The 6 Best Henny Penny Combi Ovens for Commercial Kitchens

Last updated: October 5, 2026

For a high-volume kitchen with the floor space and power supply for a roll-in unit, the Henny Penny FlexFusion Platinum 215 is the best combi oven here: it holds the most per load, 20 pans, and its electric version has the higher of the two ENERGY STAR efficiency results on the list. Most mid-sized restaurants are better served by the 10-pan FlexFusion Platinum 115, which comes in gas or electric and is a smaller install. Kitchens short on room under the hood should look at the two-chamber Space$aver Plus Team FSDH-610, which is 550 mm (21.65 in) wide.

TFI Food Equipment Solutions is the Canadian distributor for Henny Penny and sells, leases and repairs these ovens in Ontario, Nova Scotia, New Brunswick, Prince Edward Island, and Newfoundland and Labrador, with 24/7 emergency repair by factory-trained technicians using genuine OEM parts.

Henny Penny combi ovens compared

How we chose

We started from 12 combi ovens found through our own research, and kept the 6 that met the criteria below. Details come from each company's own pages and the sources linked in each entry, 35 pages in all, read on October 5, 2026.

This list is based on published information. We have not tested these combi ovens ourselves.

The 6 best Henny Penny combi ovens

1. Henny Penny FlexFusion Platinum FPE-215 / FPG-215

The FlexFusion Platinum 215 holds the most per load of any oven here: 20 pans or up to 72 chickens, for banquet kitchens, institutions and high-demand foodservice operations. The 72-chicken figure uses half-size FlexiRack grids; on standard 6-chicken grids the spec sheet gives 36. It is a single chamber loaded with a roll-in rack.

It also has the better of the two ENERGY STAR results on this list. ENERGY STAR lists the electric FPE215 at 60% cooking-energy efficiency in steam mode and 90% in convection mode, against 56% and 80% for the FPE115, with steam-mode water use of 0.83 L (0.22 US gal) per pan. The listing names the electric model only, so it does not cover the gas FPG-215.

Installation is the hard part. The 215 is 1076 mm (42.38 in) wide, the widest unit here, and 1959 mm (77.13 in) high in its electric version. That version draws 88.3 amps at 208 V three-phase, or 101.4 amps at 240 V. The gas version needs a 0.75 in gas line rated at 36 kW (123,000 BTU/hr) and tops out at 250°C (482°F), where the electric reaches 300°C (572°F). Both need cold and soft water connections, a 50 mm (2 in) drain and 500 mm (20 in) of service access on the left, according to the Henny Penny spec sheet. Steam comes from the boilerless DynaSteam2 system, so there is no boiler to delime.

2. Henny Penny FlexFusion Platinum FPE-115 / FPG-115

For a mid-sized restaurant, the 10-pan FlexFusion Platinum 115 is the one to price first. It holds up to 10 full-size pans and 36 chickens per load in one chamber, and it comes as the electric FPE-115 or the gas FPG-115.

It is the other model here with ENERGY STAR data. ENERGY STAR lists the electric FPE115 at 56% cooking-energy efficiency in steam mode and 80% in convection mode, with steam-mode water use of 0.91 L (0.24 US gal) per pan.

It is a smaller install than the 215. The Henny Penny spec sheet gives a width of 997 mm (39.25 in), or 1019 mm (40.13 in) for gas, and a height of 1060 mm (41.75 in) for electric. On electric it draws 44.1 A at 208 V three-phase or 50.5 A at 240 V, so it still needs three-phase power, and on gas it needs a 0.75 in line rated at 18 kW (61,500 BTU/hr). Like every oven on this list, it also needs cold and soft water connections and a drain.

The Chef'sTouch display stores over 350 custom cooking programs, and ClimaSelect sets humidity in 10% increments.

3. Henny Penny Space$aver Plus Team FSDH-610

The Space$aver Plus Team FSDH-610 puts two independent cooking chambers and an integrated hood in a unit 550 mm (21.65 in) wide. That is the smallest footprint of the two-chamber ovens here: the FlexFusion Team FPDE-615 is 997 mm (39.25 in) wide. We keep the FSDH-610 in stock.

Each chamber holds 5 full-size steam table pans or 6 half-size sheet pans, one pan fewer than an FPDE-615 chamber. The whole unit runs on one electric supply, 208 V three-phase at 14.8 kW and 44.4 amps, where the FPDE-615 needs a separate supply for each cabinet. The Chef'sTouch controls hold 350 AutoChef cooking programs, plus your own recipes of up to 20 steps.

The built-in hood reduces the need for additional ventilation. It does not settle the question on its own, because ventilation needs depend on the appliance, its listing, the cooking process and local code, so confirm it for your site before you order.

The limits are in the spec sheet. It is electric only, 1908 mm (75.12 in) high and 215 kg (474 lb), and needs 700 mm (28 in) at the front for the open door. Units shipped without a power cord and plug need them installed on site by a qualified electrician.

4. Henny Penny FlexFusion Team FPDE-615

Two recipes can run at once at different settings on the FlexFusion Team FPDE-615: it puts one 6-pan cabinet over another, and the two chambers are controlled independently. Each chamber holds up to 6 full-size steam pans or up to 12 chickens using standard grids. With half-size FlexiRack grids, the spec sheet lists 24 chickens per load for each cabinet. That is twice the pan capacity of the single-chamber FPE-615 at the same 997 mm (39.25 in) width.

There are two 7-inch touch screens, which hold 350 AutoChef cooking programs or your own recipes of up to 20 steps, and ClimaSelect Plus sets humidity in 10% increments from 0% to 100% RH.

It ranks below the FSDH-610 because it is harder to install. It is electric only, and each cabinet needs its own power supply, at 10.4 kW and 28.9 amps per cabinet at 208 V three-phase, or 13.7 kW and 32.9 amps at 240 V. Plumbing takes a 0.75 in cold water connection, a 0.75 in soft water connection and a 50 mm (2 in) drain. The unit is 1700 mm (66.93 in) high and 799 mm (31.5 in) deep, weighs 271 kg (598 lb), and needs 500 mm (20 in) of service access on the left and 700 mm (28 in) at the front for the open door.

5. Henny Penny FlexFusion Platinum FPE-615 / FPG-615

Of the ovens under 10 pans on this list, the FlexFusion Platinum 615 is the only one that comes in gas, and it is the smallest Platinum model here. It holds up to 24 chickens or six full-size pans in one chamber, for small to mid-sized operations. The gas FPG-615 has identical capacity and features to the electric FPE-615.

The gas version needs a 0.75 in line rated at 11 kW (37,500 BTU/hr). The electric version draws 28.9 A at 208 V three-phase or 32.9 A at 240 V. Both have four modes (steaming, convection, combination and rethermalizing), and the Chef'sTouch display stores over 350 custom cooking programs.

The weaker points are on the Henny Penny spec sheet. At 997 mm (39.25 in) wide, or 1019 mm (40.13 in) for gas, it takes the same width as the two-chamber FPDE-615 for half the pans, though it is only 791 mm (31.13 in) high in electric form, or 835 mm (32.88 in) for gas. The gas version tops out at 250°C (482°F) in convection, against 300°C (572°F) for the electric. Either version needs cold and soft water connections, a 50 mm (2 in) drain, 500 mm (20 in) of service access on the left, 50 mm (2 in) at the right and back for air flow, and 700 mm (28 in) at the front for the open door.

6. Henny Penny Space$aver Plus SmartCombi ESC-610

If the kitchen has no three-phase service, look at the Space$aver Plus SmartCombi ESC-610. It supports both single and three-phase configurations, while every other electric model here lists only three-phase supplies on its spec sheet. Its connected load is 7.8 kW. Our ESC-610 combination steamer guide covers its uses and setup in more detail.

It is designed for compact countertop operation: 550 mm (21 5/8 in) wide, 815 mm (32 1/8 in) deep and 708 mm (27 7/8 in) high. Henny Penny lists stands, a wall bracket, a left-hinged door and alternative voltages as options.

It uses Advanced Steam Technology rather than the DynaSteam2 system in the other five ovens, and generates steam without the deliming issues of boiler systems. It cooks in steam, convection and combination modes, ClimaSelect sets humidity anywhere from 0% to 100% relative humidity, and it has an automatic self-cleaning system.

It ranks last on capacity. Its one chamber holds 5 full-size steam table pans 65 mm (2 1/2 in) deep, or 6 half-size sheet pans, the smallest load on this list. A countertop unit still needs plumbing: a standard cold water connection, a 3/4 in soft water connection and a drain.

How to choose a commercial combi oven

Start with the number of full-size pans you need in one load at your busiest service, then check the kitchen can feed the oven. A combi brings water, drainage, cleaning and training requirements that a convection oven does not, and any one of them can rule a model out before capacity does.

Check the power supply next. The electric versions of five of the six ovens list only three-phase supplies, and the draw rises with size: from 28.9 A on the FPE-615 to 88.3 A on the FPE-215 at 208 V. Give the spec sheet to your electrician before you order. On gas, check the line can carry the rated input, from 11 kW (37,500 BTU/hr) on the FPG-615 to 36 kW (123,000 BTU/hr) on the FPG-215.

Every oven on this list needs a cold water line, a soft water line and a drain. Any steam equipment, boiler-based or boilerless, needs filtered water, or minerals will clog the oven, according to a Henny Penny article in Nation's Restaurant News. The same article advises asking your filtration company to test the water at the site before you order. The EPA's WaterSense guidance adds that tracking water quality and preventing scale buildup extends the life of the oven.

Venting is a local question: electric power alone does not exempt a unit from a hood, and a ventless claim has to be checked for the exact model and approved menu. Ask the authority that inspects your kitchen before you plan the line.

The steam system changes the maintenance. A boiler-based combi heats water outside the cooking cabinet and sends the steam in; a boilerless combi sprays water onto a very hot surface and circulates the steam with fan wheels. Boiler units need a deliming routine on top of daily cleaning, and they use more water and energy keeping that water hot. In hard-water areas a boiler unit would need a reverse osmosis filter system, so the NRN article judges a boilerless combi would probably work better there, though calcium deposits build up in the cooking cavity over time. Five of the ovens here use Henny Penny's boilerless DynaSteam2 system; the ESC-610 uses Advanced Steam Technology.

Combi oven questions operators ask

What is a combi oven and how does it work?

A combination oven combines convection cooking with steam in one self-contained appliance, so it can cook with steam, circulated hot air (dry heat), or a combination of both. Steam and combi modes need the oven to generate steam, which uses energy and water, so a commercial unit is plumbed in. The FlexFusion Platinum 615 and 115 add a fourth mode for rethermalizing.

What can you cook in a combi oven?

Steam mode is used for rapid cooking of vegetables and shellfish. The hot air mode works like a typical convection oven and is traditionally used for roasting meats or baking. Combi mode is used to reheat, roast, bake or oven-fry. Our combi oven menu playbook has daypart ideas for Canadian operators, from slab bacon for breakfast sandwiches to steamed fish, vegetables and grains for low-sodium menus. Henny Penny rates its ovens in chickens as well as pans: the FlexFusion Platinum 215 takes up to 72 per load.

What are the downsides of a combi oven?

Cleaning is daily. Most combi ovens have a self-washing cycle that keeps the interior clean when it is run every day with manufacturer-recommended cleaning chemicals. On the FlexFusion 115, WaveClean uses a 2-in-1 detergent cartridge that includes rinse aid.

Is a combi oven worth it for a restaurant?

One oven covers steaming, roasting, baking and reheating, and an efficient model costs less to run. ENERGY STAR estimates that a certified electric combination oven saves about 9,550 kWh a year compared with standard models, which it values at about US$1,200 a year and US$8,000 over the oven's lifetime at US utility rates. For a certified gas combination oven the estimate is about US$500 a year and US$4,600 over its lifetime. These are ENERGY STAR's US figures for certified ovens in general, not for any one model, so actual savings depend on your local electricity and gas rates.

Can you lease a commercial combi oven instead of buying one?

Yes. We offer lease-to-own financing with terms from 12 to 60 months, and buyout options of fair market value, $1 or 10%. Our rental program uses used or demo units on terms from month-to-month to multi-year, and it accepts startups.

Which combi oven to ask TFI about first

For most mid-sized restaurants, start with the 10-pan FlexFusion Platinum 115; banquet and institutional kitchens should start with the 215. Book a live chef demo at our Mississauga showroom to test equipment before you buy, then read about leasing a combi oven if you would rather spread the cost, or compare every model on our commercial combi ovens page.