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Four professionnel CHR : convection, mixte ou pizza ?
Pro tip

Professional HORECA oven: convection, combi-steam or pizza?

Published on 15/04/20262 min read

Convection, combi-steam or pizza oven: the complete guide to choosing the HORECA oven suited to your business, volume and budget.

Choosing a HORECA oven starts with the family. A convection oven circulates hot air by fan: ideal for snacking, viennoiserie, roasts and quick oven cooking. A combi-steam oven adds adjustable steam injection: the Swiss army knife of gastronomic kitchens, capable of low-temperature cooking, regeneration, poaching, roasting and baking on one machine. A pizza oven, with a static chamber and refractory deck, reaches 350-500 °C for a Neapolitan bake in 90 seconds.
Sizing is done in GN levels. A 4-level GN 1/1 electric convection oven on 400 V is enough for 50 covers in bistronomy. For a traditional menu mixing savoury cooking and house pastry, step up to a 6-level combi-steam. Large volumes (catering, canteens) move to 10 levels or roll-in trolley ovens.
Budget varies widely by technology. Plan 800 to 2,000 € excl. VAT for a 4-level convection, 1,500 to 4,000 € for a 6-10 level convection, 3,500 to 12,000 € for a 6-10 level combi-steam, and 1,200 to 4,500 € for a single-chamber pizza oven. Add installation, the extraction hood if absent, and the water connection for steam ovens (softener recommended).
On energy, three-phase 400 V electric dominates in convection and combi for its consistency and easy installation. Gas keeps an edge on some pizza ovens and in kitchens already connected. Always check available electrical power: a 10-level combi can draw over 18 kW.
Finally, look at the details that determine lifespan: core probe for low-temperature cooking, automatic cleaning by injection on high-end combis, double-glazed door, and spare-parts availability from established brands like Combisteel or Hendi. A well-chosen oven pays off over 5 to 7 years.
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Frequently asked questions

Convection oven vs combi-steam: what's the difference?

A convection oven cooks with dry fan-forced heat (ideal for viennoiserie, snacking, roasts). A combi-steam oven adds adjustable steam injection: it cooks at low temperature, regenerates, poaches, bakes — the Swiss army knife, but 2 to 3 times more expensive.

How many levels for a HORECA oven?

A 4-level GN 1/1 oven suits about 50 covers in bistronomy. For a menu mixing savoury and pastry, aim for 6 levels. Caterers and canteens move to 10 levels or trolley ovens.

What budget for a professional oven?

800 to 2,000 € excl. VAT for a 4-level convection, 1,500 to 4,000 € for a 6-10 level, 3,500 to 12,000 € for a combi-steam, 1,200 to 4,500 € for a single-chamber pizza oven. Add installation, hood and water connection for steam models.

Do you need three-phase for a HORECA oven?

Most electric convection and combi ovens run on 400 V three-phase. A 10-level combi can exceed 18 kW. Check available electrical power before buying to avoid heavy connection work.