Dry and Steam Heating Coils for Commercial Combi Ovens

Dry and Steam Heating Coils for Commercial Combi Ovens

Commercial combi ovens are equipped with both dry and steam heating coils, each playing a crucial role in different cooking modes.

Dry Heating Coils

Structure and Materials: Dry heating coils in commercial combi ovens are typically made of high - temperature - resistant materials such as stainless steel or nickel - chromium alloy. Common types include straight - type heating tubes and M - shaped heating tubes. The M - shaped design increases the heating area and improves heating uniformity.

Heating Principle: Dry heating coils work based on the principle of electric heating. When an electric current passes through the heating wire inside the coil, electrical energy is converted into heat energy, which is then transferred to the interior of the oven through radiation and convection, raising the temperature of the oven cavity and achieving the purpose of dry - heat cooking.

Function and Application Scenarios: Dry heating coils are mainly used in convection - only or combination cooking modes. In the convection - only mode, they can quickly heat the air in the oven and circulate it through a fan to achieve uniform heating of food. This is suitable for baking bread, cookies, roasting meats, etc., where a dry - heat environment is required to make the surface of the food crispy or to achieve a certain roasting color.

Steam Heating Coils

Structure and Materials: Steam heating coils are usually part of the steam - generation system in commercial combi ovens. They are often made of corrosion - resistant materials such as stainless steel. heating coils inside the boiler to heat water and generate steam.

Heating Principle: The steam heating coils heat water to generate steam. When the heating coils are energized, they transfer heat to the water, causing the water to boil and turn into steam. The generated steam is then introduced into the oven cavity, and the latent heat of vaporization of the steam is used to heat the food.

Function and Application Scenarios: Steam heating coils are mainly used in steam - only or combination cooking modes. In the steam - only mode, they can quickly generate a large amount of steam, which is suitable for steaming vegetables, fish, and other foods that need to retain moisture and nutrients. In the combination mode, steam and dry - heat are combined. For example, when roasting meats, steam can be used first to make the meat tender and retain moisture, and then dry - heat can be used to make the surface of the meat crispy.