Knowledge Base
Guides, comparisons and buying advice on Rational combi ovens, Hoshizaki refrigeration and setting up a professional kitchen. From JMGT – authorised Rational dealer and Hoshizaki specialist.
iCombi Pro vs. iCombi Classic: which one suits your kitchen?
The biggest difference is not in the cooking result, but in who delivers it: the oven or the chef.
Read moreBuying a combi oven: the complete guide for commercial kitchens
Which brand, which size, electric or gas, new or used? All the questions answered in one guide before you decide.
Read moreRational iCombi Pro vs. competitors: how do they compare?
Convotherm, UNOX, Electrolux SkyLine, MKN: how they stack up against the iCombi Pro on service network and payback.
Read moreCombi oven energy consumption: which brand uses the least?
Real kWh figures per brand and model at identical output. What causes the differences and what it costs per year.
Read moreRational iCombi Pro XS review: the compact that does it all
The compact 6-2/3 for kitchens where every centimetre counts. What's inside, real-world performance and who it's made for.
Read moreHoshizaki Snowflake vs. Premier: which series fits your kitchen?
Both professional, but the Snowflake is built for the harsh conditions that the Premier handles less well.
Read morePremier, Advance, Compact or Snowflake: which Hoshizaki cooling series?
Hoshizaki has four cooling series. Which suits your kitchen? Comparison on positioning, HACCP, hot kitchen, format, R290/EIA and price.
Read moreIce machine capacity calculation: how much ice does your business need?
Rules of thumb by venue type (cafe, restaurant, hotel, event) plus a calculation model: kg per day by ice type.
Read moreWhich Hoshizaki ice machine do I need? Complete buying guide
Choose by capacity, ice type and placement. Comparison of IM-45, IM-65, IM-240 and KM-40B, with prices from stock.
Read moreHoshizaki vs. Gram: which professional refrigeration do you choose?
An honest brand comparison by a dealer that sells both: temperature stability, energy (R290), service life and where each excels.
Read moreHoshizaki IM-45NE-HC review: the compact cube ice machine
46 kg of cube ice per day from a cabinet under half a metre wide. Specs, who it suits, maintenance and price from stock.
Read moreHoshizaki IM-65NE-HC review: cube ice for busy venues
62 kg of cube ice per day with larger storage, for a busy restaurant, bar or terrace. Specs, comparison with the IM-45 and price.
Read moreWhy is my ice machine not making ice? Causes and fixes
Water filter, water pressure, scale, ambient temperature or a failed part: the most common causes, plus when replacing is smarter.
Read moreBuying a used Rational: the complete guide
A used unit cooks identically to new and costs far less, provided it is fully inspected and tested. What to check on age, hours and refurbishment.
Read moreWhat to check on a used Rational? Checklist
Operating hours, steam generator, sensors and refurbishment: the checklist between a reliable unit and an expensive surprise.
Read moreHow quickly does a Rational combi oven pay for itself?
Through energy savings, less product loss and staff efficiency - the channels through which customers see payback in 2-4 years.
Read moreHoshizaki maintenance: 12-month checklist for maximum service life
Filters, condensers, water systems: what you do yourself, what the technician does, and how to reach 12-15 years.
Read moreInstalling a combi oven: power, water and drainage requirements
Which connection, water hardness, drainage and clearances. Avoid surprises with this checklist.
Read moreWhat does professional combi oven maintenance cost per year?
Service contract, cleaning agent consumption, descaling, wear parts. Realistic TCO calculation for 5 and 10 years.
Read moreRational Active Clean: how automatic cleaning works
Three programmes (Light/Medium/Strong), water and chemical consumption per cycle, cost per clean and when to use each.
Read moreRational service: what to expect from an authorised dealer
How service and warranty on your Rational works through JMGT as an authorised dealer. No hold music, short lines.
Read moreStaff shortage in hospitality: how smart technology helps
Better equipment doesn't solve the shortage, but it reduces the impact: less expertise needed per cooking step, more consistency per shift.
Read moreWinterhalter vs. Hobart: which dishwasher do you choose?
Two top German brands, different philosophies. Service, energy consumption, service life and payback compared.
Read moreOpening a commercial kitchen: complete checklist (12-16 weeks)
From permits through installation to a cooking demo. What to plan in which week and which mistakes are costly.
Read moreSaladette buying guide: 2, 3 or 4 doors, doors or drawers? Which size fits
Which commercial saladette fits your kitchen? 2, 3 or 4 doors, doors or drawers, GN 1/3 or 1/4, 700 or 600 mm depth and climate class.
Read moreIce machine makes cloudy, white or dirty ice: causes and fixes
Cloudy or white ice cubes, ice that tastes or smells off? Water quality, scale, water filter, dirty bin and ice type, with a diagnosis table.
Read moreWhich size Rational iCombi do I need? 6-1/1, 10-1/1 or 20-1/1
Combi oven 6-1/1, 10-1/1 or 20-1/1? Choose the size by covers, simultaneous cooking jobs, placement and connection. When two small units beat one large one.
Read moreRefrigerated counter or salad prep unit: what is the difference and which do you need?
The difference explained: closed work surface vs. open GN containers in the top. When to choose which model, GN sizes, climate classes and which fits your kitchen.
Read moreCustom stainless steel fabrication for commercial kitchens: costs and what you need to know
Everything about custom stainless steel for professional kitchens: costs, material thickness, AISI 304 vs 316, and when custom fabrication beats standard furniture.
Read moreRational iVario vs combi oven: when do you need which system?
The iVario and the iCombi do fundamentally different things. The iCombi is an oven. The iVario is a cooking system. When do you need which — or both?
Read moreHoshizaki refrigerator buying guide: Premier, Snowflake or Advance?
Three Hoshizaki series, each for a different use. Premier for standard professional use, Snowflake for heavy-duty, Advance with HACCP logging. Which fits your kitchen?
Read moreCommercial dishwashers: undercounter, hood-type or conveyor?
The three types of commercial dishwashers compared on capacity, costs and application. Undercounter for bars, hood-type for restaurants, conveyor for large kitchens.
Read moreNew vs used Rational: which is the smart choice?
A refurbished Rational cooks identically to a new one and costs considerably less. Yet new is not always the expensive option. Compared on purchase price, lead time, service life and certainty.
Read moreIs a used Rational reliable? An honest answer
Reliability is not decided by the build year but by operating hours, wear parts and whether anyone fully checked and tested the unit. What we find in the workshop.
Read moreWhich Rational suits my kitchen? Size selection guide
XS, 6-1/1, 10-1/1 or 20-1/1, and 1/1 or 2/1? Plus Pro or Classic, electric or gas, new or used. Four questions in the right order.
Read moreDescaling a Hoshizaki ice machine: when, how and by whom
Limescale is the most common cause of falling ice output. What you may do yourself, what the service engineer does and how to prevent it for good.
Read moreWhich ice machine for a cocktail bar? Ice type, capacity and placement
Hard, clear ice decides how fast your cocktail dilutes. Which ice type belongs with which drink, how many kilos you need per night and where the machine should stand.
Read moreRational faults and error messages: what does the message mean?
How service messages are structured, which groups they fall into, what you can check yourself and when to call the service partner. By a former Rational service engineer.
Read moreIce types in hospitality: cube, crescent, flake and nugget
Which ice type suits your venue? Cube, crescent, flake and nugget/cubelet ice compared by application, mapped to the right Hoshizaki series.
Read moreRational vs. Unox: which combi oven should you choose?
Market leader versus price fighter: an honest head-to-head on automation, cleaning, service network, service life and resale value, with what our workshop shows.
Read moreRational vs. Convotherm: which combi oven should you choose?
Two German premium brands that look very close on paper. The difference sits in self-steering, service coverage and resale value.
Read moreHoshizaki vs. Scotsman vs. Manitowoc: which ice machine?
All three make good ice. The difference sits in evaporator technology, ice shapes and who attends the unit when it stops.
Read moreBest combi oven for care homes: what to select on
HACCP logging, regeneration and changing staff outweigh culinary finesse in a care kitchen. Eight criteria, sizing by meal numbers and where procurement gets stuck.
Read moreWhen does a used Rational make sense? Five situations
Not whether a refurbished Rational is good, but when it is the right call. Five situations where a used unit wins and three where new works out better.
Read moreHoshizaki IM-240NE-HC review: 210 kg of cube ice a day
The heavy end of the IM series: 210 kg per 24 hours with a 110 kg bin. Specifications, siting, water quality and when two smaller machines are smarter.
Read moreBuying a commercial freezer: what to look for
Most poor purchases come from choosing capacity in litres and overlooking climate class. Capacity, climate class, R290, build and series choice.
Read moreHow long does a Rational last? Service life by usage profile
The short answer: 10 to 15 years. The real answer depends on operating hours, water quality, cleaning and maintenance. With a service-life table per kitchen type.
Read moreCombi oven broken? What to do in the first hour and when to call
First checks, what the service partner needs, keeping the kitchen running and repair, refurbish or replace.
Read moreWhich ice machine for a cafe, restaurant or hotel? The right model per type of venue
Guidelines per venue type for daily capacity and the matching Hoshizaki model, with placement pitfalls.
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