“We’ve seen huge developments in terms of technology within combi-ovens in recent years with improvements in reliability, functionality and increased versatility.
“One development that has stood out has been the introduction of various accessories, facilitating the rise of new cooking techniques within the oven that wouldn’t have been possible several years ago, such as sous-vide cooking or 
“Whilst it’s no secret that the combi-oven market is quite saturated now, this should be seen as a positive thing as it means manufacturers are continually pushing forward in terms of innovations and creative new ways the ovens can be used in order to stay ahead. We’ve made educating end-users a priority and welcome chefs and their teams to train with us, pre- and post-sale, so they can get the very most out of their investment.
"We’re set to hold themed events throughout 2015, addressing issues facing the market, for example ‘nose to tail’ cooking. Slow braising in the combi is ideal for tougher cuts of meat such as shin and shoulder, and it increases profits as the initial purchase price is cheaper, with the end result delivering the same high quality.
“I’d encourage chefs to familiarise themselves with the innovative functions packed into their combi-oven and to try new features to make the most out of their equipment and variety of ingredients.
Consistency across ever cook
“At Electrolux we have also recently introduced e-chef, a brand new software package for our air-o-steam Touchline combi-ovens, which aims to make full service restaurant chefs’ work easier than ever before.
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