Henny Penny Combi Oven Guide: Benefits, Uses & Tips
Discover how Henny Penny combi ovens work, key benefits, and real restaurant use cases so you can design a smarter, more profitable kitchen.
Henny Penny FlexFusion Combi Ovens: One Oven, Endless Possibilities
In a busy Canadian kitchen, every square centimetre and every minute on the clock matters. That is where Henny Penny FlexFusion commercial combi ovens come in – replacing multiple pieces of equipment with one smart, compact, high-output workhorse.
Did you know a single commercial combi oven can handle roasting, baking, steaming, retherming, and even smoking in the same footprint as a standard oven?
What is a Henny Penny Combi Oven?
At its core, a combi oven is simply an oven with three primary modes:
Convection – dry, circulating hot air
Steam – moist heat for gentle cooking
Combi – a controlled mix of hot air and steam
That combination is what makes it your most versatile piece of equipment.
Steam, bake, roast, dehydrate, and smoke – all your culinary needs in one piece of equipment.
Henny Penny FlexFusion Key Features
Henny Penny’s FlexFusion line layers advanced technology on top of that simple idea:
Boilerless DynaSteam style systems that create steam on demand without a boiler, cutting maintenance and energy use.
Chef’sTouch full-colour touchscreens with up to 350 programmable recipes and multi-step cooking.
ClimaSelect humidity control so you can specify the exact balance of moisture and dry heat in 10% increments.
WaveClean auto-clean systems that reduce water and chemical consumption and simplify end-of-day shutdown.
At TFI Food Equipment Solutions, we supply the full family of Henny Penny commercial combi ovens in Canada, including SpaceSaver, FlexFusion Dual Chamber, FlexFusion Gold, and FlexFusion Platinum models, with both single and dual-chamber options.
How Henny Penny Combi Ovens Work
Think of the FlexFusion combi oven as a climate-controlled cooking chamber.
1. Convection mode – dry, fast, and even
High-speed fans move heated air around the cavity.
Ideal for: pizzas, baked goods, roasted vegetables, proteins where you want colour and crispiness.
2. Steam mode – gentle and protective
Water is injected and instantly converted to steam.
Temperatures are tightly controlled so delicate foods do not dry out.
Perfect for: seafood, dumplings, rice, vegetables, custards, and retherming pre-cooked items.
The steam function prevents delicate proteins from shrinking or breaking down.
3. Combi mode – the “secret weapon”
The oven blends dry heat and steam, automatically adjusting humidity.
You get browning and Maillard reaction from hot air plus moisture retention from steam.
This is why meats and vegetables come out tender and juicy, with the right amount of browning.
4. Programmable recipes and step cooking
Most Canadian c-stores, QSRs, and grocery retailers are not staffed with Red Seal chefs. Henny Penny combi ovens solve that:
You can store complex, multi-step cooking programmes behind one touch button.
The oven guides staff step by step – load product, confirm, and it handles temperature, humidity, fan speed, and time automatically. (Five Point Quality Counts)
The result: a new employee can execute your signature roast chicken or lasagna as consistently as your most experienced kitchen manager.
For a deeper technical breakdown of settings, humidity control, and real-world examples, see our guide on how combi ovens work in Toronto and Canadian kitchens.
Key Benefits For Restaurants And Foodservice Operators
1. Replace multiple pieces of equipment
A FlexFusion commercial combi oven can replace or reduce:
Traditional convection ovens
Steamers
Some grilling and roasting applications
Rethermalizers and holding cabinets (for certain menus)
That saves floor space, electrical capacity, and ventilation costs. Platinum series ovens are marketed specifically as a way to replace steamers, grills, and convection ovens in one footprint. (HP Sales Northeast).
2. Higher menu flexibility and more dayparts
Because you can steam, bake, roast, retherm, and low-temperature cook in one chamber, it is easy to:
Add a hot breakfast programme without new equipment
Run lunch and dinner menus from the same platform
Offer limited-time offers (LTOs) without complicated training
Support grab-and-go cases with consistent, high-quality product
This is exactly why Henny Penny positions combi ovens as a growth engine for c-store foodservice and prepared foods in grocery. (pages.hennypenny.com)
3. Labour savings and easier training
Pre-programmed recipes reduce training time.
Step-by-step prompts reduce mistakes and food waste.
Auto-clean cycles mean staff spend less time scrubbing metal at the end of the night.
In an environment where Canadian operators are struggling to find and keep staff, this is a big deal.
4. Better food quality and yield
Because humidity is controlled precisely:
Proteins retain more moisture, so you get better yield and less shrink.
Vegetables maintain colour and texture instead of turning soggy or dried out.
Baked goods get the right crust, crumb structure, and sheen.
Operators using FlexFusion combis report faster cook times than standard convection with equal or better results. If you want to quantify the impact on labour, food quality, and throughput, explore the key benefits of combi ovens for restaurant owners in Canada.
5. Lower operating and maintenance costs
Boilerless steam systems, integrated hoods, and efficient cleaning routines all contribute to:
Lower water and chemical usage
Fewer de-liming service calls
Energy savings compared to running separate ovens, steamers, and warmers
Add in TFI’s Total Care preventative maintenance option and you have a predictable, low-headache cost structure for your combi platform.
Henny Penny Combi Oven Use Cases
Here are some practical, menu-focused applications on how operators can use Henny Penny combis across Ontario and Atlantic Canada.
1. QSR and Fast Casual Restaurants
Roast chicken and bone-in meats: Use combi mode for rapid cooking and high yield. Finish with a dry-heat step to crisp the skin.
Veg sides at scale: Sheet pans of roasted potatoes, carrots, Brussels sprouts in combi mode.
Reheat and finish pre-cooked items: Use steam or low-humidity combi to retherm without drying.
Ideal for: franchise systems that need consistency across many locations.
2. Convenience Stores and Fuel Retail
Grab-and-go pizza: The convection function delivers a crispy crust every time, just like Chef Greg notes in the video.
Breakfast sandwiches and pastries: Bake frozen par-baked croissants, biscuits, or muffins directly on trays.
Hot cases and meal replacement: Roast chicken, ribs, or lasagna in combi mode and move directly to hot holding.
The result: High quality food with a small footprint and simple operation. (pages.hennypenny.com)
3. Supermarket Prepared Foods And Deli
Rotisserie-style chicken without a dedicated rotisserie
Steam and roast vegetables for the hot bar
Bake breads, rolls, and desserts
FlexFusion Team and SpaceSaver models with dual chambers let you run two completely different cooking programmes at once in one footprint – for example, roasting chicken in one cavity while steaming vegetables in the other.
4. Hotels, Banquet Halls, And Catering
Batch cooking and retherming: Cook proteins ahead of service, chill, then retherm in combi mode at service time.
Banquet plating: Use precise humidity to hold food at serving temperature without drying.
Large-format roasting and baking: FlexFusion Platinum models are available with 6, 10, and 20 pan capacities to handle high volume.
5. Healthcare, Campus, And Institutional Foodservice
Gentle steam and combi modes are ideal for:
Special diets
Texture-modified foods
Large-batch production where consistency and food safety are critical
Programmable recipes and HACCP-style data logging options (on certain models) support compliance and audit trails.
Which Henny Penny Combi Oven Models Does TFI Offer?
TFI Canada supplies the main Henny Penny commercial combi oven lines:
SpaceSaver Combi Ovens – compact units with integrated hood options, ideal where ventilation or space is limited.
SpaceSaver SmartCombi Steamer – combination steamer and convection oven in a compact footprint.
FlexFusion Team Dual-Chamber Ovens – independent upper and lower cavities for maximum flexibility.
FlexFusion Gold Series – powerful, fully featured combis for high-volume, full-service kitchens.
FlexFusion Platinum Series – premium combis with advanced controls, connectivity, and capacity options in electric or gas.
All are available as commercial combi ovens in Canada through TFI with local service coverage across Ontario, Nova Scotia, New Brunswick, Prince Edward Island, and Newfoundland.
When you are ready to choose capacity, configuration, and budget, our commercial combi ovens in Canada buyer’s guide walks through ROI, sizing, and menu ideas in more detail.
How TFI Canada Supports Your Combi Oven Investment
Buying a combi is not just a one-time purchase. TFI Food Equipment Solutions supports the full lifecycle:
Site survey, installation, and start-up training so your team uses the oven to its full potential from day one.
TFI Total Care monthly maintenance programmes with priority dispatch, planned maintenance, and OEM parts to protect uptime.
Flexible equipment rentals and leasing for cash-flow-friendly options when you want to add a combi without heavy upfront capital.
Culinary support from our demo kitchens in Mississauga and Dartmouth to help you build profitable, combi-friendly menus.
Ready To See A Henny Penny Combi Oven In Action?
If you are planning a new kitchen or upgrading an existing line in Ontario or Atlantic Canada, a Henny Penny FlexFusion commercial combi oven can simplify your equipment list, improve food quality, and unlock new menu potential.
We can walk you through:
Choosing the right model and capacity for your volume
Programming your core menu items into the oven
Financing or rental options to fit your budget
Reach out to TFI Food Equipment Solutions to book a combi oven demo or request a quote.
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.
Add a comment
This will be publicly visible.
Your email address will not be published.
Your comment will be reviewed by an admin before it is published.
![](https://ik.imagekit.io/cr32zgyto/5/1709487097855_OmZXw932d.jpg?tr=w-"724"
)
![](https://ik.imagekit.io/cr32zgyto/5/1709740804814_lYp-ZPs7F.jpg?tr=w-"724"
)
![Assorted ice cream scoops in polka dot cups with rainbow sprinkles, chocolate chips, mini marshmallows, and empty waffle cones on a white background.](https://ik.imagekit.io/cr32zgyto/5/1741192694496_VcExAz54BG.jpg?tr=w-"724"
)