An increasing number of elderly people being cared for in residential care homes, wider range of catering options in schools and childcare settings, ever higher expectations from restaurant guests - these are the challenges that the hospitality industry is faced with on a daily basis. At the same time, economic pressure is increasing and an end to the shortage of skilled workers is really not in sight. In summary, the speed and quality must be right, while also dealing with more stringent economic constraints. A way out of the cycle: Absolute process reliability in the production kitchen to keep costs and quality under control.
The future of foodservice.
Breakfast from the iCombi Pro.
Breakfast in the kitchen: the stress and rush to get everything ready at the same time and on time. A logistical challenge. No more. Because now the iCombi Pro with the iProductionManager are taking over and making mixed loading a breeze.
Bar food from the iCombi Pro.
Many customer requests, only one unit: With the iProductionManager you can prepare different foods at the same time. Pan-fried, steamed, grilled or deep-fried – the iProductionManager makes this possible.
Steaming in the iCombi Pro.
Stewing, poaching, blanching and steaming - thanks to precise steaming temperatures, powerful continuous steam and maximum steam saturation. Vitamins and minerals are preserved, nothing dries out and you can achieve high-quality results just like with traditional methods.
Container Finishing in the iCombi Pro.
À la carte, banqueting, buffet, catering. You have everything under control. With Finishing, which separates production and service times. Does not compromise on food quality and conserves resources.
Flexible planning.
The iCombi Pro helps you organise complex production processes intelligently and flexibly. It doesn't matter whether the chef wants to prepare different products at the same time, whether the aim is to produce in a time-optimised manner, to organise an efficient sequence of dishes or to adhere to a specified production time. Ultimately, bottlenecks are avoided and stress levels lowered.
Equalisation of processes.
Overnight cooking, mixed loading and standardised quality - the workflows in the kitchen add up to a lot.
The above challenges necessitate changes in organisation and production. Here’s how it works: the separation of production and food service and with it the reduction of stressful daily kitchen life. “Finishing“ is the magic word. Whether plate finishing for banquets, à la carte finishing in restaurants or container finishing in industry catering. Mise en place is done well before service, the food is vacuum-packed or stored in the cold store and regenerated in a few minutes as and when it is needed.
