Cafe Steam Ovens

Café Steam Ovens at Plesser's Appliances

Café steam ovens, available at Plesser's Appliances, combine steam with convection in a single built-in cavity, making them the most versatile oven in the lineup for bread, roasts, vegetables, and reheating.

Steam, Convection, or Both
Pure steam cooks vegetables and fish while retaining texture, color, and nutrients that boiling washes away. Convection alone works as a standard second oven. Combined, the two brown the exterior while keeping the interior moist, which is the mode most cooks end up using. Confirm the mode set for your model.

Bread and Roasting Results
Controlled steam early in a bake produces real crust and an open crumb on artisan bread, and it keeps a roast browning without drying out. These are results a conventional oven cannot reliably reach, and they are why the unit gets used more than its owners expect.

Reheating Without Drying Out
Steam reheating brings leftovers back close to how they started rather than dried at the edges or rubbery from a microwave. For a household that cooks in batches, this changes how usable leftovers actually are.

Reservoir or Plumbed
Steam ovens use either a water reservoir or a plumbed connection, and this is the most consequential decision in the specification. A reservoir needs no water line but needs filling; plumbed eliminates refilling but requires water roughed into the cabinetry before it is finished. Confirm which your model uses and its descaling requirements.

Column Integration and Installation Planning
Steam ovens stack with Café wall ovens and warming drawers, with matched hardware and openings dimensioned together as one elevation. Installation requires a framed opening, a dedicated circuit, and for plumbed models a water supply. Talk to the team at Plesser's Appliances about column configuration, cutout dimensions, and rough-in before cabinetry is built.