Mychef Combi Oven, Rapid-Cook, and Vacuum Systems

In a professional cooking system, tray count only shows how many containers can go into the oven at once. Steam generation, cavity humidity removal, fan direction, temperature stability, program structure, and automatic cleaning determine actual production capacity. Mychef industrial oven prices vary by GN or 60 × 40 tray format, iCOOK or COOK control level, QUICK rapid-cook class, and vacuum packaging equipment.

Mychef is a Spain-based manufacturer developing professional cooking and vacuum packaging systems. Its current product line includes iCOOK and COOK combi ovens, iBAKE and BAKE professional baking systems, QUICK rapid-cook ovens, and iSENSOR and goSENSOR vacuum machines. The active selection on Mutfak10 includes the Cook Pro, Quick 1T, and Bakershop Air models.

How Do the iCOOK and COOK Series Differ?

The iCOOK series is oriented toward recipe management with a large touchscreen, automatic cooking functions, multi-level programming, and Mychef Cloud connectivity. Select iCOOK models can offer up to 400 programs and 10 cooking stages per program.

The COOK series manages convection, combi, and steam modes with a simpler electronic control. Models such as the COOK Master and COOK Pro can store up to 40 recipe programs and are oriented toward a manual professional cooking workflow.

The choice between the two series should not be made based on screen size alone. Menu variety, staff training level, need for automatic programs, remote access, and daily cleaning routine should be evaluated together.

Mychef Cook Pro GN 1/1 Six-Tray Oven

The Cook Pro on Mutfak10 is listed with a capacity of approximately six GN 1/1 trays, a 68-millimeter runner spacing, and a body of 760 × 710 × 615 millimeters. The unit, weighing approximately 74 kilograms, can be considered for restaurants, hotels, cafeterias, and central prep kitchens.

The three basic cooking modes are oriented toward convection, combi, and steam operations. On select current COOK models, convection and combi temperature can operate in the approximately 30–260°C range, while steam mode operates in the 30–130°C range.

Two fan speeds help separate delicate products from frying and baking recipes that need high air movement. Choosing a low fan speed does not automatically mean all delicate products will cook evenly; tray arrangement and loading density should also be checked.

MultiSteam Dual Steam Injection

The Mychef MultiSteam system is a technology the manufacturer describes as high-efficiency dual steam injection. It is oriented toward delivering steam into the cavity quickly and evenly.

Steam mode can be considered for vegetables, fish, rice, and different moisture-controlled recipes; combi mode can be considered for using hot air and steam together in the same cycle.

A high steam amount does not create a better result for every product. Humidity level should be adjusted to the product's surface, color, and interior texture goals.

Removing Cavity Humidity with DryOut Plus

DryOut Plus is oriented toward actively removing excess humidity from the cooking chamber. It can limit steam buildup in the cavity for bread, fried chicken, potatoes, gratin, and products where surface crispness is desired.

Moisture extraction is especially important for quickly managing water released from products in a full oven. If the door is opened frequently, cavity conditions change and the system must re-establish its temperature-humidity balance.

DryOut Plus should not be run continuously at maximum level for every recipe. On meat and delicate products, excessive moisture loss can dry out the surface.

TSC Thermal Stability Control

TSC is Mychef's Thermal Stability Control system, oriented toward limiting fluctuation in oven temperature. The manufacturer states approximately ±0.2°C thermal control on select models.

Keeping temperature stable can support product consistency in delicate low-temperature cooking, pastry work, and long recipes. This value should not be generalized as identical performance across all models and all points in the cavity.

An oven probe or independent verification measurement should be used to check the product's actual center temperature.

MyCare Automatic Cleaning

MyCare is an automatic cleaning system offering different wash and rinse levels on select Mychef ovens. Advanced models can detect the level of soiling in the cavity and suggest the appropriate program.

Automatic cleaning does not eliminate all residue around the door gasket, exterior body, tray trolley, and drain area without user intervention. These areas should be checked at the end of a shift.

Only the cleaning chemical specified by Mychef as compatible with the unit should be used. Mixing different detergents can create a dangerous reaction and surface damage.

iCOOK Smart Cooking Functions

SmartCooking helps automatically manage time, temperature, humidity, and fan parameters based on the selected product and target result. SmartClima Plus is oriented toward adjusting cavity humidity and energy use based on sensor data.

Multilevel tracks separate finish times for products on different trays. Just in Time can synchronize tray entry times so different products are ready at the same time.

An automatic program does not fully compensate for incorrect tray loading or a different gram weight. The recipe should be verified with the business's actual portion size and raw material.

QUICK 1T Rapid-Cook Oven

The Mychef QUICK 1T is offered with a compact body of approximately 397 × 629 × 410 millimeters, a single cooking level, and a 3.6 kW single-phase connection. The reference production value is in the approximately 20-portions-per-hour class.

The 3D Impingement and convection system directs hot air onto the product surface at high speed. The model can operate up to approximately 275°C and can store up to 40 recipes.

The catalytic filter, on select QUICK configurations, is oriented toward limiting the need for additional hood extraction. Local ventilation, odor, and fire regulations should still be checked.

The touch-model QUICK 1T on Mutfak10 is listed in black, red, and beige body options. Color does not change cooking capacity.

Using 60 × 40 Trays with the Bakershop Air

The Mychef Bakershop Air, with a capacity of approximately four 60 × 40-centimeter trays, is oriented toward bakery and pastry production. This tray format, different from GN ovens, provides a wider surface for bread, croissants, cookies, and bakery products.

The tray format should not be force-adapted with a converter accessory. Runner spacing, edge height, and airflow should be checked against the business's existing 60 × 40 trays.

iSENSOR Automatic Vacuum Management

Mychef iSENSOR is oriented toward automatically calculating the vacuum cycle based on product, bag thickness, and atmospheric conditions. The manufacturer states that its iVac and iSeal technologies jointly manage the vacuum and sealing stages.

iSENSOR is offered in different tabletop and floor-standing body options. It can be used for portioning and sous vide prep in professional kitchens, butcher shops, fish markets, hotels, catering, and retail applications.

Vacuum does not sterilize the product. Packaged food must be kept at the proper temperature and labeled according to the business's validated shelf-life procedure.

goSENSOR Vacuum Machines

goSENSOR, with a simpler control panel, is oriented toward vacuuming food and suitable liquids. Different pump configurations can be available with tabletop S, M, and L chamber sizes.

The chamber, pump, and sealing bar should be chosen based on the largest package and the number of cycles per hour. Since hot products can boil under vacuum, they must be safely cooled before packaging.

Key Features

• On iCOOK models, a 10-inch-class interface, up to 400 recipe programs, and multi-level cooking functions
• MultiSteam, DryOut Plus, SmartWind, and TSC temperature control depending on model
• On the QUICK 1T, 3D Impingement, single level, 3.6 kW connection, and a compact body with catalytic filter
• Tabletop or floor-standing professional vacuum packaging options in the iSENSOR and goSENSOR families

How Should a Mychef System Be Chosen?

The iCOOK can be considered for smart recipe and connectivity management, COOK for simpler professional combi use, QUICK for fast-service products, and iBAKE or BAKE for bakery trays.

For vacuum machine selection, bag size, product height, liquid content, daily cycle count, and pump capacity should be calculated. An oven-vacuum system in sous vide production should operate under the same temperature and food safety plan.

Mychef Cooking Systems on Mutfak10

The Cook Pro GN 1/1, QUICK 1T, and Bakershop Air models can be reviewed on the Mychef professional oven and cooking systems page on Mutfak10, operated by Arlinoks. Mychef industrial oven prices vary by tray, control, technology, and installation scope.

Frequently Asked Questions

What is the difference between Mychef iCOOK and COOK?

The iCOOK is oriented toward a more advanced touch interface, automatic cooking, up to 400 saved programs, and cloud connectivity. The COOK offers simpler electronic control and approximately 40 programs of professional operation.

Does the Mychef QUICK 1T require a hood?

The QUICK 1T has a configuration with a catalytic filter that limits additional extraction requirements. Even so, local ventilation, odor, fire, and building regulations should be verified before installation.

Can the Mychef iSENSOR vacuum hot liquid?

Liquid products can be vacuumed with a suitable chamber and program; however, hot liquid can boil under low pressure. Product should be cooled to a safe temperature before packaging.