Full Service Hotels.

The keys to your success: surprising, impressing, fascinating. With ambiance, service, unique ideas - and especially with a great food concept. Because you want to set yourself apart from other hotel categories, reinforce customer loyalty, and make money with food and beverage service. But what looks natural and easy to your guests requires a lot of hard work in the kitchen. Why not delegate some of that? To intelligent systems that learn from you, anticipate your needs, and remember your preferences. Systems that support your kitchen team.

Morning, noon, evening. Breakfast, banquets, à-la-carte lunch, room service. And don't forget snacks, staff meals, and desserts. Serving guests never stops, and nothing less than perfection will suffice. Which makes having a well-designed kitchen concept that much more important. With cooking systems that take routine jobs off your hands, that have mastered every cooking application imaginable, that offer amazing versatility, that produce the same quality results over and over again, that work intelligently thanks to iCookingSuite. 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, roasts, and vegetables.

Diverse, healthy, cold, hot - that’s how breakfast should be. Whatever your guests’ preferences, 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. Sounds complicated? It’s never been easier. You can do bacon, sausage, scrambled eggs and French toast at the same time in the iCombi Pro. Or hash browns and grilled tomatoes. Or hard rolls, croissants, and baguettes. The iProductionManager tells you which foods can be cooked together, manages your production processes, and automatically messages you when it’s time to load or unload.

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 your kitchen team needs to be agile and flexible. By separating food production and service completely, for example. And guaranteeing great-quality results. How? With Finishing in the iCombi Pro: Produce food in advance, plate it, store it chilled, and then bring it up to temperature when an order comes in.

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.

Excellent bar food, round-the-clock room service, snacks in between. Sweet, savory. Innovative homemade creations, reliable convenience foods, legendary classics - serve your guests food they’ll love, any time of the day or night. Because the iCombi Pro is so easy to use, you can get good results even if you're not necessarily a chef. And MyDisplay gives you the reassurance that every dish will be prepared correctly. Make homemade pizza, baked goods, or whatever else you’re looking to do - all at the press of a button.

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 kitchen 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 oil, cut your working time, and save space. Which adds up to major pluses for the environment as well as your bottom line.

Which challenges do you want to address with the help of an iCombi Pro? Choose from a variety of unit sizes and installation options to create a tailor-made solution. With an UltraVent attached directly to the unit, for example, you won’t need a connection to the outside or additional ventilation around the cooking system. It doesn’t get any easier.

On the table, atop a work surface, attached to the wall, on the central oven block or even integrated into it: the iVario Pro fits wherever you need it. Thanks to its integrated water drain, you don’t even need a floor drain channel, which prevents slippery floors for better work safety and provides greater flexibility in kitchen layout.