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 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 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.
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