Still, the combination oven has had hurdles to overcome. Even today, it's expensive enough to be an option mostly for high-volume institutions and some chain units. Water requirements can be prodigious. And maintenance can be a real headache, because mineral buildup in the boiler and pipes leads inevitably to periodic cleaning and descaling. But now, just as our chefs are putting their own touches on food trends from Europe, U.S. manufacturers are giving the oven some new twists.
Vapor virtuoso One company's controlled vapor system earned a patent last year.
It also reduces evaporation and increases yield. The computer-controlled oven can be set to meet widely varied heat and moisture requirements for different foods. Power, plumbing and drainage requirements are considerably simpler, too, according to the manufacturer. This one does so by creating a partial vacuum to lower the boiling point of water. The system doesn't have a separate boiler, so it costs less than standard combination oven-steamers.