Rational to cook up a storm at the Restaurant Show

Rational chefs will be demonstrating the SelfCookingCenter and the VarioCookingCenter at the Restaurant Show.

Visitors to the Restaurant Show will be able to see the SelfCookingCenter and VarioCookingCenter being demonstrated in tandem, on stand GG21, 1-3 October at Olympia, London.

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The manufacturer believes that its two appliances will demonstrate technology-driven, multifunctional cooking.

Working in tandem, Rational’s SelfCookingCenter and VarioCookingCenter can replace convection ovens, tilting fryers, boiling pans, deep-fat fryers, steamers, pressure cookers, pots and pans. This versatility is said to make it possible for a chef to work alone, yet comfortably be able to prepare high quantities of quality food.

Rational says the cooking quality, speed, space-saving and multi-functionality of both appliances make them suitable for the restaurant sector.

The manufacturer also has a strong focus on energy efficiency. A VarioCookingCenter is up to four times faster than a traditional appliance, and can also cut 40% off energy consumption. A SelfCookingCenter is able to save space in the kitchen by up to a claimed 30%, and reduce labour time by up to 95%, with its built-in intelligent cooking technology. 

Rational offers a wide range of models across both appliances; the smallest SelfCookingCenter combi oven is the XS, which is a six-grid model that holds six 2/3 GN trays, while the largest is the 202, which has capacity for 20 2/1 GN trays. Meanwhile, VarioCookingCenter is available in five models, offering the ability to cook up to 500 meals in a day.

Rational’s on stand chefs will showcase Rational’s multifunctional appliances by cooking a range of dishes on two SelfCookingCenter XS units and a VarioCookingCenter 112T.

They will also be conducting a demonstration of ConnectedCooking using a SelfCookingCenter 101 and a VarioCookingCenter 112+. Rational’s ConnectedCooking technology allows users to link their SelfCookingCenters and VarioCookingCenters to a network, and monitor operation over the internet.

Caterers can check on overnight cooking processes from home, managers can check on operational efficiency of multiple units, maintenance engineers can check a unit’s status. The demonstration will show how connectivity could make restaurant kitchens safer and more efficient, and make managing equipment simpler.

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