Does this sound familiar?
The peak service goes wrong
During evening service everything has to run simultaneously. When appliances cannot handle the capacity, service stalls. Guests wait. Mistakes accumulate.
Quality varies from night to night
Friday the dish tastes different from Tuesday. Changing staff, lack of process consistency or appliances that are not stable enough. Guests notice.
Your team walks too far
An illogical kitchen layout costs dozens of unnecessary steps every evening. The refrigeration is too far from the workstation. The mise-en-place is three metres away.
Free Kitchen Check
How dependent is your kitchen on your experienced chefs?
We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.
Start free kitchen checkConsistent quality in every service, regardless of who is in the kitchen.
A Rational combi oven keeps your cooking processes constant - even with changing staff or high volume. Your chef sets the recipe; the Rational executes it.
Fresh ingredients in the right place, day after day.
Hoshizaki refrigeration keeps your products at a constant temperature. Refrigerators and freezers for the storage area, refrigerated counters for mise-en-place directly at the workstation.
More for your restaurant kitchen
Warewashing and dishwashers
A slow dishwash area slows down your entire service.
Pass-through dishwashers, rack washers and glass washers for continuous throughput during peak time.
View dishwashersStainless steel worktops and fabrication
A logical kitchen layout saves more than new appliances.
Stainless steel worktables, cutting surfaces and pass-out stations made to measure for your kitchen and your way of working.
View stainless steel & fabricationFor every restaurant concept
No two restaurants are alike. The requirements of a fine dining kitchen differ entirely from a bistro or concept restaurant.
Fine Dining
iCombi Classic, refrigerated counters, saladettes
Brasserie and Bistro
iCombi Pro, refrigerators, pass-through dishwashers
Traditional Restaurant
iCombi Classic (used), refrigerated counters, glass washers
Concept Restaurant
Tailored to concept and menu
Why restaurants choose JMGT
We advise based on your kitchen and your concept. From design to handover by the same team.
Personal kitchen consultation
Online, by photo or directly on site.
Large used equipment stock
More than 40 Rational combi ovens in stock. Available for immediate delivery.
Installation and introduction
Your team is introduced to the appliances on delivery day.
One point of contact
From enquiry to commissioning. Call us whenever something comes up.
