Cookie-cutter concepts rarely work. Which is why we emphasize individual consultation. Tailored to the questions that matter to you. Focused on your needs. Whether you’re managing a yacht, a fleet, or an offshore rig. Whether you want help in one area or several. Because day-to-day drudgery isn’t what determines your success - it's determined by your guests’ satisfaction. Achieved by setting high standards of quality. And consistently maintaining them.
Many unique challenges.
One flexible solution.
Two thousand guests, 900 crew members - not an uncommon sight on cruise ships. Up to 1,000 people working on an offshore oil rig. A small, sophisticated group on a yacht. A handful of researchers on an expedition vessel. Different people, different nationalities, different tastes. But they all want to be able to eat 24 hours a day. Hot, cold, meat, fish, savory, sweet. No matter the weather. Which means the galley equipment has to be flexible and durable enough to keep up. And produce food intelligently. With a system that learns, plans ahead, remembers everything, and doesn’t get seasick. One that does a lot, but takes up very little space. Like the iCombi Pro and the iVario Pro.
The goal: Become even more productive, even more flexible. Without sacrificing quality.
That’s a lot to promise. And it sounds paradoxical at first, but it makes sense when you’re using two intelligent cooking systems. Two cooking systems capable of covering more than 90% of all conventional cooking applications. Systems that are intelligent. That are easy to use. That were designed with large quantities in mind. That are ready for the high seas - because the cooking cabinet door can be latched, the hinging rack is secured, the stainless steel feet are attached to the floor, and the tabletop unit has extra impact protection.
When it comes down to it, the iCombi Pro only has one job: reliably delivering the same great results every single time. That’s why it’s equipped with so much intelligence - and why it offers such impressive productivity, quality, and simplicity. It detects whether you’re making 20 or 200 burger patties, and adjusts its own parameters automatically. It helps you optimize your production schedule for speed or energy consumption - to keep your buffet filled perfectly, for example.
Intelligent technology boils, pan-fries, and deep-fries in a single unit. Quick, yet precise. Each dish is individual, yet economical. High quality with low staffing requirements. Because in commercial galleys, working cost-effectively means reconciling opposites. Like the new iVario Pro, which brings precision, productivity, speed, flexibility to the table - all at once.
Morning, noon, evening. Buffets, bar food, midnight snacks, staff meals. Maybe some refreshments in between? Cake? Pizza? Galley work never stops, and nothing less than perfection will suffice. Which is what makes organized, effective mise en place so important. With cooking systems that take routine jobs off your hands, producing the same quality results over and over again, working intelligently thanks to iCookingSuite. Like the iVario Pro - for pasta, stews, and puddings, just to name a few. With extraordinary precision: no burning, no boiling over. Or the iCombi Pro for casseroles, roasts, and vegetables.
The result: Great productivity, great results. No matter who’s cooking.
Hot? Cold? Hearty? Diet-friendly? Whatever your guests’ preference, 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. Sound complicated? It’s never been easier. You can do pancakes, French toast, and bacon at the same time in the iCombi Pro. Or hash browns and grilled tomatoes. Or an assortment of baked goods. iProductionManager will tell you which foods can be cooked together, manage your production processes, and only alert you when something needs to be loaded or unloaded.
With one goal in mind: A wide variety of delicious results, with minimal effort. In other words: maximum productivity.
Shopping carts
The iCombi Pro helps you turn out the same great results over and over. No stress, no additional staff. It uses preset “shopping carts”, which contain the dishes in your food concept that can be cooked at the same time. When you’re ready to produce, pick the shopping cart you need (Breakfast, for example), tap the display, assign dishes to different levels, load the iCombi Pro and you’re all set.
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 you need to be flexible. By separating production and service completely, for example. While still guaranteeing great-quality results. Using the iVario Pro’s sous-vide function. Or Finishing in the iCombi Pro: plate food cold, store it chilled, and then bring it up to temperature when an order comes in. While at the same time using the iVario Pro to cook steaks to order.
How you benefit: High standard of quality, enormous flexibility, no overproduction. So things run right.
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
Guaranteed banquet success. No stress. No extra staff. Unmatched results.
Let us help you get an idea of the savings you could enjoy by installing one or more iCombi Pro and iVario Pro units. For one, you’ll save a whole lot of space thanks to all that equipment you won’t need anymore - you’ll accomplish more in a galley that could be 60% smaller. For another, you’ll save on investment costs: the two cooking systems can cover up to 90% of all commonly used cooking applications, which makes some equipment unnecessary. And then there’s the environmental savings. The cooking systems use less energy, which means more sustainable production. And you’ll also reduce your overproduction, use less fat and oil, cut your working time, and save space. Which adds up to major pluses for the environment as well as your bottom line.
The bottom line. It significantly reduces costs. And conserves energy and water, too.
