Rational iCombi Pro 20 x 1/1 GN
The Rational iCombi Pro 20 x 1/1 GN is a high-capacity combi oven engineered for large-scale commercial kitchens and centralized food production facilities. In the UAE and broader GCC region, it is used in hotel banqueting, airline catering, healthcare kitchens, and industrial food service operations requiring stable steam and convection control. With capacity for twenty 1/1 GN trays and an operating range from 86°F to 572°F, it supports structured, high-volume batch cooking while maintaining uniform chamber conditions across all rack levels.
The unit accommodates twenty 1/1 GN trays on a mobile oven rack with 63 mm spacing and tandem casters, allowing efficient loading and unloading during peak production cycles. It supports multiple GN configurations including 1/2, 2/3, and 1/3 formats for flexible batch arrangement. Steaming operates up to 266°F, while convection and combination modes extend to 572°F.
In UAE industrial kitchens, workflow efficiency is critical. The oven integrates into structured production layouts where raw preparation, cooking, holding, and dispatch are sequenced. Climate management sensors continuously adjust airflow and moisture levels to maintain consistent results across all tray positions. Automated cleaning programs reduce manual labor and support hygiene compliance across GCC and MEA food service environments.
Redefining Culinary Mastery: Rational iCombi Pro 20 x 1/1 GN
Step into a new era of culinary artistry with the Rational iCombi Pro 20 x 1/1 GN. This intelligent, connectable system is meticulously crafted to elevate every facet of your cooking journey. Its myriad operating modes seamlessly cater to a range of dishes, from succulent poultry and tender meat to delicate egg dishes and exquisite baked goods. Beyond its extensive functionalities, the oven excels in roasting, baking, grilling, and traditional cooking, unlocking a realm of culinary exploration. With the Rational iCombi Pro 20 x 1/1 GN at the helm, precision meets innovation, driving unparalleled results. This isn't just a kitchen appliance—it's an invitation to elevate your craft, setting a new benchmark for chefs who dare to dream.
- Combi steamer as per DIN 18866 (in manual mode)
- For most cooking processes used in commercial kitchens
- For using steam and convection, individually, one after the other, or combined
Capacity
- Twenty (20) Half-size sheet pans or Twenty (20) Steam table pans or Twenty (20) 1/1 GN accessories
- Mobile oven rack with 2 1/2” inch rack spacing and tandem casters (63 mm)
- Handle holder for mobile rack
- Large selection of accessories for various cooking procedures, such as grilling, braising or baking
- For use with 1/1, 1/2, 2/3, 1/3 GN accessories and optional baker’s standard accessories (400 x 600 mm)
- Steaming 86 °F - 266 °F
- Convection 86 °F – 572 °F
- Combination of steam and convection 86 °F – 572 °F
The following intelligent assistants are available
iDensityControl
iDensityControl is the iCombi Pro’s intelligent climate management. The interaction among intelligent sensors, a high-performance heating system and fresh steam generator, and active dehumidification ensures that the right cooking cabinet climate is always available. Intelligent air circulation ensures the best possible energy input into the food. Consequently, this ensures extraordinary productivity while maintaining high levels of food quality, even cooking and minimum energy consumption.
iCookingSuite
The iCookingSuite is the iCombi Pro’s cooking intelligence. The user starts by selecting the right cooking path for the food, choosing from among 6 operating modes and / or 5 cooking methods. Users also specify the desired cooking result. The unit suggests settings for browning and degree of doneness. Intelligent sensors detect the size, quantity and condition of the food. While the cooking path is in progress, the system adjusts key parameters like cooking cabinet temperature, airspeed, and cooking time accurately to the second. The selected desired results are achieved, yielding the best possible quality in the shortest possible time. It is possible to optionally influence the cooking sequence and adapt the cooking result. Users can change to iProductionManager or manual mode at any time. Thanks to iCookingSuite you can simply save time, raw materials, and energy while maintaining a standardized food quality without having to check the procedure.
iProductionManager
iProductionManager intelligently and flexibly organizes the production process. This includes which products can be prepared together on different trays, the ideal sequence of dishes, and monitoring the cooking sequence. iProductionManager supports users with prompts to load or unload dishes. Depending on kitchen processes you can freely position orders (up to two per level) or schedule them on the basis of a certain target time. iProductionManager arranges the sequence of dishes accordingly and automatically specifies the correct settings. Users decide whether dishes are cooked based on optimum energy consumption or a certain target time. Simple monitoring activities are no longer required, saving you working time and energy.
iCareSystem
The iCareSystem is the intelligent iCombi Pro cleaning and descaling system. It recommends the amount of chemicals and ideal cleaning stage from the nine available programs based on usage and any limescale in the steam generator. Ultra-fast interim cleaning cleans iCombi Pro in only 12 minutes, all cleaning programs can also run overnight without the need for supervision. The iCareSystem is particularly efficient and environmentally friendly, consuming small quantities of phosphate-free care products, water, and energy. This means that the iCombi Pro is always hygienically clean without manual work and at minimal costs.
Technical Specifications
| CAPACITY | 20 x 1/1 GN |
| NUMBER OF MEALS PER DAY | 150–300 |
| LENGTHWISE LOADING | 1/1, 1/2, 2/3, 1/3, 2/8 GN |
| WIDTH | 877 mm |
| DEPTH | 913 mm |
| HEIGHT | 1807 mm |
| WATER INLET | R 3/4“ |
| WATER OUTLET | DN 50 |
| WATER PRESSURE | 1.0 – 6.0 bar |
| WEIGHT | 263 kg |
| CONNECTED LOAD | 37.2 kW |
| FUSE | 3 x 63 A |
| MAINS CONNECTION | 3 NAC 400 V |
| “HOT AIR” OUTPUT | 36 kW |
| “STEAM” OUTPUT | 36 kW |
| MAX. NOMINAL HEAT INPUT | 42 kW/42 kW |
| “HOT AIR” OUTPUT | 42 kW/42 kW |
| “STEAM” OUTPUT | 38 kW/38 kW |
Key Features
- 20 x 1/1 GN capacity with mobile oven rack
- 63 mm rack spacing with tandem casters for mobility
- Steam mode from 86°F to 266°F
- Convection and combination cooking up to 572°F
- Supports 1/1, 1/2, 2/3, and 1/3 GN containers
- iDensityControl for automated climate regulation
- iCookingSuite adaptive cooking control
- iProductionManager for multi-tray sequencing
- iCareSystem cleaning and descaling automation
Rational iCombi Pro 20 x 1/1 GN
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Frequently Asked Questions
This model is generally specified for high-capacity hotel banquet kitchens, airline catering units, and centralized food production facilities in Dubai and Abu Dhabi. It supports large batch volumes where twenty GN trays must be processed simultaneously under controlled steam and convection conditions within GCC commercial food service operations.
The mobile oven rack with 63 mm spacing and tandem casters allows bulk loading outside the cabinet and fast insertion during peak shifts. In UAE industrial kitchens, this reduces handling time between preparation and cooking zones, improving throughput and minimizing congestion in production lines.
Yes. Central kitchens supplying multiple outlets across the Middle East often rely on large-capacity combi ovens. The system enables roasting, steaming, and regeneration in controlled cycles, ensuring consistent product quality before meals are dispatched to satellite locations.
The oven operates from 86°F to 572°F depending on the selected mode. Steam mode reaches 266°F, while convection and combination modes support higher-temperature processing. This range allows diverse menu preparation without switching between separate cooking systems.
The iCareSystem calculates detergent dosage based on usage intensity and limescale detection. Interim and overnight programs reduce manual scrubbing and maintain sanitary cabinet conditions, supporting food safety standards followed in Sharjah and other regulated UAE kitchens.
Facility engineers should verify water inlet and drainage connections, pressure stability between 1.0–6.0 bar, and appropriate ventilation clearance. Electrical or gas supply must align with project specifications to ensure safe and continuous operation.
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