Transform kitchen throughput and consistency with a commercial combi oven engineered for continuous service and precise control. Designed for high-volume operations, this unit combines gas-fired heat with integrated steam generation to deliver predictable cook cycles and repeatable results across full-size pans. Operators gain capacity and process control while maintenance teams appreciate robust construction and serviceable components.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and shut off the gas. Remove racks and pans; wash with warm, soapy water. Clean the cavity with approved detergent, rinse, and dry to prevent corrosion. Degrease vents, hood, and accessible burners with a commercial degreaser. Vacuum condenser coils and wipe exterior panels to improve efficiency. Sanitize all food-contact surfaces to kill bacteria and meet inspections. Reassemble and restore power and gas once dry.#@@#Additional Info#@#RATIONAL iCombi Classic 20 natural gas combi oven runs on 208/240 volts, 1-Ph. It combines steam generation with programmable controls for humidity and temperature in high-volume kitchens.#@@#General Info#@#Description #@#
Transform kitchen throughput and consistency with a commercial combi oven engineered for continuous service and precise control. Designed for high-volume operations, this unit combines gas-fired heat with integrated steam generation to deliver predictable cook cycles and repeatable results across full-size pans. Operators gain capacity and process control while maintenance teams appreciate robust construction and serviceable components.
#@@# Heat And Steam Integration#@#
Combines natural gas combustion with an internal boiler and steam generator to produce controllable dry or humid heat profiles. Chefs obtain consistent roast, bake, and steam results across large batches, reducing rework and waste.
#@@# Capacity For Volume#@#
Accommodates full-size pans and supports continuous loading to match peak service demands. Staff handle large production runs without stacking cycles, improving throughput and service predictability.
#@@# Precise Control Interface#@#
Features a dial and button control system that provides intuitive program selection and manual adjustment for temperature, humidity, and time. Kitchen teams reduce training time and execute standardized programs across shifts.
#@@# Built For Safety And Compliance#@#
Meets NSF Certified standards and carries an IPX5 rating for washdown resistance, supporting sanitation regimes in institutional environments. Maintenance crews perform routine cleaning confidently while inspectors find required certifications in place.
#@@# Serviceable Construction#@#
Uses durable materials and accessible components to simplify preventive maintenance and part replacement. Technicians complete common repairs faster, decreasing downtime and protecting scheduled service levels.
#@@# Electrical And Physical Specifications#@#
Operates on 208/240v single-phase power and installs where compatible utility infrastructure exists, with cabinet depth at 41.4 inches, exterior width at 42.6 inches, and height at 71.13 inches.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the RATIONAL ICC 10-HALF NG 208/240V 1 PH iCombi Classic® Oven.#@@#Maintenance Guide#@#Service teams should inspect burner ports and pilot assemblies monthly, remove deposits with a wire brush, and verify proper flame pattern to maintain the RATIONAL iCombi Classic 20. Purge the boiler and descale per manufacturer intervals using approved descalers. Lubricate door hinges quarterly and tighten visible fasteners. Calibrate thermostat elements after heavy use and verify 208/240v, 1-Ph connections for torque and corrosion. Replace gaskets when leakage appears.