Our hybrid kitchen and the navioven, the mobile all-rounders for your universal catering applications, perfect when used in a process in combination with the Rieber thermoport® program, whether for refilling or transport.
You can use the hybrid kitchen to temporarily store or transport food or to reheat or regenerate, cook or refrigerate food – and can always count on top quality. The simultaneous hot/cold holding combination, the additional tray system or the serving function on the 140°C model, which transforms your hybrid kitchen into a stylish serving station using the flexible lid, are only a few examples of how you can be highly flexible with your catering. Our hybrid kitchen brings your food right in front of the guest – without using any mains power.
The mobile multifunctional kitchen with two separate digitally controllable circulating air heating systems provides a wide range of functions and unique hybrid properties – with a choice of programs for cold and hot holding at the same time or separately, as well as for regenerating, cooking and baking food in a GN system. This allows you to map all types of food and production methods and cook food to perfection. Additionally with individually adjustable time, moistening and a target value for the chamber or core temperature. All programs can be saved, thus allowing for perfect food quality at any time regardless of the staffing situation.
The hybrid kitchen 140°C is not only fully operational as a single module, but can also be extended as a complete front cooking serving station (grill/hot buffet/cold buffet) with our versatile varithek® insertion elements and offers you a perfectly flexible catering unit for this, which can also be combined with the thermoport®. In the hybrid kitchen you can perfect your food directly on site through the various program options, such as regenerating, cooking or core-temperature simmering, as well as actively and gently keeping your food hot. For even more flexibility, the hybrid kitchen also offers the option to actively keep food hot and passively keep food chilled at the same time. Food can be passively chilled reliably for up to 6 hours by simply placing cooling pellets in the hybrid kitchen – this means that the entire transport and regeneration process can take place in the hybrid kitchen.
The navioven, our mobile table-top unit for baking, cooking, moistening, core-temperature simmering, braising and regenerating food. An unbeatable catering duo when used alone and in combination with our mobile hybrid kitchen. The temperature range extends from +20°C in hot holding mode to approx. +230°C at the maximum power level. This can be used individually for baking, cooking, core-temperature simmering, braising and regenerating large quantities or for the rapid heating of smaller quantities. Additionally with individually adjustable time, moistening and a target value for the chamber or core temperature.
Visually appealing also for the rear section of your serving station with a glimpse into the illuminated interior thanks to the special insulated glass. All programs can also be saved, thus allowing for perfect food quality at any time regardless of the staffing situation. Safe and easy handling in combination with the Rieber thermoport® system. For universal, mobile applications with any catering and for stationary use, also available as a built-in version on request.