iKORE: a range of ovens built for professional kitchens

2026.09.26

There is no single way to work in a professional kitchen. Nor should there be a single oven designed to meet every need.

The pace of a fine-dining restaurant has little in common with that of a hotel kitchen. A catering operation works with volumes, timings and processes that differ from those of a school, hospital or large-scale catering facility. Some kitchens demand precision and flexibility with every service; in others, the priority is to deliver hundreds or thousands of meals with consistent results while optimising time, resources and processes.

For years, at Fagor Professional, we have grown alongside all of them.

Working side by side with chefs and professionals from different countries, sectors and foodservice models has helped us understand something fundamental: the true performance of a professional oven depends not only on what its technology is capable of doing, but on how well that technology understands the reality of the kitchen in which it operates.

This experience is the foundation of the iKORE philosophy.

One range for many different ways of running a kitchen

iKORE has been developed to provide different solutions for different needs.

A restaurant with limited production and restricted space does not have the same requirements as a central kitchen handling large volumes every day. Nor are the needs of a chef seeking maximum control over every preparation the same as those of a team that needs to standardise processes and ensure consistent results, service after service.

That is why iKORE is not simply an oven. It is a range designed so that every professional can find the configuration that best fits their operation.

The range offers different sizes, capacities and equipment levels, from compact solutions designed for kitchens where every centimetre matters to equipment capable of handling much larger production volumes.

The goal is the same across the entire range: to put technology at the service of how kitchens actually work.

Technology that starts by listening to the chef

Behind iKORE there is engineering, technological development and culinary expertise. But above all, there is observation.

Understanding how a team moves during service. How production changes throughout the day. What happens when different preparations need to coexist within the same workflow. How much time is spent programming, monitoring, cleaning or repeating processes. And what professionals need in order to focus more of their time on what truly adds value.

This knowledge has been translated into the development of a generation of ovens designed to deliver precision and consistency through the control of essential variables throughout the cooking process.

Technologies for managing humidity and oxygen levels; Pure Steam, for controlling steam quality; HA Control, to promote even heat distribution; and EZ Sensor, for monitoring the core temperature of food, are all part of the same philosophy: giving professionals greater control over the cooking process.

These are complemented by automatic cooking systems, programmes and recipes, automatic cleaning tools and connectivity solutions that allow equipment to be monitored and managed remotely.

It is not about adding technology for technology’s sake. It is about using it to simplify processes, reduce repetitive tasks and help kitchens operate in a more organised, precise and efficient way.

From restaurants to large-scale production

Perhaps the best way to understand the breadth of iKORE is to look at the environments in which it can operate.

A restaurant may need the flexibility to switch quickly between preparations while maintaining precise control over every cooking process.

A hotel may have to manage breakfast, restaurant service, events and banqueting all within the same day.

A catering operation needs to plan high-volume production, work in advance and maintain consistency across services.

In schools, hospitals and large-scale catering facilities, other factors come into play: high volumes, food safety, standardisation, process organisation and operational continuity.

These are very different realities. And it is precisely this diversity that has helped shape a range capable of adapting to them.

Because developing professional equipment is not simply about increasing capacity or adding features. It is about understanding what each kitchen needs in order to work better.

When the oven becomes part of a system

Optimising a professional kitchen does not end with cooking.

That is why the iKORE proposition can be integrated into broader processes such as Cook & Chill solutions, combining cooking and blast chilling to improve production planning, preserve food and structure working times more effectively.

Connectivity takes this vision even further. Through FagorKonnect, selected equipment can be monitored and managed remotely, with access to cycle information and historical data, turning the information generated by the kitchen itself into an additional management tool.

The oven is therefore no longer seen as an isolated machine, but as one part of a wider working ecosystem.

Growing alongside those who cook

Technology changes. Processes change. Restaurants, hotels, catering operations and large-scale kitchens change too.

But one thing remains constant: to design a good professional solution, you first need to understand the people who will use it.

Collaboration with chefs and gastronomy professionals is part of this approach to developing iKORE. So too is the work carried out alongside BCC Innovation, part of the Basque Culinary Center, where aspects related to oven usability and the impact of its technologies on food quality have been analysed.

Engineering and culinary expertise working in the same direction.

Because after years of growing alongside very different kitchens, we have learned that there is no such thing as the perfect oven in absolute terms. There is the right oven for each kitchen, each type of production and each way of working.

And that is precisely the reason iKORE exists.

A range built around the people who keep professional kitchens running every day.