Loft 56, located above Milestone Rathfriland’s award-winning food hall, operates seven days a week from 9am to 9pm. With long hours and a steady flow of customers, the small kitchen had struggled to keep up with demand. Head chef Rick Orr said the limited space and high volume of orders created ongoing pressure for the team.

That changed with the arrival of the Rational iHexagon oven. Replacing their previous combi oven, the new equipment has significantly streamlined kitchen processes. Orr described the difference as “day and night,” noting that the team can now produce far more with fewer staff.

Cooking times have been cut in half, while food waste has dropped sharply. Pre-programmed settings allow the entire menu to be prepared using a single machine, simplifying operations and reducing the margin for error during busy service periods.

The new system has also delivered major energy savings. Older equipment, including a pizza oven that was expensive to run and slow to heat, is no longer needed. Pizzas are now prepared quickly and efficiently using the iHexagon throughout the day.

Initial scepticism among staff quickly faded as the benefits became clear. The kitchen now runs more smoothly, with higher output and less stress on the team. The improvements have contributed to the bistro recording its strongest January performance in eight years.

Orr summed up the impact simply, describing the oven as “another chef in the kitchen.”