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How RATIONAL Cooks Up Effi ciency
For operators that want to reduce their energy or water costs, why does it make sense to start by updating their kitchen equipment? Ryan Elsen, vice president of street sales: When operators look at sustainability, they often start with utilities or building infrastructure. But the reality is that the kitchen itself is where most of the energy and water are consumed. According to ENGIE Impact, nearly 80% of the commercial food sector’s annual energy spend is tied directly to cooking, holding, and storage. What we consistently see is that older equipment was designed around brute force: huge steel pieces, long preheat times, continuous holding, and manual cleaning. Modern intelligent cooking systems fl ip that model. They deliver heat only when needed, in exactly the amount required. That’s why upgrading equipment is often the fastest and most controllable way to reduce costs. Operators are not waiting for utility companies or facility renovations. They’re directly improving the effi ciency of the processes that run every single day, meal after meal.
How are RATIONAL’s latest equipment products reducing energy and water consumption compared to older models? The biggest difference is intelligence paired with precision. Take the iCombi Pro and iVario Pro. These systems continuously measure cooking behavior in real time. Instead of running at full power by default, they modulate energy dynamically. In a large, real-world renovation
study conducted with Weihenstephan- Triesdorf University of Applied Sciences at an AXA corporate kitchen in Germany, replacing conventional equipment with iCombi Pro and iVario Pro systems reduced water consumption by nearly 48% and energy consumption by about 24% per meal, even while producing over 1,200 meals per day. Water savings come from multiple
areas. Intelligent cleaning programs drastically reduce rinse volumes, and equipment like the iVario Pro uses very little water for spraying, scrubbing, and rinsing. On the energy side, shorter heating
phases, better insulation, and selective power activation reduce both total consumption and peak demand.
RATIONAL conducted a three-month study at a French school kitchen comparing iVario Pro to conventional equipment. What were the results, and how do they translate into real savings? That study is a great example because it was very controlled and very practical. In a French high school kitchen
producing roughly 750 meals per day, RATIONAL compared iVario Pro directly against conventional gas tilt skillets, kettles, and stoves. The results were striking: iVario Pro used 73.5% less energy, used 67% less water, and reduced cooking time by 55%. From an operator standpoint, that
RYAN ELSEN VICE PRESIDENT OF STREET SALES RATIONAL
38 FEDA News & Views
translates into multiple layers of savings. Lower gas or electric bills, less water usage, shorter production windows, and fewer pieces of equipment doing
the same work. It also means less labor pressure during peak periods, which today is just as important as utility savings. When you combine those factors, the payback period becomes very compelling, especially in high- volume environments like education, healthcare, and corporate dining.
How can ConnectedCooking systems further improve sustainability? ConnectedCooking takes sustainability from theoretical to actionable. With ConnectedCooking, operators can see exactly how equipment is being used across locations. That includes energy consumption, water usage, cleaning cycles, and deviations from standard processes. This data allows us to make
very specifi c recommendations, for example, adjusting cleaning intervals to reduce chemical and water use, shifting production schedules to fl atten power peaks, or identifying equipment that’s being run ineffi ciently due to operator habits, like opening the cabinet door on the iCombi too much. Once those insights are visible in ConnectedCooking, operators can standardize best practices and lock in savings long-term.
How can distributors help operators understand the long-term value of sustainable equipment? Distributors play a critical role here, because they’re trusted advisors. I tell them to focus on a few things: 1. Total cost of ownership, not just acquisition price.
2. Reductions in energy, water, labor, and maintenance together, not in isolation.
3. Real data from studies, not estimates or assumptions.
4. Operational resilience: fewer pieces of equipment, simpler workfl ows, and consistent results regardless of staffi ng experience. Sustainability becomes a much easier
sell when it’s framed as risk reduction and operational control, not just environmental responsibility.
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