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Rational iCombi Classic Combi Oven ICC 10-1/1/G-NAT/LPG
The iCombi Classic works at a consistently high level, thanks to: the central measurement and regulatory system for a uniform, individual cooking cabinet climate; the powerful fresh steam generator for optimal steam saturation; the high-performance dehumidification; increased quantity of fan wheels and optimal cooking cabinet design. This means energy is transferred to the food with precision and, where appropriate, with a lot of power. The result: large load size with excellent uniform results across all the racks. With up to 10% less energy and water consumption. For the one objective: producing consistent high quality results with crisp crusts, attractive diamond grill patterns, crispy breaded products.
This is how quick it can be: In no time at all, you will be able to operate the iCombi Classic with ease. Thanks to its simplicity, its recognisable symbols and dial with a push function. That is simple.
More performance with less consumption. You will save on a large number of cooking appliances, therefore reducing your investment costs. Also, you will use less raw materials, fat and energy and therefore requiring fewer resources. With environmentally-certified production, energy-efficient sales logistics and phosphate-free cleaner, you can make a stand for sustainable standards and keep your conscience clear.
See for yourself.The example is based on a restaurant with 200 meals per day using two iCombi Classic 10-1/1. The comparison unit does not have ClimaPlus.
Consumption6,300kWh
0.10 per kWhConsumption with iCombi Classic1,890 kWh × £0.10 per kWh
* Compared to conventional cooking technology.** Compound calculation based on an hourly rate for chef/cleaning staff.
Satisfied with the result? Then save the cooking process with up to 12 steps. You can even do this for up to 100 cooking programs.
For a high level of excellence, reliability and quality.
The fresh steam generator with hygienically regulation in 10% stages produces hygienic fresh steam. Together with consistant cooking cabinet temperature and the optimal steam saturation, this provides a uniform cooking process.
For appetising colour and the retention of nutrients and vitamins.
Air is circulated all around the food at individually adjusted air speeds. The reserve capacity is even enough for a full load of pan fried products, frozen foods such as calamari, croquettes or bakery goods.
Powerful performance for good results.
The advantages of steam combined with the benefits of convection heat: short cooking time, reduction in shrinkage and intensive aromas with appetising colours. For excellent results.
No cooking loss, no drying, high quality.
