<p>Ellie Lagerberg Kristin Bell Rachael Woods</p><p>Combination Oven</p><p>A combi-oven uses a combination of convection and steam when cooking foods. It uses dry heat combined with a steam driven fan to provide even temperatures throughout the cooking process. To install a combi-oven access to water and an energy source such as electric or gas is needed. The combi-oven is the most versatile piece of equipment used in professional kitchens. Combi-ovens save time and labor; two valuable resources when it comes to the mass production of food. In addition, these ovens also eliminate food transfers and are energy efficient. The adjustable humidity levels combined with high oven temperatures prevents food shrinkage and thus fewer products need to be purchased when compared to traditional convection ovens. A combi-oven can steam, bake, grill, blanch, poach, and roast, and some models can even do these operations simultaneously. Furthermore, and perhaps one of the most attractive features is that the Combi-oven can dry fry. This will allow breaded and battered frozen products to be fried without adding additional fats, thus moving Florida Hospital forward its goal towards being a Healthy100 hospital. </p><p>Advantages  Reduced production times  Consistent results  Reduced shrinkage  Multiple types of food can be cooked at the same time  Sous vide enabled cooking  Improved food quality in reheated foods due to less shrinkage  Improved color and nutritional value of vegetables  Baked goods enhanced by fan driven cooked steam  Precooked foods can be brought up to serving temperature quickly  More space in the kitchen since multiple pieces of equipment are combined into the combi-oven Disadvantages  Higher initial cost than a standard convection oven  Higher maintenance costs  Lag time in conversion from convection to steam Though the combi-oven provides many cost and time saving benefits in food production, the intended use for the machine must be considered. In the Patient Service Area at the Orlando campus, the managers have expressed the need for an additional combi-oven to steam vegetables. The addition of another combi-oven will reduce the costs associated with sous vide as the vacuum packaging process is costly. The reduction of sous vide packaging will drive down costs, increase food quality, and increase the nutritional value of foods produced by the oven. The proposed location of the combi-oven will be in the preparation area of the Patient Service Area kitchen. The initial investment for the combi-oven is estimated to be $12,000-$16,000, however the initial cost is expected to break even within one year of installation. Once the initial cost breaks even, it is estimated that the oven will save the hospital $16,000-$20,000 per year.</p>