Norway’s food-service sector is booming—from Oslo’s Michelin-starred dining rooms to Bodø’s neighbourhood bakeries. Yet rising labour costs and demanding guests mean chefs need smarter equipment that delivers consistent results. Gastro Line, a leading supplier of premium catering technology, meets that need with two powerhouse categories:
Kombidamper (combi steam ovens) for cooking flexibility
Kjevlemaskin (dough sheeter) for flawless pastry, pizza, and flatbread production
This 1 200-word guide explains how each machine works, why it matters for Norwegian kitchens, and how Gastro Line tailors solutions that lift both food quality and bottom-line performance.
A Kombidamper combines convection heat and steam in a single cabinet, letting chefs roast, bake, steam, poach, or regenerate with pinpoint precision.
Dry Heat Mode – Hot air circulates for even browning
Steam Mode – Saturated steam protects texture and nutrients
Combi Mode – Adjustable humidity delivers crispy outsides and juicy centres
Boiler or Injection Steam Generator
Variable-speed Fan System
Humidity & Core-Temp Sensors
Touchscreen Programmable Controls
| Benefit | Impact on Menu & Margin |
|---|---|
| 30–50 % Faster Cooking | Turn tables quicker and lower energy costs |
| Uniform Quality | From cod loin to reindeer roast—same result, every service |
| Reduced Shrinkage | Up to 20 % less weight loss on proteins |
| Multilevel Cooking | Different dishes in one cycle—no flavour transfer |
| Energy Efficiency | Modern units exceed EU Ecodesign standards, ideal for Norway’s high electricity prices |