Air frying in a combi oven

An additional deep fryer requires floor or counter space, a suitable connection and, depending on the kitchen, an appropriate extraction solution. If a powerful combi oven is already available, it can be used for more applications - from baking and steaming to preparing crispy snacks.

Without an open oil bath, many typical tasks are eliminated: oil does not have to be stored, filtered, monitored and disposed of in the same quantities. This reduces handling in day-to-day kitchen operations and can be particularly attractive for businesses that only offer fried products at certain times or in smaller quantities.

Saved programmes help standardise cooking times and browning levels. This enables the team to work reliably even when staffing changes, without having to judge every batch from scratch.

Finger food, schnitzel, breaded burger components or vegetarian alternatives can be added without a separate frying station. This opens up new possibilities for snack menus, promotional offers, food-to-go and smaller kitchen concepts.

A perforated frying basket or comparable AirFry accessory improves air circulation. On a solid tray, escaping moisture cannot dissipate as easily, so the underside is more likely to remain soft.

However, the best support depends on the product. The test shows, for example, that some schnitzel products were also tested on a non-perforated baking tray or in a shallow GN container.

Do not load the cooking chamber until the required temperature and the correct climate have been reached. An appliance that is not fully preheated extends the cooking time and can cause the breading to absorb moisture before it begins to brown.

The optimal quantity depends on the product. If the basket is too full, the hot air can no longer circulate sufficiently between the products. This leads to uneven browning and soft contact points.

Arrange snacks or breaded products in as even a layer as possible. Products that overlap heavily or stick together shield each other from the hot air.

The following often work particularly reliably:

• pre-fried frozen products

• breaded chicken products

• wedges and fries

• pre-cooked schnitzel

• products developed specifically for hot-air or oven preparation

Not every product that works in a deep fryer will automatically achieve the same result in a combi oven. With cheese products, the result also depends on the breading, as they can burst quickly.

Use the same starting temperature, load quantity and product distribution for every batch. If one batch is loaded frozen and the next partially thawed, cooking time and browning can differ significantly.

Once the time, browning level and load have been established, save the settings as a dedicated product programme. If possible, add a product image and a brief indication of the maximum load.

This allows the team to see immediately:

• which accessory is required,

• how much product may be loaded,

• which programme must be started,

• what the desired final result should look like.

After preparation, excess steam should be able to escape. In closed containers, the breading quickly becomes soft due to its own moisture. Produce as close as possible to the time of ordering or use a suitable dry holding concept.