Rational iCombi Classic 10-2/1 Electric Combination Oven

The Rational iCombi Classic 10-2/1 is a full-size electric combination oven built for high-volume professional kitchen operations. It works across three cooking modes — steam, convection, and a combination of both — allowing kitchen teams to roast, bake, steam, braise, and regenerate within a single unit. The 2/1 GN format accommodates two 1/1 GN trays side by side on each of the ten levels, making it particularly well suited to large-batch production and banqueting environments where throughput demands are consistently high.

Consistency under pressure is where this oven earns its place in a busy kitchen. The ClimaPlus humidity management system monitors and adjusts moisture levels throughout the cook cycle, and multiple fan wheels distribute heat evenly across all levels regardless of whether the chamber is fully loaded or partially filled. For kitchens running the same menus repeatedly, up to 100 multi-step cooking programmes can be stored, which reduces reliance on individual operator knowledge and helps maintain output quality across different shifts and team members.

From a day-to-day operational standpoint, the iCombi Classic offers several practical advantages:

• Dial-and-push interface with colour display reduces training time and handling errors during service
• Automatic cleaning using a phosphate-free tablet system, including an overnight cycle, minimises manual intervention
• Integrated descaling within the care programme helps protect internal components in hard-water areas
• High-intensity LED chamber lighting allows cooking progress to be checked without opening the door
• Humidity adjustable in 10% increments for precise control across a wide range of food types

The 2/1 format carries a larger footprint than a standard 1/1 unit, so adequate space for installation, door swing, and tray handling needs to be confirmed before ordering. As an electric model, it requires a three-phase power supply — your electrician should verify the supply is suitable ahead of delivery. Extraction above the oven is standard practice in most professional kitchens; if ventilation is being planned as part of a wider fit-out, it is worth considering a dedicated ventilation hood at the same time.

This oven is well suited to hotel kitchens, large contract catering operations, central production units, and high-volume restaurants running multiple cooking processes simultaneously across a full service. If your kitchen operates at lower or more variable volumes, a 1/1 format or reduced-capacity model may represent better value. For sites with very high throughput or multiple consecutive service periods, it is worth exploring whether a larger configuration would better match the demand.

If you would like to talk through whether this model is the right fit for your operation before committing, our team is available to help.