Full service hotels.

The key to your success: surprising, inspiring and fascinating. With the atmosphere, the service, the special idea but above all with the right menu. You want to stand out from other hotel categories, increase customer retention and create profit from your food and beverage offering. However, what may be a given for your guests, is hard work for the kitchen. Why not delegate some of it? To intelligent systems that think with you, learn from you and forget nothing - and support the kitchen team.

Morning, lunchtime and evening. Breakfast, banquet, à la carte lunch and room service, and also a snack in between, a piece of cake and staff catering. Guest service knows no breaks, only perfection. This demands a sophisticated kitchen concept. With cooking systems that take on routine tasks, master all conceivable cooking applications, which are flexible to use, which produce the same quality time and time again, which work intelligently thanks to iCookingSuite. Like the iVario Pro for pasta, casseroles or pudding. Without sticking, without over boiling, with extraordinary precision. Or the iCombi Pro. For bakes, roasts and vegetables.

It is delicious and your guests will be impressed. Your challenge: Not to present too much, or too little food choice on the buffet. Also to make sure that everything is always fresh and with perfect consistency - preferably for several hours. Sounds complicated, but it doesn't have to be as bacon, sausages, scrambled eggs and French toast can be cooked in the iCombi Pro simultaneously. Or grilled tomatoes and hash browns and even bread rolls, croissants and baguettes. The iProductionManager will tell you what can be cooked together, it regulates the production processes and will automatically prompt you to load and unload.

À la carte service requires that food has to be varied, good and of consistent quality and that it has to be cooked to perfection. The processes have to be sophisticated and the kitchen team has to be flexibly responsive. For example, by consistently separating the food production and service, whilst guaranteeing quality. Such as with finishing in the iCombi Pro: Pre-producing, plating, chilling and only bringing to serving temperature on order.

With Finishing, prepare all the foods in advance, regardless of the time of the event, such as using the cook & chill method. Plate up the food and keep it chilled. Now you have time for your day-to-day business. Shortly before serving, bring all the plates up to the right temperature, at the same time using Finishing in the iCombi Pro. This is possible to achieve with several thousand meals. Always with the same good quality. Always with the standard you define, because the iCombi Pro regulates it all by itself, and will only signal to load or unload the food.

^{Photo: Hilton, Birmingham}

Excellent bar food, room service around the clock, and a snack in between. Sweet and savoury. Innovative creations, tried-and-tested convenience products, legendary classics - you can serve your guests little culinary pleasures around the clock. This is because the iCombi Pro is so easy to use that you don't even need to be a chef to achieve good results. MyDisplay will give you the certainty that the food will be cooked correctly. Just a push of a button for quiche, pastries or what ever you want to make.

Get an idea of the savings you can achieve by integrating one or more iCombi Pro and iVario Pro units. You can save a lot of space and a lot of appliances you will no longer need - this will make your kitchen footprint up to 60% smaller. You can also save investment costs, the two cooking systems cover up to 90% of standard cooking applications which eliminates the need for a whole range of other units. Then there is the environment, sustainable production and low energy consumption of the cooking systems on the one hand, and less over-production, less consumption of fat, less working time and less space on the other hand. Together this is a major plus for your cash flow and the environment.

Which challenges would you like to overcome with an iCombi Pro? Different unit sizes and set up variations allow for individual and flexible solutions. For example, with the UltraVent Plus exhaust hood directly connected to the unit, you do not need any external connection or other ventilation systems where the cooking system is installed. It doesn't get any easier.

On the table, the work surface, on the wall, on the central stove area or even integrated into it. The iVario Pro fits everywhere. Thanks to the integrated water drain, you don't even need a floor drain channel. This prevents slippery floors, increases work safety and gives you flexibility when selecting the position for installation.