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Rational demonstrates Tomorrow’s Kitchen at PKS

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Rational’s Tomorrow Kitchen will feature the latest multifunctional appliances.

Rational appliances will feature in the Professional Kitchen Show’s new ‘Kitchenology’ smart kitchen experiential feature.

At Birmingham’s NEC on 22-23 January 2019 the manufacturer will demonstrate the ConnectedCooking feature which allows users to link Rational appliances to a network, monitoring operation remotely, via the internet. It makes it possible for staff to check operational efficiency remotely, improving kitchen safety, and allows chefs to upload new programs and recipes.

On stand 310 Rational will also be a selection of models providing solutions for compact kitchens. UK MD Simon Lohse said: “It’s essential that all space is maximised in the kitchen, and product quality should go hand in hand with functionality. The Rational appliances provide chefs with the ability to maximise their output, in just two machines.”

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The VarioCookingCenter (VCC) will be on show too, which combines the functions of a fryer, kettle, griddle, bratt pan, pressure cooker and tilting pan in one unit, saving up to 30% of space in the kitchen.

Its VarioBoost heating technology and the built-in VarioCooking Control are said to improve efficiency, and reduce electricity consumption by 40% and water usage by up to 70%, compared to traditional appliances. At the PKS, Rational will be presenting two VCC models, the VCC 112T, a twin-pan, compact unit suitable for smaller kitchens, and the VCC 211+, a single pan unit that can cook up to 300 meals a day.

Rational’s combi oven, the SelfCookingCenter (SCC), is able to roast, grill, bake, steam, stew, poach and blanch food. It has intelligent functions, while the iLevelControl makes it possible to cook different dishes simultaneously in the same unit. The compact SCC XS model has a footprint of 0.2m3, and will be joined at the PKS by the six-grid SCC 61 and the SCC 101, which has a capacity of 10×1/1GN.

Rational’s chefs will be conducting live demonstrations and will explain how, in ‘tomorrow’s kitchen’, chefs can use the VCC and SCC in tandem for all their cooking solutions. They will be cooking food from a menu that includes mixed breakfast items, griddling steaks, snacks, stir fry, fish, desserts, steamed food, bakery products and a la carte dishes.

Visitors will also be able see Rational’s ConnectedCooking network solution demonstrated on stand.

Tags : eventexhibitionprofessional kitchen showRationalthe professional kitchen showtrade show
Clare Nicholls

The author Clare Nicholls

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