Increasing numbers of seniors in care facilities, increasing foodservice requirements in schools and day cares, increasing expectations among restaurant customers—all challenges the hospitality industry faces on a daily basis. Meanwhile, financial pressures are on the rise, and there's really no end in sight to the skilled labor shortage. In short, the hospitality industry has to contend with greater economic constraints without sacrificing speed or quality. But there's a way out: absolute process reliability to keep both quality and expenses under control.
The future of hospitality.
Breakfast in the iCombi Pro.
Breakfast service: a stressful, hectic rush to finish everything on time and at the same time. A real logistical challenge. Well, it was. Because now you’ve got the iCombi Pro and its iProductionManager, which makes mixed loads a piece of cake.
Bar food in the iCombi Pro.
Numerous orders, one cooking system. With iProductionManager, you can prepare different dishes at the same time. Pan-fried, steamed, grilled, deep-fried – iProductionManager makes them all possible.
Steaming in the iCombi Pro.
Stewing, poaching, blanching and steaming – thanks to precise steam temperatures, powerful continuous steam, and maximum steam saturation. Vitamins and minerals are preserved, nothing dries out, and you get exceptional results just like with traditional preparation methods.
Container Finishing in the iCombi Pro.
Banquets, buffets, catering. You've got them all under control. With Finishing, which separates production and service times. Conserves resources without compromising on quality.
Flexible planning.
The iCombi Pro helps users organize complex production processes intelligently and flexibly. It doesn't matter whether chefs want to cook different products at the same time, produce food as quickly as possible, sequence dishes for maximum energy efficiency, or work towards a specific target time. In the end, they avoid bottlenecks, which means less stress.
Balanced processes.
Overnight cooking, mixed loads, standardized quality—kitchen workflows fit together to form a greater whole.
But these challenges require changes in organization and production. One approach: separating food production and service to create balance in stressful kitchen workdays. The magic word is "Finishing." Whether it's plate Finishing for banquets, à-la-carte Finishing in restaurants, or container Finishing in commercial catering. Mise en place takes place well in advance; dishes are stored vacuum-packed or chilled and only regenerated when needed, and in a matter of minutes.
