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Rational
Rational iCombi Classic 10-2/1 Electric Combination Oven
£9,164.00(£10,996.80 inc VAT)
Delivery Information
Price Match
The Rational iCombi Classic 10-2/1 is a full-size electric combination oven designed for high-volume professional kitchen operations. It operates across three cooking modes — steam, convection, and a combination of both — allowing kitchen teams to roast, bake, steam, braise, and regenerate food within a single unit. The 2/1 GN chamber format accommodates two full-size GN trays side by side across ten levels, making it particularly well suited to large-batch production, banqueting, and multi-course service environments where consistent throughput is essential.
Consistency under pressure is where this oven justifies its place in a demanding kitchen. The ClimaPlus humidity management system monitors and adjusts moisture levels throughout the cook cycle, while multiple fan wheels distribute heat evenly across all ten levels regardless of load. For operations running standardised menus, up to 100 multi-step cooking programmes can be stored, reducing dependence on individual operator knowledge and helping to maintain output quality across different shifts and team compositions.
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 via 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 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 significantly larger footprint than a standard 1/1 unit, so adequate space for installation, door swing clearance, and tray handling should be confirmed before ordering. As an electric model, it requires a three-phase power supply — your electrician should verify that the existing supply is suitable ahead of delivery. Extraction above the oven is standard practice in most professional kitchens; if a ventilation hood is not already in place, this is worth addressing as part of the installation plan rather than as an afterthought.
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 period. If your kitchen operates at lower or more variable volumes, a 1/1 format or reduced-capacity model is likely to represent better value and a more appropriate footprint. For sites with exceptionally high throughput or back-to-back service periods, it is worth considering whether a larger configuration would better match the operational demand.
If you would like to talk through whether this model is the right match for your kitchen before making a decision, our team is happy to help you work through it.
Frequently asked questions
Is the 10-2/1 the right capacity for my operation, or should I consider a smaller model?
The 10-2/1 is designed for kitchens with consistently high throughput — think hotel banqueting, large contract catering, or central production units regularly running full loads across all ten levels. If your service volumes are lower or more variable, a 1/1 format oven is likely to be a more practical and cost-effective fit, and our team can help you assess which capacity suits your actual demand before you commit.
What are the key installation requirements for the iCombi Classic 10-2/1?
As an electric model, the 10-2/1 requires a three-phase power supply, which should be verified by a qualified electrician before the unit arrives on site. The 2/1 GN footprint is considerably larger than a standard combi oven, so you will need to confirm there is sufficient space for installation, full door swing, and comfortable tray handling. A ventilation hood above the oven is standard practice and should be planned as part of the installation rather than added retrospectively.
How does the iCombi Classic perform across different shifts and kitchen team skill levels?
The ability to store up to 100 multi-step cooking programmes is particularly useful for operations running consistent menus across multiple shifts, as it reduces the reliance on individual operator knowledge and helps maintain output quality regardless of who is working. The dial-and-push interface is straightforward to navigate, which also shortens the time needed to train new kitchen staff on the unit.
Size and weight
- External width
- 1072 mm
- External depth
- 1042 mm
- External height
- 1064 mm
- Weight
- 165 kg
- Dimensions
- 1014(H) x 1072(W) x 1042(D)mm
Capacity and performance
- Capacity (grids)
- 10
- Temperature range
- 30 - 300 °C
Power and energy
- Power rating
- 37.4 kW
- Power
- Electric
£9,164.00(£10,996.80 inc VAT)
£9,164.00(£10,996.80 inc VAT)
The Rational iCombi Classic 10-2/1 is a full-size electric combination oven designed for high-volume professional kitchen operations. It operates across three cooking modes — steam, convection, and a combination of both — allowing kitchen teams to roast, bake, steam, braise, and regenerate food within a single unit. The 2/1 GN chamber format accommodates two full-size GN trays side by side across ten levels, making it particularly well suited to large-batch production, banqueting, and multi-course service environments where consistent throughput is essential.
Consistency under pressure is where this oven justifies its place in a demanding kitchen. The ClimaPlus humidity management system monitors and adjusts moisture levels throughout the cook cycle, while multiple fan wheels distribute heat evenly across all ten levels regardless of load. For operations running standardised menus, up to 100 multi-step cooking programmes can be stored, reducing dependence on individual operator knowledge and helping to maintain output quality across different shifts and team compositions.
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 via 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 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 significantly larger footprint than a standard 1/1 unit, so adequate space for installation, door swing clearance, and tray handling should be confirmed before ordering. As an electric model, it requires a three-phase power supply — your electrician should verify that the existing supply is suitable ahead of delivery. Extraction above the oven is standard practice in most professional kitchens; if a ventilation hood is not already in place, this is worth addressing as part of the installation plan rather than as an afterthought.
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 period. If your kitchen operates at lower or more variable volumes, a 1/1 format or reduced-capacity model is likely to represent better value and a more appropriate footprint. For sites with exceptionally high throughput or back-to-back service periods, it is worth considering whether a larger configuration would better match the operational demand.
If you would like to talk through whether this model is the right match for your kitchen before making a decision, our team is happy to help you work through it.
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