Technology’s impact on all aspects of society is undeniable. From laptops to classroom equipment, smart computing innovations are increasing productivity and efficiency in ways we could only dream of a few years ago.
CAFÉ has always striven to partner with culinary instructors, helping educators keep up with the fast pace of change in the foodservice industry. CAFÉ is here to inform and help break down new and challenging topics, whether it is trending flavors or technology upgrades.
Over the next few months, the Gold Medal Classroom will feature Kendall College instructors focusing on teaching culinary students the latest kitchen technologies. Readers will gain instruction strategies on a few of the revolutionary kitchen classroom technologies currently available.
Oven technology is the first focus area. According to Grand View Research, the foodservice industry is experiencing a surge in demand for versatile, energy-efficient iCombi ovens. The market increased $52.9 million from 2024 to 2025 for a total of $663.3 million. The research firm projects that the iCombi 2033 market share will reach $1,245.8 million in the US.
According to Grand View Research, demand is being driven by the benefits of the oven’s multifaceted cooking capabilities, which blend convection, steam and hybrid cooking methods. The space-saving kitchen equipment ensures rapid turnaround, which is crucial in high-traffic, fast-paced environments. Manufacturers such as RATIONAL USA, Vulcan and Electrolux are integrating advanced features, including digital touchscreens, AI-assisted cooking, programmable cycles, self-cleaning systems and remote monitoring that enhance consistency, reduce food waste and contribute to sustainable kitchen operations.
Read Kendall College Chef Instructor Thomas Meyer’s article as he discusses how he incorporates technology lessons from the iCombi Pro along with culinary baking and cooking principles in his breakfast foods course.
Using RATIONAL USA iCombi Pro’s Programmable Features in the Breakfast Program
By Chef Thomas Meyer
The iCombis are the future of oven technology. However, these ovens are just a tool and a tool is only productive and helpful when coupled with the solid knowledge and understanding of how and when to correctly utilize it.
I teach a Breakfast Course at Kendall College using the RATIONAL USA iCombi Pro XS programmable oven, which holds six half-size sheet pans. The iCombi oven has become a crucial production tool because it allows students to customize the cooking program for the specific product being produced. The results are consistent in both appearance and texture.
The iCombi Pro is used throughout the Breakfast Course, which focuses on the learning outcomes of that day's course objectives. Each class focuses on the production of three items typically found on a breakfast menu. For this article, I am focusing on the portion of the course where students produce a seasonal muffin, breakfast sandwich and fruit cup. Students are supplied with a standardized recipe and forecasted production sheet. They are graded on producing expected, consistent results during the specified time period.
In producing the seasonal muffin, a student would preheat the oven, gather the needed equipment, scale the recipe, mix, scoop and bake. The baking is where the iCombi Pro becomes a game changer. Previously, students would watch the oven to determine the timing and fan speed and adjust the oven temperature as needed to control browning and baking. Baking becomes easier and more consistent with the iCombi Pro’s programmable functions which removes students’ subjective judgment.
An instructor can program the oven without students' involvement, but what is gained from that? These ovens are the future; they are widely used in the industry where these students will be employed. It makes sense for each student to learn and understand the complete functionality of the iCombi oven.
The RATIONAL USA iCombi Pro offers a preset program that is proven for a standardized recipe including baking time, temperature and a picture of the finished product. However, in my class, I had them program the oven with their own instructions. Each step in writing the program requires knowledge and understanding of ingredient characteristics and baking principles. Transferring knowledge from a recipe to a program is where critical learning takes place.
When cooking the seasonal muffins, students first determined the best cooking mode – standard heat, steam or the combi setting. They landed on using standard heat. Next, with guidance from me, students programmed the temperature and used the recipe as a starting point. Lastly, the fan speed was agreed upon. I discussed in each programming step how the different options would affect the product. Then, with an understanding of why, the oven program was created. We conducted tests and adjusted until the desired results were achieved.
The second item in the production class was the breakfast sandwich, which consisted of a biscuit, sausage patty, fried egg and cheese. Students programmed the iCombi Pro for each item following the same steps. However, the class found that cooking the egg with steam did not create a product that mimicked an egg cooked in a skillet; the steam produced a tough white. The students and I discussed the characteristics of an egg and how heat affects coagulation. We decided to change the program’s cooking mode to heat. This mode change, along with temperature control, yielded the correct results: a tender egg white that would hold up on a breakfast sandwich with a rubbery, chewy texture.
Another important oven feature is the self-cleaning program. It was discovered that a dirty oven affects the quality of baked products. This important realization demonstrated the principles of heat transfer and the importance of good sanitation practices. The student sanitarian and I determined the cleaning level and initiated the program.
The RATIONAL USA iCombi Pro oven helps students achieve in-depth knowledge of baking principles and the requirements for consistent, quality production. These skills will help them achieve their Kendall College culinary degree and differentiate them when applying for skilled culinary positions in the future.
However, iCombi ovens are only a productive tool when used in conjunction with the knowledge and understanding of culinary principles.