★★★★★5.0 on Google ReviewsAuthorised Rational dealerDelivery to the Netherlands, Belgium and Germany
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Industry: Staff Catering

600 covers in 90 minutes. Without your head chef requesting more staff.

JMGT supplies kitchen appliances that keep staff restaurants and canteens performing at peak moments - with unattended production and a smooth procurement process for facility managers.

Prefer to call? +31 575 46 40 02

Authorised Rational dealer
Procurement support
In-house service technicians
Delivery to the Netherlands, Belgium & border region

What staff restaurants experience when renovating their kitchen

Peak volumes in a 90-minute lunch window

Between 12:00 and 13:30, 70–80% of the day's turnover is generated. Your appliances need to handle that - without loss of quality or queues for your staff.

A rotating menu with dietary requirements

Vegetarian, vegan, halal, gluten-free - often running in parallel alongside the standard menu. Appliances that need to be manually adjusted for every dish cost time and produce inconsistent quality.

Staff costs under pressure

A staff restaurant is not a profit centre - every euro saved on staffing or food waste counts. Appliances that run unattended make the difference between profitable and not.

Procurement processes with multiple decision-makers

An investment passes through Facility, Finance, HR and management. You need documentation, phasing, energy efficiency proof and service guarantees - not just a price.

Free Kitchen Check

How dependent is your lunch production on your core staff?

We analyse your workflows and tell you which technology makes the difference - no obligation, completely free.

Start free kitchen check

Four appliances that handle your peak window

Replaces the cooking block

Rational iCombi Pro 10-1/1 or 20-1/1

One appliance that can prepare 70% of your dishes, unattended, with consistent quality. At 500+ covers, often two units in parallel.

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Replaces boiling pans and tilting frying pans

Rational iVario Pro

Soups, pasta sauces, stews and bulk production. Four times faster than a conventional boiling pan, with automatic stirring and temperature control.

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Preparation and mise-en-place

Hoshizaki refrigerated counters + saladettes

Under-counter refrigeration saves walking distance during a peak shift. Saladettes with GN containers keep your salad bar on specification.

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Solve the dishware return in 60 minutes

Conveyor dishwasher or pass-through

A 600-cover shift produces 1,500+ plates and glasses in one hour of returns. A conveyor or pass-through dishwasher from Winterhalter/Hobart keeps your dishwash area clear.

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A free kitchen check on site?

We come to you, assess your peak load and give a concrete recommendation on capacity, phasing and energy efficiency. No obligation.