Why this cooking center earns its place
The iVario Pro XL consolidates three cooking functions into one compact footprint. Rather than running separate boiling, frying and deep-frying stations, you fill one vessel and choose the task. This cuts your equipment spend on multiple units and your hob space demand — a material saving in a tight kitchen.
In service, the single-point control means less staff training and fewer things to set up before a rush. The 150-litre capacity handles batch work without crowding; sauces, stocks and deep frying happen in the same well without equipment swaps between tasks. For kitchens running high-volume prep or extended services, this matters: no stopping to wait for equipment to free up, no dragging out another unit mid-service.
On substructure means the cooking surface is elevated to standing height, cutting strain on shoulders and back during long shifts. There's no hand shower fitted, so drainage and filling are via the tap — simpler to rig and less to break in a hard-worked kitchen.
