Used Rational Oven: How to Tell Which Model You're Looking At

Quick answer: three things tell you exactly which used Rational you're looking at. The control panel (which model it is), the size code (how big it is) and the data plate (gas or electric, and the power it needs). Get all three before you talk price.

How to spot each model

The model name is normally printed on the control panel, so ask the seller for a clear photo of it switched on. Rational has been making combi ovens since 1976, so older machines still turn up. With those, parts and service history matter even more.

Automatic or manual, what's the difference? Automatic models (iCombi Pro, SelfCookingCenter) adjust the cooking themselves once you pick what you're making. Manual models (iCombi Classic, CombiMaster Plus) are hands-on: you set the temperature, time and humidity yourself. Neither is better. It depends on your kitchen and your team.

Reading the size code

Rational sizes look like 6-1/1, 10-1/1, 6-2/1 or 20-2/1.

• The first number is the shelves. A 6-1/1 has six shelf levels.
• The second part is the tray size each shelf takes. 1/1 is a standard full-size gastronorm tray. 2/1 is double that.

So a 6-1/1 takes six full-size trays, or twelve half-size ones. Sizes run from 6-1/1 for a typical restaurant up to 20-2/1 for large-scale catering.

Size changes everything else. A 6-1/1 gas iCombi Classic is about 850 mm wide, 842 mm deep and 754 mm high, and weighs around 101 kg. A 20-shelf model is a floor-standing machine with a wheeled tray trolley. Measure your space, your doorways and your extraction before you fall for a bigger oven.

Gas or electric

The same model and size can be gas or electric, and the data plate tells you which.

Electric: check whether it needs single phase or 3-phase, and whether your site has it. Our guide to 3-phase vs single phase catering equipment explains the difference. If in doubt, ask a qualified electrician.

Gas: check whether it's set up for natural gas or LPG. Only a Gas Safe engineer qualified for commercial catering can fit or disconnect it, and not every Gas Safe engineer has that qualification, so ask before you book one.

Questions to ask the seller

As a former Gas Safe engineer on commercial kitchens, I check the data plate first on any used oven. Before you agree a price, ask for:

1. A clear photo of the data plate. It confirms the size and the power supply in one shot.
2. The control panel switched on, showing the model name.
3. The serial number and original invoice date, if they have them. Rational UK or an authorised service partner can help confirm the age.
4. The service history: servicing, descaling and any parts replaced.
5. Photos of the cooking cabinet and the door seal.

A seller who knows the oven will answer quickly. If the answers are vague, slow down. For the wider checks on any used combi, like scale and the cleaning cycle, see our used commercial combi oven guide.

Selling a Rational? Say exactly what it is

Put the model and size code in your title, for example "Rational iCombi Classic 6-1/1 electric". Then add the control panel and data plate photos, the power supply, the dimensions and the service history. Buyers search by these details, so a precise listing gets the right enquiries instead of the same questions over and over. Our guide on how to write a used catering equipment listing has more tips.

Your first listing is free while our launch offer lasts, then from £5 for 30 days. No commission and no final value fee.

Browse combi ovens in our cooking equipment category, or browse all used catering equipment for sale in the UK.

Sources

• Public Sector Catering: Rational celebrates 50th anniversary of first combi ovens
• FCSI UK: iCombi Classic, the new combi-steamer
• Anglia Catering Equipment: Rational iCombi Classic 6-1/1 gas specification
• Falkirk Council: gas safety in commercial catering premises