An electric combi oven combines convection heat, steam and a mix of both in one cabinet, so you can roast, steam, bake, braise and regenerate with precise humidity control. Babak Food Equipment supplies commercial electric combi ovens for restaurants, hotels, caterers, cafés and institutional kitchens across Vancouver and British Columbia, from brands such as Rational, UNOX, Vulcan and Atosa. As an authorized UNOX dealer, we can help you compare models in detail.
Types of electric combi ovens
Countertop combi ovens
Compact countertop models hold about 5 to 7 pans and suit cafés, small restaurants and bake-off stations. Many can be stacked or placed on a stand.
Floor-standing combi ovens
Mid-size units of about 10 pans are the workhorses of busy restaurants and hotels, handling everything from breakfast to banquet service.
Roll-in combi ovens
Large roll-in models of about 20 pans load a full trolley at once – ideal for banquets, hospitals and commissary kitchens.
Boiler vs. boilerless
Boiler combis make steam in a separate generator for maximum steam power; boilerless models inject water into the cabinet, which is simpler and uses less water. Both styles are common.
How to choose a commercial electric combi oven

Capacity: count pans per service and pan size (full-size or GN 1/1). Choose countertop, floor or roll-in to match.
Electrical supply: most electric combis need 208–240 V or 600 V, often three-phase. Confirm your panel before ordering.
Water and drain: plan a water line, a drain and, in most cases, water filtration to protect the steam system.
Ventilation: many electric combis still need a hood; some models can work with condensation hoods or ventless solutions – local code decides.
Controls and cleaning: programmable recipes, core probes and automatic cleaning save labour every day.
Space: check footprint, door swing and clearances, and doorways for delivery.

Why buy your electric combi oven from Babak Food Equipment?
With more than 20 years in business and a 4.9★ Google rating from 380+ reviews, our team helps you compare combi ovens, check power, water and ventilation, and plan your setup. Delivery and installation options are available across BC – details and costs are discussed when you order. Also see gas combi ovens, all combi ovens and used restaurant equipment.
Electric combi ovens at a glance
SizeTypical capacityBest forCountertopAbout 5–7 pansCafés, small restaurants, bake-offFloor-standingAbout 10 pansRestaurants, hotelsRoll-inAbout 20 pansBanquets, hospitals, commissaries
Frequently asked questions
Gas vs. electric combi oven – which is better?
Both cook equally well. Electric models are simpler to install where gas is not available and often give very fine humidity control; gas models can cost less to run where gas is cheap.
What power does an electric combi oven need?
Most need a dedicated 208–240 V or 600 V circuit, often three-phase. Smaller countertop units may need less – check the specification sheet.
Does an electric combi oven need a water filter?
Most manufacturers recommend water treatment to protect the steam system from scale, especially for boiler models.
What can you cook in a combi oven?
Roasts, vegetables, fish, rice, bread, pastries, eggs and more – and you can regenerate plated meals for banquets.
Availability, pricing, warranty terms, delivery and installation are confirmed at the time of purchase – request a quote on any model or call our team at (604) 566-9747.