Celebrating 50 Years of RATIONAL Combi Ovens

This year, RATIONAL celebrates 50 years of manufacturing combi ovens, as well as the 1.5 millionth unit to roll off its production line. To mark the occasion, Markus Paschmann, chief sales and marketing officer for RATIONAL, who is based in Germany, shares how the customer-centric company continues to enhance the technology and where it’s heading next.

Q: What do these milestones—a 50th anniversary and 1.5 million combi ovens—mean to RATIONAL?

A: First of all, we’re proud of these milestones. We were one of the first companies to introduce combi oven technology and, after 50 years, it has become a world standard. We have a solid market share in this segment, and this is shown in our numbers. To sell 1.5 million combi ovens is a big number. Seven years ago, we announced the 1 millionth. The volumes are getting larger. For us, it’s proof that our customers are satisfied and that all the work we do for them is appreciated. At the same time, we see these milestones as a mandate for the future. In the U.S. and globally, our focus is on strengthening the foundations for further growth over the long term—by continuously refining our technologies, reinforcing customer proximity and ensuring that professional kitchens can rely on RATIONAL in the decades to come.

Q: Could you explain the evolution of RATIONAL’s combi oven technology over the past 50 years?

A: It started in 1976 with our first combi oven, the CD 101. It was RATIONAL’s founder, Mr. Siegfried Meister, who asked, “What problem can I solve for our customers?” He was an engineer, so he thought that combining steam and hot air in one unit would deliver a more efficient heat transfer to the product. Until then, it was one or the other, a steamer or a convection oven.

Another turning point came in 1979. At that time, RATIONAL had multiple products, such as convection ovens and fryers. Mr. Meister decided to concentrate on combi ovens. We call it the bottleneck-concentration strategy, to do one thing the best in the world. Then in 1997, RATIONAL introduced the ClimaPlus Combi. For the first time, the cooking cabinet climate could be precisely controlled and optimally adjusted for each product. Fully automatic cleaning was added as well—a true sensation at the time. In 2004, RATIONAL introduced the SelfCookingCenter, the first intelligent unit, where instead of setting the cooking parameter, such as temperature, moisture and time, users set their desired result. In 2020 came the latest version, the iCombi Pro, which prepares everything to perfection. It combines powerful hardware with intelligent software and continuously adapts cooking processes in real time.

Q: Most recently, RATIONAL introduced the iHexagon. What problems does this technology solve for operators?

A: The iHexagon is in its own category. It’s the next evolution of combi ovens because we added another energy source—microwave. We can use microwave, not only on one layer but on all layers. This means that we can accelerate the cooking process. Compared to the iCombi Pro, the iHexagon is up to 30% faster while delivering the same level of quality. It can bake 60 potatoes in 35 minutes or three trays of lasagna in 28 minutes. In some cases, you can use it instead of a high-speed oven, where only one tray is possible. But for us, it’s not just the speed, because for some food items, like chicken wings, having the opportunity to use microwave also provides better cooking results. An example of an application where the iHexagon excels is the Utah ski resort Snowbird, which experiences high peak loads, fluctuating demand, limited skilled labor and constant guest pressure.

Q: Why is RATIONAL combi oven technology especially relevant today?

A: Many operators are under significant pressure, including skilled labor shortages, rising energy and raw ingredient costs, plus there are high expectations for speed and quality. To remain competitive, kitchens must operate more efficiently and flexibly, deliver high performance with less equipment, and maintain reliability during peak periods and with changing teams. This is where the combi oven comes into play. An iCombi Pro can replace a wide range of cooking appliances, including a convection oven, steamer and grill, and is easy to operate. The unit itself controls the quality. Close the door, hit the button and the unit goes to work. Plus, modern cooking systems reduce energy and water use compared with conventional cooking technology.

Q: What do you see as the future of RATIONAL combi ovens, and could you offer a sneak peek at what the company is working on?

A: I see the future of our combi ovens primarily in a significantly lower use of resources and even greater intelligence, enabling us to support our customers more effectively and further simplify work in professional kitchens. Connectivity and online features via ConnectedCooking also will continue to help users unlock the full potential of their appliances. I can’t reveal too much at this point, but we’re working intensively on ensuring that the iCombi Pro integrates seamlessly into the entire kitchen process chain. As far as what the company overall is working on, it’s logical to expect the iHexagon size portfolio to increase; it’s only one size today. And in the U.S., we continue to focus on educating the industry on the full benefits of combi ovens. We started in Europe 50 years ago but in the U.S., only 30 years ago.

A Closer Look at RATIONAL USA

Highlights since RATIONAL entered the U.S., one of its key markets, include the following:

• 1993: Entry into the U.S. market with the founding of RATIONAL USA
• Mid-1990s: Establishment of the U.S. headquarters in Rolling Meadows, Illinois
• 2000s: Expansion of combi oven adoption across U.S. foodservice
• 2010s: Emergence as U.S. market leader in combi ovens (45% market share), supported by growth in sales, service, and training infrastructure
• 2020 to present: North America becomes a key growth driver, with a strong, independent U.S. organization of approximately 180 employees and high brand recognition