Equipment technology has transformed the back of house, making production more efficient, faster and intuitive, without compromising on the outcome or food quality.
Stuart SchwadronHere, Stuart Schwadron, director of product management iVario for RATIONAL USA, discusses how the company’s equipment technology has transformed today’s foodservice segment.
What impact has equipment technology had on the foodservice industry?
Stuart Schwadron: Advanced equipment technology is now standard in some parts of commercial kitchens, enabling businesses to optimize operations and adopt more efficient workflows. Operationally, we see technology helping with cooking as well.
How has RATIONAL USA implemented the latest technology into its equipment?
SS: Our equipment has featured touchscreen capabilities for many years, incorporating intelligence. This allows the machine to cook food based on the operator’s input without setting time or temperature. Users select a process or food, and the unit figures out the best settings automatically. In our conversations with operators, especially this year, the topic of AI comes up. In their business, LLM AI is applied more for recipe and menu development, organizing payroll and working on the business.
How difficult is it to get operators up to speed on the latest cooking technology?
SS: We are constantly educating those who specify, sell, and use our equipment. Much of this training is available digitally, but most of the training is done in person by trained chefs. Our equipment can make life more intuitive for cooks, but we work hard to make sure this doesn’t come at a higher cost or complication. Our hands-on approach results in a more effective integration into their businesses.
iCombi Pro 1011 Panel with Rotary Wheel
Does RATIONAL equipment require an internet connection to access the intelligent features?
SS: Our units do not require an internet connection to work intelligently; they use on-board intelligent processes. If a unit is connected to our web-based platform, operators can receive software updates, upload and download recipes, review HACCP data, and see when the equipment was last cleaned. There are no subscription fees, and this is a value-added service, not a requirement. If a unit is not online, the intelligent features for cooking are still active, and items like software updates and HAACP data can be managed with a USB. This provides operators with more autonomy, especially if an internet connection is not available.
How does the intelligent technology work?
iVario iCooking Suite DisplaySS: Several ways. Thru selecting a product or using the search box to type in the food to cook. The operator would answer a few questions about the desired result, then preheat and start the process. It’s based on an algorithm, so the inputs required are minimal. We have expanded the intelligent features to three families of RATIONAL products. This includes iCombi Pro (combi oven), iHexagon (combi oven with microwave), and the iVario Pro (tilt skillet), which guide operators when to flip, stir, or add ingredients.
Is there a method in choosing which RATIONAL product is best for an operation?
SS: We start the discussion around what type of food is being cooked, and how much food needs to be cooked in each batch. RATIONAL has seven different sizes of iCombi and four different sizes of iVario, and for the combi, models are available in either gas or electric versions. There are many setup options such as stacked combis or adding UltraVent for ventless operation. With all these options, there is a solution for almost every operation, but we always want to start the discussion with the food.
Does RATIONAL have options for operators with smaller batch requirements?
SS: Smaller batches that are prepared more often or need to be cooked faster are best handled with our smaller iVario or iCombi models. Another option is RATIONAL’s iHexagon, a traditional combi in a smaller format that includes microwave technology. This model holds six half-size sheet pans. The interface is the same as RATIONAL’S full-size combi. The iHexagon does the same work but accomplishes it 20-30% faster than a regular combi because it uses microwave as needed. For example, cooking lasagna will use some microwave power to speed up the cooking, automatically. Food quality is most important and that is always ensured through the intelligence.
What are examples of operations where the iHexagon combi would be recommended?
SS: This is for operators, such as a stadium setting where there is a lot of food needed in a short time. It can handle a wide variety of products and prepare them quickly. It accomplishes this by using microwave and combi technology together to increase speed and maintain great food results. The iHexagon can handle these tasks in a full load of 6 hotel or half sheet pans. Chicken wings are our team’s favorite iHexagon item.
iHexagon Food Preparation
Where do you foresee technology evolving in the foodservice segment?
SS: I have big expectations that businesses will continue to adopt technology. For example, when we go to the big foodservice equipment trade shows like the National Restaurant Association Show or NAFEM, no one asks what a combi oven is. We work with big and small customers, and they are asking what this equipment can do to help with their operation. That wasn’t the case five years ago. More operators are adopting technology, no matter the area in the operation. We focus on the cooking side of their business, but we see changes in cooling, ware-washing, waste handling, refrigeration, and many other segments as well. We look forward to helping operators implement technology holistically in their business.
