The steam-combi capability is her most-used feature. For the Jollof stir-fry rice, RATIONAL handles the grain cookery so the rest of the team can focus on prep and the wok finish. Rice that previously required constant attention in a pot or dedicated rice cooker now comes out of a single programmed setting, freeing up station space and cook time simultaneously.

  • Empanadas: 100 units baked in 20 minutes with uniform crust and texture
  • Jollof rice: large-quantity grain cookery at half the time of conventional methods
  • Roasting, steaming, and combi techniques across proteins and vegetables
  • No fryer needed: steaming and baking techniques replace fried cooking throughout the menu
  • Segment:
    Catering & Corporate Dining
  • Equipment in Use:
    iCombi Pro, iVario Pro
Key Results
  • 100 empanadas baked in 20 minutes with consistent results
  • Rice cook time cut in half versus conventional equipment
  • Team operates independently using saved recipe programs
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