Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse and high-quality food offering.

Worrall, who oversees breakfast, lunch, and corporate buffets, credits the iVario Pro with transforming his kitchen’s efficiency and output. “It makes my day go a lot faster if I can get the food out fast and fresh,” he says. “It gives me a better product in the end.”

Replacing traditional equipment like bratt pans, boiling kettles, and deep fryers, the iVario Pro allows chefs to boil, braise, fry, and deep fry in one intelligent, high-capacity unit. Worrall highlights its impact on cooking time and consistency: “If I cooked the stir fry I made today in the wok, I’d have had to start 45 minutes earlier—and it wouldn’t have been as good.”

The system’s pressure cooking capability is also a standout. “I cook curry every Thursday—10 kilos of chicken in 20 minutes,” he notes. “The flavour is amazing.”

Beyond quality, the iVario Pro is delivering major operational savings. Gas consumption has been cut by 60%, and reduced manual workload means fewer staff are needed. “It’s really easy to train staff, and it’s probably saving us from hiring another person,” Worrall adds.

Together with Rational’s iCombi Pro, the iVario Pro has become a cornerstone of Lyreco’s efficient, sustainable catering operation. “It’s night and day compared to what we were using before,” says Worrall. “It’s a game changer.”