From front cooking in hotels and restaurants to industry catering in schools, canteens and retirement homes. For small and large quantities. From 30 to 3000 meals. From supermarkets to fine dining. Here you will find the iCombi Pro that suits your wishes, needs and requirements. And it can do much more than a convection oven or steamer.
The WOW effect taking up approx. 1 m2.For meat, fish, poultry, vegetables and baked goods. For à la carte, front cooking, production.The RATIONAL combi oven does it all. Regardless of who is operating it.As it contains the experience of more than 1,000 chefs.The experience of more than 1 million cooking systems we have manufactured. The experience gained from more than 50 years in business.
Combi ovens for the hospitality industry at a glance.
Which RATIONAL unit fits in your professional kitchen?
Compare the models here:
The iCombi Pro – so that the commercial kitchen lacks nothing.
Grill, roast, stew and much more.
More applications with the iCombi Pro.
Technical details and equipment.
Appetizers from the iCombi Pro.
Breakfast, lunch, dinner. Vegan, vegetarian, with meat. Large quantities, wide variety. No matter what you want to cook, the iCombi Pro can do it.
What is a combi oven?
A combi oven (also called hot-air steamers, combination steam-convection ovens, or simply combi ovens) is a cooking appliance that operates with both dry (like a convection oven) and moist heat (like a steamer). Thanks to its intelligence, the iCombi Pro automatically adjusts the cooking paths according to the food, the size, the condition and the desired result. This applies to vegetables, potatoes and pasta as well as meat, seafood and even baked goods. This gives the hospitality industry a great deal of flexibility, great variety and quality of food as well as improved economic efficiency. This makes a combi oven significantly superior to a convection oven that only uses hot air.
Why combine heat and moisture?
Air heats up faster than water, but also loses heat faster and conducts it poorly. However, when water vapour reaches the cooler food surface and condenses there, the heat transfer works much faster. The iCombi Pro uses this knowledge: The humid air is heated and the energy available in the steam is transferred to the food efficiently. In addition, the iCombi Pro automatically regulates the ratio of dry to moist heat, so that the best possible result is always achieved regardless of the food.
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