Full Service Hotels.

The keys to your success: surprising, impressing, fascinating. With ambiance, service, unique ideas - and especially with a great food concept. Because you want to set yourself apart from other hotel categories, to reinforce customer loyalty... and, of course, to turn a profit. But what looks natural and easy to your guests requires a lot of hard work behind the scenes. Why not delegate some of that to an intelligent system that learns, anticipates, plans, and remembers? And supports your team of chefs.

Morning, noon, evening. Breakfast, banquets, a-la-carte lunch, room service. And don't forget snacks, staff meals, and desserts. Serving guests never stops, and nothing less than perfection will suffice. Which makes having a well-designed kitchen concept that much more important. Using a cooking system that handles routine tasks, can handle innumerable cooking applications, produces the same great quality again and again, and works intelligently thanks to the iCookingSuite. A cooking system like the iCombi Pro. For casseroles, roasts, side dishes, vegetables, and more.

Diverse, healthy, cold, hot - that’s how breakfast should be. Whatever your guests’ preferences, a great breakfast makes a big impression. Now all you have to do is stock the buffet with exactly the right amount of fresh, crisp food that’s the perfect consistency, ideally for several hours. Sounds complicated? It’s never been easier. You can do bacon, sausage, scrambled eggs and French toast at the same time in the iCombi Pro. Or hash browns and grilled tomatoes. Or hard rolls, croissants, and baguettes. The iProductionManager tells you which foods can be cooked together, manages your production processes, and automatically messages you when it’s time to load or unload.

À-la-carte operations face a long list of challenges: food has to be good, it has to be varied, it has to be ready right on schedule. Which means your processes have to be well-organized, and your kitchen team needs to be agile and flexible. By separating production and service completely, for example. And guaranteeing great-quality results. How? By producing food in advance, plating it, storing it chilled, and then using Finishing in the iCombi Pro to bring plates up to serving temperature as needed.

Four hundred guests, three different multi-course meals, all served at the same time. Thanks to Finishing. Prepare your food in advance and with less stress using the cook-and-chill process, and be ready in time for any event. Plate the food cold and store it chilled. And then go about your regular working day. Shortly before the food needs to be served, use Finishing in the iCombi Pro to bring each plate up to the perfect temperature. What if you’re serving a thousand meals, or five thousand? Doesn't matter - you’ll always get the same great quality results, exactly to the standards you’ve defined. Because the iCombi Pro automatically regulates everything, only notifying you when it’s time to load or unload your food.

^{Photo: Hilton, Birmingham}

Excellent bar food, round-the-clock room service, snacks in between. Sweet, savory. Innovative homemade creations, reliable convenience foods, legendary classics - serve your guests food they’ll love, any time of the day or night. Because the iCombi Pro is so easy to use, you can get good results even if you're not necessarily a chef. And MyDisplay gives you the reassurance that every dish will be prepared correctly. Make homemade pizza, baked goods, or whatever else you’re looking to do - all at the press of a button.

Let us help you get an idea of the savings you could enjoy by installing one or more iCombi Pro units. For one, you’ll save a lot of space thanks to all the equipment you'll no longer need - you’ll accomplish more in a kitchen that could be 55% smaller. For another, you’ll save on investment costs: the iCombi Pro covers up to 90% of the common cooking applications, eliminating the need for a variety of appliances. And then there’s the environmental savings. The iCombi Pro uses less energy, which means more sustainable food production. And you’ll also reduce your overproduction, use less fat, cut your working time, and save space. Which adds up to major pluses for the environment as well as your bottom line.