From front cooking in restaurants to foodservice in hotels, schools, cafes, and retirement homes. For operations of all sizes. Whether it's 30 meals or 3,000. From supermarkets to fine dining. This is where you'll find the iCombi Pro that fits your individual wants and needs. One that can do so much more than a convection oven or steamer.
The WOW effect within about 11sqft.Meat, fish, poultry, vegetables, baked goods. À-la-carte, front cooking, production kitchen.The RATIONAL combi oven can handle almost anything. No matter who’s using it.Because it contains over 1,000 chefs’ collective culinary experience.And over one million appliances‘ worth of manufacturing experience. And 50-plus years of company experience.
Combi ovens for the hospitality industry at a glance.
Which RATIONAL cooking system fits your professional kitchen?
Compare models here:
The iCombi Pro—essential to a fully-equipped commercial kitchen.
Grill, roast, stew, and more.
Additional iCombi Pro applications.
Technical details and equipment.
Appetizers in the iCombi Pro.
Breakfast, lunch, dinner. Vegan, vegetarian, or with meat. Huge quantities, huge variety. No matter what you want to cook, the iCombi Pro has it covered.
What is a combi oven?
A combi oven (also known as a combi steamer, a combination oven, or simply a combi) is a cooking appliance that operates with both dry heat, like a convection oven, and moist heat, like a steamer. The iCombi Pro's cooking intelligence automatically adjusts cooking paths to fit individual product types, sizes, conditions, and desired results. This applies to vegetables, potatoes, and pasta as well as meat, seafood, and even baked goods. So users in the hospitality industry can produce an incredible variety of delicious dishes with exceptional flexibility while improving their bottom line. That's what makes combi ovens significantly superior to convection ovens that only use hot air.
Why use a combination of heat and moisture?
Air heats up faster than water, but it also loses heat more quickly and doesn't transfer it as well. But when steam hits the cooler food surface and condenses there, it transfers heat much more efficiently. The iCombi Pro uses this knowledge: moist air is heated, and the heat energy in the steam is transferred to the food extremely efficiently. The iCombi Pro also regulates the ratio of dry to moist heat automatically, yielding the best possible results.
Find out more.
