The labor market is tight. The margins are thinner. What are the expectations of customers and stakeholders? Still high. That is the new standard in foodservice. For kitchens dealing with personnel shortages, fast-paced service, and uneven results, a
more creative solution can make all the difference.
Vulcan’s new Chef’sCombi oven was built for that moment, not just to cook but also to simplify, streamline, and adapt to real kitchen demands.
What makes Chef’sCombi different? The CombiOS feature is a responsive touchscreen that feels like second nature. Swipe, tap, and drag to set
Teams can tailor what’s visible on the screen so the most frequently used tools are front and center while less regularly used tasks stay out of the way. That’s a massive win for fast onboarding and smoother workflows.
In high-volume kitchens, every bit of consistency counts. That’s where the CombiGuide and AutoClimate features step in. CombiGuide provides on-screen, step-by-step cooking instructions so every team member, regardless of skill level, can produce the same results, from delicate sous vide to golden, crispy crusts. AutoClimate automatically changes humidity to preserve moisture and texture without requiring manual inputs.
Even if someone forgets to save a process, it is not a problem. The oven's history panel preserves a detailed record of recipes, cooking activities, and cleanings, allowing you to safely reference or repeat a process.
Say goodbye to batch-cooking bottlenecks. MenuMix allows chefs to prepare different dishes concurrently. Just load the pans, assign timers, and put the racks into place. It handles everything: flavor transfer, doneness, and timing, with alerts for when each item is ready. You can even save complete mixed-load programs for future use. This is a perfect solution for foodservice businesses with more extensive menu offerings or during the busier times of the year, including the holidays.
Compared to older combi steamers, Chef’sCombi ovens cut chemical use, energy consumption, and water waste significantly, saving foodservice businesses an estimated $28,000 to $89,000 annually, depending on meal volume.
Chef’sCombi ovens are available in half- and full-size models, with stackable configurations and gas or electric options. Every unit is designed with ergonomics in mind, keeping the top rack under 63 inches high to reduce strain.
This oven is more than just an update; it has a smart design and built-in versatility. It’s a strategy shift for kitchens looking to reduce training time, boost consistency, and take labor challenges head-on.