included accessories. If your business model relies on turnover, low waiting times, and standardization, CombiTurbo deserves to be on your shortlist.
Frequently Asked Questions
How does CombiTurbo achieve cooking speeds up to 15 times faster?
It utilizes a proprietary combination of 1000W microwave power for core heating, 2700W convection for even baking, and thermal impingement (concentrated hot air) for rapid browning and texture.
Can I standardize the menu across multiple locations using this oven?
Yes, the CombiTurbo supports up to 1024 recipes with 6 stages each, which can be easily exported and imported via the built-in USB port to ensure consistency across different shifts or sites.
What types of food are best suited for the CombiTurbo high-speed oven?
It is ideal for sandwiches (paninis, wraps), bakery items (croissants, focaccia), pizza slices, and quick hot portions like wings or lasagna that require both internal heating and a crispy finish.