Combi-Oven technology is about 15 years old. A Combi-Oven is an oven with three functions: convection, steam and combination cooking. In the convection mode, the oven circulates dry heat – ideal for pastries and breads. The steam mode uses steam to poach fish, rice and vegetables. The additional benefit in a Combi-oven is the combination mode which uses both dry heat and steam to maintain exact humidity levels, giving more control of the moisture levels in food. The combi-oven with steam allows for cooking with high heat without burning or excessively drying out food products. The true benefit of a Combi-Oven is it controls the humidity inside its chamber, maintaining exactly the desired atmosphere improving cook times and results.
Combi-Ovens are known to be a “workhorse” and rarely breakdown. Unfortunately, here at St. Augustine, ours did break down and was beyond repair.
Our Residents might experience dental problems, weakness, dysphagia and a number of physical changes that require a modified diet. The Combi-Oven allows for reliable cooking and texture consistencies for safe and comfortable palatability and broad nutrition saturation in the diet.
Our Resident concerns are always our first concern – in this case there is a secondary concern for the kitchen staff. Traditional steaming in pots and pans does lend itself to the possibility of back injury and burns. This is all but eliminated with a Combi-Oven.
Our Benfactors heard about our need for a new Combi-Oven and within a few weeks, a new oven was delivered to our Home and is now up and running.
Our Benefactors have never failed to be the energy of generosity when it comes to the needs of our Residents. They truly are part of our family and mission. We hold them so close in prayer.