COMBIT

COMBIT

THE OUTDOOR OVEN BY DIELLE

Oven Line

COMBIT

The only
3-in-1 oven


COMBIT by Dielle is a combi-oven which, thanks to a patented valve system, makes it possible to divert the flow of smoke and heat generated and allows you to choose between:

  • Direct Cooking: fire and smoke in contact with the food;
  • Indirect Cooking:: fire and smoke completely isolated from the cooking chamber and therefore not in contact with the food (excellent for slow cooking: meat, desserts, etc.);
  • Smoker: fire away from the food but smoke in contact with it.


This particular 3-in-1 system makes the COMBIT by Dielle combi-oven absolutely unique, since the market currently offers models with only one type of cooking or with only the smoker function.
Fuelled by wood, pellets or gas, this oven, intended for outdoor use, thanks to its small size can easily be placed even on a large terrace.

It has a large cooking chamber made of stainless steel and an external structure in high-temperature painted steel for maximum resistance to heat and weather. Equipped with a door that can be opened for constant inspection of the flame, thanks to an air partializer, it is possible to regulate the amount of oxygen to be introduced into the combustion chamber and thus modulate the power, decreasing or increasing the supply of air to the fuel.

On request it is possible to combine a motorised rotisserie spit or equip the oven with a support on wheels and a practical stainless steel side shelf.

 
FEATURES
  • Fuel type
    Pellets / Wood / Gas
  • External dimensions
    186 x 74 x 70 cm
  • Cooking chamber
    65 x 45 cm
  • Chimney flue
    Ø 120 mm
TYPE OF COOKING

  • Direct Cooking
    • Fire and smoke in contact with food.

  • Indirect Cooking
    • Fire and smoke completely isolated from the cooking chamber and therefore not in contact with food.

  • Smoker Oven
    • Fire away from the food but smoke in contact with it.
PARTICULARS
  1. Flue gas diversion valves for cooking mode selection
  1. Wood-pellet or gas burner
  1. Carrying and support handle
  1. Combustion chamber for indirect firing
  1. Painted steel stand with shockproof rubber wheels
  1. Temperature control thermometer
  1. Refractory combustion chamber base
  1. High-temperature and weatherresistant paint
  1. Flue gas flow regulation valve

DOWNLOAD DOCUMENTS

Oven Line

COMBIT

The only
3-in-1 oven


COMBIT by Dielle is a combi-oven which, thanks to a patented valve system, makes it possible to divert the flow of smoke and heat generated and allows you to choose between:

  • Direct Cooking: fire and smoke in contact with the food;
  • Indirect Cooking:: fire and smoke completely isolated from the cooking chamber and therefore not in contact with the food (excellent for slow cooking: meat, desserts, etc.);
  • Smoker: fire away from the food but smoke in contact with it.


This particular 3-in-1 system makes the COMBIT by Dielle combi-oven absolutely unique, since the market currently offers models with only one type of cooking or with only the smoker function.
Fuelled by wood, pellets or gas, this oven, intended for outdoor use, thanks to its small size can easily be placed even on a large terrace.

It has a large cooking chamber made of stainless steel and an external structure in high-temperature painted steel for maximum resistance to heat and weather. Equipped with a door that can be opened for constant inspection of the flame, thanks to an air partializer, it is possible to regulate the amount of oxygen to be introduced into the combustion chamber and thus modulate the power, decreasing or increasing the supply of air to the fuel.

On request it is possible to combine a motorised rotisserie spit or equip the oven with a support on wheels and a practical stainless steel side shelf.

PARTICULARS
  1. Flue gas diversion valves for cooking mode selection
  1. Wood-pellet or gas burner
  1. Carrying and support handle
  1. Combustion chamber for indirect firing
  1. Painted steel stand with shockproof rubber wheels
  1. Temperature control thermometer
  1. Refractory combustion chamber base
  1. High-temperature and weatherresistant paint
  1. Flue gas flow regulation valve
FEATURES
  • Fuel type
    Pellets / Wood / Gas
  • External dimensions
    186 x 74 x 70 cm
  • Cooking chamber
    65 x 45 cm
  • Chimney flue
    Ø 120 mm
TYPE OF COOKING

  • Direct Cooking
    • Fire and smoke in contact with food.

  • Indirect Cooking
    • Fire and smoke completely isolated from the cooking chamber and therefore not in contact with food.

  • Smoker Oven
    • Fire away from the food but smoke in contact with it.
DOWNLOAD BROCHURE

SUPPLIED ACCESSORIES
ACCESSORIES ON REQUEST
Cod. TPP | Cod. TPS

DOUBLE BURNER DIRECT FIRING
Direct Cooking


In Direct Cooking mode it is possible, at any time, to choose between wood/pellet or gas cooking by simply changing the burner.

In the direct cooking mode, the flame is lit in the cooking chamber itself and the food cooks in direct contact with the refractory base.
For greater practicality of use, it is possible at any time to choose between wood/pellet or gas cooking by simply replacing the burner.
As in a professional oven, the direct and radiant heat caused by the flame in contact with the food makes this mode the ideal choice for cooking pizza.
  1. FLUE GAS DIVERSION VALVES FOR SELECTING THE OPEN FIRING MODE
  1. FLUE GAS DIVERSION VALVES FOR SELECTING THE CLOSED FIRING MODE

INDIRECT COOKING


In this mode, the fire is lit in a completely separate chamber and not in contact with the food.
The food will therefore not be touched by the smoke and consequently the smoke will not leave any flavour alterations to the cooking or signs of smoking.
Indirect cooking mode is the ideal choice for cooking certain types of meat, savoury pies, potatoes, cakes, etc.

  1. FLUE GAS DIVERSION VALVES FOR SELECTING THE CLOSED FIRING MODE

SMOKED MODE


In the smoker mode the fire lit at the bottom, thanks to the opening of special deflector valves, allows the smoke to circulate and stagnate in the cooking chamber before being expelled through the smoke duct.
This particular configuration allows food to be cooked with just the heat of the smoke, without the need for heat from radiation or flame in contact with the food. Using the (adjustable) smoke valve it is also possible to partialise the smoke outlet and thus decide how long the smoke remains in the cooking chamber.
It is ideal for all types of slow cooking, at low temperatures and where a smoky flavour is required, which can also vary depending on the type of wood used.

  1. FLUE GAS DIVERSION VALVES FOR SELECTING THE OPEN FIRING MODE

ROTISSERIE


Spit roasting is one of the most traditional methods of meat preparation, perfect for cooking the largest cuts or the whole animal.
The rotisserie spit gently rotates the food, distributing the heat evenly and consistently and producing optimal results with ease.
The Dielle rotisserie spit can be used in direct or indirect mode, as well as with the smoker function.

  • Direct cooking: the technique is very simple: you thread the meat onto a skewer, which is then placed close to the live flames (not in contact with them) where it will cook slowly.
  • Indirect cooking: the lack of direct contact with the heat source prevents surface burns and allows perfect internal cooking.
  • Smoker: this particular configuration allows food to be cooked with only the heat of smoke, giving a unique flavour to the food.

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