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Commercial Multifunctional Large-Capacity Microcomputer Integrated Steam-Cycle Combi Oven (70L / 90L Steam Convection Oven) - Core Technical Specifications & Operation and Maintenance Manual

CECLE Commercial Large-Capacity Smart Integrated Steam-Cycle Combi Oven 70L 90L Steam Convection Oven

1. Product Overview

1. Basic Equipment Information

  • Product Name: Commercial Multifunctional Large-Capacity Microcomputer Integrated Steam-Cycle Combi Oven / Commercial Steam Convection Oven (Combi Oven)
  • Models & Capacity Specifications:
  • JC-4 (70L Economy) / C-4 (70L Deluxe): Standard 4-tier GN tray capacity, 70-liter volume, 6.0 kW (8 HP);
  • JC-6 (90L Economy) / C-6 (90L Deluxe): Standard 6-tier GN tray capacity, 90-liter volume, 8.0 kW (11 HP).
  • Equipment Type: Commercial microcomputer-controlled countertop / built-in convection combi steam oven
  • Market Applications: Designed for high-standard commercial kitchens with limited space seeking premium cooking performance: locking in juices for steaks and roasts, steam baking crusty artisan sourdough breads, high-fidelity steaming of fresh seafood, and low-temperature sous-vide delicacies.

Engineering & Manufacturing Highlights:

  • Integrated Dual-Effect Direct-Injection Steam System: Built-in high-pressure microcomputer transient steam generator delivers dense, micro-pressure superheated steam throughout the chamber in seconds. Steam permeates ingredients evenly, with relative humidity precisely adjustable by percentage.
  • 360° High-Speed Hot Air Convection with Inverter Fan: The rear chamber incorporates an industrial-grade, large-diameter, high-temperature convection fan paired with circular heating elements. Intelligent air-speed control distributes heat uniformly into every corner, eliminating the need to manually rotate trays during baking.
  • Thickened SUS304 Food-Grade Seamless Stainless Steel Chamber: Features rounded inner corners to eliminate sanitary blind spots. Electrolytically polished, oil-repellent surfaces resist acids, alkalis, and high-temperature saline vapors, preventing grease retention and food odor buildup for effortless cleaning.
  • Double-Layer Anti-Scald Hollow Panoramic Tempered Glass Door: The outer layer remains cool to the touch while the inner low-E coated glass reflects infrared heat back into the cavity. Combined with a built-in explosion-proof halogen light, chefs can visually monitor caramelization and blistering without opening the door.
  • Smart Microcomputer Color LCD Touchscreen Control Panel:
  • Economy Models (JC-4 / JC-6): 12 built-in one-touch preset smart cooking programs;
  • Deluxe Models (C-4 / C-6): 18 advanced multi-stage chef programs, supporting custom-tailored curves across time, temperature, and steam humidity.

2. Core Functions & Working Principles

The combi oven combines four essential commercial thermal cooking methods:

  • Pure Steam Mode (50°C–130°C): High-purity, saturated steam envelops food, cooking rapidly while locking in natural nutrients, juices, and vibrant colors without condensation dripping or waterlogging. Ideal for seafood, nourishing broths, dim sum, and tender vegetables.
  • Hot Air Convection Bake Mode (30°C–300°C): Rapid convective air streams sweep over ingredient surfaces, quickly evaporating surface moisture to trigger the Maillard reaction. Yields golden, crispy exteriors and moist interiors for pizzas, egg tarts, roast poultry, pastries, and cookies.
  • Combi Steam-Bake Mode (100°C–250°C): Convection heat operates simultaneously with pulsed micro-steam injections regulated by the microcomputer. Steam forms a protective moisture film on the food surface, producing crispy skins while retaining internal juices without drying out meat fibers—the gold standard for tomahawk steaks, roast lamb, crispy duck, and crusty sourdough expansion.
  • Low-Temperature Proofing & Defrost Mode (30°C–60°C): Provides a gentle, constant-temperature environment with delicate humidity, allowing bread dough to proof evenly into an optimal honeycomb structure, or thawing thick-cut steaks gently without moisture loss.

3. Core Value: Why Choose This Equipment?

  • Saves 50% of Kitchen Floor Space: A single combi oven replaces a traditional deck oven, large steamer, proofing cabinet, and microwave/defrosting unit. Its compact countertop footprint is ideal for premium mall locations and boutique eateries where square footage is at a premium.
  • Standardized Consistency Without Reliance on Master Chefs: Multi-stage smart menus allow staff to load trays, select a preset, and start the cycle with one touch. Recipes run consistently every time, eliminating variations caused by individual operator experience.
  • Increases Cooking Speed by 30%–40%: The synergistic action of forced hot air convection and pressurized steam transfers heat faster than conventional radiant static ovens, significantly cutting ticket wait times during rush hours.

2. Standard Operating Procedures (SOP)

To ensure reliable long-term performance, electrical safety, and optimal culinary results, adhere strictly to the following guidelines:

1. Pre-Startup Environment & Utility Connections

  1. Clearance & Ventilation: Place the unit level on a sturdy, heat-resistant countertop or commercial stainless steel equipment stand. Maintain at least 10–15 cm of clearance along the back and sides for ventilation. Never cover the top exhaust outlet.
  2. Electrical Hookup:
  3. The 70L (6.0 kW) and 90L (8.0 kW) models are commercial heavy-duty units that must be connected directly to a dedicated circuit breaker with ground leakage protection (dedicated 380V Three-Phase or properly rated 220V industrial line). Ensure the chassis is reliably grounded; never use domestic power strips or extension cords.
  4. Water Supply Connection (Critical Quality Requirement):
  5. Connect the inlet hose to a potable water supply fitted with a commercial water softener or RO filtration system (operating water pressure should be maintained between 0.15–0.35 MPa).
  6. Strict Prohibition: Never connect directly to untreated hard tap water or well water! Calcium and magnesium ions rapidly calcify inside steam generators at high temperatures, clogging injection nozzles and burning out heating elements.

2. Smart Panel Settings & Standard Operation

  1. Powering On & Self-Test: Switch on the external breaker, tap the power icon on the front panel, and the LCD screen will light up as the unit automatically self-checks the water lines and fills the internal reservoir.
  2. Selecting a Cooking Mode:
  3. Preset Program Method: Touch the corresponding ingredient icon (e.g., "Roast Chicken", "Steamed Fish", "Baguette", "Steak"), and the system will automatically execute the optimized multi-stage time, temperature, and humidity curve.
  4. Manual Custom Method: Select the core mode (Steam / Bake / Combi), then use the touch dial to adjust target temperature (30°C–300°C), steam humidity percentage (0%–100%), and timer duration.
  5. Preheating: Always preheat the empty oven for 3–5 minutes before loading chilled food. Once the target chamber temperature is reached, a chime will prompt you to slide in trays.

3. Standard Culinary Reference Guide

Food Item Recommended Mode Recommended Temp & Humidity Reference Time Tips & Notes
Whole Roast Chicken Combi Steam-Bake Mode 190°C–210°C, 20%–30% Steam 35–45 min Crispy golden skin with juicy breast meat; no need to flip or brush with oil midway
Thick-Cut Ribeye Steak Combi / High Convection 220°C–240°C, 10% Steam 8–12 min Locks in juices with rapid Maillard browning; achieves tender medium-rare finish
Steamed Whole Fish / Seafood Pure Steam Mode 100°C–105°C, 100% Steam 8–12 min Gentle steam prevents protein overcoagulation; fish stays tender and flaky
Artisan Sourdough / Toast Convection + Steam Burst 210°C–230°C, high steam for first 2 min 20–25 min Initial steam burst allows maximum oven spring and ear bloom; dry bake yields crispy crust
Dim Sum / Dumplings / Buns Pure Steam Mode 100°C, 100% Steam 10–15 min Smooth, plump skins without collapsing; base stays dry without waterlogging

Door-Opening Safety Protocol (⚠️ Critical Caution): * During cooking, the cavity is filled with pressurized steam and hot air reaching 100°C–300°C. * Never stand directly in front of the door when opening! Always stand to the handle side, open the door 3–5 cm to vent accumulated steam for 3–5 seconds, and then swing the door fully open. Always wear heat-resistant commercial oven mitts when handling hot trays.

4. Cleaning & Descaling Maintenance

  • Daily Steam Self-Clean: At the end of daily service, run the built-in "Steam Clean" cycle for 5 minutes to soften cavity grease. Once warm to the touch, wipe the interior with a damp microfiber cloth and neutral detergent, then dry the bottom condensation trough.
  • Door Gasket & Glass Maintenance: Gently wipe the silicone door seal to remove grease residues, preventing acidic fats from prematurely aging the rubber.
  • Periodic Descaling (Mandatory Monthly): Depending on local water hardness, add food-grade citric acid solution into the reservoir every 15–30 days and run the automated "Descaling Program." This flushes calcified scale from heating elements and injection nozzles to ensure continuous, high-volume steam output.

3. Core Technical Parameter Specifications

Specification Item JC-4 (70L Economy) C-4 (70L Deluxe) JC-6 (90L Economy) C-6 (90L Deluxe)
Usable Chamber Volume 70 Liters (70L) 70 Liters (70L) 90 Liters (90L) 90 Liters (90L)
Tray Capacity & Sizing 4 Tiers (Standard GN Trays) 4 Tiers (Standard GN Trays) 6 Tiers (Standard GN Trays) 6 Tiers (Standard GN Trays)
Total Rated Power 6.0 kW (Approx. 8 HP) 6.0 kW (Approx. 8 HP) 8.0 kW (Approx. 11 HP) 8.0 kW (Approx. 11 HP)
Operating Voltage 220V Single-Phase / 380V Three-Phase (50/60Hz) 220V Single-Phase / 380V Three-Phase (50/60Hz) 380V Three-Phase (50/60Hz) 380V Three-Phase (50/60Hz)
Temperature Control Range 30°C – 300°C (Microcomputer Precision) 30°C – 300°C (Microcomputer Precision) 30°C – 300°C (Microcomputer Precision) 30°C – 300°C (Microcomputer Precision)
Steam Humidity Control Pulsed Direct-Injection System PID High-Precision Direct-Injection Pulsed Direct-Injection System PID High-Precision Direct-Injection
Smart Touch Display Color LCD (12 Preset Programs) Color LCD (18 Preset Programs) Color LCD (12 Preset Programs) Color LCD (18 Preset Programs)
Packaging Dimensions (L×W×H) 82 × 72 × 62 cm (32″ × 28″ × 24″) 82 × 72 × 62 cm (32″ × 28″ × 24″) 77 × 78 × 93 cm (30″ × 31″ × 37″) 77 × 78 × 93 cm (30″ × 31″ × 37″)
Chamber & Housing Material Thickened Food-Grade SUS304 Brushed SS Thickened Food-Grade SUS304 Mirror/Brushed SS Thickened Food-Grade SUS304 Brushed SS Thickened Food-Grade SUS304 Mirror/Brushed SS
Door Construction Dual-Layer Low-E Hollow Tempered Glass Dual-Layer Low-E Hollow Tempered Glass Dual-Layer Low-E Hollow Tempered Glass Dual-Layer Low-E Hollow Tempered Glass

4. Frequently Asked Questions (FAQ)

  • Q: What is a Combi Oven, and how does it fundamentally differ from standard ovens or steamers?
  • A: Standard ovens rely strictly on dry radiant or convection heat, which can easily dehydrate meats and dry out dough. Standard steamers max out at 100°C and cannot brown or crisp food. The CECLE Combi Oven integrates convective hot air baking (up to 300°C) with high-pressure direct-injection micro-steam. It operates as a pure steamer, a pure convection oven, or a combined steam-baking unit that roasts food crispy on the outside while maintaining tender, juicy interiors—all while significantly reducing cook times.
  • Q: How should I choose between the 70L (4-Tray) and 90L (6-Tray) models, as well as Economy vs. Deluxe?
  • A: Match your selection to your kitchen capacity and recipe requirements:
    • 70L Models (JC-4 / C-4): Compact countertop footprint; ideal for boutique cafes, salad bars, small bakeries, or bistros with 50–80 seats.
    • 90L Models (JC-6 / C-6): Larger interior volume with 6 tiers for higher volume throughput; suited for restaurants with 100+ seats, central kitchens, or high-volume hotel lines.
    • Economy vs. Deluxe: The primary difference lies in the controller and recipe presets (Economy includes 12 standard one-touch menus; Deluxe includes 18 advanced multi-stage chef programs with finer humidity regulation).
  • Q: Is it mandatory to connect the unit through a water softener or purification system?
  • A: Yes, using softened, filtered water is strongly recommended. The combi oven relies on precise internal steam generation nozzles. Tap water with mineral hardness will deposit calcified scale when boiled, clogging fine nozzles and degrading heating elements. Softened water prevents limescale buildup, extends component life, and ensures pure steam quality.

5. Video Demonstration & Operational Reference

To see the machine craftsmanship, smart LCD touchscreen interface, and a live demonstration of roasting a golden, juicy whole chicken, watch the video below:

6. Commercial Terms & Purchasing Guide

1. Equipment Investment & Return on Investment (ROI)

The CECLE Commercial Smart Large-Capacity Combi Oven starts at $3,600.00 USD (standard 70L Deluxe specification, including international ocean freight DDP to door with customs clearance and taxes paid). For establishments preparing roasts, artisan bread, steaks, and steamed seafood, the machine provides a 15% boost in yield through moisture retention, reduces dedicated kitchen labor, and lowers energy overhead by up to 25%. The capital investment is typically recouped within 4 to 8 weeks of standard operation.

2. Global Logistics & Warranty Coverage

  • DDP Door-to-Door Delivery Service:
  • Economy Ocean Freight DDP to Door: Typical transit time is 45–65 days, covering export documentation, ocean shipping, destination customs clearance, and duty payment, with final liftgate delivery directly to your facility;
  • Units ship in heavy-duty, fully enclosed export-grade plywood crates lined with thick shock-absorbing EPE foam and waterproof wrapping for secure international transport.
  • Factory Warranty & Spare Parts Support:
  • The microcomputer motherboard, color touch display, inverter convection fan, heating elements, and direct-injection steam generator are covered by a 1-Year Official Factory Warranty.
  • CECLE maintains dedicated stock of replacement silicone door seals, heating element assemblies, solenoid water valves, halogen lighting bulbs, and temperature probes with global express shipping and 1-on-1 video support from technical engineers.

3. Official Ordering & Inquiries