Off-the-shelf concepts rarely work. Individual advice is all the more important. Tailored to your key issues. Focussing on your needs. Whether you manage a fleet, a yacht or an oil rig. Whether you require support in one or more areas. As it is not the everyday that will decide your success, but the satisfaction of your guests, and a high standard of quality. Consistently implemented.
Different challenges.
One answer.
2,000 guests, 900 crew members, not a rarity on a cruise ship. Up to 1,000 men on the oil rig. An exclusive and demanding tour on the yacht. A handful of researchers on an expedition ship. Different people, different nations, different tastes. However everyone wants to eat 24 hours a day. Hot, cold, fish, meat, savoury and sweet. Come rain or shine. So the galley equipment has to keep up and be flexible and produce intelligently. With a system that thinks with you, is experienced, learns from you, forgets nothing and does not get seasick. At the same time that takes up little space but can still do a lot. Like the iCombi Pro and the iVario Pro.
The goal: To become more productive, more flexible. Without losing sight of quality.
A big promise. Which may seem to be a paradox at first glance, but which makes sense when using two intelligent cooking systems. With two cooking systems that cover over 90% of all conventional cooking applications. Which are intelligent. Which are easy to operate. Which have been developed for large quantities. Which are seaworthy, because the cooking cabinet door can be locked in place, the hinging rack is secured, the stainless steel feet are fixed to the floor and the tabletop units have ram protection.
Essentially, the iCombi Pro only has one task: Reliably delivering consistently good results. This is why it is equipped with a whole lot of intelligence and impresses with productivity, simplicity and quality. So, for example, it can recognise whether it needs to prepare 20 or 200 burger patties, and will regulate it all automatically. Or it supports you with time or energy-optimised production plans. For the most optimal buffet service for example.
Intelligent technology boils, fries and deep-fries in a single cooking system. Fast and also precise. Every food is prepared separately yet cost-effectively. Superb quality with few staff. Large galleys need to reconcile conflicting needs in order to remain economical. Just like the new iVario Pro, which brings precision, productivity, speed and flexibility to your production.
Morning, lunchtime and evening. Buffet, bar service, midnight snack and staff catering. A little snack in between, a piece of cake, a pizza. Galley service knows no breaks but only perfection. A sophisticated high-end mise en place service is all the more important. With cooking systems that take on routine tasks, which produce the same quality time and time again, which work intelligently thanks to iCookingSuite. Like the iVario Pro for pasta, casseroles or pudding for example. Without sticking, without over boiling, with excellent precision. Or the iCombi Pro. For bakes, roasts and vegetables.
The result: High productivity and a high standard of quality. No matter who is operating the units.
Diverse, healthy, cold or hot - this is breakfast. This is delicious and leaves an impression on guests. Your challenge: To not present too much or too little on the buffet, and of course to make sure everything is fresh, crisp and with perfect consistency. Preferably for several hours. Sounds complicated, but it isn't. Because pancakes, bacon and French toast can be cooked together in the iCombi Pro. Or grilled tomatoes and hash browns. Or different types of bread. The iProductionManager will tell you what can be cooked together, it regulates the production processes and will only prompt you to load and unload.
For one reason: A wide variety and great quality - with minimal effort. In other words, maximum productivity.
Shopping carts
With the iCombi Pro, you can always serve your dishes to the same quality. Without any effort or trained staff. The unit has shopping carts, which contain the foods that can be cooked together on the basis of your food concept. Tap the shopping cart required for production, e.g. “breakfast”, on the display, drag the foods to the rack, load the iCombi Pro and the unit will start.
The requirements in à la carte service: It has to be varied, it has to be good, it has to be cooked to perfection. The processes have to be sophisticated and you have to be able to respond flexibly. By consistently separating production and service for example, and still guaranteeing quality. Like with sous-vide cooking in the iVario Pro. Or with finishing in the iCombi Pro: Plate food cold, chill and only bring to serving temperature on order. In parallel, the steak can be cooked à la minute in the iVario Pro.
Your benefits: High standard of quality, greater flexibility and no over-production. Ensuring that everything runs smoothly.
With Finishing, prepare all the foods in advance, regardless of the time of the event, such as using the cook & chill method. Plate up the food and keep it chilled. Now you have time for your day-to-day business. Shortly before serving, bring all the plates up to the right temperature, at the same time using Finishing in the iCombi Pro. This is possible to achieve with several thousand meals. Always with the same good quality. Always with the standard you define, because the iCombi Pro regulates it all by itself, and will only signal to load or unload the food.
This makes every banquet a success. With no stress. With no additional staff costs. With quality and consistent results.
Get an idea of the savings you can achieve by integrating one or more iCombi Pro and iVario Pro units. You can save a lot of space and a lot of appliances you will no longer need - this will make your galley footprint up to 60% smaller. You can also save investment costs, the two cooking systems cover up to 90% of standard cooking applications which eliminates the need for a whole range of other units. Then there is the environment, sustainable production and low energy consumption of the cooking systems on the one hand, and less over-production, less consumption of fat, less working time and less space on the other hand. Together this is a major plus for your cash flow and the environment.
For the sake of the balance sheet. It saves a lot of money. As well as energy and water.
