25 July 2008
Rational’s SelfCooking Center® let’s you get on serving customers Retail outlets and bakeries that offer cooked food are often stretched when it comes to routine labour intensive activities like cleaning ovens. The customer has to come first but if the oven breaks down or goes out of service to be cleaned then the customer won’t be happy – they’ll be coming second. However, the Rational SelfCooking Center, the next generation combi, not only cooks all types of food automatically but...
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16 July 2008
Rational’s SelfCooking Center was awarded the Innovation prize for design, research and development by ASUE, the German Association for the Efficient and Environmentally Friendly Use of Energy. The prize was for its approaches towards energy saving and reducing emissions on the gas models of the SelfCooking Center.
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25 June 2008
When Keith and Linda Mulford took over ownership of Dennis of Bexley in 1988, they finally realised their long dream to run their own butcher‘s shop, in Bexley Park, Dartford in Kent. In the last two decades they’ve built on their reputation and expanded their business to create one of London’s most highly regarded food businesses. They’ve added cheeses, patisseries and what has become a hugely successful pie range to the Dennis of Bexley product selection. And what a selection....
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23 June 2008
Japanese food is prepared quickly and easily in the RATIONAL SelfCooking Center®. Zutsu, in central London, is an Eastern-themed snack bar with a difference. Featuring Japanese food – both take-away and to eat in – it’s extremely popular with time-pressed Londoners who want ‘food to go’ quickly. Zutsu’s theme is ‘something for everyone’ and the menu offers a wide variety of foods – not only the familiar Japanese food such as sushi but also menu items less familiar to European...
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12 June 2008
SelfCooking Center® accessory adds versatility and capacity to combi cooking Rational’s Combi-Duo allows caterers to safely mount a SelfCooking Center on top of another SelfCooking Center – which means double the flexibility, in the same size footprint. So chefs could, for example, produce roasts meats in the bottom unit and soufflés in the top one – all at the same time. “The SelfCooking Center is designed to be the most adaptable and easy to use combi on the market,” says...
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