Combi Oven Versatility at Ivy Tech

See how Chef Thom Englad at Ivy Tech teaches the versatility of a Hobart Combi Oven (http://www.hobartcorp.com/products/cooking/combi-ovens-and-barcode-scanners/).

Cook with dry convection heat. An automatic vent lets out humidity, for the bone-dry environment that's perfect for pastries, breads, coloring and glazing. Inject steam at any time with a touch of a humidifier button.

Cook with fan-assisted steaming up to 212°F to steam fish, shellfish, rice, vegetables and meats, or for poaching terrines and pâtés.

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