Rational iCombi Pro 20-2/1 Electric Combination Oven

The Rational iCombi Pro 20-2/1 is a full-size electric combination oven designed for high-volume professional kitchen environments. It accepts twenty 2/1 GN pans — loaded two per shelf in landscape orientation — making it one of the largest capacity units in the iCombi Pro range. Like all iCombi Pro models, it operates across steam, convection, and combination cooking modes, with the control system managing the balance of heat and humidity automatically based on the cooking programme selected.

In a busy service environment, the iCombi Pro is built to handle sustained throughput without significant drops in consistency. The iDensity Control system — which combines multiple fan wheels, an optimised cooking cabinet geometry, and enhanced dehumidification — is designed to maintain even cooking conditions across large, mixed loads. This matters most when the oven is running at full capacity during peak service, where maintaining uniform results across every shelf position is genuinely difficult with less capable equipment.

From an operational standpoint, the features that tend to make the most practical difference day-to-day include:

• The iCooking Suite, which manages cooking parameters automatically and adjusts in real time, reducing reliance on operator judgement for consistent results
• The iProduction Manager, which sequences mixed loads and helps plan production to reduce idle time and energy use
• An automatic cleaning cycle that completes in approximately twelve minutes on the standard programme, significantly reducing downtime between service periods
• Integrated WiFi connectivity for remote monitoring and access to Rational's ConnectedCooking platform
• A cooking programme library with visual guidance that supports less experienced kitchen staff in working accurately from the outset

Installation of a unit at this scale requires careful planning. As an electric model, it will draw significant power and will need a dedicated supply — your electrical contractor should assess the available supply before ordering. The physical footprint and weight mean that floor loading, access routes during installation, and the available ventilation hood clearance all need to be confirmed in advance. This is not a unit that can be repositioned easily once in situ, so getting the placement right from the start is important.

The 20-2/1 is most appropriate for large-scale operations: central production kitchens, contract catering facilities, large hotel kitchens, and high-volume restaurant or banqueting operations where simultaneous cooking of large quantities across multiple food types is a daily requirement. For smaller operations or sites with more moderate throughput, a lower-capacity model from the iCombi Pro range is likely to be a better fit both operationally and economically. For sites with unusually high or specialist demands, it is worth discussing requirements in detail before committing.

If you are weighing up whether this unit is correctly sized for your operation, or have questions about installation requirements, the team is happy to work through the detail with you before you make a decision.