2,000 guests, 900 crew members, not a rarity on a cruise ship. Up to 1,000 men on the oil rig. An exclusive and demanding tour on the yacht. A handful of researchers on an expedition ship. Different people, different nations, different tastes. However everyone wants to eat 24 hours a day. Hot, cold, fish, meat, savoury and sweet. Come rain or shine. So the galley equipment has to keep up and be flexible and produce intelligently. With a system that thinks with you, is experienced, learns from you, forgets nothing and does not get seasick. At the same time that takes up little space but can still do a lot. Like the iCombi Pro and the iVario Pro.

Morning, lunchtime and evening. Buffet, bar service, midnight snack and staff catering. A little snack in between, a piece of cake, a pizza. Galley service knows no breaks but only perfection. A sophisticated high-end mise en place service is all the more important. With cooking systems that take on routine tasks, which produce the same quality time and time again, which work intelligently thanks to iCookingSuite. Like the iVario Pro for pasta, casseroles or pudding for example. Without sticking, without over boiling, with excellent precision. Or the iCombi Pro. For bakes, roasts and vegetables.

Diverse, healthy, cold or hot - this is breakfast. This is delicious and leaves an impression on guests. Your challenge: To not present too much or too little on the buffet, and of course to make sure everything is fresh, crisp and with perfect consistency. Preferably for several hours. Sounds complicated, but it isn't. Because pancakes, bacon and French toast can be cooked together in the iCombi Pro. Or grilled tomatoes and hash browns. Or different types of bread. The iProductionManager will tell you what can be cooked together, it regulates the production processes and will only prompt you to load and unload.

The requirements in à la carte service: It has to be varied, it has to be good, it has to be cooked to perfection. The processes have to be sophisticated and you have to be able to respond flexibly. By consistently separating production and service for example, and still guaranteeing quality. Like with sous-vide cooking in the iVario Pro. Or with finishing in the iCombi Pro: Plate food cold, chill and only bring to serving temperature on order. In parallel, the steak can be cooked à la minute in the iVario Pro.

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.

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 galley 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.