Corporate Catering.

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 have the same simple operating system. That are easy to learn. That were designed with large quantities in mind. That can produce a huge variety of food. That deliver the same great results over and over again. That meet the strictest hygienic requirements.

Buffet, menu, free flow - non-commercial food service is diverse and demanding. Plus snacks, salads, pizza. All opportunities for positive customer experiences. Which is what makes organized, effective mise en place so important. With cooking systems that have identical control systems for ease of use, that handle routine tasks, that consistently produce quality results, and that work intelligently. Like the iVario Pro - for pasta, stews, and sauces, for example. It offers extraordinary precision: no burning, no boiling over. Or the iCombi Pro for casseroles, chicken, and vegetables. And with ConnectedCooking, you can even operate your cooking systems while you’re on the go.

Colorful, healthy, delicious - this is how commercial catering should be. Every day. For any special request. With 95% less fat, up to 40% fewer calories, less food waste, less overproduction, lower operating expenses. And more vitamins, more minerals, more color, more flavor. That’s why the iCombi Pro offers gentle cooking with 100% fresh steam. That’s why the iCombi Pro and the iVario Pro have enough reserve power to keep juice inside meat and preserve valuable nutrients. And that’s why the iVario Pro is so fast that vitamins simply don’t have time to escape.

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In the foodservice industry, if you don’t have a leg up on the competition today, you might not have guests tomorrow. Which makes it that much more important to regularly evaluate your concepts, generate input, and implement new ideas. That goes for everything from the cafeteria ambiance to the service format to the menu plan. And RATIONAL can help with all of the above. We offer expertise. We offer experience. We offer new ideas. And, of course, we offer cooking systems that adapt to changes, that know international recipes, and that cover 90% of all standard cooking applications. A food trend these two can’t handle? Not likely.

You need large quantities of a variety of food. Tasty, nutritious, not over or under cooked. Without producing unnecessary food waste. Container Finishing makes it a breeze. Prepare your food in advance, for example using Cook & Chill, and then vacuum-seal it or store it refrigerated. That way, you can purchase in bulk and prepare food well in advance. At mealtime, use the iCombi Pro to bring the food up to serving temperature. So you can serve fresh, crisp vegetables that are still full of vitamins. Easily, safely, flexibly. You can even get several different products ready at the same time. Without sacrificing quality. Quick and straightforward. Repeat for as many batches as necessary.

Sustainability conserves resources and saves money. Here at RATIONAL, energy-efficient production and logistics, recycling and raising the bar for energy conservation are all par for the course. With the iCombi Pro and the iVario Pro, sustainability will become just as self-evident in your kitchen: compared to conventional kitchen equipment, you’ll save energy, reduce your raw materials usage, and decrease your overproduction, all while preparing healthier food.