Aug 10, 2025, 10:02 PM

Commercial Combi Ovens in Canada: Buyer’s Guide, ROI, and Menu Ideas

Choose the right commercial combi oven in Canada. Compare sizes, gas vs electric, controls and ventilation. Get ROI tips, menu ideas and book a demo with TFI.

By Nicole Camposeo-Cheung

If you are evaluating a commercial combi oven in Canada, you are likely trying to do more with the same space and staff. A modern combi lets you steam, bake, roast, and retherm in one cabinet, which means faster cook times, higher yields, and fewer bottlenecks on the line.

This guide breaks down how to choose the right capacity and power, what cleaning and controls actually matter, and the ROI levers that shorten payback. You will also see real menu ideas Canadian operators use to grow breakfast, lunch, and evening dayparts. Ready to turn one footprint into five stations of capability?

What is a Commercial Combi Oven and why do Canadian Restaurants Love Them?

A commercial combi oven is a programmable oven that combines dry heat and steam in one cabinet. With three core modes, you can run classic convection for browning and crisping, saturated steam for gentle cooking and retherm, or a precise mix of both for speed and yield. The result is one footprint that handles breakfast bakes, roasted proteins, vegetables, pastry, and banqueting with the same consistent quality. Explore models, specs, and options on our combi ovens category page.

Chef placing a ceramic baking dish filled with eggs, vegetables, and cheese into a Henny Penny FlexFusion commercial combi oven.

How a Combi Oven Works

Convection: hot, moving air for roasting, baking, and finishing with colour and crunch.
Steam: moisture at temperature for gentle cooking, retherm, and veg that stays vibrant.
Combination: controlled humidity plus heat for faster cook times, better yields, and less shrink.

Where it Shines

Consistent results across proteins, veg, bakery, and banqueting.
Faster cook times and higher yields compared with traditional ovens.
Less waste and smoother labour because recipes are programmable.

Why Canadian Operators Choose Henny Penny Combi Ovens

One oven does many jobs, replacing or complementing a convection oven and a steamer, so you free up hood space and simplify training. With programmable consistency, staff select a recipe, probe the product if needed, and the oven manages time, temperature, and humidity for repeatable results. It fits real kitchens, with gas or electric options and sizes suited to cafés, busy restaurants, and high-volume production. Modern self-cleaning reduces end-of-day labour while keeping performance steady, another reason a Henny Penny commercial combi oven is a smart choice in Canada.

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The Henny Penny Combi Range we Distribute in Canada

FlexFusion Gold Series

Gas or electric models with 6 or 10 rack capacities, boilerless steam, automated cleaning, and crosswise racking for ergonomics and capacity. See specs on the FlexFusion Gold Series.

Key features to know:

Boilerless steam generation for reliable steam.
Automated cleaning to save time and water.
Crosswise loading and capacity-boosting racking.

Henny Penny FlexFusion Gold Series commercial combi oven with illuminated interior and multiple stainless steel rack positions.

FlexFusion Platinum Series

Available in 6, 10, and 20 rack configurations in gas or electric, with a full touchscreen, multi-sensor probe, and precise humidity control. Details here: FlexFusion Platinum Series.

A set of Henny Penny combi ovens, engineered for precision cooking in commercial kitchens. These high-efficiency ovens are ideal for restaurants, bakeries, and foodservice businesses.

Space$aver Plus Team Combi

Two fully independent cooking chambers in a compact footprint with an integrated hood. Perfect when canopy space is tight. Learn more: Space$aver Plus Team Combi.

How to Choose the Right Combi Oven Size and Power

1) Match rack capacity to daily portions

6-rack: small to mid-volume, cafés, satellite kitchens.
10-rack: busy restaurants and institutional lines.
20-rack: high-volume banqueting, healthcare, or central production.

2) Pick gas vs electric based on utilities and cost-to-run

Match to your site’s gas availability, electrical service, and energy rates. See the Gold Series and Platinum Series options.

3) Decide on control style

Streamlined icon-based controls for repeatable basics.
Full touchscreen with program library, humidity steps, and probes for advanced production.

4) Plan ventilation early

If hood space is tight, consider the Space$aver Plus Team Combi with its integrated hood to free up canopy space for fryers or grills.

Tray of raw bacon strips placed inside a Henny Penny FlexFusion commercial combi oven, ready for cooking.

Combi Oven vs Convection Oven vs Steamer Comparison Table

Feature	Combi Oven	Convection Oven	Steamer
Primary cooking methods	Dry heat, saturated steam, or a precise mix	Dry heat with fan-forced airflow	Saturated steam
Typical outcomes	Fast, even cooking with moisture control and colour when needed	Browning and crisping, even baking and roasting	Gentle cook, high moisture retention, no browning
Speed vs traditional	Faster, especially in combo mode	Faster than static ovens	Fast for veg, rice, retherm
Yield and shrink	Higher yields with controlled humidity	Moderate yields	High yields, minimal shrink
Browning and texture	Excellent in convection or combo mode	Excellent browning	None without finishing
Programmable recipes	Yes, time, temp, humidity, core probe options	Limited to time and temp	Limited to time and temp
End-of-shift cleaning	Automated cleaning available (WaveClean)	Manual cleaning	Manual cleaning
Ventilation needs	Hood or integrated options depending on model	Hood required in most kitchens	Hood required in most kitchens
Footprint efficiency	One unit can replace steamer and convection	Single-purpose	Single-purpose
Best for	Mixed menus, proteins, bakery, retherm, banqueting	Baking, roasting, finishing	Vegetables, grains, gentle proteins, retherm
Common limitations	Higher upfront cost than single-purpose ovens	No steam or humidity control	No browning or dry-heat finish

Note: Features reflect modern combis like Henny Penny FlexFusion. Always confirm local ventilation requirements and model-specific specifications.

Benefits of Henny Penny Combi Ovens

Henny Penny® combi ovens are designed to give Canadian operators more menu flexibility, faster turnaround, and lower operating costs — all in a single piece of equipment. Whether you are running a café, QSR, c-store, or institutional kitchen, these ovens combine performance, consistency, and easy cleaning to help you get more out of every shift.

One footprint, many cooking methods

Steam, convection, or a precise mix of both in one cabinet. Bake, roast, steam, and retherm without juggling multiple pieces of equipment. Fewer bottlenecks. Faster changeovers.

Consistent results and better yields

Programmable recipes, precise humidity control, and multi-sensor probes keep portions uniform and reduce overcooking and shrink. That means steadier quality and improved food cost on high-volume items.

Two ceramic baking dishes filled with eggs, spinach, tomatoes, and cheese inside a Henny Penny FlexFusion commercial combi oven, ready to cook.

More throughput in tight spaces

Crosswise loading and capacity-boosting racking help you cook more per cycle. Space-saving “team” models give you two independent chambers under a single integrated hood, so you can run different temps at the same time without adding another hood position.

Automatic Cleaning

Keeping a commercial kitchen clean is tough. Every FlexFusion® Combi Oven comes with WaveClean®, a fully automated system that makes daily cleaning simple and safe. No scrubbing. No PPE. No handling of harsh chemicals. Learn more at the official page: How WaveClean Keeps Combi Ovens Clean.

How it works

Choose the cycle that fits the mess level: Short, Normal, or Extra.
The oven automatically checks water pressure, then prompts the crew to insert a WaveClean cartridge.
High-pressure jets blast grease, grime, and food residue from all interior surfaces.
When finished, the oven prompts staff to remove the empty cartridge and confirms completion.

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Want to see it in action in Canada? Book a free demo today and we’ll size a unit to your menu and utilities.

Commercial Combi Oven ROI in Canada: How It Pays for Itself

There isn’t one price that fits all, so use a framework you can plug numbers into during a demo.

A) Labour optimisation

Programmed cooking and auto-cleaning reduce hands-on time. Example: saving 1 hour per day at 300 operating days and 20 dollars per hour equals 6,000 dollars per year in labour capacity.

B) Yield and consistency

Moisture control reduces shrink on proteins and overcooking. Even a 2 percent yield improvement on high-volume proteins can be worth thousands annually.

Dual-chamber Space$aver units let you run two different processes at once, increasing daily portions without adding another hood position. See the Space$aver Plus Team Combi.

D) Cleaning and utilities

Modern automatic cleaning systems cut consumables and downtime. Review options on FlexFusion Gold and FlexFusion Platinum.

Want a tailored payback? Book a demo in Mississauga or Dartmouth via our contact page and we’ll find the best model for your business.

QSR and Fast Casual

Chicken programmes: Finish bone-in or breaded chicken with combination heat for crisp skin and juicy meat, use core probes for consistent doneness, then hold in controlled humidity to protect yield during rush.
Breakfast at volume: Batch egg bakes, bacon, and breakfast potatoes on sheet pans, retherm precooked proteins for speed, and finish sandwiches to order.
Sides and veg: Roast seasonal vegetables, mac and cheese, and baked beans in hotel pans, use combo mode to reduce shrink and improve texture.
Fry support: Par-cook fries and wedges in combi to shorten fry times during peaks, retherm onion rings and appetizers without grease carryover.

Multiple trays of food inside a commercial combi oven, including grilled chicken breasts, mixed green beans and carrots, corn on the cob, and ribs.

C-stores and Grocery

Rotisserie and hot case staples: Roast whole chickens and bone-in thighs, finish ribs, meatloaf, and veg sides, then transfer straight to hot display with minimal quality loss.
Bake-off bakery: Croissants, cookies, muffins, and breads proof and bake reliably with steam and convection, schedule overnight bakes for morning freshness.
Grab-and-go heat and eat: Combi-retherm chilled meals like lasagna, butter chicken, or shepherd’s pie in bulk, portion to retail packs, and label for same-day sale.
Seasonal LTOs: Slab bacon for breakfast sandwiches, maple-glazed carrots, and roasted squash for autumn, push limited-time menus without new equipment.

Healthcare and Institutions

Bulk retherm with control: Reheat cook-chill entrées in covered pans, use programmed humidity to prevent drying, hit safe temperatures quickly while retaining moisture.
Sheet-pan production: Roast chicken, turkey, and root vegetables on multiple racks, standardise pan sizes and loading patterns for predictable outcomes.
Dietary flexibility: Steam fish, veg, and grains for low-sodium menus, finish purées with gentle steam to keep colour and nutrients.
Service flow: Stage by ward or dining room, use probe alarms and timed cycles to coordinate plating windows and reduce wait times.

Bakeries and Cafés

Viennoiserie and artisan bread: Use steam for oven spring on croissants and baguettes, finish with dry heat for shine and crackle, keep bakes consistent across shifts.
Cookies and bars: Even airflow gives uniform spread and colour, batch multiple trays at once without rotating pans.
Egg bakes and quiches: Combination mode sets custards without curdling, finish with convection for a light, browned top.
All-day warmers: Recrisp pastries, panini, and savoury snacks on demand, keep texture with short bursts of dry heat at service.

Tip: Bring two or three of these items to a live demo, we will program the cycles on a FlexFusion so your team can see the speed, yield, and texture before you buy.

Henny Penny combi oven with touchscreen controls and a glass door, showing multiple trays cooking roasted chickens and vegetables.

Combi Oven Site and Specification Checklist

Spec / Site Factor	What to Consider
Capacity and footprint	Choose 6, 10, or 20 rack models, plus dual-chamber options for multi-tasking. Size to your menu and daily portions.
Power	Confirm gas or electric, breaker size, and ventilation path. Match to local utilities and energy rates.
Water	Plan proper filtration to extend oven life and maintain performance.
Controls	Decide between basic icon-led controls for simplicity or a full touchscreen with program library for flexibility.
Cleaning	Verify if the model includes automated cleaning like WaveClean for safer, faster end-of-shift maintenance.
Training & PM	Schedule start-up training for staff and set up a preventive maintenance plan to protect your investment.

FAQs

Do I need a hood for a combi oven? It depends on your local code and model. If hood space is limited, the Space$aver Plus Team Combi integrates a ventilation hood to conserve canopy space.

What’s the difference between Gold and Platinum? FlexFusion Gold focuses on streamlined controls with the core modes and automated cleaning. FlexFusion Platinum adds a larger model range and advanced controls like a full touchscreen, program library, and precise humidity steps.

Can I run two different items at once? Yes. The dual-chamber Space$aver Plus Team Combi lets you cook at different temps or humidity simultaneously within a single footprint.

Close-up view of Henny Penny SpaceSaver Plus Team Combi Oven control panel featuring dual high-resolution touchscreens with customizable ClimaSelect+ humidity and temperature settings.

Next Steps for Operators in Ontario and Atlantic Canada

A well-sized combi, matched to your utilities, ventilation plan, and menu mix, can unlock consistent quality while freeing labour for higher-value work. Focus your shortlist on capacity, gas or electric, control depth, and cleaning automation, then pressure test the ROI with your actual volumes. If you operate in Ontario or Atlantic Canada, TFI can help you compare FlexFusion options, validate utilities, and build a payback model.

Book a hands-on demo in Mississauga or Dartmouth, review rental and lease-to-own choices to keep cash flow friendly, and add preventive maintenance for uptime from day one. When you are ready to move from research to results, our team will size, install, train, and support your combi programme end to end.

Ready to explore a commercial combi oven in Canada? Start by submitting our contact form for a free quote, demo, or site survey.

Nicole Camposeo-Cheung

Nicole Camposeo-Cheung is the Director of Marketing, People & Culture at TFI Food Equipment Solutions, Canada’s leading provider of premium commercial foodservice equipment. She combines her expertise in business management and fashion arts to foster a dynamic, innovative, and people-centric corporate culture. Passionate about empowering teams, building strong client relationships, and driving growth through creativity and collaboration, Nicole plays a key role in shaping TFI’s brand and workplace culture. She also shares her industry expertise and insights through the TFI blog, helping foodservice professionals stay informed about the latest trends, best practices, and innovations in commercial food equipment.