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.
A big promise. Which may seem like a paradox at first glance, but in reality opens up new possibilities for cooking and kitchen design. With two cooking systems that cover over 90 % of all conventional cooking applications. Which are intelligent. Which have the same simple operating system. Which are quick to understand. Which are flexible, for large and small quantities. Which can produce enormous variety. Which reliably deliver the same result time and time again. Which meet the hygiene requirements.
Essentially, the iCombi Pro only has one task: to reliably prepare the foods as you want them. It is therefore equipped with a whole lot of intelligence and impresses with it's productivity, simplicity and quality. For example, it automatically recognises whether it is going to cook one or 20 steaks and regulates conditions automatically. It supports you with time or energy-optimised production plans. For the best way to stock the breakfast buffet for example.
Intelligent technology - boiling, frying and deep-frying in a single cooking system. It replaces many individual appliances, such as tilting pans, boiling pans and deep-fat fryers. This saves space, reduces investment costs and guarantees outstanding food quality. In banqueting, as a tabletop unit in front of house cooking. Just like the new iVario Pro, which brings precision, productivity, speed and flexibility to your production.
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.
Shopping carts
With the iCombi Pro, you can always serve your dishes to the same quality. Effortlessly. The unit features shopping carts, which contain the foods that can be cooked together, based on the elements of your food concept. Tap the shopping cart required for production, e.g. “breakfast”, on the display, drag the foods to the rack, load the iCombi Pro and the unit will start.
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.
MyDisplay
The different dishes you specify are shown on the display as an image or icon. Tap and the iCombi Pro will start. You can add or delete new products just as easily.
Additional business
What guests cannot order at the hotel, they will get elsewhere: Supermarket, snack bar, delivery service are some of the favourites. You could prepare pizza, burgers, chips and a lot more other menu choices In the iCombi Pro for example, to get even more use out of it. And generate additional business. at the bar, with room service and With minimal staff.
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.
The iCombi Pro and iVario Pro replace numerous conventional kitchen appliances such as the tilting pan, boiling pan and deep-fat fryer. So you can even design a smaller kitchen and create more space for guests.
Fast heating in the iVario Pro, no supervision requirement in the iCombi Pro – together results in an enormous time saving in the production of 80 meals.
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.
Networking technology is an important function in hotels; booking system, billing, HR planning – it all runs digitally, and it is all synchronised. Just like ConnectedCooking by RATIONAL. Recipe transfer, unit control, hygiene data, software updates and service remote access with the secure networking solution you can control everything from your desk. For all connected RATIONAL units. All over the world. You can also access and save HACCP data from all cooking systems. Do you have a new menu? They can also travel around the world at a click. All you need is a PC, smartphone or tablet. Standardisation does not get easier than that.
ConnectedCooking
Powerful networking by RATIONAL. Always keeps everything under control.
At RATIONAL, service is included. From the initial consultation, the test cook, test unit, installation to the worldwide training and automatic software updates, and ChefLine - the telephone hotline for individual questions. You can also attend training on various subjects, such as finishing, at the Academy RATIONAL. The worldwide RATIONAL Service team is always close at hand in case of emergencies.
All with a single objective.
Ensuring your investment pays off in the long term, that you always get the most out of your cooking systems and that you never run out of ideas.
Whether comprehensive consultancy, concept creation or a maintenance contract, whether for one or multiple hotels, RATIONAL is an experienced partner when it comes to the hotel business. Whether it is a full or limited service hotel. You can use the whole service cycle or just one of the points listed and enter at any point in the cycle. Interested? Then the RATIONAL hotel experts look forward to receiving your email at
Enough with the theory, time for practice because nothing is more convincing than seeing for yourself. experience the RATIONAL cooking systems in use, see the intelligent functions for yourself and try it out to see how you can work with them. Discover just how efficient the iCombi Pro and iVario Pro are live with test units in your kitchen. Do you have any questions or do you want some information specific to your needs and possible applications? Then call us or send us an e-mail.
