27 July 2009
ENVIRONMENTAL COMBI: Rational’s SelfCooking Center® – A Truly Green Cooking Machine, available from the OGC With the launch of CareControl® Rational has ensured the SelfCooking Center its place at the forefront of environmentally-friendly technology for the hospitality industry. CareControl, coupled with the SelfCooking Center’s established reliability, ease of use and energy-efficient cooking system, brings a new level of green credentials. Rational’s new CareControl system means the SelfCooking Center never needs descaling, doesn’t need a water filter and cleans itself thoroughly...
Expand story >
17 July 2009
Rational’s SelfCooking Center® Is A Multi-Tasking Sensation Multi-tasking is what being a chef is all about. There are so many things to prepare and cook all at the same time. But they don’t all have the same cooking requirements; some like it hot, some cooler, some fast, some slow. It would seem that an array of different cooking appliances is needed in a busy commercial kitchen to cope with it all. However the Rational SelfCooking Center has come to the...
Expand story >
6 July 2009
Rational’s SelfCooking Center® offers butchers an easy way to expand their business Butchers looking to expand their operations and offer a deli-type counter are finding that cold cuts from ‘home-cooked’ joints, especially those with an imaginative stuffing, are proving popular options with their customers. These premium cuts demand a high price and represent a profitable way of increasing customer choice.
Expand story >
18 June 2009
Long life and energy efficiency make latest CareControl SelfCooking Center more environmentally friendly The two-year warranty with the latest Rational SelfCooking Centers with CareControl technology gives buyers peace of mind and underlines the quality of the machines. Add in a planned preventative maintenance (PPM) contract and Rational says its new combis should give up to ten years active service, and often more.
Expand story >
3 June 2009
Sous-vide (cooking under vacuum in special sealed bags) is experiencing a new wave of interest amongst caterers and gourmet food producers. Food produced using sous-vide can have a more intense flavour and texture whilst retaining appearance. It can be prepared, cooked and stored in advance, as with cook-chill, but with a longer shelf life, with perfect portion control, and often for just single gourmet meals instead of mass catering. But using sous-vide successfully needs perfect control, knowing exactly when the...
Expand story >