Retigo Combi Ovens: Innovation and Efficiency for Professional Kitchens

Combi ovens are an essential tool in the modern kitchen, especially in the foodservice sector, where versatility, efficiency, and quality are essential. Retigo, a Czech manufacturer with over 30 years of experience, has established itself as one of the leaders in the production of combi ovens of high quality, recognized for their reliability, functional design and advanced technology.

A combi oven combines three cooking methods: convection (hot air), steam, and a combination of both, offering unparalleled versatility for roasting, baking, steaming, sous-vide, confit, drying, sterilizing, and even smoking.

The Retigo’s combi ovens stand out for their ergonomic design, energy efficiency and ease of use, making them an ideal choice for restaurants, hotels, bakeries, confectioneries and companies in the HoReCa sector (hotels, restaurants and cafes).

Retigo, founded in 1994 in the Czech Republic, specializes exclusively in combi ovens, allowing them to offer high-quality equipment at competitive prices, with a focus on technological innovation and after-sales service.

The main line of Retigo combi ovens is the Vision Series, which includes two ranges: Blue Vision and Orange Vision (with the Orange Vision Plus variant). These series are designed to meet the needs of kitchens of varying sizes and capacities, from small restaurants to operations serving hundreds of meals daily.

The Blue Vision series is Retigo’s high-end line, designed for demanding users seeking advanced technology and maximum performance. These combi ovensThey are ideal for professional kitchens that require precision, customization and advanced functions.

Main features:

• 8-inch touch control panel: Intuitive and easy to use, even with oily hands or gloves, it allows quick access to advanced functions such as Easy Cooking and customizable programs.
• Automatic cleaning: Includes low-intensity to extra-strong cleaning cycles, with specialized detergents such as Retigo Active Cleaner, which extend the life of the equipment.
• Energy efficiency: Equipped with 50 mm thermal insulation, triple-glazed doors with a reflective coating, and a heat exchanger that reduces water and electricity consumption.
• Advanced Humidity Control (AHC): Allows precise adjustments of humidity in the cooking chamber, ideal for juicy meats or crispy pastries.
• Overnight cooking and timing per tray: Optimizes time and allows cooking multiple products simultaneously without mixing odors.
• USB connection and VisionCombi Software: Facilitates data transfer, program management, and HACCP record analysis to comply with food safety regulations.
• Steam generation systems: Available with injection or boiler, with a backup system that ensures cooking continues even if the boiler fails.

Available models:

• B 611: Ideal for operations of 51-150 meals per day, with GN 1/1 trays (530×325 mm).
• B 1011: Perfect for 151-250 meals a day, compatible with GN 1/1 trays.
• B 1221: Designed for 400-600 meals a day, supports GN 2/1 (650×530 mm) or GN 1/1 trays, includes standard trolley.
• B 2021: For high capacity operations (600-900 meals per day), with GN 2/1 or GN 1/1 trays.

Applications: From fine dining to institutional kitchens, the Blue Vision combi oven is ideal for complex menus requiring techniques such as sous-vide, banquet regeneration, or low-temperature cooking.

The Orange Vision series It is designed for users looking for a high quality combi ovens with essential features and a more affordable price. The Orange Vision Plus variant incorporates improvements such as a 7-inch touch screen and up to 99 programs with 9 steps, offering a balance between simplicity and advanced functionality.

Main features:

• LED or touch control panel (Plus)The Orange Vision model uses an LED display for simple configurations, while the Orange Vision Plus offers a 7-inch touchscreen for added flexibility.
• Basic automatic cleaning: Includes essential cleaning systems, with options for more advanced cycles in Orange Vision Plus.
• Consumption efficiency: Lower water and electricity consumption thanks to the heat exchanger and optimized drainage systems (WSS).
• Essential functions: Steaming, convection, combination cooking, and options such as regeneration and low-temperature cooking.
• Customizable configuration: Users can add accessories such as butterfly valves, integrated showers or additional programs according to their needs.

Recommended models:

• The 623: Compact, with GN 2/3 trays, ideal for small cafes or food trucks (30-50 meals daily).
• The 611: For 51-150 meals a day, with GN 1/1 trays.
• The 1011: For 151-250 meals a day, compatible with GN 1/1 trays.
• The 1221: For 400-600 meals a day, with GN 2/1 or GN 1/1 trays.
• 2011: For 600-900 meals a day, with GN 1/1 trays.
• 2021: For large operations (600-900 meals daily), with GN 2/1 trays.

Applications: Perfect for medium-sized restaurants, bakeries, confectioneries and HoReCa businesses looking for a reliable combi oven without the need for advanced features.

In addition to the Vision series, Retigo offers the DeliMaster combi ovens, specifically designed for bakeries, cafes, and fast-food businesses that require fresh baked goods throughout the day. These ovens combine steam and convection cooking functions to achieve breads, pastries, and toasted goods with exceptional textures and flavors.

Main features:

• Optimized for bakery: Ideal for sourdough breads, croissants, macarons and pizzas, with precise steam and temperature control.
• Stackable: They can be stacked to maximize space in small kitchens.
• Energy efficiency: They consume less electricity and water, with advanced ventilation systems for uniform results.

Applications: Bakeries, coffee shops, gas stations with food service, and fast food outlets looking to expand their baked goods offerings.

The Retigo’s combi ovens engines stand out for their advanced technology, designed to optimize performance and reduce operating costs. Some notable features include:

• Patented heat exchanger: Preheats water up to 90°C, reducing energy and water consumption by generating steam quickly.
• Two-way ventilation system: Allows you to cook different dishes simultaneously without transferring odors, ideal for varied menus.
• Hygienic design: Cooking chambers with rounded corners and AISI 304 stainless steel for easy cleaning and compliance with sanitary standards.
• Night cooking: Save time and energy by cooking at low temperatures overnight, improving the performance and quality of your meat.
• Combionline: Remote monitoring system that allows to control and diagnose the combi oven from anywhere, optimizing kitchen management.
• ENERGY STAR Certification: Some models, such as the B621i, are certified for energy efficiency, reducing operating costs.

Retigo offers a wide range of accessories to complement your combi ovens, including:

• GN trolleys and trays: To facilitate the preparation of large volumes.
• Vision Vent condensation hoods: They maintain a comfortable kitchen environment by managing steam.
• Banquet systems: Trolleys and thermal blankets for large-scale catering services.
• Holdomats and blast chillers: To keep food at serving temperature or cool it quickly, complying with HACCP standards.

During the 40th anniversary of the ABASTUR show, NS InterMarket launched its new business relationship with Retigo, using a B1011ig unit to demonstrate its robustness, controls, and innovation for the Latin American industry.

The oven was very well received and caught the attention of those who visited the stand, starting conversations about its benefits, which our Chef Alan Gómez was available to provide more details about.

In regions such as Latin America and the Caribbean, where the foodservice industry is constantly growing,combi ovensRetigo offers solutions tailored to local needs:

• Versatility for regional menus: From roasted meats and empanadas to desserts and traditional breads, the combi ovens handle varied recipes with precision.
• Cost efficiency: Reducing water and electricity consumption is crucial in markets where operating costs are a key concern.
• After-sales support: Retigo offers exceptional technical service, with certified training and spare parts availability, ensuring operational continuity in restaurants and hotels.
• Adaptability: Compact models like the O 623 are ideal for small businesses, while high-capacity models like the B 2021 are suitable for large operations.

References:

• retigo.com– Retigo’s official website
• NS InterMarket videography during the 40th edition of the ABASTUR show in Mexico