Giorik: Combi cooking
Compare tray capacity and services with your kitchen production plan.

Healthcare & aged care
Coordinate preparation, cooking, storage, holding and wash-up around meal waves, dietary requirements and your facility’s foodservice procedures.
Build your equipment plan
Coordinate the meal journey, from preparation and cooking through delivery and wash-up.
Plan tray formats, batches and the cooking schedule.
Shop range
Compare capacity, controls and cleaning for each task.
Shop range
Match storage, cabinet format and access to the plan.
Shop range
Coordinate holding, presentation and service requirements.
Shop range
Plan movement and handling across the service route.
Shop range
Plan rack demand and clean-to-dirty flow.
Shop rangeSolve the service bottlenecks
Map batches, cooking and holding around the facility’s foodservice plan.
Explore combi ovensPlan handling, holding and transport around distance, access and existing procedures.
Explore transport equipmentEstimate loading and handling across meal waves, allowing clean-to-dirty flow.
Estimate wash-up capacityHospitality tools
Explore ingredient costs, selling prices and menu margins.
Use this tool Running costsCompare equipment power, operating hours and your electricity rate.
Use this tool Wash-up planningEstimate rack demand and the handling time behind a busy service.
Use this toolBefore you buy
Equipment across your operation
More brands to compare
Start with these product examples, then compare the wider brand ranges. Confirm model specifications, site requirements and availability before ordering.
Compare tray capacity and services with your kitchen production plan.
Review drawer access and temperature settings against your food storage plan.
Compare holding and display formats with your meal-service workflow.
Planning heated holding or a servery? Use the brand guide as a starting point, then ask us to confirm the model and availability for your project.
Explore the Culinaire guide · Discuss your servery requirements

ICE Group project experience
ICE Group delivered the main-kitchen fitout and commercial equipment supply at Warrigal Care’s Albion Park Rail nursing home, supporting daily preparation and meal service.
Your questions, answered
Share meal numbers, service waves, dietary needs, preparation and delivery routes. Selection should fit the facility’s clinical and foodservice procedures.
Discuss the current operation, access and replacement programme. Temporary kitchen options can be considered where suitable.
Confirm the schedule, site utilities, installation, handling, staff training and ongoing service needs.
Healthcare foodservice must deliver safe, consistent meals while accommodating dietary, texture and service requirements. Equipment selection should begin with resident or patient numbers, meal waves, menu cycles, delivery distances and staffing. The whole journey—from receiving ingredients to serving the meal—needs reliable temperature control and repeatable processes.
Map storage, preparation, cooking, portioning, holding, transport, service and return. The equipment at each stage should support the required temperatures and minimise unnecessary handling. Where meals travel to wards or dining rooms, trolley capacity, manoeuvrability, lift access, noise and cleaning requirements become part of the kitchen plan.
Combi ovens, food processors, commercial blenders, mixers and portioning tools can help teams produce repeatable meals and texture-modified options. Equipment should be selected in line with the facility’s clinical, food-safety and operational procedures. Easy-to-read controls and saved programs can reduce variation across shifts.
Smooth surfaces, accessible components and clear cleaning routines can reduce labour and improve consistency. Consider staff reach, trolley loading heights, door forces and repetitive tasks. Equipment that is technically powerful but awkward to clean or operate can create avoidable risk over its working life.
Service access, parts availability and planned maintenance are critical when meals cannot simply be postponed. For renovations or major equipment replacement, a staged approach or portable commercial kitchen may help maintain foodservice where the site and project allow.
ICE Group supplies preparation, cooking, refrigeration, meal transport, servery and hygiene equipment to healthcare and aged-care facilities across Australia. Relevant experience includes Illawarra Retirement Trust and Harbison Health, supported by design advice, installation, custom stainless fabrication and servicing. For projects across Sydney, Wollongong, the Illawarra and the South Coast, share your meal numbers, delivery model and refurbishment timeline to begin a practical equipment review.
Let's plan your next step
Share meal volumes, service waves, dietary requirements, delivery routes and timing. We can help coordinate an equipment shortlist.
Plan • compare • specify
Connect your shortlist with practical guidance, capacity planning and the right venue setup.
Ready to check your specification? Bring your capacity, power, water, drainage, access and delivery questions to ICE Group.
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$10 off orders over $200. One use per customer. Cannot be combined with other discounts.